These ginger molasses sandwich cookies pair two soft, chewy ginger cookies with a creamy eggnog buttercream. Perfect for a Christmas cookie exchange, they’re full of warm holiday flavors.
How excited are you for Christmas?
Today we’re dialing up the festive spirit with Ginger Molasses Sandwich Cookies topped with Eggnog Frosting. These cookies combine two classic holiday tastes—ginger and eggnog—into a single, irresistible sandwich cookie.
Soft, chewy ginger molasses cookies meet a smooth eggnog buttercream. The warm spices, molasses and brown sugar balance the sweet, slightly spiced frosting for a deliciously seasonal bite.
For the cookies, this recipe builds on a favorite ginger molasses base: a mix of cinnamon, ginger, nutmeg and cloves, with molasses, brown sugar and an extra egg yolk to keep them tender and chewy.
Chilling the dough for at least 30 minutes is important to keep the cookies thick and minimize spreading. Scoop uniform cookie balls—using a cookie scoop helps—and roll them in turbinado or granulated sugar before baking for a light sparkle and slight crunch.
After the cookies cool, prepare the eggnog buttercream. It’s a classic buttercream where eggnog replaces milk or cream. The eggnog tames the sweetness and adds a subtle nutmeg warmth that feels perfectly seasonal.
The combination of chewy, spiced cookies and a silky eggnog buttercream makes a standout holiday cookie. If you want something a little different for a cookie swap or party, these sandwiches are an excellent choice.
Ginger Molasses Sandwich Cookies with Eggnog Frostings
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Ingredients
For the Ginger Molasses Cookies
- 2 and 3/4 cup all-purpose flour, spooned and leveled
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoon vanilla extract
- 1/3 cup molasses, (not blackstrap)
- 1/3 cup turbinado or granulated sugar
For the Eggnog Buttercream
- 6 tablespoons unsalted butter, softened to room temperature
- 2-3 cups icing sugar, sifted
- 3-4 tablespoons eggnog
- 1/4 teaspoon rum extract, optional
Instructions
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1. In a large bowl whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda and salt. Set aside.
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2. In a separate large bowl, beat the butter and brown sugar with an electric mixer on medium speed until smooth. Add the egg, egg yolk, vanilla and molasses and beat until combined. Reduce mixer to low and slowly add the flour mixture until incorporated. Scrape the bowl as needed. Cover and refrigerate 30 minutes or up to 24 hours.
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3. When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats. If dough chilled longer than 2 hours, let sit 20 minutes at room temperature. Scoop dough into 1.5 tablespoon balls, roll in turbinado or granulated sugar, place 2 inches apart and bake 8–10 minutes until tops are set. Cool on the sheet 5–10 minutes, then transfer to a wire rack to cool completely.
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4. While cookies cool, make the eggnog frosting. Beat butter until softened. Gradually add 1/2 cup of sifted icing sugar at a time until about 2 cups are incorporated. Add eggnog 1 tablespoon at a time and the optional rum extract. Adjust with more icing sugar or eggnog until the frosting is smooth and spreadable.
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5. Assemble sandwiches by spreading about 1 tablespoon frosting on the bottom of one cookie, then topping with a second cookie. Repeat to make 16–18 sandwiches.
Nutrition
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