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