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Ginger Molasses Sandwich Cookies with Eggnog Frostings

Ginger Molasses Sandwich Cookies with Eggnog Frostings
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Indulge in the festive delight of Ginger Molasses Sandwich Cookies with Eggnog Frostings. These soft and chewy cookies, infused with warm spices, are lovingly sandwiched together with a rich and creamy eggnog frosting. Perfect for holiday gatherings or cozy nights in, these cookies will impress your family and friends with their unique flavor combination. Easy to make, they are a versatile treat that can be enjoyed year-round. Customize the frosting sweetness or add more spices to make them your own.

Ingredients

Scale
  • 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 teaspoons vanilla extract
  • 1/3 cup molasses (not blackstrap)
  • 1/3 cup turbinado or granulated sugar
  • 6 tablespoons unsalted butter (softened to room temperature)
  • 2–3 cups icing sugar (sifted)
  • 3–4 tablespoons eggnog
  • 1/4 teaspoon Vanilla Extract (Alcohol-Free) (optional)

Instructions

  1. In a large bowl, whisk together the following ingredients: flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside for later use.
  2. In another large bowl, beat together the softened butter and brown sugar until no lumps remain. Add in the egg, egg yolk, vanilla extract, and molasses. Continue mixing until everything is well combined. Gradually beat in the dry flour mixture until fully incorporated. Cover the bowl with cling wrap and refrigerate the dough for at least 30 minutes or up to 24 hours.
  3. Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone mats. If chilled longer than two hours, let the dough sit at room temperature for about 20 minutes before shaping. Form cookie balls using about 1.5 tablespoons of dough each, rolling them in granulated/turbinado sugar before placing them on lined sheets about 2 inches apart. Bake for 8–10 minutes until just set on top. Allow cooling on trays for 5–10 minutes before transferring to a wire rack.
  4. In a medium bowl, beat softened butter on medium speed until well creamed. Gradually mix in icing sugar about half a cup at a time until you reach about 2 cups total. Slowly add eggnog one tablespoon at a time while mixing until you achieve desired sweetness and consistency—add more powdered sugar or eggnog as needed.
  5. Take one cooled cookie; frost its bottom with about one tablespoon of eggnog frosting. Place another cookie on top to create a sandwich—repeat this process until all cookies are frosted.

Nutrition

Find it online: https://allfoodierecipes.com/ginger-molasses-sandwich-cookies-with-eggnog-frostings/