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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 cozy flavors of Ginger Molasses Sandwich Cookies with Eggnog Frostings, a delightful treat perfect for any festive occasion or a sweet indulgence at home. These cookies feature two soft and chewy ginger molasses cookies, perfectly complemented by a creamy eggnog frosting, creating a harmonious blend of warmth and sweetness. The inviting aroma and unique flavor profile make them an impressive addition to holiday gatherings or a comforting evening snack. Easy to prepare with simple ingredients, these cookies are not only delicious but also visually appealing, making them the perfect dessert for sharing.

Ingredients

Scale
  • 2 and 3/4 cup all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground 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
  • 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

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.
  3. Add in the egg, egg yolk, vanilla extract, and molasses. Continue beating until well combined.
  4. Turn the mixer down to low speed and slowly incorporate the flour mixture until everything is combined. Scrape down the sides of the bowl as necessary.
  5. Cover the bowl with cling wrap and refrigerate for 30 minutes or up to 24 hours.
  6. Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper or silicone baking mats.
  7. If dough has been chilling for over 2 hours, allow it to sit at room temperature for about 20 minutes.
  8. Form cookie balls about 1.5 tablespoons in size using a cookie scoop. Roll them in granulated/turbinado sugar.
  9. Place the dough balls 2 inches apart on lined cookie sheets and bake for 8–10 minutes until tops are just set.
  10. Allow cooling on the tray for 5–10 minutes before transferring to a wire rack.
  11. While cookies cool, beat the butter in a medium bowl on medium speed until well softened.
  12. Gradually beat in icing sugar about ½ cup at a time until you have added about 2 cups.
  13. Add eggnog one tablespoon at a time along with optional vanilla extract until you achieve desired sweetness and consistency.
  14. Once cooled, frost the bottom of one cookie with about 1 tablespoon of frosting.
  15. Place another cookie on top to create a sandwich.
  16. Repeat until all cookies are assembled; you should end up with about 16–18 sandwiches total.

Nutrition

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

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