The Best Ginger Molasses Sandwich Cookies With Eggnog Frosting Recipe

Ginger molasses sandwich cookies blend warm, spicy notes with creamy holiday cheer in a delectable treat.

These delightful confections capture the essence of festive baking with their rich, complex flavor profile.

Subtle hints of ginger dance alongside deep molasses undertones, creating a sophisticated sweet experience.

Soft, chewy cookie layers promise a melt-in-your-mouth texture that beckons winter celebrations.

Luxurious eggnog frosting adds a decadent creamy center, crafting ordinary cookies into an extraordinary dessert.

Intricate spice combinations elevate these cookies beyond simple holiday fare, offering a gourmet twist on classic comfort.

Crafted with care and culinary creativity, these sandwich cookies invite you to indulge in seasonal magic.

Ginger Molasses Cookies with Eggnog Frosting Layers

• Burst with Holiday Warmth: These ginger molasses sandwich cookies capture the cozy essence of winter celebrations, delivering a nostalgic blend of festive spices that instantly transport you to heartwarming moments.
• Texture Sensation: Enjoy a delightful contrast between soft, chewy molasses cookies and creamy, smooth eggnog frosting, creating a mouthwatering experience that balances richness and delicate spice.
• Quick and Foolproof Baking: Perfect for bakers of all skill levels, this recipe offers simple steps and flexible chilling times, allowing you to prepare dough ahead and assemble cookies effortlessly when ready to bake.

Ginger Molasses Cookie Ingredients with a Twist

• All-Purpose Flour: Provides the base structure for the cookie with a soft and tender texture.
• Ground Ginger, Cinnamon, Nutmeg, Cloves: Warm spices that create a rich, festive flavor profile.
• Baking Soda: Helps the cookies rise and spread evenly during baking.
• Salt: Enhances and balances the overall taste of the cookies.

• Butter: Adds richness and creates a smooth, tender cookie texture.
• Brown Sugar: Provides moisture and deep caramel-like sweetness.
• Egg, Egg Yolk: Bind ingredients together and contribute to the cookie's soft texture.
• Vanilla Extract: Adds a classic, warm flavor to the cookies.
• Molasses: Gives a deep, rich sweetness and dark color to the cookies.

• Powdered Sugar: Creates a smooth, sweet frosting base.
• Butter: Provides creamy texture to the frosting.
• Eggnog: Adds festive flavor and creamy consistency to the frosting.
• Rum Extract: Optional ingredient for additional holiday flavor.
• Granulated or Turbinado Sugar: Adds a sweet, crunchy coating to the cookie exterior.

Instructions to Bake Ginger Molasses Cookie Sandwiches

Step 1: Prepare Dry Ingredients

• Flour
• Ground ginger
• Cinnamon
• Nutmeg
• Cloves
• Baking soda
• Salt

Set the mixture aside for later.

Step 2: Mix Wet Ingredients

• 1 egg
• 1 egg yolk
• Vanilla
• Molasses

Beat until everything is well combined.

Step 3: Combine Ingredients

Slowly mix the dry ingredients into the wet mixture on low speed. Scrape down the bowl’s sides as needed. Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes to 24 hours.

Step 4: Prepare for Baking

Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. If dough has been chilling over 2 hours, let it sit at room temperature for 20 minutes.

Step 5: Shape and Bake Cookies

Roll dough into -sized balls. Coat each ball in granulated or turbinado sugar. Place cookies 2 inches apart on prepared sheets. Bake for 8-10 minutes until tops are just set.

Step 6: Cool Cookies

Let cookies rest on the tray for 5-10 minutes. Transfer to a wire rack to cool completely.

Step 7: Create Eggnog Frosting

• Powdered sugar (at a time)
• Eggnog (at a time)
• Optional rum extract

Adjust sweetness by adding more powdered sugar or eggnog as needed.

Step 8: Assemble Sandwich Cookies

Spread about of frosting on the bottom of one cookie. Top with a second cookie. This recipe makes 16-18 sandwich cookies.

Enjoy your delicious ginger molasses sandwich cookies with creamy eggnog frosting!

Cookie Sandwich Tips for Holiday Baking

• Chill for Flavor Depth: Refrigerate the dough for at least 30 minutes to allow spices to meld and develop a richer, more complex taste.
• Sugar Roll Trick: Coat cookie dough balls in granulated sugar before baking for a sparkling, crisp exterior that adds delightful texture.
• Room Temperature Magic: Let chilled dough sit out for 20 minutes to soften slightly, ensuring even baking and preventing tough cookies.
• Frosting Consistency Key: Add powdered sugar or eggnog gradually to achieve the perfect spreadable texture that's not too runny or stiff.
• Cooling Technique: Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to prevent breaking, ensuring perfect sandwich cookie structure.

How to Store and Reheat Ginger Molasses Cookies

• Refrigeration: Seal sandwich cookies in an airtight container, layering between parchment paper to prevent sticking. Store in the refrigerator for up to 5 days, keeping the frosting fresh and cookies soft.
• Freezing: Wrap individual cookie sandwiches tightly in plastic wrap, then place in a freezer-safe container. Freeze for maximum 2 months. Thaw overnight in the refrigerator before serving to maintain texture and flavor.
• Reheating: Allow refrigerated cookies to sit at room temperature for 15-20 minutes before enjoying. Avoid microwaving, which can make the cookies soggy and compromise the delicate eggnog frosting's creamy consistency.

Delights That Pair with Ginger Molasses Sandwich Cookies

• Pair with Spiced Rum Cocktail: Create a festive drink that mirrors the warm spices in the cookies by mixing dark rum, eggnog, and a dash of nutmeg for a complementary flavor experience.
• Serve with Vanilla Bean Ice Cream: The creamy, cold texture of vanilla ice cream provides a delightful contrast to the rich, spicy warmth of the ginger molasses cookies.
• Enjoy with Chai Tea Latte: The aromatic spices in chai perfectly complement the ginger and molasses notes, creating a cozy and delicious flavor combination that enhances the overall dessert experience.
• Match with Maple Bourbon Toddy: A warm, spirited drink that echoes the deep, sweet undertones of the cookies, bringing out the complex flavors of the molasses and spices.

Fun Flavors to Try with Ginger Molasses Sandwich Cookies

• Holiday Spice Crunch: Add chopped crystallized ginger and rolled in toasted pecans for extra texture and warmth.
• Chocolate Rum Sandwich: Replace eggnog frosting with rich chocolate ganache and add rum extract for deeper flavor complexity.
• Maple Cream Swap: Substitute eggnog frosting with maple cream filling and sprinkle with cinnamon sugar for a woodland-inspired treat.
• Citrus Spark Version: Incorporate orange zest into cookie dough and create a lemon cream cheese frosting for bright, tangy notes.

Ginger Molasses Sandwich Cookies With Eggnog Frosting Recipe

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4.8 from 17 reviews

• Total Time: 30 minutes
• Yield: 12 1x

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Description

Spicy ginger molasses cookies embrace winter’s warmth with creamy eggnog frosting nestled between two perfectly spiced layers. Rich holiday flavors dance together, inviting seasonal cheer to your plate with each delightful bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 6 tablespoons (90 ml) unsalted butter, softened to room temperature
• 2–3 cups (240–360 grams) icing sugar, sifted

Flavoring Ingredients:

• 3–4 tablespoons (45–60 ml) eggnog

Optional Ingredients:

• ¼ teaspoon (1.25 ml) rum extract (optional)

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Instructions

1. Combine flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt in a mixing bowl, whisking thoroughly to distribute spices evenly.
2. In a separate large mixing bowl, cream butter and brown sugar using an electric mixer until smooth and lump-free, approximately 2-3 minutes.
3. Incorporate egg, egg yolk, vanilla extract, and molasses into the butter mixture, blending until ingredients are fully integrated and the mixture appears uniform.
4. Gradually fold the dry ingredient mixture into the wet ingredients on low mixer speed, ensuring no flour pockets remain. Scrape bowl sides as needed to maintain consistent texture.
5. Cover the dough with plastic wrap and refrigerate for 30 minutes to 24 hours, allowing flavors to meld and dough to firm.
6. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
7. Remove dough from refrigerator. If chilled over 2 hours, let sit at room temperature for 20 minutes to soften slightly.
8. Shape dough into balls. Roll each ball in granulated or turbinado sugar for a sweet, crisp exterior.
9. Arrange cookie dough balls 2 inches (5 centimeters) apart on prepared baking sheets. Bake 8-10 minutes until tops appear set but not completely hardened.
10. Allow cookies to cool on baking sheets for 5-10 minutes, then transfer to wire cooling rack to complete cooling process.
11. For frosting, beat softened butter in a medium bowl until creamy and smooth.
12. Gradually incorporate powdered sugar, adding at a time until are integrated.
13. Slowly mix in eggnog, at a time. Add optional rum extract for enhanced flavor.
14. Adjust frosting consistency by adding extra powdered sugar or eggnog until smooth and spreadable.
15. Spread approximately of frosting on cookie bottom, then sandwich with a second cookie.
16. Recipe yields 16-18 delightful sandwich cookies.

Notes

• Chill the dough for at least 30 minutes to enhance flavor development and make rolling easier.
• Room temperature dough works best for even baking, so let it sit out if refrigerated longer than 2 hours.
• Roll cookie balls in sugar before baking to create a delightful crispy, sparkling exterior.
• Bake cookies just until tops are set to maintain a soft, chewy texture.
• Cool cookies completely before assembling sandwich cookies to prevent frosting from melting.
• Adjust frosting consistency by adding powdered sugar or eggnog for perfect spreadability.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 240 kcal
• Sugar: 22 g
• Sodium: 95 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.3 g
• Carbohydrates: 32 g
• Fiber: 0.5 g
• Protein: 1 g
• Cholesterol: 35 mg