Ginger Molasses Sandwich Cookies with Eggnog Frosting | Christmas Recipe
Soft, chewy ginger molasses cookies sandwiched with creamy eggnog buttercream — the perfect Christmas flavor combination! These festive sandwich cookies are loaded with warm spices, rich molasses, and smooth eggnog frosting that tastes like the holidays in every bite.
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.