Description
Indulge in the delightful flavors of Ginger Molasses Sandwich Cookies with Eggnog Frostings. These soft and chewy cookies are infused with warm spices like ginger, cinnamon, and nutmeg, creating a comforting treat perfect for any occasion. Sandwiched together with a creamy eggnog frosting, they offer a festive twist that elevates your dessert game. Ideal for holiday gatherings or cozy afternoons, these cookies are not only delicious but also visually appealing, making them a standout addition to any dessert table. Easy to prepare and adaptable for various preferences, you’ll find yourself reaching for more.
Ingredients
Scale
- 2 and 3/4 cup all-purpose flour (spooned and leveled)
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter (softened to room temperature)
- 3/4 cup brown sugar (packed)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 2 teaspoons vanilla extract
- 1/3 cup molasses (not blackstrap)
- 1/3 cup turbinado or granulated sugar
- 6 tablespoons unsalted butter (softened to room temperature)
- 2–3 cups icing sugar (sifted)
- 3–4 tablespoons eggnog
- 1/4 teaspoon vanilla extract (alcohol-free, optional)
Instructions
- In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
- In a separate large bowl using an electric mixer on medium speed, beat together the butter and brown sugar until smooth. Add in the egg, egg yolk, vanilla extract, and molasses; mix until well combined.
- Gradually add the flour mixture while mixing on low speed until combined. Cover the bowl with cling wrap; refrigerate for 30 minutes up to 24 hours.
- When ready to bake, preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone mats.
- If dough has chilled over 2 hours, let it sit at room temperature for about 20 minutes. Scoop out dough into balls about 1.5 tablespoons in size; roll in turbinado or granulated sugar.
- Place balls 2 inches apart on lined sheets; bake for 8–10 minutes until tops are just set.
- Cool on trays for 5–10 minutes before transferring to wire racks.
- While cookies cool, in a medium bowl, beat softened butter until creamy. Gradually add icing sugar about half a cup at a time until two cups are mixed in.
- Stir in eggnog one tablespoon at a time; add optional vanilla extract if desired. Adjust sweetness with extra powdered sugar or eggnog for desired consistency.
- To assemble, frost the bottom of one cookie with about one tablespoon of frosting and place another cookie on top to create a sandwich.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie (40g)
- Calories: 150
- Sugar: 10g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg