Name: Ginger Molasses Sandwich Cookies with Eggnog Frosting
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Ingredients: 2.75 cups all-purpose flour, spooned and leveled; 2 teaspoons ground ginger (Adjust spice level to taste.); 1 teaspoon cinnamon; 0.25 teaspoon ground cloves; 0.25 teaspoon ground nutmeg; 1 teaspoon baking soda; 0.25 teaspoon salt; 0.75 cup unsalted butter, softened to room temperature; 0.75 cup brown sugar, packed; 1 large egg, room temperature; 1 large egg yolk, room temperature; 2 teaspoons vanilla extract; 0.33 cup molasses (not blackstrap); 0.33 cup turbinado or granulated sugar; 6 tablespoons unsalted butter, softened to room temperature; 2-3 cups icing sugar, sifted (Adjust for thickness.); 3-4 tablespoons eggnog (Any store-brand eggnog works.); 0.25 teaspoon rum extract, optional (Omit for non-alcohol.)

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If you’re hunting Pinterest for the coziest Christmas cookie, these Ginger Molasses Sandwich Cookies with Eggnog Frosting are IT. These ginger molasses sandwich cookies are soft, chewy, and wildly festive, and that creamy eggnog frosting in the middle is just pure holiday magic. Ginger molasses sandwich cookies with eggnog frosting basically taste like a mug of holiday cheer in cookie form, and I’m not even exaggerating.

I stumbled onto this combo a few years ago when I had leftover eggnog in the fridge and a batch of ginger cookies cooling on the counter. I wanted something special but EASY, because it was a busy week of teaching and grading (back in my classroom days!), so I whipped together a quick frosting and sandwiched them. My family lost their minds. My neighbors lost their minds. I kinda lost my mind too.

They’re perfect for cookie exchanges, holiday dessert boards, gifting to neighbors, or just… your own sanity-saving freezer stash. Soft and chewy texture, big cozy spice flavor, and that sweet, slightly custardy eggnog filling that makes you close your eyes for a second. And yes, they look like they came from a bakery, but they are absolutely doable in a regular kitchen with regular tools. You really can do this!!

Why These Cookies Totally Deserve A Spot On Your Holiday Tray

You will love these because they’re soft, chewy, and just a little crinkly on top, which I swear makes them taste better, and the eggnog frosting is creamy and rich without being heavy. The ginger, cinnamon, cloves, and nutmeg give you that classic gingerbread vibe, but the molasses keeps everything moist and deep and almost caramel-y. They are pretty enough for a party, but simple enough for a random Tuesday night baking session. If you’re baking with kids, they’ll love rolling the dough balls in sugar (messy but fun), and if you’re a planner or a meal prepper, the dough chills like a champ and the baked cookies freeze beautifully, so you can think ahead. And honestly, these are the kind of cookies that make people ask, “Wait, YOU made these?” which feels really good, like really really good, in a way that never gets old.

Ingredients You’ll Need (And How To Make Them Yours)

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 frosting:

6 tablespoons unsalted butter, softened to room temperature
2-3 cups icing sugar, sifted
3-4 tablespoons eggnog
1/4 teaspoon rum extract, optional

The molasses is the star here, and using regular (not blackstrap) keeps the flavor deep but not bitter. If you’re sensitive to spice, you can dial the ginger down a bit, or if you’re like me, you bump it up because MORE ginger is almost always better. Whole wheat pastry flour can replace up to 1 cup of the all-purpose flour if you want a tiny nudge of whole grain goodness without sacrificing tenderness. For the frosting, any store-brand eggnog works; I usually grab whatever is on sale at H‑E‑B. If you need to skip the rum extract, just leave it out—no alcohol in this recipe, promise. And if you’re baking on a budget, buy spices in bulk bins; you’ll save a ton and can measure exactly what you need.

Experiment with what you have. Use granulated sugar if you don’t have turbinado. Try a dairy-free eggnog and vegan butter for the frosting if your crew is dairy-sensitive. Make it easy, make it delicious, make it YOURS.

How To Make Them: Cozy, Simple, Step‑By‑Step

First, you’ll mix your dry ingredients. In a large bowl whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt. Set this aside so it’s ready when things get exciting.

In another large bowl, use an electric mixer on medium speed to beat together the softened butter and brown sugar until there are no lumps and it’s fluffy and smooth. This takes about 2–3 minutes. Don’t worry if it looks a little grainy at first; it comes together. Add in the egg, egg yolk, vanilla and molasses and keep beating until everything is well combined and glossy and smells like a holiday candle (but better, because you can eat it).

Turn the mixer down to low and slowly beat in the flour mixture until just combined. Scrape down the sides of the bowl as needed. The dough will be thick and a little sticky, that’s exactly what we want. Cover the bowl with cling wrap and refrigerate for at least 30 minutes and up to 24 hours. This chill time helps the flavors deepen and keeps the cookies thick and chewy, so don’t skip it if you can help it.

When you’re ready to bake, pull the dough out of the fridge. Preheat your oven to 350°F and line 2 cookie sheets with parchment paper or silicone baking mats. If the dough’s been chilling more than 2 hours, let it sit at room temp for about 20 minutes so it’s easier to scoop. If it feels too firm, it just need a little patience, that’s all.

Form the dough into balls about 1.5 tablespoons in size—I love using a cookie scoop for consistent size. Roll each ball in granulated or turbinado sugar for that sparkly, crunchy outside. Place them 2 inches apart on the baking sheets and bake for 8–10 minutes, just until the tops are set and starting to crack but the centers still look soft. They’ll continue to firm up as they cool, so don’t overbake. If they look slightly underdone, you’re probably right on target.

Let the cookies cool on the tray for 5–10 minutes, then transfer them carefully to a wire rack to cool completely. If you rush this step and frost while warm, the frosting will melt and slide everywhere, ask me how I know.

While the cookies are cooling, make the eggnog frosting. In a medium bowl beat the butter on medium speed until very soft and creamy. Beat in the icing sugar about 1/2 cup at a time until 2 cups have been mixed in. Add the eggnog 1 tablespoon at a time, plus the optional rum extract, and keep beating. Adjust with a little extra powdered sugar if it’s too thin or a splash more eggnog if it’s too thick. You’re aiming for a smooth, spreadable frosting that holds soft peaks.

Now the fun part: sandwiching. Frost the bottom of one cookie with about 1 tablespoon of frosting, then gently press a second cookie on top. Give them a little twist so the frosting spreads to the edges. You’ll end up with about 16–18 sandwich cookies total, depending on how generous you are with the dough and frosting. If some are a little wonky, that’s fine—those are the baker’s samples.

Smart Tips To Make These Even Easier

Chill the dough. I know, I know, waiting is hard, but that 30‑minute chill keeps the cookies thick and chewy instead of thin and flat. If you’re in full-on holiday prep mode, make the dough the night before and bake the next day. For storage, keep the finished sandwich cookies in an airtight container in the fridge for up to 4–5 days; let them sit at room temperature for about 10 minutes before serving so the frosting softens a bit. They also freeze surprisingly well—flash-freeze them on a sheet pan, then transfer to a container. To “revive” them, just let them thaw on the counter; no reheating needed.

Want to batch cook? Double the recipe and freeze half of the baked, unfrosted cookies. Later, whip up fresh eggnog frosting and assemble, and boom, fresh holiday dessert in minutes. For little helpers, let kids roll the dough in sugar and match cookie pairs for sandwiching. You handle the oven, they handle the glittery sugar chaos. You’re in charge, teacher-style, but still letting them feel like cookie heroes.

How To Serve (And Share!) Your Cookies

These are show-off cookies, so don’t be shy. Pile them high on a white platter or a wooden board so the sugar sparkle and frosting edges really pop. They pair beautifully with hot cocoa, chai, coffee, or a big cold glass of milk. I love setting them out with a few fresh clementines and some salted nuts for a simple but very intentional dessert spread.

Take them to cookie exchanges, office parties, classroom celebrations, or Christmas Eve dessert. They’re also PERFECT for gifting—tuck two or three into clear bags, tie with twine, and suddenly you’re the neighbor everyone raves about. If you somehow have leftovers, crumble a cookie over vanilla ice cream or layer pieces with extra eggnog frosting in a little dessert jar. Are you seeing how versatile these are yet?

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