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Ginger molasses sandwich cookies with eggnog frosting on a festive plate.

Ginger Molasses Sandwich Cookies with Eggnog Frosting

These Ginger Molasses Sandwich Cookies are soft, chewy, and filled with a creamy eggnog frosting, perfect for the holiday season.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course Dessert, Snack
Cuisine American, Holiday
Servings 16 cookies
Calories 120 kcal

Ingredients
  

For the Cookies

  • 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

For the Eggnog Frosting

  • 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.

Instructions
 

Preparation

  • In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
  • In another bowl, beat the softened butter and brown sugar using an electric mixer on medium speed until fluffy and smooth.
  • Add the egg, egg yolk, vanilla, and molasses, then mix until combined.
  • Turn the mixer to low and gradually add the flour mixture until just combined. Cover and refrigerate the dough for at least 30 minutes.

Baking

  • Preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper.
  • Form the dough into 1.5 tablespoon-sized balls and roll in sugar before placing on the sheets 2 inches apart.
  • Bake for 8-10 minutes. Remove and cool on the tray for 5-10 minutes before transferring to a wire rack.

Frosting

  • Beat the butter in a medium bowl until soft. Gradually add icing sugar and beat until fluffy.
  • Add eggnog and optional rum extract, adjusting for desired consistency.

Assembly

  • Spread frosting on one cookie and sandwich another cookie on top. Twist gently to spread.

Notes

Chill the dough to maintain thick and chewy texture. Store cookies in an airtight container in the fridge.
Keyword Cookies, Eggnog, Festive Treats, gingerbread, Holiday Baking