Ginger Molasses Sandwich Cookies with Eggnog Frosting: Your New Holiday Obsession

Imagine the warm, spicy chew of a perfect ginger molasses cookie. Now, picture it sandwiching a cloud of creamy, spiced eggnog frosting. That is the magic of these Ginger Molasses Sandwich Cookies with Eggnog Frosting.

This Ginger Molasses Sandwich Cookies recipe combines two iconic holiday flavors into one unforgettable treat that is sure to become your new seasonal tradition. They are soft, chewy, and bursting with festive spirit, guaranteed to be the star of your cookie platter.

WHY THESE COOKIES WILL STEAL THE HOLIDAY SHOW

These Ginger Molasses Sandwich Cookies with Eggnog Frosting are a must-bake for several irresistible reasons. You will love them because they offer the perfect balance of deep, spicy cookie and cool, creamy frosting. Furthermore, the cookies themselves can be baked ahead and frozen, making final assembly a breeze during the busy holidays.

They are also impressively beautiful, looking like they came from a professional bakery with minimal effort. Finally, that combination of ginger, molasses, and eggnog is a true symphony of classic holiday flavors in every single bite.

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GATHERING YOUR FESTIVE INGREDIENTS

Creating these perfect little sandwiches is all about the harmony of spices and cream. Here is what you will need for your Ginger Molasses Sandwich Cookies with Eggnog Frosting.

For the Ginger Molasses Cookies:

• Dry Ingredients: 2 ¼ cups all-purpose flour, 2 teaspoons baking soda, 1 tablespoon ground ginger, 1 ½ teaspoons cinnamon, and ½ teaspoon cloves.
• Wet Ingredients: ¾ cup (1 ½ sticks) softened unsalted butter, 1 cup dark brown sugar, 1 large egg, and ¼ cup molasses.

For the Eggnog Frosting:

• The Base: ½ cup (1 stick) softened unsalted butter.
• The Flavor: 3 cups powdered sugar, ¼ cup prepared eggnog, 1 teaspoon vanilla extract, ½ teaspoon ground nutmeg, and a pinch of cinnamon.

THE ESSENTIAL BAKING TOOLS

You will need a standard baking sheet lined with parchment paper. A stand mixer or electric hand mixer makes creaming the butter and sugar effortless. You will also need mixing bowls, a sifter for the powdered sugar, a spatula, and a cookie scoop for perfectly uniform rounds.

CRAFTING YOUR COOKIE MASTERPIECES, STEP-BY-STEP

Let’s walk through the simple process of creating these stunning Ginger Molasses Sandwich Cookies with Eggnog Frosting.

COMBINING THE DRY INGREDIENTS

First, preheat your oven to 350°F. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, and cloves. This ensures the spices and leavening are evenly distributed throughout your cookie dough.

CREAMING THE BUTTER AND SUGAR

In the bowl of your stand mixer, cream the softened butter and dark brown sugar together on medium speed for 2-3 minutes, until the mixture is light and fluffy. This step is crucial for creating a chewy cookie texture.

INCORPORATING THE WET INGREDIENTS

Add the egg and molasses to the creamed butter and sugar. Mix on medium speed until the mixture is smooth and well-combined, scraping down the sides of the bowl as needed.

COMBINING DRY AND WET INGREDIENTS

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour disappears. Do not overmix, or your cookies can become tough.

BAKING TO CHEWY PERFECTION

Using a small cookie scoop, portion the dough into 1-inch balls. Roll them in granulated sugar for a sparkly, crackled top. Place them 2 inches apart on your prepared baking sheet. Bake for 8-10 minutes. The cookies will look soft and puffy; they will flatten and crackle as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

PREPARING THE EGGNOG FROSTING

While the cookies cool, make the frosting. In a clean bowl, beat the softened butter until smooth. Gradually add the powdered sugar, eggnog, vanilla, nutmeg, and cinnamon. Beat on medium-high speed for 2-3 minutes until the frosting is very light and fluffy.

ASSEMBLING THE SANDWICH COOKIES

Once the cookies are completely cool, flip half of them over. Pipe or spoon a generous dollop of the eggnog frosting onto the flat side of each flipped cookie. Gently press a second cookie on top to create a sandwich.

MY SECRETS FOR THE ULTIMATE HOLIDAY COOKIE

Here are my pro-tips for guaranteed success. For the chewiest cookies, do not over-bake them. They should still look soft in the center when you take them out of the oven. Chilling the dough for 30 minutes before baking can help prevent overspreading.

For the fluffiest frosting, ensure your butter is at room temperature but not melted. If your frosting is too thin, add more powdered sugar; if it is too thick, add a teaspoon more eggnog.

DELICIOUS VARIATIONS YOU’LL ACTUALLY TRY

This Ginger Molasses Sandwich Cookies recipe is wonderfully adaptable. For a citrus twist, add the zest of one orange to the cookie dough. For a deeper flavor, use a tablespoon of rum or bourbon in the frosting instead of the vanilla extract. You can also roll the cookie dough balls in a mixture of sugar and finely chopped pecans for a delightful crunch.

STORING, FREEZING & GIFTING

Store these assembled Ginger Molasses Sandwich Cookies with Eggnog Frosting in a single layer in an airtight container in the refrigerator for up to 5 days. The unfrosted cookies freeze beautifully for up to 3 months. You can also freeze the frosting in a separate container. Thaw both overnight in the refrigerator before assembling.

TROUBLESHOOTING COMMON QUESTIONS

My cookies spread too much.
This is likely because your butter was too warm. Next time, chill the dough for 30 minutes before baking. Also, ensure your baking soda is fresh.

My frosting is too runny.
Your butter may have been too soft, or your eggnog was too warm. Place the bowl of frosting in the refrigerator for 15-20 minutes to firm up, then re-whip it.

Can I make these cookies without eggnog?
Yes! For the frosting, you can substitute the eggnog with ¼ cup of heavy cream and add an extra ¼ teaspoon of nutmeg and a pinch of cinnamon.

THE PERFECT WAY TO SERVE THEM

These Ginger Molasses Sandwich Cookies are sublime served with a cold glass of milk or a hot mug of coffee. They are the perfect finale to a holiday dinner or a luxurious treat for a cookie exchange. Arrange them on a festive platter for a beautiful display.

A NOTE ON SWEETNESS

These Ginger Molasses Sandwich Cookies with Eggnog Frosting are a decadent holiday treat. The spiciness of the cookie helps balance the sweetness of the frosting. If you prefer a less sweet frosting, you can reduce the powdered sugar by ½ cup.

MY STORY: A HOLIDAY COOKIE REVELATION

I created these Ginger Molasses Sandwich Cookies with Eggnog Frosting one year ago when I couldn’t decide which classic holiday flavor to bake. The result was a revelation. The way the cool, creamy frosting melded with the spicy, chewy cookie was pure magic.

They were an instant hit with my family and have been the most requested item on my holiday baking list ever since. For me, they perfectly capture the cozy, joyful essence of the season.

FINAL CHECKLIST BEFORE YOU BAKE

Before you start, quickly confirm: butter is softened, oven is preheated, baking sheets are lined, and all your spices are measured.

FREQUENTLY ASKED QUESTIONS

Can I use blackstrap molasses?
I do not recommend it. Blackstrap molasses has a very strong, bitter flavor. For the best taste, use unsulphured molasses.

How do I get my frosting so white?
Using pure vanilla extract (which is brown) will tint the frosting. For a snow-white frosting, use clear vanilla extract.

Can I make the Ginger Molasses Sandwich Cookies dough ahead of time?
Absolutely! The dough can be covered and refrigerated for up to 3 days. Let it sit at room temperature for 15 minutes before scooping and baking.