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Ginger Molasses Sandwich Cookies with Easy Eggnog Frosting

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These ginger molasses sandwich cookies are soft, chewy, and packed with warm holiday spices, then filled with a creamy eggnog frosting for a festive twist. Perfect for gifting, cookie swaps, or cozy winter gatherings.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup unsulphured molasses
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 cup granulated sugar (for rolling)
  • 4 tablespoons unsalted butter, softened (for frosting)
  • 2 cups powdered sugar, sifted
  • 3 tablespoons eggnog
  • 1/2 teaspoon ground nutmeg (for frosting)
  • 1/2 teaspoon pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease.
  2. In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, black pepper, baking soda, and salt.
  3. In a large bowl, beat softened butter and brown sugar until light and fluffy (2-3 minutes).
  4. Add molasses, egg, and vanilla extract. Beat until smooth and glossy.
  5. Gradually add dry ingredients to wet mixture, mixing on low until just combined. Do not overmix.
  6. Scoop tablespoon-sized balls of dough and roll each in granulated sugar. Place on baking sheet, spacing 2 inches apart.
  7. Bake for 10-12 minutes, until edges are set and centers are puffed but soft. Cool on pan for 5 minutes, then transfer to wire rack.
  8. For the frosting: In a medium bowl, beat softened butter until creamy. Gradually add powdered sugar, mixing on low. Add eggnog, vanilla, nutmeg, and salt. Beat until smooth and fluffy (2-3 minutes). Adjust consistency with more powdered sugar or eggnog if needed.
  9. Once cookies are cool, spread about 1 tablespoon frosting on the flat side of half the cookies. Top with another cookie to make a sandwich.
  10. Optional: Sprinkle a pinch of cinnamon or nutmeg on top for a festive look. Let cookies set for 15-20 minutes before serving.

Notes

For gluten-free, use a cup-for-cup gluten-free flour blend. For vegan, substitute butter with plant-based margarine, egg with flaxseed egg, and use dairy-free eggnog. Chill dough if sticky for thicker cookies. Cookies taste even better the next day as flavors develop. Store in airtight container at room temperature for 3 days, refrigerate for up to a week, or freeze for longer storage.

Nutrition

Keywords: ginger molasses cookies, sandwich cookies, eggnog frosting, holiday cookies, Christmas cookies, spiced cookies, festive dessert

Find it online: https://blipflavor.com/ginger-molasses-sandwich-cookies-easy-eggnog-frosting-recipe/