Description
Ginger Molasses Sandwich Cookies with Eggnog Frostings are soft and spiced cookies filled with creamy buttercream.
Ingredients
Scale
- 2 3/4 cups 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 (for frosting)
- 2–3 cups icing sugar, sifted
- 3–4 tablespoons milk or cream
- 1/4 teaspoon vanilla extract (for frosting)
- Pinch of ground nutmeg (optional)
Instructions
- 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 the butter and brown sugar until smooth and fluffy.
- Add the egg, egg yolk, vanilla extract, and molasses. Beat until well combined.
- Reduce mixer speed to low and gradually add the dry ingredients until just combined. Scrape down the sides as needed.
- Cover the dough and refrigerate for 30 minutes, or up to 24 hours.
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper or silicone baking mats.
- Scoop the dough into balls about 1.5 tablespoons each, roll in sugar, and place 2 inches apart on the baking sheets.
- Bake for 8–10 minutes, until the tops are just set. Let cool on the tray for 5–10 minutes, then transfer to a wire rack to cool completely.
- In a medium bowl, beat the butter until smooth and creamy.
- Gradually beat in the icing sugar, about 1/2 cup at a time, until 2 cups are incorporated.
- Add milk (or cream) one tablespoon at a time, along with vanilla extract and optional nutmeg, until smooth and spreadable.
- Spread about 1 tablespoon of frosting on the bottom of one cookie and sandwich with another cookie. Repeat until all cookies are assembled. You will have about 16–18 sandwich cookies.
Notes
- Refrigerating the dough helps to enhance flavors and improve texture.
- Store cookies in an airtight container for up to one week.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 353
- Sugar: 22g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Ginger Molasses Sandwich Cookies, Eggnog Frostings, Christmas Cookies