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.