Ginger molasses sandwich cookies with eggnog frosting are a festive treat perfect for the holiday season. These soft, spiced cookies pair beautifully with the creamy, eggnog-flavored frosting for a delightful combination of warmth and indulgence.
Why You’ll Love This Recipe
- Combines the warmth of ginger and molasses with the creamy richness of eggnog.
- Perfect for holiday gatherings, gifting, or a cozy winter treat.
- Soft, chewy cookies that are easy to sandwich and hold together.
- Customizable frosting to suit your flavor preferences.
- A show-stopping dessert that’s surprisingly simple to make.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cookies
- All-purpose flour
- Baking soda
- Ground ginger
- Ground cinnamon
- Ground cloves
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Molasses
- Egg
- Eggnog Frosting
- Unsalted butter
- Powdered sugar
- Eggnog
- Nutmeg
- Vanilla extract
Directions
- Make the Cookies:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the molasses and egg until well combined.
- Gradually mix in the dry ingredients to form a soft dough.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are set but the centers remain soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Eggnog Frosting:
- In a medium bowl, beat the butter until smooth and creamy.
- Gradually add the powdered sugar, mixing until combined.
- Add the eggnog, nutmeg, and vanilla extract, and beat until the frosting is light and fluffy. Adjust consistency with additional powdered sugar or eggnog, if needed.
- Assemble the Sandwiches:
- Spread or pipe a generous amount of frosting onto the flat side of one cookie.
- Top with another cookie to form a sandwich, pressing gently to adhere.
- Serve:
- Serve immediately or chill briefly to allow the frosting to set.
Servings and Timing
- Servings: Approximately 12 sandwich cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
Variations
- Spicier Cookies: Add a pinch of cayenne pepper for a subtle heat.
- Citrus Twist: Add orange zest to the cookie dough or frosting for a bright, festive note.
- Maple Frosting: Substitute eggnog with maple syrup for a different flavor profile.
- Dairy-Free Option: Use dairy-free butter and eggnog alternatives in the frosting.
- Mini Sandwiches: Make smaller cookies for bite-sized treats.
Storage/Reheating
- Storage: Store sandwich cookies in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the cookies (unassembled) for up to 3 months. Assemble with frosting after thawing.
- Reheating: Let refrigerated cookies sit at room temperature for 10-15 minutes before serving.
FAQs
1. Can I use blackstrap molasses in this recipe?
Yes, but it will create a stronger, slightly bitter molasses flavor. For a milder taste, stick with regular molasses.
2. Can I make the frosting ahead of time?
Absolutely! Store the frosting in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before using.
3. How do I prevent the cookies from spreading too much?
Chill the dough for 20 minutes before baking to help maintain the cookie’s shape.
4. Can I use pre-made eggnog for the frosting?
Yes, store-bought eggnog works perfectly, but homemade eggnog adds a richer flavor.
5. Can I add other spices to the cookies?
Of course! Cardamom, allspice, or even a pinch of nutmeg can enhance the flavor.
6. What’s the best way to pipe the frosting?
Use a piping bag fitted with a round or star tip for a neat and decorative finish.
7. Can I make this recipe gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.
8. How can I make the frosting thicker?
Add more powdered sugar, one tablespoon at a time, until the desired consistency is reached.
9. Can I use salted butter?
If using salted butter, reduce the added salt in the cookie dough by half.
10. How do I achieve uniform cookie sizes?
Use a cookie scoop to ensure evenly sized portions of dough.
Conclusion
Ginger molasses sandwich cookies with eggnog frosting are a holiday favorite that brings warmth and cheer to any occasion. The spiced cookies and creamy eggnog frosting create a balance of flavors that’s simply irresistible. Perfect for celebrations or cozy nights by the fire, these sandwich cookies are sure to become a seasonal staple in your kitchen. Give them a try and delight your taste buds this holiday season!
Print
Ginger Molasses Sandwich Cookies with Eggnog Frosting
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 12 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Ginger Molasses Sandwich Cookies are soft, chewy, and perfectly spiced with ginger and molasses. Sandwiched together with a creamy eggnog frosting, they’re the ultimate holiday treat that combines warmth and sweetness in every bite.
Ingredients
For the Cookies:
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 1 large egg
- 1/4 cup (60ml) molasses
- 2 1/4 cups (280g) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup (50g) granulated sugar (for rolling)
For the Eggnog Frosting:
- 1/2 cup (113g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 2 tablespoons (30ml) eggnog
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon vanilla extract
Instructions
Make the Cookies:
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream the butter and brown sugar together until light and fluffy. Add the egg and molasses, mixing until combined.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Scoop out 1-tablespoon portions of dough, roll into balls, and coat in granulated sugar. Place the balls 2 inches apart on the prepared baking sheets.
- Bake for 8–10 minutes or until the edges are set but the centers are soft. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Make the Eggnog Frosting:
- In a medium bowl, beat the butter until creamy. Gradually add the powdered sugar, eggnog, nutmeg, and vanilla extract, beating until smooth and fluffy.
Assemble the Sandwich Cookies:
- Spread or pipe a generous layer of eggnog frosting onto the flat side of one cookie. Top with another cookie to create a sandwich. Repeat with remaining cookies.
Notes
- Store cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving.
- Adjust the frosting consistency by adding more powdered sugar for thickness or more eggnog for creaminess.