Ginger Molasses Sandwich Cookies: Easy Eggnog Frosting Recipe

Let me tell you, the aroma of ginger, molasses, and cinnamon swirling from my oven is pure holiday magic—warm, spicy, and a little bit nostalgic. The first time I made these ginger molasses sandwich cookies with eggnog frosting, it was a chilly December afternoon. I remember pulling them out of the oven and standing there, just taking in that deep spiced scent—one of those moments where you pause, take a deep breath, and smile because you know you’re onto something truly special.

This recipe goes back to my childhood, when I was knee-high to a grasshopper and obsessed with the ginger snaps my grandma used to bake. She always told me, “If you want to make a cookie that people remember, make sure it’s soft in the middle and packed with spice.” Years ago, I tried to recreate her classic, but (honestly) it took me way too long to discover the sandwich cookie trick. That’s when things really changed—especially after I whipped up a batch of eggnog frosting for a holiday potluck. It was one of those accidental mash-ups that just worked. Now I wish I’d known this combo years ago!

My family couldn’t stop sneaking these cookies off the cooling rack, and my kids have started requesting them for every festive occasion. Let’s face it: anything with molasses and ginger gets gobbled up around here. These cookies nail that balance between chewy and creamy, with a filling that tastes like Christmas morning in dessert form. They’ve become a staple for gifting, cookie swaps, and those late-night “just one more bite” moments (all in the name of research, of course!). If you’re looking for a recipe that feels like a warm hug and always gets rave reviews, you’re going to want to bookmark this one. Ginger molasses sandwich cookies with eggnog frosting might just become your new holiday tradition.

Why You’ll Love This Recipe

Honestly, after dozens of batches, taste tests, and some epic kitchen fails, I can say these ginger molasses sandwich cookies are a true winner. There’s something magical about the way the spices and molasses come together—then you add creamy eggnog frosting, and it’s a whole new level.

• Quick & Easy: You can whip up a batch in under 45 minutes. Perfect for busy weeknights, last-minute holiday guests, or spontaneous cookie cravings.
• Simple Ingredients: No fancy shopping trips needed—most ingredients are pantry staples. Just grab your molasses, ginger, and a few fridge basics.
• Perfect for Celebrations: These cookies shine at holiday parties, cookie exchanges, and cozy winter brunches. If you want to brighten up your Pinterest board, this is the one!
• Crowd-Pleaser: Adults love the spice and richness, while kids devour the soft cookies and creamy filling. These always disappear fast.
• Unbelievably Delicious: The texture is soft but chewy, and the eggnog frosting adds a festive twist that sets these apart from ordinary ginger snaps.

What makes this recipe stand out? It’s all about technique—a blend of brown sugar and molasses for depth, a dash of black pepper for warmth, and a frosting that’s smooth and never runny. I’ve tested everything from swapping flours to chilling times, and this version gives you perfectly soft cookies every time. Plus, the eggnog frosting? It’s not just for holidays. I’ve even used it as a dip for fruit when there’s extra.

This isn’t just another ginger cookie. It’s comfort food—reimagined, but still packed with soul-soothing flavors. Whether you want to impress guests or just treat yourself to a little seasonal joy, these ginger molasses sandwich cookies with eggnog frosting deliver every single time. Close your eyes after the first bite, and you’ll know what I mean!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and the few specialty items (like molasses and eggnog) are easy to find during the holiday season. If you’re missing something, I’ve got substitution tips below!

• For the Cookies:
  • 2 1/4 cups (280g) all-purpose flour (King Arthur is my go-to for reliable results)
  • 2 teaspoons ground ginger (freshly opened for max flavor)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon freshly ground black pepper (adds subtle warmth)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened (room temperature is key)
  • 1/2 cup (100g) dark brown sugar, packed (for richness)
  • 1/2 cup (120ml) unsulphured molasses (Grandma’s brand never lets me down)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
• For Rolling:
  • 1/4 cup (50g) granulated sugar (for coating the dough balls)
• For the Eggnog Frosting:
  • 4 tablespoons (56g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 3 tablespoons eggnog (homemade or store-bought—both work)
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt (balances the sweetness)

Ingredient Tips: If you want gluten-free cookies, swap in a cup-for-cup gluten-free flour blend (Bob’s Red Mill is reliable). Need dairy-free? Use plant-based butter and oat milk eggnog (I’ve tried it and honestly, it’s still dreamy). For vegan, replace the egg with a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water).

Don’t have molasses? Dark maple syrup works in a pinch (but you’ll lose a bit of classic flavor). You can also use coconut sugar instead of brown sugar for a slight caramel note. If it’s summer, toss in a pinch of orange zest for brightness—my kids love that twist!

Equipment Needed

You really don’t need much to make these ginger molasses sandwich cookies with eggnog frosting. I’ve baked these in cramped kitchens and with borrowed tools, so trust me, you can make do!

• Mixing bowls (one large, one medium)
• Hand mixer or stand mixer (hand mixer works fine for small batches)
• Measuring cups and spoons (digital scale for flour if you’re a stickler for accuracy)
• Baking sheet (standard size, lined with parchment paper)
• Cookie scoop or tablespoon (for even sizing—no more guessing!)
• Wire rack (for cooling, but a clean cutting board works too)
• Small offset spatula or butter knife (for spreading the frosting)

If you don’t have a stand mixer, your hand mixer and a sturdy spoon will do the trick. I’ve gone old-school with just a whisk and some elbow grease—though you’ll want the mixer for the frosting to get it fluffy. Maintenance tip: Wipe down your mixer right after using molasses since it’s sticky stuff! For budget-friendly gear, I’ve picked up reliable cookie sheets at big box stores (no need to splurge unless you want to). And honestly, parchment paper is a lifesaver for easy cleanup.

Preparation Method

1. Prep your oven and pans: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. If you forget the parchment, just grease the pan lightly—molasses cookies are sticky!
2. Mix dry ingredients: In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, black pepper, baking soda, and salt. The scent is already incredible—don’t skip the pepper, it adds just the right warmth.
3. Cream butter and sugar: In a large bowl, beat softened butter and brown sugar until light and fluffy (2-3 minutes). If using a hand mixer, start on low to avoid a sugar shower! Scrape down the bowl so nothing gets left behind.
4. Add molasses, egg, and vanilla: Pour in molasses, then add the egg and vanilla extract. Beat until smooth and glossy—don’t worry if it looks a bit curdled at first, it’ll come together.
5. Combine dry and wet: Gradually add dry ingredients to the wet mixture, mixing on low until just combined. Overmixing can make cookies tough, so stop once the flour is absorbed. The dough will be soft and sticky (totally normal!).
6. Shape the cookies: Scoop tablespoon-sized balls of dough (about 1-inch/2.5cm). Roll each ball in granulated sugar for a crackly finish. Place on the prepared baking sheet, spacing about 2 inches (5cm) apart.
7. Bake: Bake for 10-12 minutes, until edges are set and centers are puffed but soft. They’ll look underdone—trust me, that’s how you get chewy cookies. Let them cool on the pan for 5 minutes, then transfer to a wire rack.
8. Make the eggnog frosting: In a medium bowl, beat softened butter until creamy. Gradually add powdered sugar, mixing on low. Pour in eggnog, add vanilla, nutmeg, and salt. Beat until smooth and fluffy (2-3 minutes). If frosting is too thin, add more powdered sugar; too thick, splash in extra eggnog.
9. Assemble the sandwiches: Once cookies are cool, spread about 1 tablespoon (15g) frosting on the flat side of half the cookies. Top with another cookie to make a sandwich. Gently press to help the filling spread.
10. Final touches: If you want a festive look, sprinkle a pinch of cinnamon or nutmeg on top. Let the cookies set for 15-20 minutes so the frosting firms up a bit before serving.

Troubleshooting Tips: If your dough is too sticky to handle, chill it for 20 minutes. If cookies spread too much, check your oven temp—sometimes it runs hot. Always let cookies cool before frosting, or things get messy! For best results, measure your flour by weight and use fresh spices.

Honestly, these cookies taste even better the next day (if you can wait that long). I’ll sometimes double the batch and freeze half—because you never know when a ginger molasses craving will hit.

Cooking Tips & Techniques

After plenty of trial and error, I’ve picked up a handful of tricks to guarantee ginger molasses sandwich cookie success. Here’s what works—and what I wish I’d known earlier!

• Chill the dough (if needed): If your kitchen is warm or the dough feels sticky, pop it in the fridge for 20-30 minutes. This helps keep cookies thick and chewy.
• Don’t overbake: Take them out when the edges are set but centers are still soft. They’ll firm up as they cool. Overbaking makes them crisp instead of chewy—trust me, I’ve learned the hard way!
• Use fresh spices: Old ginger and cinnamon lose their punch. Replace them every season for the boldest flavor (I once used year-old cloves and regretted it).
• Size matters: Consistent cookie size means even baking. A cookie scoop is your best friend, but two spoons work in a pinch.
• Frosting thickness: The eggnog frosting should be spreadable but not runny. If it’s too soft, chill it for 10 minutes before assembling.
• Multitasking: While cookies bake, whip up the frosting so you’re ready to assemble right away. Makes the whole process smoother!

Common mistakes? Overmixing the dough, using cold butter, or stacking cookies before they’re cool (sticky disaster!). I’ve burned a few batches by getting distracted—set a timer, even if you think you won’t forget. For consistent results, always measure flour by weight and use parchment paper for easy cleanup.

At the end of the day, ginger molasses sandwich cookies with eggnog frosting are pretty forgiving. Just follow these tips, and you’ll have bakery-worthy cookies that everyone will love!

Variations & Adaptations

I love customizing these ginger molasses sandwich cookies to fit different occasions, diets, and cravings. You know what? Sometimes the best cookies come from a little experimentation!

• Gluten-Free: Use a cup-for-cup gluten-free flour blend. The texture stays soft and chewy (I tested with Bob’s Red Mill and it worked like a charm).
• Vegan: Swap the butter for plant-based margarine, egg for a flaxseed egg, and use dairy-free eggnog. The flavor is still festive, and the cookies stay tender.
• Spiced Orange: Add 1 tablespoon fresh orange zest to the dough for a citrusy twist. It brightens up the spice and looks pretty in photos!
• Lemon Frosting: Instead of eggnog, use 3 tablespoons lemon juice and zest in the frosting for a zingy, springtime swap.
• Mini Cookies: Make smaller cookies and use less frosting for bite-sized treats (great for parties or lunchboxes).
• Extra Spice: Stir 1/2 teaspoon cayenne into the dough for a spicy kick—my husband loves this version!

For nut allergies, skip any nutmeg in the frosting and double up on cinnamon. If you’re avoiding processed sugar, try coconut sugar in the dough and monk fruit powdered sugar (I’ve tested this, and it’s surprisingly good). I once made these with maple syrup instead of molasses for a lighter taste—still delicious, just different.

My personal favorite? Adding a pinch of cardamom to the frosting. It’s subtle but gives a little something extra that guests always ask about. Don’t be afraid to mix and match flavors—ginger molasses sandwich cookies with eggnog frosting are endlessly adaptable!

Serving & Storage Suggestions

These ginger molasses sandwich cookies are best enjoyed at room temperature, when the frosting is creamy and the cookies are soft. For a Pinterest-worthy presentation, stack them on a rustic plate, dust with extra nutmeg, and serve with mugs of hot cocoa or chai.

If you’re planning a party, arrange the cookies in a circle or pyramid—kids love grabbing the “top cookie.” They pair beautifully with cold milk, spiced tea, or even a glass of eggnog for the ultimate holiday treat. For brunch, I’ll sneak a few onto a breakfast platter next to fresh fruit and pastries.

Storage: Keep cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week (the flavor deepens!). You can freeze them—just separate layers with parchment paper and thaw at room temp before serving. To refresh, let chilled cookies sit out for 30 minutes, or zap in the microwave for 10 seconds (just until soft, not hot).

The frosting stays smooth, but if it stiffens, a quick stir brings it back to life. Honestly, these cookies taste even better after a day—the spices settle in, and you get that classic gingerbread flavor!

Nutritional Information & Benefits

Each ginger molasses sandwich cookie (with frosting) is about 180 calories, with 6g fat, 29g carbs, and 2g protein. The molasses adds iron and calcium, while ginger and cloves offer natural anti-inflammatory benefits. Brown sugar provides quick energy, and eggnog (when made with real eggs and milk) brings a bit of protein and vitamin D.

This recipe can be adapted for gluten-free or dairy-free diets, so it’s versatile for different needs. Just watch for potential allergens—egg, wheat, and dairy are the main ones here. If you’re watching sugar intake, swap in coconut sugar or monk fruit for the dough and frosting.

From a wellness perspective, I love that these cookies use real spices and molasses instead of artificial flavors. They’re a treat, for sure, but they also pack in some old-fashioned comfort and a dash of holiday cheer!

Conclusion

If you’re searching for a cookie that delivers on flavor, nostalgia, and pure joy, ginger molasses sandwich cookies with eggnog frosting are absolutely worth a spot in your recipe box. They’re easy to make, crowd-pleasing, and totally customizable—whether you’re baking for a party or just indulging in a cozy night at home.

I love this recipe because it brings together my favorite holiday flavors and always sparks smiles (and sometimes a little friendly competition for the last cookie). Don’t be afraid to experiment—swap out spices, try a new frosting, or go gluten-free. The results are always delicious!

If you give these cookies a try, leave a comment below with your tweaks, tips, or wildest variations. Share it with friends, pin it for later, and tag me if you post your own version. Happy baking—and may your kitchen always smell this good!

Frequently Asked Questions

Can I freeze ginger molasses sandwich cookies with eggnog frosting?

Yes! Freeze the cookies (assembled or unassembled) in an airtight container, separating layers with parchment paper. Thaw at room temperature before serving for best texture.

Can I make the cookies ahead of time?

Absolutely. Bake the cookies up to 2 days in advance and store them airtight. Frost and assemble just before serving, or up to a day ahead for maximum freshness.

What can I use instead of molasses?

If you don’t have molasses, dark maple syrup or golden syrup works. The flavor will be lighter and less robust, but still tasty!

How can I make these gluten-free?

Use a cup-for-cup gluten-free flour blend in place of regular flour. No other changes needed—the cookies stay soft and chewy!

Can I use store-bought frosting instead of making eggnog frosting?

You can, but the homemade eggnog frosting really brings that festive flavor. If you’re short on time, use vanilla frosting and stir in a pinch of nutmeg and a splash of eggnog.

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