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Ginger Molasses Sandwich Cookies

Chewy, spiced ginger molasses cookies sandwiched together with a rich and creamy eggnog buttercream frosting.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 18 sandwich cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2.25 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.25 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1 egg large, room temp
  • 0.25 cup unsulphured molasses
  • 0.33 cup granulated sugar for rolling
Eggnog Filling
  • 0.5 cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 3 tbsp full-fat eggnog plus more if needed
  • 0.5 tsp vanilla extract
  • 0.25 tsp ground nutmeg

Equipment

  • Stand mixer or hand mixer
  • Baking sheets
  • Wire rack
  • Parchment paper

Method
 

  1. Whisk together flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl.
  2. Cream butter and brown sugar until fluffy. Add egg and molasses, beating until combined.
  3. Gradually mix in dry ingredients until just combined. Chill dough for at least 1 hour.
  4. Preheat oven to 350°F (175°C). Roll chilled dough into tablespoon-sized balls, then roll in granulated sugar.
  5. Bake 8-10 minutes until edges set but centers are soft. Cool on sheet 5 minutes, then transfer to rack.
  6. Beat butter for frosting. Add powdered sugar, eggnog, vanilla, and nutmeg. Whip until fluffy.
  7. Sandwich cooled cookies with the eggnog filling.

Notes

Ensure cookies are completely cool before frosting to prevent melting.