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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 are perfectly spiced, making them an irresistible treat during the holiday season or any cozy gathering. Sandwiched together with a creamy eggnog frosting, each bite offers a delightful contrast of flavors and textures, ensuring they will be a hit at your dessert table. Whether enjoyed with a warm beverage or gifted to loved ones, these cookies embody the spirit of celebration and warmth.

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 (non-alcoholic)
  • 1/4 teaspoon vanilla extract (optional, alcohol-free)

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 to low speed and slowly add in the flour mixture until fully incorporated. Scrape down the sides as needed.
  5. Cover with cling wrap and refrigerate for 30 minutes up to 24 hours.
  6. When ready to bake, preheat your oven to 350°F (175°C).
  7. Line two cookie sheets with parchment paper or silicone baking mats.
  8. If dough has been chilled for over two hours, let it sit at room temperature for about 20 minutes.
  9. Form dough into balls about 1.5 tablespoons in size using a cookie scoop; roll in granulated/turbinado sugar.
  10. Place dough balls 2 inches apart on cookie sheets and bake for 8–10 minutes until tops are just set.
  11. Allow cooling on trays for 5–10 minutes before transferring to a wire rack.
  12. While cookies cool, in a medium bowl, beat butter on medium speed until softened.
  13. Gradually beat in icing sugar about half a cup at a time until you reach about two cups.
  14. Add in eggnog one tablespoon at a time along with optional vanilla extract; adjust sweetness with more powdered sugar or eggnog as needed until smooth enough to spread.
  15. To assemble, frost the bottom of one cookie with about one tablespoon of frosting and place another cookie on top to create a sandwich.

Nutrition

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