Description
These Ginger Molasses Sandwich Cookies with Eggnog Frosting are a delightful holiday treat combining soft, spiced ginger cookies rolled in sugar and sandwiched with a creamy, festive eggnog-flavored frosting. Perfect for gatherings or cozy winter snacking.
Ingredients
Scale
Cookie Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- Extra granulated sugar for rolling
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons eggnog
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- Pinch of salt
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ease cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until fully combined to evenly distribute the spices.
- Cream butter and sugars: In a large bowl, beat the softened butter with brown sugar and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add wet ingredients: Incorporate the molasses, egg, and vanilla extract into the butter mixture, beating until smooth and well combined for a cohesive dough.
- Combine wet and dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring thoroughly to form a soft dough without overmixing.
- Form cookie balls: Scoop the dough into 1-inch balls, then roll each ball in extra granulated sugar to give a slight sparkle and crispness to the cookie exterior.
- Prepare for baking: Place the sugared dough balls on the prepared baking sheets spaced about 2 inches apart, then gently flatten each ball with your fingers or the bottom of a glass to shape the cookies.
- Bake and cool: Bake for 9 to 11 minutes until the edges are set but the centers remain soft. Cool the cookies on the baking pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the frosting: Beat the softened butter until creamy. Gradually add powdered sugar, then mix in eggnog, vanilla, nutmeg, and a pinch of salt. Beat the frosting until it is smooth and fluffy, perfect for spreading or piping.
- Assemble sandwiches: Once the cookies are fully cooled, spread or pipe the eggnog frosting onto the flat side of half the cookies. Top with the remaining cookies to form sandwich cookies.
Notes
- For best results, use room temperature butter for easier creaming and smoother dough.
- Molasses gives the cookies their signature deep flavor; use unsulfured molasses for a less bitter taste.
- Rolling the cookies in granulated sugar before baking adds a nice texture contrast.
- The frosting can be adjusted in consistency by adding more powdered sugar to thicken or more eggnog to thin.
- Store assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
