Ginger Molasses Sandwich Cookies with Eggnog Frosting
I may receive compensation in the form of payment or products to supplement my posts, but all opinions remain my own. Read our disclosure policy.
These ginger molasses sandwich cookies feature two soft and chewy ginger cookies sandwiched together with creamy eggnog buttercream. Filled with holiday cheer and so perfect for your Christmas cookie exchange!
How excited are you for Christmas???
Today, we’re upping the holiday factor and going all out festive with these Ginger Molasses Sandwich Cookies with Eggnog Frosting. They combine two of the most quintessential Christmas flavors – eggnog & gingerbread – into one completely delicious sandwich cookie that’s filled with yuletide cheer.
That’s right. Two super chewy ginger molasses cookies. Creamy eggnog frosting. One delicious cookie.
The warm spices, molasses & brown sugar compliment the sweet creamy frosting perfectly. Plus, when you get 2 cookies in one and delicious buttercream you really can’t go wrong….
For the recipe, we’re starting with my favorite ginger molasses cookies. They’re made with a healthy dose of cinnamon, ginger, nutmeg and ground cloves . Then they’re extra chewy because of the molasses, brown sugar and an extra egg yolk.
Before baking the cookies, you’ll want to chill the dough for at least 30 minutes. This keeps them thick and reduces spreading so they aren’t too thin.
Then form the cookies into balls, and it’s time to bake. I really recommend using a cookie scoop here so your cookies are uniform in size. It really helps with the sandwiching 😉
After the cookies have cooled, it’s time to get on with the frosting. Seriously… I could put eggnog buttercream on just about everything. But I’m also a frosting addict who needs a 12 step program.
The eggnog frosting is a simple buttercream, only we’re using eggnog instead of milk or cream. The eggnog flavor isn’t over powering, but it cuts the sweetness and adds a delicious nutmeg flavor perfect for Christmas.
Honestly, the combo of soft and chewy ginger cookies with creamy eggnog buttercream makes for the most delicious holiday cookie. If you’re looking for something a little different for your cookie exchange or holiday party, these ginger molasses sandwich cookies are perfect.
Ginger Molasses Sandwich Cookies with Eggnog Frostings
Ingredients
For the Ginger Molasses Cookies
- 2 and 3/4 cup all-purpose flour, , spooned and leveled
- 2 teaspoons ground ginger
- 1 teaspoon 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 to room temperature
- 3/4 cup brown sugar, , packed
- 1 large egg, , room temperature
- 1 large egg yolk, , room temperature
- 2 teaspoon vanilla extract
- 1/3 cup molasses, (not blackstrap)
- 1/3 cup turbinado or granulated sugar
For the Eggnog Buttercream
- 6 tablespoons unsalted butter, , softened to room temperature
- 2-3 cups icing sugar, , sifted
- 3-4 tablespoons eggnog
- 1/4 teaspoon rum extract, ,optional
Instructions
- In a large bowl whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt. Set aside.
- In a separate large bowl using an electric mixer on medium speed, beat together the butter and brown sugar on medium speed until no lumps remain. Add in the egg, egg yolk, vanilla and molasses and continue beating until well combined. Turn the mixer down to low and slowly beat in the flour mixture until everything is combined. Turn off the mixer and scrape down the sides of the bowl as necessary. Cover the bowl with cling wrap and refrigerate for 30 minutes or up to 24 hours.
- When ready to bake, take the dough out of the fridge. Preheat the oven to 350F degrees and line 2 cookie sheets with parchment paper or silicone baking mats. If the dough has been chilling for over 2 hours, allow it to sit at room temperature for about 20 minutes. Form the dough into cookie balls about 1.5 tablespoons in size. I recommend using a cookie scoop for this. Roll in granulated/turbinado sugar. Place the dough balls 2 inches apart on the lined cookie sheets and bake for 8-10 minutes until the tops are just set. Allow to cool on the tray for 5-10 minutes before transferring to a wire rack to continue cooling.
- While the cookies are cooling, make the eggnog frosting. In a medium bowl beat the butter on medium speed until well softened. Beat in the icing sugar about 1/2 cup at a time until 2 cups have been beaten in. Add in the eggnog 1 tablespoon at a time and optional rum extract. Add in a little extra powdered sugar or eggnog as necessary until the desired sweetness and consistency is reached. The frosting should be smooth enough to spread.
- Then get to work sandwiching the cookies. Frost the bottom of one cookie with about 1 tablespoon frosting, then place a second cookie on top. You'll end up with about 16-18 sandwiches total.
Hi! I made this bit my cookies turned out oddly fuffly instead of flat. What am I doing wrong?
Hi Ella,
Without being with you in the kitchen, it’s hard to say for sure. However, typically if the cookies are very thick and don’t spread out much when baked it’s because there’s too much flour. When measuring flour, it’s important to whisk it first then spoon into dry measuring cups (not the clear Pyrex ones meant for wet ingredients) and level off the top. Alternatively, any changes in the amounts of baking soda or using baking powder instead, or if the oven is too hot it can cause the cookies to puff up. I hope this helps!