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
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
Instructions
- 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.
- Cream ¾ cup softened butter with ¾ cup packed brown sugar using an electric mixer for 3 minutes until light and fluffy.
- 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.
- 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.
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Roll chilled dough into 1-inch balls, then roll each ball in ⅓ cup turbinado sugar to coat completely.
- Place sugar-coated dough balls 2 inches apart on prepared baking sheets. Bake for 10-12 minutes until edges are slightly cracked.
- Remove cookies from oven and let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Beat 6 tablespoons softened butter until creamy using an electric mixer for 2 minutes.
- Gradually add 2 and ¾ cups sifted icing sugar to the butter, mixing on low speed until incorporated.
- Mix in 3-4 tablespoons eggnog and ¼ teaspoon rum extract until frosting is smooth and spreadable.
- 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