Print

Ginger Molasses Sandwich Cookies with Eggnog Frostings

Ginger Molasses Sandwich Cookies with Eggnog Frostings
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ginger Molasses Sandwich Cookies with Eggnog Frostings are a festive delight, perfect for holiday gatherings or cozy nights at home. These soft and chewy cookies, infused with warming spices like ginger and cinnamon, are wonderfully complemented by a creamy eggnog frosting. With their inviting aroma and beautiful appearance, they’re not only a treat for the taste buds but also a visual feast. Ideal for cookie exchanges or as homemade gifts, these cookies are sure to impress family and friends alike. Easy to make and even easier to enjoy, this recipe will become a cherished favorite during the festive season!

Ingredients

Scale
  • 2 and 3/4 cup all-purpose flour
  • 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
  • 1/3 cup granulated sugar
  • 6 tablespoons unsalted butter (softened to room temperature)
  • 2–3 cups icing sugar (sifted)
  • 3–4 tablespoons eggnog

Instructions

  1. In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
  2. In another large bowl, use an electric mixer on medium speed to beat the butter and brown sugar until smooth. Add in the egg, egg yolk, vanilla extract, and molasses; continue mixing until well combined.
  3. Reduce the mixer speed to low; gradually beat in the flour mixture until fully incorporated. Cover the bowl with cling wrap and refrigerate for 30 minutes or up to 24 hours.
  4. Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper or silicone mats. If the dough has chilled for over 2 hours, let it sit at room temperature for about 20 minutes.
  5. Scoop out dough balls approximately 1.5 tablespoons in size using a cookie scoop. Roll each ball in granulated sugar before placing them on the lined sheets about 2 inches apart.
  6. Bake for 8–10 minutes until just set on top. Allow cooling on trays for 5–10 minutes before transferring them to wire racks.
  7. While cookies cool down, prepare the frosting by beating softened butter in a medium bowl until creamy. Gradually add in icing sugar about 1/2 cup at a time until you've incorporated at least 2 cups.
  8. Slowly mix in eggnog one tablespoon at a time along with optional vanilla extract until desired consistency is reached.
  9. To assemble each sandwich cookie, spread about 1 tablespoon of frosting on the bottom of one cookie. Place another cookie on top to create a delightful sandwich. You should end up with about 16–18 sandwiches total.

Nutrition

Find it online: https://goldenrecipetime.com/ginger-molasses-sandwich-cookies-with-eggnog-frostings/