These Ginger Molasses Sandwich Cookies are a delightful treat, perfect for the holiday season or any time you’re craving a comforting sweet. The soft and chewy ginger molasses cookies are sandwiched together with a creamy eggnog buttercream, creating a flavor combination that is simply irresistible. Whether you enjoy them with a cup of tea or as a festive dessert, these cookies are sure to be a hit with family and friends.
Ingredients
For the Ginger Molasses Cookies:
- 2 and 3/4 cups 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
For the Eggnog Buttercream:
- 6 tablespoons unsalted butter, softened to room temperature
- 2-3 cups icing sugar, sifted
- 3-4 tablespoons eggnog
Directions
- Prepare the Ginger Molasses Cookies:
- In a large bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
- In a separate bowl, using an electric mixer on medium speed, beat butter and brown sugar until smooth. Add egg, egg yolk, vanilla, and molasses; beat until well combined.
- Reduce mixer speed to low; gradually add flour mixture until just combined. Cover and chill the dough for at least 30 minutes.
- Bake the Cookies:
- Preheat oven to 350°F. Line cookie sheets with parchment.
- Form dough into 1.5 tablespoon balls, roll in sugar, and place 2 inches apart on sheets.
- Bake 8-10 minutes until just set. Cool on trays for 10 minutes, then transfer to a rack to cool completely.
- Prepare the Eggnog Buttercream:
- For frosting, beat butter until smooth. Gradually add icing sugar, then eggnog, adjusting for consistency and taste.
- Assemble the Sandwich Cookies:
- To assemble, spread frosting on the bottom of one cookie and top with another. Makes 16-18 sandwiches.
Prep and Serving
- Prep Time: 45 minutes
- Cooking Time: 10 minutes
- Total Time: 55 minutes
- Calories: 310 kcal per sandwich
- Servings: 18 sandwiches
These Ginger Molasses Sandwich Cookies with Eggnog Buttercream are a delightful treat that is sure to please. Whether you’re looking for a festive dessert for the holidays or simply want to indulge in a delicious sweet, these cookies are the perfect choice. Enjoy!
Ginger Molasses Sandwich Cookies
- Total Time: 55 minutes
- Yield: 18 1x
Description
Our Ginger Molasses Sandwich Cookies with Eggnog Frosting are the essence of the holiday spirit in every bite. These cookies blend the bold spices of ginger, cinnamon, and nutmeg with the rich, sweet undertones of molasses, topped with a lusciously smooth eggnog buttercream that complements the robust flavors. They are ideal for holiday parties, as gifts, or simply enjoying by a cozy fire.
Ingredients
For the Ginger Molasses Cookies:
2 and 3/4 cups 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
For the Eggnog Buttercream:
6 tablespoons unsalted butter, softened to room temperature
2–3 cups icing sugar, sifted
3–4 tablespoons eggnog
Instructions
In a large bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
In a separate bowl, using an electric mixer on medium speed, beat butter and brown sugar until smooth. Add egg, egg yolk, vanilla, and molasses; beat until well combined.
Reduce mixer speed to low; gradually add flour mixture until just combined. Cover and chill the dough for at least 30 minutes.
Preheat oven to 350°F. Line cookie sheets with parchment. Form dough into 1.5 tablespoon balls, roll in sugar, and place 2 inches apart on sheets.
Bake 8-10 minutes until just set. Cool on trays for 10 minutes, then transfer to a rack to cool completely.
For frosting, beat butter until smooth. Gradually add icing sugar, then eggnog and rum extract, adjusting for consistency and taste.
To assemble, spread frosting on the bottom of one cookie and top with another. Makes 16-18 sandwiches.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 310