Holiday Desserts start with nostalgia and end with a plate of warm, spiced cookies — and these Ginger Molasses Cookies sandwiched with creamy eggnog buttercream are exactly that kind of joy. If you want a show-stopping cookie for your cookie swap, cozy night in, or festive dessert table, read on — this guide covers everything from why they work to pro tips, variations, and storage.
Introduction — what these cookies are and why they belong on your holiday menu
Two chewy molasses cookies joined by silky eggnog frosting = instant crowd approval. These are classic-spiced cookies (ginger, cinnamon, cloves, nutmeg) with the deep caramel notes of molasses and brown sugar. Then you add a light, festive filling — eggnog buttercream — and suddenly you have a holiday sandwich cookie that’s nostalgic and novel at the same time.
Want to impress without sweating the small stuff? These are the Sandwich Cookies to make. They’re friendly to bakers of all levels and translate beautifully to trays, tins, and gifting boxes.
What makes this recipe so irresistible
- The cookies stay soft and chewy thanks to molasses, brown sugar, and an extra egg yolk.
- Spices hit cozy and warm notes — ginger, cinnamon, cloves — exactly what you want for Christmas.
- The eggnog frosting cuts a little of the cookie’s sweetness with its nutmeg-forward tang while adding luxurious mouthfeel.
- Making them into sandwiches ups the indulgence factor — two cookies and buttercream in one bite = pure Sweets Treats energy.
Pro tip: Chill your dough for at least 30 minutes so cookies stay thick and don’t spread into floppy discs. Chilling = consistent, bakery-like results.
Ingredients — with quick notes
For the cookies (makes ~24 sandwiches):
- All-purpose flour — structure.
- Baking soda & baking powder — lift and texture.
- Ground ginger, cinnamon, nutmeg, cloves — the spice core.
- Salt — balances sweetness.
- Unsalted butter — richness.
- Brown sugar + granulated sugar — chew and caramel notes.
- Molasses — the soul of molasses cookies.
- Egg + extra egg yolk — moisture and tenderness.
For the eggnog buttercream:
- Unsalted butter, softened — base for spreadable icing.
- Powdered sugar — sweetness and structure.
- Eggnog (or a splash of heavy cream + rum extract) — flavor and the holiday vibe.
- Ground nutmeg — finishing note.
Garnish (optional): sprinkle of nutmeg, a drizzle of caramel, or edible gold dust for party-ready presentation.
Simple how-to (step-by-step)
- Mix dry: whisk flour, baking soda/powder, salt, and spices.
- Cream wet: beat butter with brown + white sugar until fluffy, add egg, yolk, and molasses.
- Combine: add dry into wet until just mixed. Chill dough 30–60 minutes.
- Scoop: use a cookie scoop for uniform balls; roll in sugar if you like a sugared crackle.
- Bake at moderate temp (about 350°F) until edges set but centers still soft — about 10–12 minutes depending on size.
- Cool on rack; don’t sandwich while piping hot or the filling will melt.
- Frost: beat butter, powdered sugar, a splash of eggnog, and nutmeg until smooth; pipe onto cookie bottoms and top with matching cookie.
Bold tip: Bake until just set — underbaking slightly keeps them chewy. They’ll firm as they cool.
The story behind the recipe
This combo came from two obsessions: classic gingerbread and the seasonal comfort of eggnog. I wanted something portable for cookie exchanges but elevated enough for a holiday dessert spread. Turning the molasses cookie into a sandwich with eggnog buttercream made them feel special — like a festive little cake you can hold in your hand. Plus, sandwiching means you can control portions: one sandwich = delightful indulgence.
Pro tips for the best outcome
- Uniform size = uniform bake time. Use a 1.5-tablespoon scoop.
- Chill the dough — reduces spreading and deepens flavor.
- Room-temp butter for the creamiest frosting; too cold and it’ll be lumpy, too warm and it’ll be runny.
- Sift your powdered sugar into the butter for lump-free buttercream.
- If using store-bought eggnog, reduce quantity to keep frosting from thinning. For boozy adults, add a tablespoon of bourbon or rum.
- Assemble when cookies are cool — frosting melts on warm cookies and becomes sloppy.
Bold tip: If your frosting seems too soft, chill it 10 minutes — then pipe. You want the texture to hold in the sandwich.
Variations to try
- Mini Desserts: make smaller cookies for bite-size Mini Desserts — great for platters.
- Ginger-lemon twist: add a teaspoon lemon zest to the cookie dough for brightness.
- Vegan swap: use vegan butter and egg replacer, plus a vegan eggnog alternative.
- Caramel fill: replace eggnog buttercream with salted caramel buttercream for ultra-rich Eat Dessert moments.
- Chocolate-dipped edge: half-dip the assembled sandwich in melted dark chocolate and chill for a classy finish.
Best ways to serve
- Cookie exchange: stack them neatly in decorative tins or boxes — they travel well.
- Dessert board: pair with spiced nuts, candied citrus peel, and mini brownies for a holiday spread.
- Coffee pairing: serve warm coffee, spiced latte, or a small glass of eggnog on the side.
- Gift idea: tie a small stack with ribbon and a handwritten tag — classic Christmas Cooking gifting.
Quick tips for storage & leftovers
- Room temp: stash in an airtight container for 2 days — cookies stay soft.
- Refrigerator: for longer storage, chill up to 7 days (frosting may firm).
- Freeze: freeze assembled cookies for up to 2 months; thaw overnight in fridge. Or freeze cookie rounds unfrosted and fill after thawing for freshest texture.
- To refresh: microwave a cookie sandwich 5–7 seconds to soften the buttercream slightly — tasty!
Bold note: Keep them shielded from humidity — sugar-topped cookies can glaze over if humid.
FAQ — quick answers to common questions
Can I make eggnog frosting without raw eggnog?
Yes — use heavy cream with ¼ tsp rum extract and a pinch of nutmeg for similar flavor, or use pasteurized eggnog from the store.
How do I keep cookies chewy, not cakey?
Don’t overmix the batter; use brown sugar and an extra yolk; pull them out when the centers still look slightly soft.
Can kids eat these if I add booze to frosting?
Keep one batch boozy for adults and a second non-alcoholic for kids — it’s easy to divide the frosting.
Are these difficult for beginner bakers?
Not at all. This is a friendly Recette Patisserie Facile — the most advanced part is piping frosting, but you can just spread with a knife.
Packaging, gifting, and presentation ideas
- Stack 2–3 sandwiches in a windowed bakery box separated by parchment — simple and elegant.
- Add a sprig of rosemary or a cinnamon stick for rustic flair.
- Use festive cookie tins and a label: “Ginger Molasses Cookies — filled with eggnog cheer.” Great for neighbors and coworkers.
Final thoughts — why these cookies are holiday winners
These sandwich cookies are the perfect fusion of tradition and surprise. They bring the warmth of Molasses Cookies with the creamy, festive twist of eggnog — a combo that screams celebration. Whether you’re baking for a cookie swap, decorating a dessert table, or just craving something cozy, these cookies deliver texture, spice, and nostalgic cheer.
Eat dessert with intention this season — make something that tastes like celebration and shares well. These Sandwich Cookies do exactly that: accessible to bake, delightful to give, and impossible not to love.
So, are you ready to deck the halls and start scooping dough? Let’s get baking — and yes, you absolutely deserve a frosting-tipped treat. Happy holidays and happy baking! 🎄✨
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Ginger Molasses Sandwich Cookies with Eggnog Frosting — Holiday Desserts Win
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 2 hours
- Yield: 16 sandwiches 1x
- Category: Dessert
Ingredients
For the cookies
- 2 3/4 cups (spooned & leveled) all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup packed brown sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tsp vanilla extract
- 1/3 cup molasses (not blackstrap)
- 1/3 cup turbinado or granulated sugar (for rolling)
For the eggnog buttercream
- 6 Tbsp unsalted butter, softened
- 2–3 cups powdered (icing) sugar, sifted as needed
- 3–4 Tbsp eggnog (adjust for texture)
- 1/4 tsp rum extract (optional)
Instructions
- Combine the dry spices and flour. In a medium bowl whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt. Set this mixture aside.
- Cream the butter and sugars. In a large mixing bowl, beat the softened butter together with the brown sugar until the mixture looks light and smooth. Add the whole egg, the extra yolk, and the vanilla, then mix until incorporated. Pour in the molasses and beat again until everything is even.
- Bring the dough together. Reduce the mixer speed and slowly add the flour-spice mix to the wet ingredients. Mix just until the dough comes together; scrape down the bowl so no streaks remain. Cover the dough tightly and chill it in the refrigerator for at least 30 minutes (or up to 24 hours) — chilling firms the dough and prevents excessive spread during baking.
- Preheat and prepare. When you’re ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Portion and sugar-coat. If the dough has been in the fridge for more than a couple hours, let it sit at room temperature for 15–20 minutes so it’s scoopable. Use a cookie scoop (about 1.5 Tbsp) to portion dough balls, then roll each ball in the turbinado or granulated sugar to coat.
- Bake. Arrange dough balls about 2 inches apart on the prepared sheets. Bake 8–10 minutes, or until the tops look set but still soft — the centers should remain slightly tender. Remove trays from the oven and let cookies rest on the pan 5–10 minutes before transferring them to a wire rack to cool completely.
- Make the eggnog buttercream. In a bowl, beat the softened butter until smooth. Gradually add 2 cups of powdered sugar, mixing until creamy, then add eggnog one tablespoon at a time until you reach a spreadable consistency. If the frosting is too thin, add more powdered sugar; if it’s too stiff, add another splash of eggnog. Stir in rum extract if using. Beat until the buttercream is silky and lump-free.
- Assemble the sandwiches. Turn half of the cooled cookies upside down. Pipe or spread about 1 tablespoon of buttercream onto each then top with a second cookie to form sandwiches. Repeat until you’ve used all cookies — you should end up with roughly 16–18 filled sandwiches.
Notes
- Chilling the dough is the secret to tall, chewy cookies — don’t skip it.
- Use a scoop for uniform cookies so your sandwiches match when paired.
- If the buttercream softens while you’re assembling, pop it in the fridge for 10 minutes so it firms up and pipes nicely.
- Store finished cookies in an airtight container in the fridge for up to a week; bring to room temperature before serving for best flavor and texture.
Nutrition
- Calories: 353kcal
