Ginger Molasses Sandwich Cookies with Eggnog Frosting are the kind of holiday treat that makes the entire kitchen smell like a winter wonderland. Imagine soft, chewy ginger cookies with a touch of spice, hugging a pillow of eggnog-infused buttercream—the result is festive decadence in every bite. These cookies truly celebrate the cozy flavors of the season, combining molasses warmth with that nostalgic hint of eggnog. They’re a labor of love that’s surprisingly fuss-free and guaranteed to become a treasured tradition in your baking repertoire.

Ginger Molasses Sandwich Cookies with Eggnog Frosting Recipe - Recipe Image

Ingredients You’ll Need

These cookies prove that magic really does come from humble ingredients—a little spice, some sweetness, and a rich, creamy filling. Each ingredient plays a memorable role, from adding complexity to the dough to creating a luscious, dreamy frosting between each cookie pair.

All-purpose flour: The essential base for structure, ensuring the cookies hold together while staying tender.
Ground ginger: Provides that spark of warmth and spice, making these cookies unmistakably festive.
Cinnamon: Adds a subtle, sweet depth to the spice mix.
Ground cloves: Brings a punch of aromatic flavor for classic holiday notes.
Ground nutmeg: Delivers cozy undertones that complement eggnog in the frosting.
Baking soda: Gives the cookies a little lift and softness.
Salt: Balances the sweetness and sharpness of the spices.
Unsalted butter (cookie and frosting): Provides rich flavor and a tender bite; make sure it’s properly softened for best results.
Brown sugar: Infuses molasses-y richness and helps keep the cookies moist.
Large egg & egg yolk: The duo adds chewiness and aids in binding the dough together.
Vanilla extract: Lends a mellow sweetness that rounds out all the spicy edges.
Molasses: The star for depth, color, and that signature old-fashioned cookie taste—use regular, not blackstrap.
Turbinado or granulated sugar: For rolling the cookie dough; this gives each cookie a little sparkle and crunch.
Icing sugar: A must for silky-smooth eggnog frosting.
Eggnog: The magic twist in the frosting! Adds festive flavor and creaminess.
Rum extract (optional): Adds an extra layer of holiday flair without any alcohol.

How to Make Ginger Molasses Sandwich Cookies with Eggnog Frosting

Step 1: Whisk Together the Dry Ingredients

Grab a large mixing bowl and whisk the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until everything is well combined. This ensures your spices are perfectly distributed so every bite tastes just like the holidays. Set it aside while you move on to the wet ingredients.

Step 2: Cream the Butter and Sugar

In another big bowl, beat together the softened butter and brown sugar until the mixture is light and fluffy—this step gives your cookies their irresistible chewiness. Don’t rush it; a few minutes of mixing makes all the difference here.

Step 3: Add Eggs, Vanilla, and Molasses

Crack in the egg, add the yolk, pour in the vanilla, and drizzle the molasses right in. Mix until the dough looks beautifully glossy and everything is combined, enjoying how the molasses perfumes the entire room.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into your molasses mixture, stirring gently to avoid overmixing. As soon as the dough is uniform and all the flour disappears, stop mixing. Overmixing can lead to tough cookies, and we want them irresistibly soft.

Step 5: Chill the Dough

Spoon the dough onto a piece of plastic wrap, wrap it up, and let it chill in the refrigerator for at least 2 hours (or overnight if you have the time). This rest makes the dough easier to handle and ensures your Ginger Molasses Sandwich Cookies with Eggnog Frosting bake up thick and chewy.

Step 6: Shape and Bake

Roll the chilled dough into 1-inch balls and coat them generously in turbinado or granulated sugar for a touch of sparkle. Place them on parchment-lined baking sheets, leaving a little space between each. Bake at 350°F (177°C) for 9-11 minutes until the edges set and the centers look just a bit underdone. Let them cool on the pan for a couple of minutes before transferring to a wire rack.

Step 7: Make the Eggnog Buttercream

Beat the softened butter in a clean mixing bowl until creamy, then gradually add sifted icing sugar. Pour in the eggnog (and rum extract if using), and beat until the frosting is fluffy and spreadable. Adjust the icing sugar or eggnog for your preferred consistency.

Step 8: Assemble the Sandwich Cookies

Once your cookies are completely cool, pipe or spread a swirl of eggnog buttercream on the flat side of half the cookies. Top with the remaining cookies to create perfect little sandwiches. The Ginger Molasses Sandwich Cookies with Eggnog Frosting are ready to impress!

How to Serve Ginger Molasses Sandwich Cookies with Eggnog Frosting

Garnishes

If you really want to dress up your Ginger Molasses Sandwich Cookies with Eggnog Frosting, a dusting of powdered sugar or a sprinkle of sparkling sugar on top is the prettiest finishing touch. For a whimsical twist, a pinch of freshly grated nutmeg over the frosting instantly signals eggnog flavor.

Side Dishes

These cookies are heaven with a mug of hot cocoa or a steamy chai latte—they complement those bold ginger and molasses notes so well. For a festive dessert platter, add sugared cranberries or orange slices for a refreshingly fruity contrast.

Creative Ways to Present

Stack them on a cake stand for a jaw-dropping holiday centerpiece, or package them in a box lined with parchment for the sweetest homemade gift. For parties, try serving the Ginger Molasses Sandwich Cookies with Eggnog Frosting in mini cupcake liners so guests can grab one and mingle.

Make Ahead and Storage

Storing Leftovers

Stored in an airtight container at room temperature, these sandwich cookies stay soft and flavorful for up to 3 days. Because of the creamy filling, they keep best in a cool spot away from direct sunlight or heat.

Freezing

You can freeze the cookies (unfilled) for up to 2 months. For best results, freeze them in a single layer before stacking, then thaw completely before frosting and assembling. You can also freeze filled sandwich cookies, but give the frosting a few hours to set before wrapping and freezing to prevent too much squishing.

Reheating

These cookies are at their best at room temperature, but if you want to mimic that fresh-from-the-oven magic, let refrigerated or thawed cookies sit out for about 20 minutes before serving. Gently zap individual cookies for 5-10 seconds in the microwave if you prefer them just slightly warm.

FAQs

Can I use store-bought eggnog for the frosting?

Absolutely! Store-bought eggnog works perfectly and saves you a step. Just give it a good shake before adding to your buttercream for the creamiest results.

Is blackstrap molasses okay to use?

Stick with regular (light or dark) molasses. Blackstrap is much more intense and slightly bitter, which can overpower the delicate spice balance in these cookies.

How do I know when the cookies are done baking?

Look for set edges and slightly soft, puffed centers. They’ll finish setting as they cool. Overbaking can make the cookies dry, so err on the side of underbaking for that perfect chew.

Can I make Ginger Molasses Sandwich Cookies with Eggnog Frosting gluten free?

Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free baking flour. Check that your other ingredients are gluten free, and bake as directed.

What if I don’t have rum extract?

No worries! The eggnog and spices will still shine. If you want a hint of boozy flavor, you can add a teaspoon of real rum or just skip it entirely.

Final Thoughts

There’s something magical about baking a batch of Ginger Molasses Sandwich Cookies with Eggnog Frosting—the aroma draws everyone into the kitchen, and the first bite always gets rave reviews. Whether you share them at a party or save them for yourself, these cookies are meant to be enjoyed and celebrated. Give this recipe a try, and watch how quickly they disappear!