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Ginger Molasses Sandwich Cookies with Eggnog Frosting
Sarah namedy

Ginger Molasses Sandwich Cookies with Eggnog Frosting

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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 16 sandwich cookies
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 3/4 cups all-purpose flour, spooned and leveled
  • 2 teaspoons ground ginger
  • 1 teaspoon ground 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
  • 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 rolling)
  • 6 tablespoons unsalted butter, softened (for frosting)
  • 2-3 cups icing sugar, sifted
  • 3-4 tablespoons eggnog
  • 1/4 teaspoon rum extract (optional)

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Whisk
  • cookie scoop
  • Baking sheets
  • parchment paper or silicone mats
  • Wire cooling rack
  • Spatula

Method
 

  1. Whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt in a large bowl. Set aside.
  2. In another large bowl, beat butter and brown sugar until creamy. Add egg, egg yolk, vanilla, and molasses, mixing until well combined.
  3. Gradually add dry ingredients on low speed until dough forms. Cover and refrigerate for 30 minutes or up to 24 hours.
  4. 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.
  5. Cool cookies on trays 5–10 minutes, then transfer to wire racks to cool completely.
  6. 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.
  7. Spread 1 tablespoon frosting on the bottom of one cookie and top with another to make a sandwich. Repeat until all are assembled.

Notes

Pro Tips for Perfect Holiday Sandwich Cookies:
  • 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.
Storage: Store cookies in an airtight container for up to 5 days, or freeze unbaked dough up to 2 months. Assembled cookies can be refrigerated for up to a week.