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Ginger Molasses Sandwich Cookies with Eggnog Frosting Recipe

Ginger Molasses Sandwich Cookies with Eggnog Frosting Recipe
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★★★★★

5 from 24 reviews

Delight your taste buds with these scrumptious Ginger Molasses Sandwich Cookies with Eggnog Frosting. These holiday treats are a perfect blend of warm spices and creamy eggnog flavor, creating a festive dessert that will impress your guests.

Ingredients

Scale

For the Ginger Molasses Cookies

  • 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 teaspoon vanilla extract
  • 1/3 cup molasses (not blackstrap)
  • 1/3 cup turbinado or granulated sugar

For the Eggnog Buttercream

  • 6 tablespoons unsalted butter, softened to room temperature
  • 2–3 cups icing sugar, sifted
  • 3–4 tablespoons eggnog
  • 1/4 teaspoon rum extract, optional

Instructions

  1. In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
  2. In a separate large bowl, using an electric mixer on medium speed, beat together the butter and brown sugar until no lumps remain. Add in the egg, egg yolk, vanilla, and molasses, and continue beating until well combined.
  3. Turn the mixer down to low and slowly beat in the flour mixture until everything is combined. Scrape down the sides of the bowl as necessary. Cover the bowl with cling wrap and refrigerate for 30 minutes or up to 24 hours.
  4. When ready to bake, take the dough out of the fridge. Preheat the oven to 350F degrees and line 2 cookie sheets with parchment paper or silicone baking mats.
  5. Form the dough into cookie balls about 1.5 tablespoons in size, roll in granulated/turbinado sugar, and place them 2 inches apart on the lined cookie sheets. Bake for 8-10 minutes until the tops are just set. Cool on the tray for 5-10 minutes before transferring to a wire rack to continue cooling.
  6. While the cookies are cooling, make the eggnog frosting. Beat the butter until softened, then beat in the icing sugar gradually. Add eggnog and rum extract until desired consistency is reached.
  7. Frost the bottom of one cookie with frosting, then place a second cookie on top to create sandwiches.

Nutrition

Keywords: Ginger Molasses Cookies, Eggnog Frosting, Holiday Cookies, Sandwich Cookies

Find it online: https://topreci.com/ginger-molasses-sandwich-cookies-with-eggnog-frosting-recipe/