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)

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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.

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.