Ginger Molasses Sandwich Cookies
Warm and cozy Ginger Molasses Sandwich Cookies filled with creamy eggnog frosting. Perfect for holiday celebrations or a sweet treat at home.
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.
Notes
Serve with tea or milk. Store in an airtight container at room temperature for about a week. Chill dough for best texture. Adjust frosting sweetness as desired.