These Ginger Molasses Sandwich Cookies with Eggnog Frosting are the ultimate Christmas treat! Two soft, chewy ginger molasses cookies sandwiched together with smooth, creamy eggnog buttercream frosting create an irresistible combination of holiday flavors. Loaded with warm spices like cinnamon, ginger, nutmeg, and cloves, these sandwich cookies are perfect for cookie exchanges, holiday parties, or gifting to friends and family.
What makes these cookies so special? The combination of two quintessential Christmas flavors—gingerbread and eggnog—in one delicious cookie. The warm spices and molasses complement the sweet, creamy eggnog frosting perfectly. Plus, when you get two cookies in one with delicious buttercream sandwiched between, you really can’t go wrong!
Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 8-10 minutes
Total Time: About 1 hour
Yield: 16-18 sandwich cookies (32-36 individual cookies)
Table of Contents
Why You’ll Love These Ginger Molasses Sandwich Cookies
Perfect Holiday Flavor Combo: Combines two beloved Christmas flavors—spiced gingerbread and creamy eggnog—into one irresistible treat.
Soft and Chewy Texture: The molasses, brown sugar, and extra egg yolk create incredibly chewy cookies that stay soft for days.
Easy to Make: Simple ingredients and straightforward instructions make these accessible for any skill level.
Make-Ahead Friendly: Dough can be chilled for up to 24 hours, and cookies can be frozen before or after assembling.
Crowd-Pleaser: Always a hit at cookie exchanges and holiday parties. These unique sandwich cookies stand out on any dessert table.
Customizable Frosting: The eggnog buttercream can be adjusted to your preferred sweetness and consistency, or swap for regular buttercream if preferred.
Ingredients for Ginger Molasses Sandwich Cookies
For the Ginger Molasses Cookies:
- 2¾ cups all-purpose flour, spooned and leveled
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened to room temperature
- ¾ cup brown sugar, packed (dark or light)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- ⅓ cup molasses (not blackstrap)
- ⅓ cup turbinado or granulated sugar (for rolling)
For the Eggnog Buttercream Frosting:
- 6 tablespoons unsalted butter, softened to room temperature
- 2-3 cups powdered sugar (icing sugar), sifted
- 3-4 tablespoons eggnog
- ¼ teaspoon rum extract (optional)
Molasses Note: Use regular cooking molasses or light molasses. Blackstrap molasses has a very strong, almost bitter flavor that’s too intense for baking.
How to Make Ginger Molasses Sandwich Cookies
Step 1: Prepare the Cookie Dough
In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt until well combined. Set aside.
In a separate large bowl, beat the softened butter and brown sugar together using an electric mixer on medium speed until smooth and no lumps remain, about 2-3 minutes.
Add the egg, egg yolk, vanilla extract, and molasses to the butter mixture. Continue beating until everything is well combined and the mixture is smooth.
Pro Tip: The extra egg yolk is the secret to these cookies’ extra chewy, moist texture!
Step 2: Combine and Chill
Turn the mixer down to low speed. Slowly add the flour mixture to the wet ingredients, beating just until everything is combined. Scrape down the sides of the bowl as necessary.
Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours. Chilling the dough is crucial—it keeps the cookies thick and prevents excessive spreading during baking.
Time-Saving Tip: If you chill the dough for more than 2 hours, let it sit at room temperature for about 20 minutes before forming into balls. This makes it easier to work with.
Step 3: Shape and Bake the Cookies
Preheat your oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
Place the turbinado or granulated sugar in a shallow bowl.
Remove the chilled dough from the refrigerator. Using a cookie scoop (about 1.5 tablespoons), form the dough into uniform balls. Roll each ball in the sugar to coat completely.
Cookie Scoop Tip: Using a cookie scoop ensures all your cookies are the same size, which is essential for creating perfect sandwich cookies!
Place the sugar-coated dough balls 2 inches apart on the prepared baking sheets.
Bake for 8-10 minutes until the tops are just set. The cookies should look slightly underdone in the center—they’ll continue cooking on the pan as they cool.
Don’t overbake! These cookies should be soft and chewy, not crispy.
Step 4: Cool the Cookies
Allow the cookies to cool on the baking sheet for 5-10 minutes. This resting time helps them firm up without breaking.
Transfer the cookies to a wire cooling rack and let cool completely before frosting. Warm cookies will melt the buttercream!
Step 5: Make the Eggnog Buttercream Frosting
While the cookies are cooling, prepare the frosting. In a medium bowl, beat the softened butter with an electric mixer on medium speed until well softened and creamy, about 1-2 minutes.
Add the sifted powdered sugar gradually, about ½ cup at a time, beating well after each addition. Start with 2 cups total.
Add the eggnog 1 tablespoon at a time, beating until smooth and creamy. Add the optional rum extract if using.
Consistency Check: The frosting should be smooth enough to spread but thick enough to hold its shape. Add more powdered sugar if too thin, or more eggnog if too thick, 1 tablespoon at a time.
Flavor Note: The eggnog flavor isn’t overpowering—it cuts the sweetness beautifully and adds a delicious nutmeg flavor perfect for Christmas!
Step 6: Assemble the Sandwich Cookies
Once the cookies are completely cool, it’s time to assemble! Turn half of the cookies upside down (flat side up).
Spread about 1 tablespoon of eggnog buttercream on the bottom of each flipped cookie.
Place a second cookie on top, flat side down, pressing gently to create a sandwich. The frosting should spread to the edges but not squeeze out excessively.
Repeat until all cookies are sandwiched together. You’ll end up with 16-18 beautiful sandwich cookies.
Storage Instructions
Room Temperature: Store assembled sandwich cookies in an airtight container at room temperature for 1-2 days. If your kitchen is very warm, refrigeration is recommended to prevent the frosting from becoming too soft.
Refrigerator: Store in an airtight container in the refrigerator for 4-5 days. The cookies actually taste better after a day or two as the flavors meld together! Remove from the fridge about 1 hour before serving so they aren’t cold.
Extended Storage Tip: Place a paper towel in the container to absorb any excess moisture. This helps prevent the cookies from becoming soggy.
Freezing Cookie Dough: Roll dough into balls and place on a baking sheet. Freeze until solid (about 1 hour), then transfer to a freezer bag. Store for up to 2 months. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
Freezing Baked Cookies: Freeze unfrosted, cooled cookies in a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator, then bring to room temperature and frost when ready to serve.
Freezing Assembled Sandwiches: While possible, the frosting texture may change slightly upon thawing. For best results, freeze unfrosted cookies and assemble with fresh frosting when ready to serve.
Expert Tips for Perfect Sandwich Cookies
Room Temperature Ingredients: Make sure your butter, eggs, and egg yolk are at room temperature for the smoothest dough and best texture.
Spoon and Level Flour: Avoid packing flour into the measuring cup. Fluff it with a spoon, scoop into the cup, and level off the top for accurate measurement.
Don’t Skip Chilling: The 30-minute minimum chill time is essential for preventing flat, thin cookies. The dough needs to be firm before baking.
Uniform Cookie Size: Use a cookie scoop for perfectly sized cookies. This ensures even baking and makes assembling sandwiches much easier.
Watch Baking Time: These cookies should look slightly underdone when you remove them. They firm up as they cool and will stay soft and chewy.
Cool Completely: Patience! Make sure cookies are 100% cool before adding frosting, or it will melt into a mess.
Adjust Frosting Consistency: Make the frosting thicker if you want neater sandwiches that hold together better. Use less eggnog for a stiffer frosting.
Enhance Eggnog Flavor: Add a few extra drops of rum extract for a more pronounced eggnog taste, or sprinkle a tiny pinch of nutmeg on top of the frosting.
Creative Variations
Regular Buttercream Version: Replace the eggnog with 3-4 tablespoons of heavy cream or milk for classic vanilla buttercream frosting.
Cream Cheese Frosting: Use cream cheese frosting instead of buttercream for a tangy twist that pairs beautifully with spiced cookies.
Chocolate Variation: Add 2 tablespoons cocoa powder to the cookie dough for chocolate ginger molasses cookies.
Different Spices: Adjust the spice blend to your taste. Add ½ teaspoon cardamom or a pinch of black pepper for extra warmth.
Glazed Version: Skip the sandwich and dip the cookies in a simple glaze made from powdered sugar and eggnog.
Rolled in Spiced Sugar: Mix cinnamon and a pinch of ginger into your rolling sugar for extra spice on the outside.
Mini Sandwich Cookies: Use a smaller cookie scoop (1 tablespoon) to make bite-sized sandwich cookies perfect for parties.
Salted Caramel Filling: Try salted caramel buttercream or dulce de leche instead of eggnog frosting for a different holiday flavor.
Serving Suggestions
These ginger molasses sandwich cookies with eggnog frosting are perfect for:
- Christmas Cookie Exchanges: Stand out with this unique two-flavor combination
- Holiday Parties: Elegant enough for fancy gatherings
- Cookie Platters: Add variety alongside sugar cookies and gingerbread men
- Homemade Gifts: Package in decorative tins or boxes for thoughtful presents
- Afternoon Tea or Coffee: The warm spices pair beautifully with hot beverages
- Dessert Tables: Beautiful presentation for Christmas dinners
Beverage Pairings: Hot chocolate, coffee, chai tea, or actual eggnog all complement these cookies wonderfully.
Frequently Asked Questions
Are these cookies soft or crispy? These ginger molasses cookies are soft and chewy, not crispy. The molasses, brown sugar, and extra egg yolk create a wonderfully moist, tender texture.
Can I use light or dark brown sugar? Either works! Dark brown sugar provides a slightly deeper molasses flavor, but light brown sugar is perfectly fine.
What is icing sugar? Icing sugar is another term for powdered sugar or confectioners’ sugar. It’s the fine, powdery sugar used for frostings and icings.
Why can’t I use blackstrap molasses? Blackstrap molasses has a very strong, almost bitter flavor that’s too intense for these cookies. Use regular cooking molasses or light molasses instead.
Can I make these without eggnog? Absolutely! Replace the eggnog with heavy cream or milk for regular vanilla buttercream frosting. You may need slightly less liquid since milk is thinner than eggnog.
How far in advance can I make these? The cookie dough can be chilled for up to 24 hours before baking. Assembled sandwiches keep well in the fridge for 4-5 days. In fact, they taste even better after a day or two!
Can I freeze these cookies? Yes! Freeze the cookie dough balls for up to 2 months. Or freeze baked, unfrosted cookies and assemble with fresh frosting when ready to serve.
Why do I need to chill the dough? Chilling firms up the butter in the dough, which prevents the cookies from spreading too much during baking. This keeps them thick and chewy instead of thin and crispy.
Can I make the frosting ahead? Yes, prepare the frosting and store it covered in the refrigerator for up to 3 days. Let it come to room temperature and give it a quick stir before using.
How do I store leftover cookies? Store in an airtight container in the refrigerator for up to 5 days. Remove about an hour before serving for the best texture and flavor.
These Ginger Molasses Sandwich Cookies with Eggnog Frosting combine two beloved Christmas flavors into one irresistible treat. Soft, chewy, perfectly spiced, and filled with creamy eggnog buttercream—they’re guaranteed to be the star of your holiday cookie spread!
Ginger Molasses Sandwich Cookies with Eggnog Frosting | Christmas Recipe
Equipment
- Electric mixer
- Mixing bowls
- Measuring Cups and Spoons
- Cookie Scoop
- parchment-lined baking sheets
- Wire Cooling Rack
- Spatula or knife for spreading frosting
Ingredients
- 2.75 cups all-purpose flour, spooned and leveled
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 0.25 tsp ground cloves
- 0.25 tsp ground nutmeg
- 1 tsp baking soda
- 0.25 tsp salt
- 0.75 cup unsalted butter, softened
- 0.75 cup brown sugar, packed (light or dark)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tsp vanilla extract
- 1/3 cup molasses (not blackstrap)
- 1/3 cup turbinado or granulated sugar (for rolling)
Instructions
- In a bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. In a separate large bowl, beat butter and brown sugar until creamy (2–3 minutes). Add egg, egg yolk, vanilla, and molasses; beat until smooth and combined.
- Gradually add dry ingredients to wet mixture on low speed until fully combined. Cover and refrigerate for at least 30 minutes, up to 24 hours, to firm the dough and prevent spreading.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper. Roll chilled dough into 1½ tablespoon balls, coat in sugar, and place 2 inches apart. Bake 8–10 minutes until edges are set and centers appear slightly underbaked. Cool 5 minutes on sheet, then move to rack.
- Beat softened butter until creamy. Gradually mix in powdered sugar, starting with 2 cups. Add eggnog 1 tablespoon at a time until smooth, fluffy, and spreadable. Add rum extract for extra flavor. Adjust consistency with more sugar or eggnog as needed.
- Once cookies are completely cool, flip half upside down. Spread 1 tablespoon frosting on the flat side, then top with another cookie. Press gently until filling reaches the edges. Repeat for remaining cookies.