Ginger Molasses Sandwich Cookies with Eggnog Frosting

Celebrate the holidays with these decadent Ginger Molasses Sandwich Cookies with Eggnog Frosting — soft, chewy molasses‑spiced cookies sandwiched around a creamy eggnog‑infused buttercream. These festive treats bring warm spice, sweet nostalgia and a hint of holiday indulgence in every bite.

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Why You’ll Love This Recipe

• Deep, comforting flavours: molasses, ginger, cinnamon and nutmeg in the cookie dough.
• Creamy eggnog‑buttercream that elevates the cookie into a sandwich treat.
• Soft, chewy cookie texture balanced by the smooth filling — indulgent yet comforting.
• Perfect for cookie exchanges, holiday parties or gifting because they look and taste impressive.
• Fun for making ahead — prepare cookies, make frosting, assemble when you’re ready to serve.

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Recipe Details

• Prep Time: ~1 hour (including dough chilling)
• Bake Time: ~8–10 minutes per batch of cookies
• Total Time: ~≈2 hours (active) plus chilling and cooling time
• Yield: ~16 sandwich cookies (i.e., 32 cookie rounds)
• Category: Dessert / Cookie
• Method: Oven‑baked cookies + buttercream assembly
• Cuisine: American / Holiday Baking
• Diet: Vegetarian (contains dairy & eggs)
• Keywords: ginger molasses cookies, eggnog frosting, sandwich cookies, holiday cookies

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Ingredients You’ll Need

For the Ginger Molasses Cookies

• 2 ¾ cups all‑purpose flour, spooned & levelled
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened to room temperature
• ¾ cup brown sugar, packed
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 2 teaspoons vanilla extract
• ⅓ cup molasses (not black‑strap)
• ⅓ cup turbinado sugar or granulated sugar (for rolling)

For the Eggnog Frosting

• 6 Tbsp unsalted butter, softened to room temperature
• 2‑3 cups icing (powdered) sugar, sifted
• 3‑4 Tbsp eggnog
• ¼ teaspoon rum extract (optional)
• Pinch of ground nutmeg

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Instructions

1. Prepare the Cookie Dough

Pre‑heat oven to 350 °F (~175 °C). Line baking sheets with parchment or silicone liners.
In a large bowl whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
In a separate bowl, beat the softened butter and brown sugar until light and fluffy. Add the egg, the yolk, vanilla extract, and molasses — beat until well combined.
Turn mixer to low and gradually add the flour‑spice mixture until just incorporated. Do not over‑mix. Cover the dough and refrigerate for at least 30 minutes (or up to 24 hours) to firm up and enhance flavour.

2. Shape & Bake Cookies

Once dough is chilled, scoop ~1½ tablespoons of dough per cookie (or use a cookie scoop) and roll into balls. Roll each dough ball in the turbinado/granulated sugar. Place dough balls about 2 inches apart on prepared baking sheets.
Bake for 8‑10 minutes, until the tops are just set and cracking slightly. Don’t overbake — centres should remain soft. Remove from oven and allow cookies to cool on the sheet for ~5‑10 minutes, then transfer to a wire rack to cool completely.

3. Make the Eggnog Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add the sifted icing sugar, about ½‑cup at a time, mixing on low to incorporate.
Once sugar is mostly combined, add the eggnog one tablespoon at a time, along with the rum extract (if using) and nutmeg. Beat until light, smooth and spreadable—adjust by adding more sugar (to thicken) or more eggnog (to loosen) as needed.

4. Assemble the Sandwich Cookies

Once cookies are completely cooled, place one cookie bottom‑side up and spread or pipe ~1 tablespoon of the eggnog frosting on top. Top with another cookie, crackle side up. Repeat for all cookies to form ~16 sandwiches.
Optional: chill assembled sandwich cookies for 15‑20 minutes to help filling set before serving or packaging.

5. Serve & Enjoy

Arrange on a platter, dust lightly with nutmeg or cinnamon if desired, and serve with your favourite holiday beverage—egg‑nog latte, hot cocoa or milk. These cookies also make lovely edible gifts.

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You Must Know

• Using softened (room temperature) butter and eggs ensures smooth cookie texture and even baking.
• Chilling the dough helps control spread and develop deeper flavour in the cookies.
• Cookies should be slightly under‑baked (still a bit soft in centre) so they stay chewy rather than dry.
• Wait until cookies are completely cooled before frosting and sandwiching, otherwise the frosting may melt or slide.
• Store in an airtight container to maintain texture and freshness—see storage tips below.

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Storage Tips

• Store sandwich cookies in an airtight container at room temperature for up to 3‑4 days.
• For longer storage, refrigerate for up to ~1 week—bring to room temperature ~10 minutes before serving for best texture.
• To freeze: wrap individual sandwich cookies or cookie pairs tightly, then freeze for up to ~2 months. Thaw overnight in the fridge.

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Ingredient Substitutions

• Use whole‑wheat pastry flour or gluten‑free 1:1 flour blend to make the cookies gluten‑aware (texture will vary).
• For a dairy‑free version: use vegan butter and egg substitute (or cookie recipe adaptation) and vegan eggnog for the frosting.
• Replace rum extract with vanilla extract if you prefer a non‑alcohol‑flavour.
• Add a pinch of cardamom or all‑spice to the cookie dough for an extra layer of holiday spice.

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Serving Suggestions

• Serve these sandwich cookies on a holiday cookie tray alongside sugar cookies, chocolate peppermint cookies and shortbread for variety.
• Pair with a warm mug of spiced chai or eggnog for a full festive experience.
• Wrap stacks of two or three in clear cellophane tied with ribbon as charming homemade gifts.
• Add a small bowl of terracotta‑style warm caramel or eggnog sauce beside the platter for dipping.

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Pro Tips

• Use a cookie scoop for consistent sized cookies—important for well‑matched sandwiches.
• Tap the baking sheet sharply on your work surface once the cookies are out of the oven to encourage crackle tops.
• Use a piping bag (or zip‑lock bag with snipped corner) to fill cookies uniformly and prevent messy edges.
• Warm your knife under hot water and wipe dry after each cut if you slice batches stored together to keep presentation neat.

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Frequently Asked Questions

→ Can I make the frosting ahead?
Yes — you can prepare the eggnog buttercream ahead of time and store it in the fridge. Let it come to room temperature then re‑whip briefly before assembling cookies.
→ Why did my cookies spread too much or become flat?
Possible causes: dough not chilled, butter too warm, or baking sheet too hot/crowded. Chill dough and use room‑temperature, not warm, ingredients.
→ Why is my frosting too thin or runny?
If too much eggnog is added or icing sugar too little, the frosting can be too loose. Add more powdered sugar to thicken or chill briefly.
→ Can I make these in different sizes?

Yes — you can make smaller sandwich cookies for bite‑size treats. Use a smaller scoop and reduce bake time by ~1‑2 minutes, then adjust frosting amount accordingly.

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✨ These Ginger Molasses Sandwich Cookies with Eggnog Frosting combine holiday spice, rich molasses sweetness and creamy frosting into one delightful treat—perfect for festive seasons or any time when you want to bake something memorable.

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