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Ginger Molasses Sandwich Cookies with Eggnog Frostings

Ginger Molasses Sandwich Cookies with Eggnog Frostings

  • Author: Elliana
  • Total Time: 25 minutes
  • Yield: Approximately 16 sandwich cookies 1x

Description

Indulge in the delightful flavors of Ginger Molasses Sandwich Cookies with Eggnog Frostings. These soft and chewy cookies are infused with warm spices like ginger, cinnamon, and nutmeg, providing a cozy treat perfect for any gathering. The sweet and creamy eggnog frosting beautifully complements the rich molasses flavor, making these cookies the highlight of holiday parties or casual snacks at home. Easy to prepare with straightforward instructions, you can get the whole family involved in creating these festive delights. Enjoy them alongside a hot beverage or fresh fruit for a truly satisfying experience.

Ingredients

Scale
  • 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 teaspoons vanilla extract
  • 1/3 cup molasses, not blackstrap
  • 1/3 cup turbinado or granulated sugar
  • 6 tablespoons unsalted butter, softened to room temperature
  • 2–3 cups icing sugar, sifted
  • 3–4 tablespoons eggnog
  • 1/4 teaspoon vanilla extract (alcohol-free), optional

Instructions

  1. In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
  2. In another large bowl using an electric mixer on medium speed, beat together the butter and brown sugar until no lumps remain.
  3. Add in the egg, egg yolk, vanilla extract, and molasses; continue beating until well combined.
  4. Gradually add in the flour mixture on low speed until everything is fully combined. Scrape down the sides of the bowl as necessary.
  5. Cover with cling wrap and refrigerate for 30 minutes, or up to 24 hours.
  6. Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper or silicone mats.
  7. If dough has been chilling for over 2 hours, let it sit at room temperature for about 20 minutes.
  8. Form dough into balls about 1.5 tablespoons in size using a cookie scoop. Roll in granulated/turbinado sugar.
  9. Place dough balls 2 inches apart on lined sheets; bake for 8–10 minutes until tops are just set.
  10. Allow cooling on trays for 5–10 minutes before transferring to wire racks.
  11. While cookies cool, in a medium bowl beat the butter on medium speed until well softened.
  12. Gradually add icing sugar about ½ cup at a time until you’ve mixed in about two cups.
  13. Add eggnog one tablespoon at a time along with optional vanilla extract; mix until desired sweetness and consistency are reached.
  14. Frost the bottom of one cookie with about 1 tablespoon of frosting and place another cookie on top to create a sandwich.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie (45g)
  • Calories: 180
  • Sugar: 14g
  • Sodium: 85mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 25mg

Keywords: Chill dough to prevent spreading and enhance flavor. Use freshly ground spices for a more robust flavor profile. Customize by adding nuts or dried fruits to the cookie dough.

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Find it online: https://ilovegoodfood.com/ginger-molasses-sandwich-cookies-with-eggnog-frostings/