Steaming aromas of ginger and molasses swirl through the kitchen as I peel apart a sandwich of Ginger Molasses Sandwich Cookies with Eggnog Frosting—soft middles framed by golden edges, crowned with silky pale buttercream. After three trial runs, I learned how to coax the perfect chew from the dough and balance that spicy kick with sweet eggnog notes. Trust me, this twist on classic ginger cookies is one you’ll crave all season long.
Why You’ll Love Ginger Molasses Sandwich Cookies with Eggnog Frosting
- Warm spices and deep molasses create a melt-in-your-mouth crumb
- Eggnog-infused frosting adds festive creaminess and subtle nutmeg
- Textural contrast: tender centers against crisp edges
- Recipes rooted in holiday traditions with a modern twist
A Little Background
Last December, I tried these cookies for a holiday party and watched them vanish in minutes. Tracing gingerbread’s roots back to medieval Europe, I added my own spin in trial two by tweaking bake times for chewiness. Each iteration brought me closer to that ideal chew-edge balance—one that guests kept asking for by name.
Key Ingredients for Ginger Molasses Sandwich Cookies with Eggnog Frosting
- All-purpose flour (240g): Provides structure; swap half for whole wheat pastry flour for nuttier depth.
- Ground ginger (2 tsp): Brings bright warmth; adjust down if you prefer a gentler spice.
- Unsalted butter (56g for cookies, 230g for frosting): Softened to room temperature for even creaming; use European-style for extra richness.
- Molasses (80g): Adds moisture and molasses complexity; blackstrap intensifies flavor.
- Eggnog (120g): Infuses frosting with seasonal character; homemade or store-bought both work.
How to Make Ginger Molasses Sandwich Cookies with Eggnog Frosting
- Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper. Personal Testing Note: I found that rotating the sheets halfway through gives the most even bake.
- In a medium bowl, whisk 2 cups (240g) flour, 1 tsp baking soda, 2 tsp ginger, 1 tsp cinnamon, ¼ tsp cloves, and ¼ tsp salt until well combined.
- In a stand mixer fitted with the paddle attachment, cream 56g softened unsalted butter, ½ cup (100g) granulated sugar, and ¾ cup (168g) dark brown sugar on medium-high speed until pale and fluffy, about 3 minutes.
- Add 1 large room-temperature egg and ¼ cup (80g) molasses. Beat on low until just combined, about 15–20 seconds, scraping down the bowl as needed.
- Mix in the dry ingredients on low speed until a soft dough forms, about 20–30 seconds. Avoid overmixing to keep cookies tender.
- Scoop 1.5 tablespoons of dough onto the prepared sheets, spacing each mound about 2 inches apart for even spreading.
- Bake for 9–11 minutes, until edges are set and centers still look slightly underdone. Listen for that soft bubbling—an indicator of gooey middle.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat 230g softened unsalted butter on medium-high speed until creamy, about 2–3 minutes.
- Add 3 cups (360g) sifted powdered sugar, ½ tsp cinnamon, ¼ tsp nutmeg, ½ cup (120g) eggnog, a pinch of salt, and 1 tsp vanilla. Blend on low until sugar is absorbed, scraping the bowl.
- Gradually add more powdered sugar (up to 4 cups/480g) on low speed until you reach a spreadable consistency.
- Increase mixer speed to medium-high and beat the frosting until light and fluffy, about 2 minutes.
- Flip half the cooled cookies so the flat sides face up. Pipe or spread about 2 tablespoons of frosting onto each, then sandwich with remaining cookies, pressing gently.
Pro Tips & Troubleshooting
- If your dough seems loose, chill it for 10 minutes—this prevents excessive spreading and sharp edges.
- Cookies can flatten too much if your baking soda is old; always check the date for a reliable rise.
- Sprinkle a pinch of flaky sea salt on the frosting for a festive contrast or swap cinnamon for cardamom for a floral twist.
- To halve the batch, use a 1-tablespoon scoop and reduce bake time by 1–2 minutes.
Storage & Make-Ahead Guide
Store these cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer keeping, layer them between parchment sheets and freeze for up to 3 months—thaw in the fridge overnight. Always bring chilled cookies to room temperature for 15–20 minutes before serving. Personal Testing Note: I found that refrigeration beyond five days made the frosting slightly grainy; fresh slices of ginger paired best when cookies are under a week old.
Serving Suggestions
Arrange these sandwich cookies on a wooden board alongside mulled cider or a frothy latte for cozy gatherings. They also make charming gifts when tied with twine and tucked into festive boxes.
Frequently Asked Questions
- How long do Ginger Molasses Sandwich Cookies with Eggnog Frosting keep fresh? Stored in an airtight container at room temperature, they stay tender for up to 3 days; refrigerated, they last about a week.
- Can I freeze the assembled sandwich cookies? Yes—layer them between parchment paper and freeze for up to 3 months. Thaw in the refrigerator before serving.
- What can I substitute if I don’t have molasses? You can use dark corn syrup plus a pinch of brown sugar for similar moisture and sweetness.
- Why did my cookies spread too much? Over-softened butter or a warm dough can cause excess spread. Chill the dough briefly before baking.
- Can I use powdered eggnog mix? Liquid eggnog delivers the best flavor; if using powder, whisk it with milk to match the weight (120g) called for in the recipe.
- How do I prevent the frosting from being too runny? Ensure butter is well creamed, then add powdered sugar gradually until the desired stiffness is reached.
Final Thoughts
These Ginger Molasses Sandwich Cookies with Eggnog Frosting are my go-to for winter celebrations. I love pairing them with a steaming mug of chai. Give them a try, play with your favorite spices, and let me know how your batch turns out!
More Recipes You’ll Love
- Gingerbread Cookie Recipe – built on the same warm spices for a classic holiday twist
- Eggnog Recipe – perfect festive sip to pair with your spiced sandwiches
- Christmas Gooey Butter Cookies – another indulgent cookie to round out your holiday spread
- Buttercream Frosting Recipe – master the silky-smooth buttercream technique featured here
Ginger Molasses Sandwich Cookies with Eggnog Frosting
Spiced ginger-molasses cookies are sandwiched with creamy eggnog-infused buttercream for a festive treat featuring a soft chew with crisp edges.
Ingredients
Cookie Dough
- 2 cups all-purpose flour 240g
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 0.25 tsp ground cloves
- 0.25 tsp salt
- 56 g unsalted butter softened
- 0.5 cup granulated sugar 100g
- 0.75 cup dark brown sugar 168g, packed
- 1 large egg room temperature
- 0.25 cup molasses 80g
Eggnog Frosting
- 230 g unsalted butter softened
- 3 cups powdered sugar 360g, sifted; add up to 4 cups (480g) if needed
- 0.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.5 cup eggnog 120g
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
Cookie Dough
- Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper. Rotate sheets halfway through baking for even color.
- Whisk together flour, baking soda, ground ginger, cinnamon, cloves, and salt in a medium bowl until homogeneous.
- In a stand mixer with paddle attachment, cream butter, granulated sugar, and brown sugar on medium-high until pale and fluffy, about 3 minutes.
- Beat in the egg and molasses on low speed until just combined, scraping the bowl as needed.
- Mix in the dry ingredients on low speed until a soft dough forms, about 20–30 seconds; avoid overmixing.
- Scoop 1.5 tablespoons of dough onto the prepared sheets, spacing each by 2 inches.
- Bake for 9–11 minutes, until edges are set and centers look slightly underdone. Let rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Eggnog Frosting
- Beat softened butter on medium-high until creamy, about 2–3 minutes.
- Add powdered sugar, cinnamon, nutmeg, eggnog, vanilla, and salt. Mix on low until sugar is absorbed.
- Gradually add additional powdered sugar up to 4 cups (480g) until the frosting reaches spreadable consistency.
- Increase speed to medium-high and beat until light and fluffy, about 2 minutes.
- Flip half the cookies so the flat sides face up. Pipe or spread about 2 tablespoons of frosting onto each, then sandwich with remaining cookies.
Notes
I found that rotating baking sheets halfway through baking gave the most even color and texture.
Chilling the dough for 15 minutes before scooping helped achieve slightly thicker cookies that sandwich more frosting.
For best texture, assemble the cookies just before serving to prevent the frosting from softening the exterior.
Nutrition
Serving: 45gCalories: 180kcalCarbohydrates: 22g
Tried this recipe?Let us know how it was!