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Ginger Molasses Sandwich Cookies Recipe

Ginger Molasses Sandwich Cookies Recipe
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★★★★★

5.3 from 16 reviews

These Ginger Molasses Sandwich Cookies are a delightful holiday treat featuring soft, spiced ginger cookies sandwiched together with a creamy eggnog frosting. The combination of warm spices like ginger, cinnamon, and cloves with the rich molasses flavor creates a perfect balance of sweet and spicy. The eggnog frosting adds a smooth, festive finish that makes these cookies perfect for holiday gatherings or cozy winter afternoons.

Ingredients

Scale

Dry Ingredients

  • 2 and 3/4 cups 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

Cookie Dough

  • 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 teaspoons vanilla extract
  • 1/3 cup molasses (not blackstrap)
  • 1/3 cup turbinado or granulated sugar (for rolling)

Eggnog Frosting

  • 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

  1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside the dry mixture for later.
  2. Prepare Cookie Dough: In a separate large bowl, use an electric mixer on medium speed to beat the softened butter and packed brown sugar together until the mixture is smooth and no lumps remain. Add the egg, egg yolk, vanilla extract, and molasses, continue beating until fully combined. Reduce mixer speed to low, gradually add the dry flour mixture, and mix until just combined. Scrape down the sides as needed, cover the bowl with cling wrap, and refrigerate the dough for 30 minutes up to 24 hours to firm up flavors and texture.
  3. Form and Bake Cookies: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Remove dough from refrigerator; if chilled longer than two hours, let it sit at room temperature for about 20 minutes. Using a cookie scoop or tablespoon measure, form dough balls approximately 1.5 tablespoons each. Roll each ball in turbinado or granulated sugar, then place them 2 inches apart on the prepared sheets. Bake for 8-10 minutes, or until the tops are just set but not browned. Let cookies cool on the tray for 5-10 minutes before transferring to a wire rack to cool completely.
  4. Make Eggnog Frosting: In a medium bowl, beat softened butter on medium speed until creamy. Gradually add sifted icing sugar about 1/2 cup at a time, mixing well after each addition, until approximately 2 cups are incorporated. Slowly add eggnog 1 tablespoon at a time, adjusting to achieve a smooth, spreadable consistency. Stir in rum extract if using. Add extra sugar or eggnog as needed to reach desired taste and texture.
  5. Assemble Sandwich Cookies: Spread about 1 tablespoon of eggnog frosting on the bottom side of one cookie, then sandwich with another cookie on top. Repeat until all cookies are paired, yielding approximately 16 to 18 sandwich cookies. Serve and enjoy your festive ginger molasses treats!

Notes

  • For the best flavor, refrigerate dough overnight to allow spices to meld.
  • If using blackstrap molasses, expect a stronger, more bitter taste; light or regular molasses offers a milder flavor.
  • Eggnog frosting can be made dairy-free by substituting butter with vegan margarine and using a plant-based eggnog.
  • Make sure not to overbake cookies; they should be soft and chewy, not crispy.
  • Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Nutrition

Keywords: ginger molasses cookies, sandwich cookies, holiday cookies, spiced cookies, eggnog frosting, festive desserts

Find it online: https://cookcrisis.com/ginger-molasses-sandwich-cookies-recipe/