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.
Ingredients
Scale
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)
Instructions
- Combine flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt in a mixing bowl, whisking thoroughly to distribute spices evenly.
- In a separate large mixing bowl, cream butter and brown sugar using an electric mixer until smooth and lump-free, approximately 2-3 minutes.
- Incorporate egg, egg yolk, vanilla extract, and molasses into the butter mixture, blending until ingredients are fully integrated and the mixture appears uniform.
- 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.
- Cover the dough with plastic wrap and refrigerate for 30 minutes to 24 hours, allowing flavors to meld and dough to firm.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Remove dough from refrigerator. If chilled over 2 hours, let sit at room temperature for 20 minutes to soften slightly.
- Shape dough into balls. Roll each ball in granulated or turbinado sugar for a sweet, crisp exterior.
- 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.
- Allow cookies to cool on baking sheets for 5-10 minutes, then transfer to wire cooling rack to complete cooling process.
- For frosting, beat softened butter in a medium bowl until creamy and smooth.
- Gradually incorporate powdered sugar, adding at a time until are integrated.
- Slowly mix in eggnog, at a time. Add optional rum extract for enhanced flavor.
- Adjust frosting consistency by adding extra powdered sugar or eggnog until smooth and spreadable.
- Spread approximately of frosting on cookie bottom, then sandwich with a second cookie.
- 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