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Close-up of spiced Ginger Molasses Cookies filled with eggnog buttercream — a festive Holiday Desserts idea for Christmas Cooking, made as an easy Recette Patisserie Facile where rustic Molasses Cookies become indulgent Sandwich Cookies and bite-size Mini Desserts, perfect Sweets Treats to Eat Dessert after the meal.

Ginger Molasses Sandwich Cookies with Eggnog Frosting — Holiday Desserts Win

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  • Author: Jennifer
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 2 hours
  • Yield: 16 sandwiches 1x
  • Category: Dessert

Ingredients

Scale

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
  • 23 cups powdered (icing) sugar, sifted as needed
  • 34 Tbsp eggnog (adjust for texture)
  • 1/4 tsp rum extract (optional)


Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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