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Ginger Molasses Sandwich Cookies with Eggnog Frosting

These delicious ginger molasses sandwich cookies are filled with a creamy eggnog frosting, making them a perfect holiday treat.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Ginger Molasses Cookies
  • 2 1/4 cups all-purpose flour or a gluten-free baking flour blend for a gluten-free option
  • 2 teaspoons ground ginger Infuses warm, inviting aromas.
  • 1 teaspoon ground cinnamon Adds a cozy, sweet warmth.
  • 1/4 teaspoon baking soda Creates the perfect amount of lift.
  • 1/4 teaspoon salt Enhances the sweetness and complexity.
  • 3/4 cup unsalted butter, softened or vegan butter for a vegan adaptation.
  • 1 cup granulated sugar Brings sweetness that balances the spices.
  • 1 large egg or flax egg for a vegan option.
  • 1/4 cup molasses Gives the cookies their deep, rich flavor and moisture.
  • 1 teaspoon vanilla extract Provides a fragrant undertone.
For the Eggnog Frosting
  • 1/2 cup unsalted butter, softened The base of the luxurious frosting.
  • 2 to 2 1/2 cups powdered sugar, sifted For a smooth, sweet frosting.
  • 1/4 cup eggnog Adds a creamy, festive essence to the frosting.
  • 1/4 teaspoon ground nutmeg optional - For an aromatic tip of spice.
  • Pinch ground cloves or allspice optional - For a spiced-up frosting.
Optional Additions
  • finely chopped pecans or walnuts for a nutty addition in cookie dough.
  • 2 tablespoons cocoa powder for a unique chocolate twist in the dough.
  • chocolate drizzle for an indulgent chocolate layer.

Method
 

Preparation
  1. Whisk together the flour, ground ginger, cinnamon, baking soda, and salt in a large mixing bowl.
  2. In a separate bowl, beat the softened butter and granulated sugar together until creamy and light in color.
  3. Add the egg (or flax egg), molasses, and vanilla extract to the butter mixture and blend well.
  4. Gradually fold the dry ingredients into the wet mixture until a soft dough forms.
  5. Wrap the dough in plastic wrap and refrigerate for at least an hour.
Baking
  1. Preheat your oven to 350°F (175°C).
  2. Roll the chilled dough out to about 1/4 inch thickness and cut with your favorite cookie cutter.
  3. Place cutout cookies on parchment-lined baking sheets.
  4. Bake for 8 to 10 minutes until edges are set but centers remain soft.
  5. Allow cookies to cool completely on a wire rack.
Frosting and Assembly
  1. Beat the remaining softened butter with sifted powdered sugar until fluffy.
  2. Gradually add the eggnog and ground nutmeg, mixing until smooth.
  3. Spread frosting on the bottom of one cookie and gently press another cookie on top.
  4. Let the frosted cookies set before serving.

Notes

Ensure butter is at room temperature and use high-quality molasses for best flavor. Customize frosting with spices for variations.