I love how these cookies combine classic gingerbread flavor with a luxurious eggnog twist. The cookies are tender and chewy, with warm notes of ginger, cinnamon, and molasses, while the frosting adds a creamy sweetness that melts in my mouth. I also enjoy how impressive they look, yet they’re simple to make. Perfect for gifting, cookie exchanges, or enjoying with a mug of hot cocoa.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Ginger Molasses Cookies 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 teaspoon vanilla extract 1/3 cup molasses (not blackstrap) 1/3 cup turbinado or granulated sugar
For the Eggnog Buttercream 6 tablespoons unsalted butter, softened to room temperature 2–3 cups icing sugar, sifted 3–4 tablespoons eggnog 1/4 teaspoon rum extract, optional
Directions
In a large bowl, I whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt, then set it aside.
In another large bowl, I beat the butter and brown sugar together with an electric mixer on medium speed until smooth and creamy.
I add in the egg, egg yolk, vanilla extract, and molasses, mixing until everything is well combined.
With the mixer on low, I slowly add the dry ingredients into the wet mixture, scraping down the sides as needed until the dough forms.
I cover the dough with cling wrap and refrigerate it for at least 30 minutes (and up to 24 hours).
When ready to bake, I preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper. If the dough has chilled for more than two hours, I let it sit at room temperature for about 20 minutes.
I roll the dough into balls, about 1.5 tablespoons each, and coat them in granulated or turbinado sugar. I place them on the baking sheets about 2 inches apart.
I bake for 8–10 minutes, just until the tops are set. The cookies should stay soft in the center.
I let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, I make the frosting. I beat the butter until soft and fluffy, then gradually add the icing sugar (about ½ cup at a time) until two cups are incorporated.
I mix in the eggnog one tablespoon at a time, along with the rum extract if I’m using it. I adjust with more sugar or eggnog until the frosting is smooth and spreadable.
Once the cookies are cool, I spread about 1 tablespoon of frosting on the bottom of one cookie and sandwich it with another. I repeat until all cookies are paired up, making about 16–18 sandwiches total.
Servings and Timing
This recipe makes around 16 sandwich cookies. It takes about 2 hours total, including 1 hour of prep and chill time, 10 minutes of baking, and time for cooling and assembling.
Variations
I like to add a dash of orange zest to the cookie dough for a subtle citrus note. If I want a stronger molasses flavor, I use dark molasses instead of light. For the frosting, I sometimes add a pinch of nutmeg or cinnamon to enhance the eggnog flavor. If I’m feeling festive, I roll the finished sandwiches in crushed ginger snaps or sprinkle them with edible glitter.
Storage/Reheating
I store the sandwich cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. They can also be frozen for up to 2 months—just wrap them individually and thaw at room temperature before serving. Since the frosting softens easily, I keep them chilled if my kitchen is warm.
FAQs
Can I make the cookies ahead of time?
Yes, I can bake the cookies a day or two ahead and store them unfrosted, then fill them right before serving.
Can I use store-bought eggnog?
Absolutely. I use my favorite brand of store-bought eggnog—it works perfectly for the frosting.
What if I don’t have rum extract?
I can skip it or add a splash of real rum if I prefer a stronger flavor.
How do I make the cookies chewier?
I slightly underbake them and let them cool on the tray for a few minutes before transferring.
Can I make these cookies gluten-free?
Yes, I can use a 1:1 gluten-free all-purpose flour blend for great results.
Can I double the recipe?
Yes, this recipe doubles easily—just make sure to chill the dough in batches so it stays easy to work with.
How do I keep the cookies from sticking together?
I layer them with parchment paper when storing to prevent the frosting from sticking.
Can I make the frosting thicker?
I add a bit more powdered sugar if I want a stiffer, more pipeable texture.
Why chill the dough?
Chilling helps control spreading and deepens the ginger-molasses flavor for a richer cookie.
Can I freeze the dough?
Yes, I roll it into balls and freeze them. When ready to bake, I let them thaw slightly before rolling in sugar and baking.
Conclusion
These ginger molasses sandwich cookies with eggnog frosting are one of my favorite holiday bakes. I love how the warm spices, rich molasses, and creamy eggnog filling come together to create a cookie that’s soft, festive, and full of flavor. Whether I’m gifting them to friends or enjoying one by the fireplace, they always bring that cozy winter magic to my kitchen.
Soft, chewy ginger molasses cookies sandwiched with a creamy eggnog frosting—these festive treats combine warm holiday spices with a touch of rich sweetness for the perfect winter indulgence.
Total Time:2 hours
Yield:16 sandwich cookies
Ingredients
For the Ginger Molasses Cookies:
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
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 (for rolling)
For the Eggnog Buttercream:
6 tablespoons unsalted butter, softened
2–3 cups icing sugar, sifted
3–4 tablespoons eggnog
1/4 teaspoon rum extract (optional)
Instructions
In a large bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
In another large bowl, beat butter and brown sugar with an electric mixer until smooth and creamy.
Add egg, egg yolk, vanilla extract, and molasses; mix until well combined.
Gradually add dry ingredients to wet ingredients, mixing on low speed until a dough forms. Cover and refrigerate for at least 30 minutes (up to 24 hours).
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Let chilled dough rest 20 minutes if very firm.
Roll dough into 1.5-tablespoon balls, coat in turbinado or granulated sugar, and arrange 2 inches apart on baking sheets.
Bake for 8–10 minutes, until the tops are set but the centers remain soft. Let cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.
Meanwhile, make the frosting: beat butter until fluffy, then add icing sugar gradually. Mix in eggnog 1 tablespoon at a time and rum extract if using, adjusting consistency as needed.
Once cookies are fully cool, spread about 1 tablespoon of frosting on the bottom of one cookie and sandwich with another. Repeat until all cookies are paired.
Notes
Add orange zest to the dough for a subtle citrus note.
Use dark molasses for a deeper, richer flavor.
Sprinkle assembled cookies with cinnamon or nutmeg for extra holiday flair.
Chill the dough to prevent spreading and enhance flavor.
Store in an airtight container at room temperature for 3 days or in the fridge for up to a week.
Freeze cookies or dough for up to 2 months for make-ahead convenience.
