Ginger Molasses Sandwich Cookies with Eggnog Frosting: The Unforgettable Holiday Cookie

There is a moment in every holiday season when the scent of baking truly defines it. For me, that scent is the warm, spicy, and deeply comforting aroma of these Ginger Molasses Sandwich Cookies. Imagine a cookie that’s soft and chewy, with a crackly top and a robust flavor of ginger and molasses.

Now, picture it sandwiching a cloud of the creamiest, spiciest, most decadent eggnog frosting you’ve ever tasted. This isn’t just a cookie; it’s an experience. It’s the cookie that will have your family begging for the Ginger Molasses Sandwich Cookies with Eggnog Frosting recipe and the one that will become a non-negotiable part of your Christmas tradition.

They are a showstopping dessert that, while impressive, is made with simple ingredients and a whole lot of love.

WHY THESE COOKIES ARE THE ULTIMATE HOLIDAY TREAT

You might have had ginger molasses sandwich cookies, and you might have had eggnog, but combining them is a revelation. You will be head-over-heels for these cookies for so many reasons.

• Firstly, the textural contrast is divine: a soft, chewy cookie against a light, fluffy frosting.
• Secondly, the flavor balance is absolutely perfect; the sweet, nutmeg-kissed frosting beautifully tempers the bold, spicy cookie.
• Furthermore, they are make-ahead marvels you can bake the cookies and make the frosting separately, then assemble them right before serving for the perfect texture.
• Finally, they are stunningly beautiful, looking like they came straight from a professional bakery, which makes them the most impressive gift for cookie exchanges or holiday hostess presents.

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WHAT YOU’LL NEED FOR GINGER MOLASSES SANDWICH COOKIES

Gathering your Ginger Molasses Sandwich Cookies ingredients is the first step to cookie heaven. Using fresh spices is crucial for the most vibrant flavor.

For the Ginger Molasses Cookies:

• 2 ¼ cups All-Purpose Flour: The structure for our chewy cookies.
• 2 teaspoons Baking Soda: Provides the perfect rise and crackly top.
• 2 teaspoons Ground Ginger: The star spice.
• 1 teaspoon Ground Cinnamon: For warm, cozy depth.
• ½ teaspoon Ground Cloves: Adds a pungent, warm kick.
• ¼ teaspoon Salt: Balances all the sweetness and spices.
• ¾ cup (1 ½ sticks) Unsalted Butter, softened: For richness and tenderness.
• 1 cup Light Brown Sugar, packed: Adds moisture and a caramel note.
• 1 large Egg, room temperature: Binds the ingredients.
• ¼ cup Molasses: The soul of the cookie, providing deep, robust flavor.
• 1 teaspoon Pure Vanilla Extract: Enhances all the other flavors.
• Granulated Sugar for rolling: Creates that beautiful, sparkly, crackled exterior.

For the Eggnog Frosting:

• ½ cup (1 stick) Unsalted Butter, softened: The base for our fluffy frosting.
• 2 cups Powdered Sugar: Provides sweetness and structure.
• 3 tablespoons Eggnog, store-bought or homemade: The key flavor component.
• 1 teaspoon Vanilla Extract: Complements the eggnog.
• ½ teaspoon Ground Nutmeg, plus more for garnish: The essential eggnog spice.
• A pinch of Salt: Cuts the sweetness and brightens the flavor.

THE ESSENTIAL TOOLS FOR THE JOB

You likely have everything you need already! Here’s your short list:

• Two baking sheets
• Parchment paper
• Electric hand mixer or stand mixer
• Mixing bowls
• Cookie scoop (optional, but helpful for uniform size)
• Wire cooling racks

STEP-BY-STEP: HOW TO MAKE PERFECT GINGER MOLASSES SANDWICH COOKIES

This process is straightforward and fills your kitchen with the most incredible scent. Let’s walk through it point by point.

Whisk the Dry Ingredients

First, preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. This ensures the leavening and spices are evenly distributed throughout the cookie dough.

Cream the Wet Ingredients

In the bowl of your mixer, beat the softened butter and brown sugar together on medium speed for 2-3 minutes, until the mixture is light and fluffy. This step is crucial for creating a soft cookie. Then, beat in the egg, followed by the molasses and vanilla extract, scraping down the bowl as needed.

Combine the Dough

With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix just until the flour disappears. The dough will be soft and slightly sticky. Cover the bowl and chill the dough for at least 30 minutes. This prevents the cookies from spreading too much.

Roll and Bake

Place granulated sugar in a small bowl. Scoop out about 1 tablespoon of dough per cookie, roll it into a ball, and then roll it generously in the sugar. Place the balls about 2 inches apart on parchment-lined baking sheets. Bake for 8-10 minutes. The cookies will be puffed and crackled on top. They will look slightly underbaked, but this is the secret to a chewy center!

Cool Completely

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They must be completely cool before you add the frosting, or it will melt.

HOW TO MAKE THE EGGNOG FROSTING

This frosting is dreamy and simple to make.
In a clean mixer bowl, beat the softened butter on medium speed until it is completely smooth. Gradually add the powdered sugar, one cup at a time, beating well after each addition. The mixture will be thick. Then, beat in the eggnog, vanilla extract, nutmeg, and a pinch of salt. Increase the speed to medium-high and beat for 2-3 minutes until the frosting is very light and fluffy.

ASSEMBLE YOUR MASTERPIECE

Once the cookies are completely cool, turn half of them upside down. Pipe or spoon a generous dollop of the eggnog frosting onto the flat side of each upside-down cookie. Gently press another cookie on top, flat side down, to create a sandwich. Dust the assembled cookies with a little extra ground nutmeg for a beautiful, festive finish.

MY FAVORITE VARIATIONS YOU HAVE TO TRY

Make these Ginger Molasses Sandwich Cookies your own with these simple twists!

• Spiced Rum Glaze: Add a teaspoon of spiced rum to the frosting in place of a tablespoon of the eggnog for an adult-only version.
• Cream Cheese Eggnog Frosting: Replace half of the butter in the frosting with softened cream cheese for a tangier, even creamier filling.
• Orange Zest Sparkle: Add the zest of one orange to the cookie dough for a bright, citrusy note that pairs beautifully with the spices.

HOW TO STORE AND FREEZE YOUR COOKIES

Keeping your Ginger Molasses Sandwich Cookies perfect is easy.

• Assembled Cookies: Store in a single layer in an airtight container in the refrigerator for up to 3 days. The cookies will soften over time.
• Unassembled Components: The baked cookies (without frosting) can be stored at room temperature for a week. The frosting can be stored separately in the fridge for up to 5 days. Assemble just before serving for the best texture.
• Freezer: Freeze unfrosted cookies in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. The frosting can also be frozen; let it thaw in the fridge and re-whip before using.

TROUBLESHOOTING COMMON COOKIE QUESTIONS

Even the best bakers have questions. Here are the answers.

• “My cookies spread too much and are flat.” This is likely because your dough wasn’t chilled long enough, or your butter was too soft.
• “My cookies are cakey, not chewy.” You may have over-measured the flour. Spoon it into the measuring cup and level it off. Also, avoid over-baking.
• “The frosting is too runny.” Chill it in the refrigerator for 20-30 minutes to firm up, then re-whip. You can also add a little more powdered sugar.

A NOTE ON EGGNOG AND SPICES

The quality of your eggnog directly affects the frosting. A rich, creamy eggnog will yield the best results. For the spices, if they’ve been in your cupboard for over a year, their potency has faded. Using fresh spices, especially the nutmeg for the frosting, will make your ginger molasses sandwich cookies truly spectacular.

MY STORY: WHY THIS RECIPE IS HOLIDAY MAGIC

I first dreamed up these ginger molasses sandwich cookies during a particularly snowy December. I had a half-empty carton of eggnog in the fridge and a craving for something more exciting than a standard cookie. The first batch was an experiment that turned into a triumph. The way the cool, creamy frosting melded with the warm, spicy cookie was a sensation I’ll never forget.

They were an instant hit at my holiday party, with guests insisting they were the best cookies they’d ever had. Now, they are the Ginger Molasses Sandwich Cookies I’m most proud of, a signature treat that embodies the joy and flavor of the season.

SWEET TREATS—THE FESTIVE WAY

Baking during the holidays is about creating moments of joy and connection. These Ginger Molasses Sandwich Cookies with Eggnog Frosting are more than a dessert; they are a centerpiece for conversation, a gift from the heart, and a delicious tradition in the making. They prove that the best holiday memories are often baked, shared, and enjoyed with those we love.

YOUR FINAL CHECKLIST BEFORE YOU BEGIN

Before you start, do a quick scan:

• Oven is preheated to 350°F (175°C).
• Baking sheets are lined with parchment paper.
• Butter is softened for both the cookies and frosting.
• Egg is at room temperature.
• Cookie dough chilling time is accounted for.

FREQUENTLY ASKED QUESTIONS