Ginger Molasses Cookie Recipe with Creamy Eggnog Frosting

Ginger molasses sandwich cookies with eggnog frosting combine holiday magic with cozy comfort in every bite.

When winter arrives and festive gatherings fill the calendar, nothing satisfies quite like a spiced cookie paired with creamy, seasonal filling.

The warmth of dark spices meets the smooth richness of a holiday favorite, making them perfect for cookie exchanges, afternoon tea, or whenever you crave something special.

Soft, chewy cookies sandwich a luscious center that tastes like celebration itself.

Friends and family always ask for seconds, and the beautiful contrast between dark cookies and pale filling makes them as stunning as they are delicious.

Whether you bake them for a party or simply want to fill the house with wonderful aromas, they deliver joy in cookie form.

Why Ginger Molasses Sandwich Cookies Are Worth Baking

• Crowd-Pleaser: These cookies bring everyone together with their warm spices and festive eggnog frosting that make holiday gatherings totally delightful for your whole family.
• Simple Technique: Even beginner bakers can nail these sandwich cookies because the steps are straightforward and each part of the recipe comes together quickly with basic kitchen skills.
• Flavor Adventure: The combination of ginger, molasses, and eggnog creates a unique taste experience that transforms ordinary cookies into something special for your dessert table.
• Make-Ahead Magic: These cookies store beautifully, letting you prepare them in advance when holiday schedules get hectic and you need a reliable treat ready to serve.

What Ingredients Fill Molasses Sandwich Cookies

• All-Purpose Flour (2 and 3/4 cup): The foundation of your soft, spiced cookies that will hold together perfectly.
• Ground Ginger (2 teaspoons), Cinnamon (1 teaspoon), Ground Cloves (1/4 teaspoon), Ground Nutmeg (1/4 teaspoon): Warm spices that bring cozy holiday flavor to each delicious bite.
• Baking Soda (1 teaspoon), Salt (1/4 teaspoon): Essential for helping your cookies rise and balancing the sweet flavors.

• Unsalted Butter (3/4 cup), Softened To Room Temperature: Creates rich, tender cookie texture.
• Brown Sugar (3/4 cup, packed): Adds deep caramel-like sweetness to your cookies.
• Large Egg (1), Large Egg Yolk (1), Room Temperature: Provide structure and richness to the cookie dough.
• Vanilla Extract (2 teaspoons): Enhances all the warm spice flavors.
• Molasses (1/3 cup, not blackstrap): Gives deep color and complex sweetness.
• Turbinado Or Granulated Sugar (1/3 cup): For rolling cookies to create a sparkling, crisp exterior.

• Unsalted Butter (6 tablespoons), Softened To Room Temperature: Creates creamy, smooth frosting base.
• Icing Sugar (2 and 3 cups, sifted): Provides sweet, smooth filling for your sandwich cookies.
• Eggnog (3-4 tablespoons): Adds festive holiday flavor to the buttercream.
• Rum Extract (1/4 teaspoon, optional): Gives an extra holiday touch to your frosting.

What Tools You Need to Make Ginger Molasses Sandwich Cookies

• Large Mixing Bowl: A spacious bowl where you’ll combine dry ingredients with plenty of room to whisk without making a mess.
• Medium Mixing Bowl: Perfect for creaming butter and mixing wet ingredients smoothly and easily.
• Electric Mixer: A handheld or stand mixer that helps you beat butter and buttercream to silky perfection.
• Whisk: Great for blending dry ingredients evenly and breaking up any stubborn flour or spice clumps.
• Measuring Cups (1-cup and 1/2-cup): Essential for accurately measuring flour, sugar, and other ingredients.
• Measuring Spoons: Small but mighty tools for precise spice and extract measurements.
• Baking Sheet (13×18 inch): Provides ample space for your cookies to bake without crowding.
• Parchment Paper: Helps cookies release easily and prevents sticking to the baking sheet.
• Cookie Scoop (1.5-tablespoon size): Ensures uniform cookie sizes and makes portioning a breeze.
• Wire Cooling Rack: Lets air circulate around your freshly baked cookies, keeping them crisp.
• Offset Spatula: Helps spread buttercream smoothly between cookie layers.
• Rubber Spatula: Great for scraping bowl sides and folding ingredients together cleanly.

How to Make Ginger Molasses Sandwich Cookies

Which Tips Soften Ginger Molasses Sandwich Cookies

• Toast your ground spices for a few seconds in a dry pan to wake up their flavors before mixing into the dry ingredients.
• Wrap the cookie dough in plastic and refrigerate for at least an hour so your cookies hold their shape perfectly when baking.
• Use coarse sugar when rolling cookie balls for a sparkly, crunchy exterior that adds delightful texture.
• Add eggnog gradually to your frosting, checking consistency to ensure it’s spreadable but not too runny.
• Let your cookies cool completely before adding frosting to prevent melting and keep your sandwich edges neat.

Common Variations for Ginger Molasses Sandwich Cookies

• Vegan Cookie Option: Swap butter with coconut oil, replace eggs with ground flaxseed mixed with water, and use dairy-free eggnog for a plant-based version that keeps your holiday baking inclusive.
• Gluten-Free Friendly: Substitute wheat flour with almond or gluten-free blend, ensuring your cookies remain tender and spiced without wheat complications.
• Rum-Free Family Version: Replace rum extract with vanilla or maple extract, making these cookies safe and delicious for everyone at your gathering without losing flavor depth.
• Spice Level Adjustment: Reduce ground ginger by half if your family prefers milder cookies, or add extra for those who love a robust, warming spice profile.

Dessert Pairings for Ginger Molasses Sandwich Cookies

• Serving Temperature: Enjoy these cookies slightly chilled from the fridge for a firmer frosting that won’t squish when you bite.
• Storing Smartly: Keep your sandwich cookies in an airtight container between layers of parchment paper in the refrigerator for up to 5 days.
• Party Presentation: Stack the cookies on a festive plate with a light dusting of powdered sugar for an elegant holiday touch.
• Beverage Pairing: Serve these with a warm mug of spiced chai tea or a cold glass of milk to complement the rich cookie flavors.

How to Store Ginger Molasses Sandwich Cookies

• Store the sandwich cookies in an airtight container at room temperature for 3-4 days, separating layers with parchment paper to keep your frosting looking pristine.
• Refrigerate the cookies in a sealed container for up to a week, letting them come to room temperature before serving to restore their soft, tender texture.
• Freeze the unfrosted cookies in a freezer-safe container for up to 2 months, wrapping them carefully to prevent freezer burn and maintain their delicate spice flavor.
• When reheating, simply let the cookies sit at room temperature for about 15-20 minutes to bring back their original warmth and softness without compromising the creamy eggnog frosting.

Ginger Molasses Sandwich Cookies Frequently Asked Questions

Ginger Molasses Sandwich Cookies Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 8 reviews

• Total Time: 30-32 minutes
• Yield: 12 to 16 1x

Print Recipe

Pin Recipe

Description

Ginger molasses sandwich cookies with eggnog frosting bring festive holiday cheer straight to your dessert plate. Creamy, spiced frosting nestled between two warm, rich molasses cookies creates a delightful treat that sparks winter memories.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2.75 cups all-purpose flour
• ¾ cup unsalted butter
• ¾ cup brown sugar
• ⅓ cup molasses
• 1 large egg
• 1 large egg yolk

Spices and Seasonings:

• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 teaspoons vanilla extract

Finishing and Frosting:

• ⅓ cup turbinado or granulated sugar
• 6 tablespoons unsalted butter
• 2.3 cups icing sugar
• 3.4 tablespoons eggnog
• ¼ teaspoon rum extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Whisk 2 and ¾ cups flour, 2 teaspoons ground ginger, 1 teaspoon cinnamon, ¼ teaspoon each of cloves and nutmeg, 1 teaspoon baking soda, and ¼ teaspoon salt together in a medium mixing bowl until completely blended.
2. Cream ¾ cup softened butter with ¾ cup packed brown sugar using an electric mixer for 3 minutes until light and fluffy.
3. Add 1 large room temperature egg, 1 egg yolk, 2 teaspoons vanilla extract, and ⅓ cup molasses to the butter mixture. Mix until smooth and fully incorporated.
4. Gradually fold the dry ingredient mixture into the wet ingredients, stirring until a cohesive dough forms. Refrigerate the dough for 1 hour to firm up.
5. Preheat your oven to 350°F and line two baking sheets with parchment paper.
6. Roll chilled dough into 1-inch balls, then roll each ball in ⅓ cup turbinado sugar to coat completely.
7. Place sugar-coated dough balls 2 inches apart on prepared baking sheets. Bake for 10-12 minutes until edges are slightly cracked.
8. Remove cookies from oven and let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
9. Beat 6 tablespoons softened butter until creamy using an electric mixer for 2 minutes.
10. Gradually add 2 and ¾ cups sifted icing sugar to the butter, mixing on low speed until incorporated.
11. Mix in 3-4 tablespoons eggnog and ¼ teaspoon rum extract until frosting is smooth and spreadable.
12. Pair cooled cookies and spread 1 tablespoon of eggnog buttercream on one cookie, then sandwich with a matching cookie.

Notes

• Chilling the dough helps prevent spreading and creates a more uniform cookie shape.
• For a softer texture, slightly underbake the cookies so they remain chewy in the center.
• Swap rum extract with vanilla if avoiding alcohol, or use bourbon extract for deeper flavor.
• Store these sandwich cookies in an airtight container between layers of parchment to keep the frosting from sticking.

• Prep Time: 20 minutes
• Cook Time: 10-12 minutes
• Category: Cookies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12 to 16
• Calories: 220 kcal
• Sugar: 18 g
• Sodium: 110 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Carbohydrates: 31 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 35 mg