There’s something so comforting about ginger molasses cookies, especially when paired with a luscious eggnog frosting. This recipe brings those warm, spicy flavors together in a delightful sandwich cookie that’s perfect for the holiday season or any cozy gathering. You’ll love how the rich molasses and fragrant ginger blend seamlessly with the creamy, subtly spiced frosting.
If you’re looking to impress your friends and family with a treat that feels both classic and festive, these ginger molasses sandwich cookies with eggnog frosting are the recipe you have to try. Whether for a cookie swap or a sweet finish to your holiday meal, they deliver big on flavor and charm.
Why You'll Love This Recipe
- Perfect balance of spicy ginger and sweet molasses flavor.
- Soft, chewy cookies that sandwich a creamy eggnog frosting.
- Festive and unique twist on traditional holiday cookies.
- Easy to make ahead and share at parties or gift in tins.
- Uses common pantry ingredients with a seasonal flair.
Ingredients
Gather these simple ingredients to make both the ginger molasses cookies and the creamy eggnog frosting.
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup packed dark brown sugar
- 1 large egg
- 1/4 cup unsulfured molasses
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar, sifted (for frosting)
- 4 tablespoons unsalted butter, softened (for frosting)
- 2 tablespoons eggnog (preferably chilled, for frosting)
- 1/2 teaspoon vanilla extract (for frosting)
- 1/4 teaspoon ground nutmeg (for frosting)
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes (including chilling)
- Servings: 24 sandwich cookies
- Calories: Approximately 180 per sandwich cookie
How to Make Ginger Molasses Sandwich Cookies with Eggnog Frosting – Recipe You Have to Try
- In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and dark brown sugar until fluffy, about 3 minutes. Add the egg, molasses, and vanilla extract, mixing until combined and smooth.
- Gradually add the dry ingredients to the wet, mixing just until incorporated. Divide the dough in half, shape into discs, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F. Roll the dough out on a lightly floured surface to about 1/4 inch thick. Use a 2-inch round cookie cutter to cut out shapes and place them 2 inches apart on baking sheets lined with parchment paper.
- Bake the cookies for 8-10 minutes until the edges are set but the centers remain soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, then the eggnog, vanilla, and nutmeg, beating until smooth and fluffy. Adjust thickness with a teaspoon more eggnog or powdered sugar if needed.
- Once the cookies are completely cooled, spread a generous dollop of eggnog frosting on the flat side of one cookie and sandwich it with another. Repeat with remaining cookies.
- Chill the assembled sandwich cookies for 15 minutes to set the frosting before serving. Enjoy the rich, spicy, and creamy flavors with each bite!
Tips for the Best Results
- Chill the dough before baking to prevent spreading and ensure chewy cookies.
- Use dark molasses for a deeper, richer flavor in the cookies.
- Ensure cookies are completely cool before frosting to prevent melting.
- Adjust the frosting consistency by adding more powdered sugar if too thin or a splash more eggnog if too thick.
- Store cookies in an airtight container to maintain freshness and softness.
Storage and Reheating
Store your ginger molasses sandwich cookies with eggnog frosting in an airtight container at room temperature for up to 4 days. They also refrigerate well for up to a week, but let them come to room temperature before serving for the best texture and flavor.
If you'd like to freeze them, place the cookies without frosting in a single layer on a baking sheet to freeze first, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature before frosting and assembling. Avoid reheating as the frosting is best enjoyed cool and fresh.
Frequently Asked Questions
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure to choose one with xanthan gum or add it separately to maintain texture.
Is it possible to make the frosting dairy-free?
Absolutely! You can replace the butter with a dairy-free margarine or coconut oil and use a plant-based eggnog alternative to keep the frosting creamy and flavorful.
How long do these cookies stay fresh?
When stored properly in an airtight container at room temperature, these sandwich cookies stay fresh for about 4 days. Refrigeration can extend this to a week, but always bring them back to room temperature before enjoying.
Can I prepare the cookies ahead of time?
Yes, you can bake the cookies up to a week in advance and store them in an airtight container. It’s best to frost them just before serving to keep the frosting fresh and prevent sogginess.
