As the chilly days of winter settle in, there’s nothing quite like the scent of freshly baked Ginger Molasses Sandwich Cookies wafting through the house. With their soft and chewy texture, these cookies have a perfect balance of warm spices that evoke cozy memories of holiday gatherings. Sandwiched together with creamy eggnog frosting, each bite brings a delightful mix of ginger and sweetness that feels like a warm hug.
Why You’ll Love This Recipe
These Ginger Molasses Sandwich Cookies are perfect for holiday celebrations or just a cozy evening at home. The flavorful blend of ginger, cinnamon, and molasses creates an inviting aroma that will entice everyone into your kitchen. The addition of eggnog frosting offers a touch of decadence, making these cookies a memorable treat that stands out from the usual sweets. Whether you’re baking for a festive party or simply treating yourself, these cookies bring joy and warmth to any occasion.
Ingredients Needed For Ginger Molasses Sandwich Cookies
- 2 and 3/4 cup all-purpose flour: This is the foundation of your dough. Make sure to spoon and level it when measuring to avoid packing it too tightly.
- 2 teaspoons ground ginger: The star spice that brings warmth and a hint of heat to each cookie.
- 1 teaspoon cinnamon: This adds sweetness and the comforting scent everyone loves around the holidays.
- 1/4 teaspoon ground cloves: A little goes a long way with cloves, giving a subtle depth to the flavor.
- 1/4 teaspoon ground nutmeg: Another warm spice that complements the others beautifully.
- 1 teaspoon baking soda: This ingredient helps the cookies rise and get that soft chewy texture.
- 1/4 teaspoon salt: Enhances all the flavors, bringing out the best in this spicy-sweet treat.
- 3/4 cup unsalted butter, softened: Ensure your butter is at room temperature for smooth mixing.
- 3/4 cup brown sugar, packed: This gives the cookies their signature richness and moisture.
- 1 large egg: A binding agent that helps create the right texture.
- 1 large egg yolk: Adds richness and contributes to the soft texture.
- 2 teaspoons vanilla extract: A must-have for adding warmth and flavor.
- 1/3 cup molasses: This is the key flavor component, providing that deep, robust taste.
- 1/3 cup turbinado or granulated sugar: Use this for rolling the dough balls before baking, giving them a lovely sugary crust.
- 6 tablespoons unsalted butter, softened: For the frosting, soft butter makes it easy to whip up a creamy texture.
- 2-3 cups icing sugar, sifted: Start with two cups and add more for desired sweetness and consistency.
- 3-4 tablespoons eggnog: This gives the frosting its festive flavor; feel free to use store-bought or homemade.
- 1/4 teaspoon rum extract (optional): For a little extra holiday spirit!
How to Make Ginger Molasses Sandwich Cookies
- In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
- In a separate large bowl, using an electric mixer on medium speed, beat together the butter and brown sugar until no lumps remain. Add the egg, egg yolk, vanilla, and molasses, beating until well combined.
- Turn the mixer down to low and slowly beat in the flour mixture until combined. Cover the bowl with cling wrap and refrigerate for 30 minutes or up to 24 hours.
- Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
- Form the dough into cookie balls about 1.5 tablespoons in size, roll in sugar, and place on the baking sheets, 2 inches apart. Bake for 8-10 minutes until the tops are just set. Allow to cool for 5-10 minutes before transferring to a wire rack.
- To make the eggnog frosting, beat the softened butter until well softened. Gradually add icing sugar until 2 cups have been mixed in. Add eggnog and optional rum extract, adjusting for sweetness and consistency.
- Frost the bottom of one cookie and sandwich it with another, yielding 16-18 sandwiches.
How to Serve Ginger Molasses Sandwich Cookies
These cookies shine when served accompanied by a steaming cup of tea or a glass of milk. They’re perfect for cookie exchanges or just as a sweet treat at home. Serve them on a festive platter to showcase their charm, and watch as they disappear quickly!
How to Store Ginger Molasses Sandwich Cookies
Store these cookies in an airtight container at room temperature. They’ll keep well for about a week—if they last that long! For longer storage, consider refrigerating the cookies, which can help maintain their freshness and softness even longer.
Tips to Make Ginger Molasses Sandwich Cookies
- Chill Your Dough: Don’t skip on refrigerating the dough; this helps prevent spreading during baking and results in the perfect texture.
- Taste and Adjust the Frosting: Feel free to experiment with the sweetness of the eggnog frosting. Add more sugar for a sweeter frosting, or increase the eggnog for a creamier consistency.
- Add a Sprinkle of Cinnamon: A light dusting of cinnamon on top of the frosting elevates the festive feel even more!
Variations and Substitutions
- Flour Alternatives: For a gluten-free option, try substituting with a gluten-free all-purpose flour blend.
- Dairy-Free Version: Swap the butter for a dairy-free alternative and use coconut cream instead of eggnog for the frosting.
- Different Fillings: Instead of eggnog frosting, try cream cheese frosting, or even a spiced buttercream!
Frequently Asked Questions
Can I freeze Ginger Molasses Sandwich Cookies?
Yes! To freeze, place assembled cookies in an airtight container, separating layers with parchment paper. They can be frozen for up to three months.
What can I use instead of molasses?
If you don’t have molasses on hand, you can use dark corn syrup or honey as a substitute, though the flavor will change slightly.
How can I make the cookies softer?
To achieve a softer cookie, avoid overbaking them. Check for doneness by lightly touching the tops; they should be set but not hard.
Can I reduce the spices in the cookies?
Absolutely! Feel free to adjust the spice measurements to suit your taste. You can even omit some of the spices if you prefer a milder flavor.
How do I make these cookies ahead of time?
You can prepare the dough up to 24 hours in advance and refrigerate it. Just scoop and bake when you’re ready for fresh cookies!
With their spiced aroma and creamy sandwiching, these Ginger Molasses Sandwich Cookies are sure to become a seasonal favorite in your home. Happy baking!
Ginger Molasses Sandwich Cookies
Ingredients
For the Cookies
- 2 3/4 cups all-purpose flour Spoon and level when measuring to avoid packing.
- 2 teaspoons ground ginger The star spice for warmth.
- 1 teaspoon cinnamon Adds sweetness and aroma.
- 1/4 teaspoon ground cloves Provides subtle depth.
- 1/4 teaspoon ground nutmeg Complements the other spices.
- 1 teaspoon baking soda Helps cookies rise.
- 1/4 teaspoon salt Enhances all flavors.
- 3/4 cup unsalted butter, softened Must be at room temperature.
- 3/4 cup brown sugar, packed Gives cookies richness.
- 1 large egg Binding agent.
- 1 large egg yolk Adds richness.
- 2 teaspoons vanilla extract Adds flavor.
- 1/3 cup molasses Key flavor component.
- 1/3 cup turbinado or granulated sugar For rolling the dough.
For the Eggnog Frosting
- 6 tablespoons unsalted butter, softened For creamy frosting.
- 2-3 cups icing sugar, sifted Adjust for desired sweetness.
- 3-4 tablespoons eggnog For festive flavor.
- 1/4 teaspoon rum extract Optional for extra flavor.
Instructions
Preparation
- In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
- In a separate large bowl, beat the butter and brown sugar until smooth. Add the egg, egg yolk, vanilla, and molasses. Mix until combined.
- Reduce mixer speed to low and gradually add the flour mixture until combined. Cover and refrigerate for 30 minutes or up to 24 hours.
Baking
- Preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper.
- Form the dough into balls about 1.5 tablespoons each, roll in sugar, and place on the sheets, spaced 2 inches apart.
- Bake for 8-10 minutes until just set. Cool for 5-10 minutes before transferring to a wire rack.
Frosting
- Beat the softened butter until creamy. Gradually add icing sugar until well combined.
- Add eggnog and rum extract if using, adjusting sweetness and consistency as desired.
Assembly
- Frost the bottom of one cookie and sandwich it with another. Repeat to yield 16-18 sandwiches.
