Description
These delightful sandwich cookies feature soft and chewy ginger molasses cookies filled with a creamy eggnog frosting. The perfect holiday treat for any gathering or as a special indulgence.
Ingredients
Units
Scale
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
Instructions
- Prepare the Ginger Molasses Cookies: In a bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. In a separate bowl, cream butter and brown sugar, then add egg, egg yolk, vanilla, and molasses. Gradually add dry ingredients until combined. Chill dough, then roll into balls, coat with sugar, and bake.
- Make the Eggnog Buttercream: Beat butter until creamy, gradually add icing sugar, then mix in eggnog and rum extract until smooth.
- Assemble the Sandwich Cookies: Pair up cookies and spread buttercream on one, then top with another cookie to create sandwiches.
Notes
- You can adjust the amount of spices in the cookies to suit your taste preferences.
- For a stronger eggnog flavor, increase the amount of eggnog in the frosting.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 200 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg