Ginger Molasses Sandwich Cookies with Eggnog Frosting
Welcome to a festive treat that’s perfect for the holiday season or any time you crave a cozy, spiced delight! These Ginger Molasses Sandwich Cookies with Eggnog Frosting are the quintessence of holiday cheer, marrying the warm, robust flavors of ginger and molasses with the creamy sweetness of eggnog frosting. Let’s get into how you can bring this delightful recipe to life.
Ingredients:
For the Ginger Molasses Cookies:
- 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 teaspoon vanilla extract
- 1/3 cup molasses (not blackstrap)
- 1/3 cup turbinado or granulated sugar
For the Eggnog Buttercream:
- 6 tablespoons unsalted butter, softened to room temperature
- 2-3 cups icing sugar, sifted
- 3-4 tablespoons eggnog
- 1/4 teaspoon rum extract (optional)
Directions:
- Prepare the Cookie Dough:
- In a large bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
- In another large bowl, use an electric mixer on medium speed to beat together the butter and brown sugar until smooth. Add the egg, egg yolk, vanilla, and molasses, beating until well combined.
- Gradually blend in the flour mixture on low speed until just combined. Cover and chill the dough for 30 minutes to 24 hours.
- Baking the Cookies:
- Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper.
- If dough chilled longer than 2 hours, let it soften slightly at room temperature. Shape the dough into 1.5 tablespoon-sized balls, roll in sugar, and place 2 inches apart on prepared sheets.
- Bake for 8-10 minutes until just set. Cool on the tray for 5-10 minutes, then transfer to a wire rack to cool completely.
- Making the Eggnog Frosting:
- Beat the butter until creamy. Gradually add icing sugar, then slowly mix in eggnog and rum extract, adjusting for consistency and taste. The frosting should be smooth and spreadable.
- Assembling the Sandwiches:
- Spread about 1 tablespoon of eggnog frosting on the bottom of one cookie and top with another cookie to form a sandwich. Repeat with remaining cookies.
Key Details:
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 30 minutes
- Servings: 16-18 sandwiches
- Caloric Information: Approx. 220 kcal per sandwich
These cookies are a perfect addition to your holiday baking list, offering a burst of spices that are sure to warm everyone’s heart. Enjoy crafting these treats and share the joy with friends and family. Happy baking!
Ginger Molasses Sandwich Cookies with Eggnog Frosting
- Total Time: 30 minutes
- Yield: 16-18 1x
Description
Indulge in the rich, spicy warmth of these Ginger Molasses Sandwich Cookies paired perfectly with a creamy Eggnog Frosting. The aromatic blend of ginger, cinnamon, nutmeg, and cloves in the cookies is balanced by the smooth, sweet eggnog buttercream, creating a delightful festive treat.
These cookies are not only delicious but also a wonderful addition to any holiday dessert table. Their inviting appearance and mouthwatering flavor make them a perfect choice for sharing with family and friends during the festive season. Enjoy them with a cup of hot cocoa or a glass of milk for the ultimate holiday experience.
Ingredients
For the Ginger Molasses Cookies:
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 teaspoon vanilla extract
1/3 cup molasses (not blackstrap)
1/3 cup turbinado or granulated sugar
For the Eggnog Buttercream:
6 tablespoons unsalted butter, softened to room temperature
2–3 cups icing sugar, sifted
3–4 tablespoons eggnog
1/4 teaspoon rum extract (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 no lumps remain. Add the egg, egg yolk, vanilla, and molasses, and continue beating until well combined. Turn the mixer to low and slowly beat in the flour mixture until everything is combined. Turn off the mixer and scrape down the sides of the bowl as necessary. Cover the bowl with cling wrap and refrigerate for 30 minutes or up to 24 hours.
When ready to bake, take the dough out of the fridge. Preheat the oven to 350°F (175°C) and line 2 cookie sheets with parchment paper or silicone baking mats. If the dough has been chilling for over 2 hours, allow it to sit at room temperature for about 20 minutes. Form the dough into cookie balls about 1.5 tablespoons in size. Roll in granulated or turbinado sugar. Place the dough balls 2 inches apart on the lined cookie sheets and bake for 8-10 minutes until the tops are just set. Allow to cool on the tray for 5-10 minutes before transferring to a wire rack to continue cooling.
While the cookies are cooling, make the eggnog frosting. In a medium bowl, beat the butter on medium speed until well softened. Beat in the icing sugar about 1/2 cup at a time until 2 cups have been beaten in. Add the eggnog 1 tablespoon at a time and optional rum extract. Add a little extra powdered sugar or eggnog as necessary until the desired sweetness and consistency is reached. The frosting should be smooth enough to spread.
Frost the bottom of one cookie with about 1 tablespoon of frosting, then place a second cookie on top. You’ll end up with about 16-18 sandwiches total.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 220 kcal