Ginger Molasses Sandwich Cookies with Eggnog Frosting

Okay, so imagine if a gingerbread cookie and eggnog had a baby at the world’s coziest Christmas party, and that baby decided to become a sandwich cookie that tastes like the holidays exploded in your mouth in the best possible way. That’s what we’re dealing with here. Ginger Molasses Sandwich Cookies with Eggnog Frosting are basically soft, chewy ginger cookies rolled in sparkly sugar, then sandwiched together with the most incredible eggnog-flavored buttercream that tastes like drinking Christmas. They’re spicy, sweet, creamy, and look like they belong in a Victorian Christmas novel. I made these for a holiday cookie swap once and someone literally said “I think I just tasted what snow tastes like if snow was delicious.” Another person ate four and then asked if I was single. Reader, I was not, but the sentiment was flattering. These cookies create poetry and marriage proposals from strangers.

Why You’ll Love This Recipe

Ginger + eggnog = genius. The warm spices meet creamy holiday flavor in perfect harmony. This combo is undefeated.

Soft and chewy perfection. Not crispy gingerbread—these are pillowy and tender. Cookie heaven.

That sparkly sugar coating. Makes them look fancy and adds a satisfying crunch. Very festive energy.

Eggnog frosting without the booze. All the flavor, none of the hangover. Family-friendly magic.

Make-ahead champion. Bake the cookies days ahead, fill when ready. Strategic planning wins.

Holiday nostalgia in cookie form. Tastes like Christmas memories but better because you can actually eat it.

The Good Stuff You’ll Need

For the Ginger Molasses Cookies:

• 2 1/4 cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 cup packed brown sugar
• 1 large egg
• 1/4 cup unsulphured molasses (not blackstrap—too strong)
• 1 tsp vanilla extract

For Rolling:

• 1/2 to 3/4 cup coarse or regular granulated sugar

For the Eggnog Frosting:

• 1/2 cup (1 stick) unsalted butter, softened
• 2 1/2 to 3 cups powdered sugar
• 3-4 tbsp eggnog (or milk with 1/4 tsp rum extract)
• 1/2 tsp vanilla extract
• 1/4 tsp ground nutmeg
• Pinch of salt
• Optional: 1/4 tsp rum extract for extra eggnog flavor

Let’s Do This

Step 1: Make the Cookie Dough

In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.

In a large bowl (or stand mixer), beat softened butter and brown sugar on medium-high speed for 3-4 minutes until light and fluffy. This matters for texture—don’t rush it.

Add egg, molasses, and vanilla. Beat until well combined. The mixture might look slightly curdled—that’s fine.

Add the flour mixture and mix on low speed until just combined. Don’t overmix.

Cover and refrigerate for at least 1 hour, preferably 2-3 hours. The dough needs to be cold to hold its shape and prevent excessive spreading.

Step 2: Prep for Baking

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Place granulated sugar in a shallow bowl for rolling.

Step 3: Roll and Bake

Scoop chilled dough using a tablespoon or small cookie scoop (about 1 tablespoon each). You want them uniform so they sandwich together nicely.

Roll into smooth balls with your hands.

Roll each ball generously in granulated sugar, coating completely. The sugar creates that sparkly exterior and adds sweetness to balance the molasses.

Place on prepared baking sheets about 2 inches apart. Don’t flatten them—they’ll spread on their own.

Bake for 10-12 minutes. The cookies should look set around the edges but still soft in the center. They’ll be slightly puffed.

DO NOT OVERBAKE. These need to stay soft for sandwiching. They firm up as they cool.

Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They must be completely cool before filling.

Step 4: Make the Eggnog Frosting

In a medium bowl (or stand mixer), beat softened butter on medium-high speed for 2-3 minutes until light and fluffy.

Add 2 cups of powdered sugar and beat on low until incorporated, then increase to medium-high for 1 minute.

Add 3 tablespoons eggnog, vanilla, nutmeg, rum extract (if using), and salt. Beat until smooth.

Add remaining powdered sugar 1/2 cup at a time until you reach your desired consistency. The frosting should be thick enough to hold its shape but spreadable.

If too thick, add more eggnog 1 teaspoon at a time. Too thin? Add more powdered sugar.

Taste and adjust nutmeg or rum extract if desired. The eggnog flavor should be pronounced but not overwhelming.

Step 5: Assemble the Sandwiches

Match up cookies by size so your sandwiches are even.

Flip half the cookies upside down (flat side up).

Spread or pipe about 1 to 1 1/2 tablespoons of eggnog frosting on the flat side of each bottom cookie. Don’t be stingy—you want a good frosting-to-cookie ratio.

Top with another cookie, flat side down. Press gently so the frosting spreads to the edges but doesn’t squish out too much.

If the frosting is too soft, refrigerate the assembled cookies for 15-20 minutes to firm up.

Optional: Roll the edges of the sandwiched cookies in extra sparkly sugar for that full festive effect.

Step 6: Serve and Bask in Glory

Arrange on a festive platter and watch them disappear.

Serve with eggnog, hot chocolate, or coffee.

Try not to eat six in one sitting. This is difficult but theoretically possible.

Serving Suggestions

These are basically perfect as-is, but here are some ideas:

• Dust with powdered sugar before serving for a snow-dusted effect
• Serve on a platter with other holiday cookies
• Pair with hot spiced cider or mulled wine
• Package in clear boxes tied with ribbon for gifts
• Serve alongside vanilla ice cream for a deconstructed ice cream sandwich
• Warm slightly in the microwave for 5-10 seconds to soften the frosting

Switch It Up

Cream Cheese Frosting: Use cream cheese frosting instead of eggnog for a tangier filling.

Chocolate Ganache: Fill with chocolate ganache for a ginger-chocolate combo.

Lemon Frosting: Use lemon buttercream for a ginger-lemon situation (skip the eggnog spices).

Caramel Filling: Spread thick caramel sauce between the cookies instead of frosting.

Peppermint Twist: Add 1/4 tsp peppermint extract to the frosting for mint eggnog vibes.

Naked Cookies: Skip the sandwich and just enjoy the ginger cookies as-is with coffee or tea.

Boozy Version: Add 1-2 tbsp bourbon or rum to the frosting for adults-only cookies.

Storage Tips

These store beautifully and actually taste better after sitting for a day (the cookies soften slightly from the frosting).

Store unfilled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week.

Store filled cookies in an airtight container in the refrigerator for up to 5 days. Let sit at room temp for 10-15 minutes before serving for best texture.

Freeze unfilled cookies for up to 3 months. Thaw completely before filling.

Don’t freeze filled cookies—the frosting gets weird when thawed.

Make the cookies up to a week ahead and fill 1-2 days before serving for optimal freshness.

Why This Works So Damn Well

Ginger Molasses Sandwich Cookies with Eggnog Frosting work because they combine two iconic holiday flavors that complement each other perfectly. The warm spices (ginger, cinnamon, cloves, nutmeg) create that classic gingerbread flavor profile, while the molasses adds depth, moisture, and that distinctive dark sweetness.

Brown sugar keeps the cookies soft and chewy rather than crispy. The molasses also helps retain moisture, preventing them from drying out. Chilling the dough is crucial—it prevents excessive spreading and helps the cookies maintain their shape, creating that perfect soft, thick texture.

The eggnog frosting ties it all together. Real eggnog (or milk with rum extract) provides that signature creamy, slightly spiced flavor. The nutmeg echoes the spices in the cookies while also bringing that characteristic eggnog taste. The butter-based frosting is stable enough to hold up between cookies without melting but soft enough to bite through easily.

Rolling in granulated sugar before baking serves multiple purposes: it adds sweetness (balancing the slightly bitter molasses), creates a sparkly, festive appearance, and provides textural contrast with a slight crunch against the soft cookie.

The key is not overbaking. These cookies should come out looking slightly underdone—they’ll continue cooking on the pan and firm up as they cool. Overbaking makes them hard and crispy instead of soft and chewy, which ruins the sandwich cookie experience.

When to Make These

Christmas Cookie Platters: These are sophisticated and unique. Stand out from the sugar cookie crowd.

Cookie Exchange: Bring these and you’ll get requests for the recipe before people even taste them.

Holiday Parties: Any December gathering needs these cozy, spiced beauties.

Thanksgiving Desserts: The molasses and spices fit perfectly with fall/winter flavors.

Homemade Gifts: Package in decorative tins or boxes for gifts that actually impress.

New Year’s Eve: Sophisticated enough for adult gatherings, nostalgic enough to love.

Questions People Actually Ask

Q: Can I use blackstrap molasses? A: No! Blackstrap is too strong and bitter. Use unsulphured or regular (mild) molasses for the best flavor.

Q: My cookies are hard, not soft. What happened? A: You overbaked them. These need to come out when they still look slightly underdone. They firm up as they cool.

Q: The frosting tastes like raw flour. What’s wrong? A: There’s no flour in this frosting! If you’re tasting something off, your butter might be old, or you need more eggnog/vanilla to balance the powdered sugar.

Q: Can I make these without eggnog? A: Yes! Use milk or cream with 1/4 tsp rum extract and increase the nutmeg slightly. You’ll get a similar flavor.

Q: The cookies are spreading too much. Help! A: Your dough wasn’t chilled long enough, or your butter was too warm. Make sure dough is cold and butter is just softened (not melted or greasy).

Q: Can I freeze the filled cookies? A: Not recommended. The frosting texture changes when frozen and thawed. Freeze unfilled cookies and fill after thawing.

Q: The frosting is too soft and squishing out. What do I do? A: Refrigerate the filled cookies for 15-20 minutes to firm up the frosting. Or add more powdered sugar to thicken the frosting before filling.

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