Ginger Molasses Eggnog Sandwich

These ginger molasses sandwich cookies are the best winter treat for cozy evenings or festive gatherings. Two ultra soft and chewy ginger cookies come together with rich eggnog frosting for a little bit of holiday magic in every bite. Each cookie is bursting with warm spice and molasses while the creamy filling brings a hint of old-fashioned eggnog flavor.

I first made these for a holiday cookie swap and my friends raved so much they asked for the recipe before the party was even over. Now they are my go to cookie for December baking marathons.

Ingredients

• All-purpose flour: ensures the cookies have enough structure but still stay soft For best results use fresh flour and measure by spooning into the cup for accuracy
• Ground ginger: brings bright warmth that stands out among the spices Make sure your spice jar is fragrant and not expired
• Cinnamon: gives lovely coziness and depth Choose true cinnamon or Ceylon for the most aromatic flavor
• Ground cloves and nutmeg: add complexity that makes every bite more interesting Freshly grated nutmeg can really elevate the aroma
• Baking soda: is the key to lifting the cookie dough for a tender bite Check the date to make sure it is active
• Salt: balances all the sweetness and rounds out the spices Use fine salt for even mixing
• Unsalted butter: lets you control the salt and makes the cookies tender and rich Soften it completely for easy creaming
• Brown sugar: adds extra moisture and a caramel undertone Pack it in the cup for the right measure
• Egg and extra egg yolk: create a chewy soft texture Bring to room temperature for easy blending
• Vanilla extract: enhances all the flavors Choose pure extract for the biggest boost
• Molasses: gives the deep flavor classic to ginger cookies Use a light unsulphured variety not blackstrap for best results
• Turbinado or granulated sugar: coats the dough balls for a sparkly finish Turbinado makes them look especially festive
• For the frosting
• More unsalted butter: gives the frosting body
• Icing sugar: creates a smooth texture Sift it first for no lumps
• Eggnog: lends a beautiful creamy holiday flavor Choose a high quality one with a nice vanilla note
• Rum extract (optional): brings an extra eggnog twist

Step-by-Step Instructions

Make the cookie dough:

In a large bowl whisk flour ginger cinnamon nutmeg cloves baking soda and salt until well blended This step evenly distributes every spice for full flavor in each cookie

Cream the butter and sugar:

In another bowl beat unsalted butter with packed brown sugar using an electric mixer for about 3 minutes You want a light fluffy mixture with no visible lumps as this step creates a tender cookie crumb

Blend in the wet ingredients:

Beat in the whole egg egg yolk vanilla and molasses Mix until the color is even and the mixture feels silky This is where the deep molasses flavor infuses the dough

Combine with the dry mix:

Turn the mixer to low and slowly add your flour spice mixture Beat just until no flour streaks remain Overmixing can toughen your cookies so stop as soon as combined

Chill the dough:

Cover your bowl tightly and let the dough chill in the fridge twenty to sixty minutes Chilling is crucial for soft chewy cookies that do not overspread in the oven

Shape and sugar the cookies:

Scoop dough into balls using a cookie scoop about one and a half tablespoon each Roll in turbinado or granulated sugar until coated Arrange on lined baking sheets two inches apart

Bake:

Place pans in a preheated oven at three hundred fifty degrees Fahrenheit Bake eight to ten minutes until cookies look set and puffed but still feel soft Allow to cool on trays for five to ten minutes before transferring to a rack Your kitchen will smell amazing right now

Prepare the eggnog frosting:

In a medium bowl beat softened butter until creamy Add sifted icing sugar a half cup at a time beating well between additions until two cups are in Add eggnog one tablespoon at a time and optional rum extract Keep beating and add more icing sugar or eggnog as needed for a thick spreadable frosting

Make cookie sandwiches:

Spread about one tablespoon frosting on the underside of a cooled cookie Top with another cookie to make a sandwich Press gently so the frosting just peeks out from the edges

Save

My favorite ingredient is always the molasses I grew up watching my grandma measure it out in her big spouted cup and the aroma still reminds me of snowy days baking together The very first time I made these cookies we played holiday music and licked the frosting bowl clean

Storage Tips

Store finished cookie sandwiches in a tight container they will keep soft for three to four days at room temperature or up to a week in the fridge If you like to plan ahead both the unfilled cookies and the frosting can be frozen Place parchment between layers to keep them pretty and thaw before assembling

Ingredient Substitutions

If you cannot find store bought eggnog try mixing half and half with a splash of vanilla and a pinch of nutmeg for the frosting You can swap turbinado sugar for plain granulated if needed and use dairy free butter and eggnog alternatives for a fully dairy free treat

Serving Suggestions

These cookies are perfect for holiday cookie boxes or a festive dessert buffet They pair especially well with hot chocolate mulled wine or strong black tea If you want to dress them up a simple drizzle of melted white chocolate can add another special touch

Cultural Notes

Molasses cookies have deep roots in American and European holiday baking traditions The use of warming spices dates back to the earliest gingerbread recipes These sandwich cookies with eggnog filling are my nod to both old and new holiday classics

Recipe FAQs

→ How do I achieve ultra-soft cookies?

Chilling the dough and avoiding overbaking ensure the cookies stay soft and chewy. Remove them when just set.

→ Can I substitute the molasses?

Molasses provides moisture and rich flavor. You may use dark corn syrup, but the taste will be less robust.

→ Is the eggnog frosting safe for kids?

Yes, using pasteurized eggnog and omitting rum extract keeps the frosting suitable for all ages.

→ What’s the best way to store these cookies?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I prepare the dough ahead of time?

Yes, you can refrigerate the dough up to 24 hours before baking, which also enhances the flavor.

→ How do I make the frosting smooth?

Beat the butter thoroughly and add sugar gradually, pouring eggnog little by little until smooth and spreadable.