Celebrate the holidays with these irresistible Ginger Molasses Sandwich Cookies with Eggnog Frosting. Soft, spiced cookies with rich molasses flavor are paired with a creamy, boozy eggnog buttercream to create a dessert that’s both cozy and festive. Each bite offers a perfect balance of warm spices, sweet molasses, and silky frosting—making them ideal for holiday parties, family gatherings, or gifting.
These cookies are a show-stopping treat that’s surprisingly easy to make. With a combination of traditional holiday spices and decadent frosting, they’re perfect for bakers looking to impress while keeping the process manageable. This recipe is both family-friendly and beginner-friendly, turning your kitchen into a festive wonderland.
Why You’ll Love This Recipe
- Soft, chewy molasses cookies with the perfect blend of spices.
- Creamy, rich eggnog frosting that enhances the holiday flavor.
- Easy to make with simple pantry ingredients.
- Perfect for holiday cookie exchanges or gifts.
- Fun to make with kids or for festive baking parties.
- Can be prepared ahead for stress-free holiday entertaining.
Ingredient Breakdown: What Makes These Cookies Special
For the Ginger Molasses Cookies:
- All-Purpose Flour (2 3/4 cups) – Provides structure while keeping the cookies tender.
- Ground Ginger, Cinnamon, Nutmeg, Cloves – Classic holiday spices give warmth and depth to the cookies.
- Baking Soda (1 tsp) & Salt (1/4 tsp) – Helps the cookies rise and balances flavors.
- Unsalted Butter (3/4 cup, softened) – Creates a rich, tender dough.
- Brown Sugar (3/4 cup, packed) – Adds moisture and a subtle caramel sweetness.
- Egg & Egg Yolk – Bind ingredients and add richness.
- Vanilla Extract (2 tsp) – Adds warmth and enhances flavor.
- Molasses (1/3 cup) – Provides deep, earthy sweetness and classic holiday flavor.
- Turbinado or Granulated Sugar (1/3 cup) – Coats the cookie balls for a crunchy, sparkling finish.
For the Eggnog Buttercream:
- Unsalted Butter (6 tbsp, softened) – Forms the creamy base for the frosting.
- Icing Sugar (2–3 cups) – Sweetens the frosting to the desired consistency.
- Eggnog (3–4 tbsp) – Adds authentic holiday flavor and creaminess.
- Rum Extract (1/4 tsp, optional) – Provides a subtle boozy note, enhancing the festive flavor.
Pro Tips
- Chill the dough before baking to prevent spreading and maintain soft centers.
- Use a cookie scoop for uniform cookies and even baking.
- Roll dough balls in sugar for a sparkly, lightly crisp exterior.
- Allow cookies to cool completely before frosting to avoid melting.
- Adjust the frosting consistency with extra powdered sugar or eggnog for easy spreading.
- Sandwich cookies gently to prevent frosting from oozing out.
Ingredient Swaps and Variations
- Substitute dark molasses with blackstrap for a stronger flavor.
- Use maple syrup instead of molasses for a milder taste.
- Add finely chopped nuts to the frosting for texture.
- Flavor frosting with cinnamon or nutmeg instead of rum extract.
- Make mini sandwich cookies for bite-sized holiday treats.
Serving Suggestions
Serve these cookies with a glass of eggnog, hot cocoa, or coffee for a complete holiday snack. They make excellent party platters, gifts in festive tins, or treats for cookie exchanges. They’re also fun for decorating and presenting to children during holiday activities.
Make Ahead and Storage Tips
- Store baked cookies in an airtight container for up to 5 days.
- Assemble cookies just before serving to prevent frosting from softening.
- Freeze unbaked dough or baked cookies for up to 2 months for stress-free holiday baking.
- Frosted sandwiches can be refrigerated for up to a week.
Cultural Notes: Holiday Traditions in Baking
Ginger and molasses are traditional holiday flavors in many Western countries, especially around Christmas. These cookies combine nostalgic spice flavors with modern sandwich cookie style, making them a perfect treat for seasonal celebrations. Eggnog frosting adds a classic, festive twist.
FAQ: Common Questions
Can I make these cookies in advance? Yes, dough can be refrigerated up to 24 hours; assemble sandwiches when ready.
Can I make them gluten-free? Substitute flour with a 1:1 gluten-free blend.
Can I use store-bought frosting? Yes, vanilla buttercream can be used, though eggnog adds authentic flavor.
Can kids help with this recipe? Absolutely! Scooping, rolling, and sandwiching cookies is kid-friendly.
How do I store leftovers? Keep in an airtight container at room temperature or refrigerate for up to a week.
Ingredients
Equipment
Method
- Whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt in a large bowl. Set aside.
- In another large bowl, beat butter and brown sugar until creamy. Add egg, egg yolk, vanilla, and molasses, mixing until well combined.
- Gradually add dry ingredients on low speed until dough forms. Cover and refrigerate for 30 minutes or up to 24 hours.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop 1.5-tablespoon dough balls, roll in sugar, and bake 8–10 minutes until tops are just set.
- Cool cookies on trays 5–10 minutes, then transfer to wire racks to cool completely.
- For frosting: Beat butter until smooth. Gradually add icing sugar and eggnog 1 tablespoon at a time. Add rum extract if using, and adjust consistency as needed.
- Spread 1 tablespoon frosting on the bottom of one cookie and top with another to make a sandwich. Repeat until all are assembled.
Notes
- Chill the dough before baking to prevent spreading and maintain soft centers.
- Use a cookie scoop for uniform size and even baking.
- Roll dough balls in sugar for a sparkly exterior.
- Cool cookies completely before frosting.
- Adjust frosting consistency with more sugar or eggnog for easy spreading.
- Sandwich cookies gently to prevent frosting from oozing.
