Ginger Molasses Sandwich Cookies with Eggnog Frostings

Delightful cookies combining rich flavors of ginger and molasses, perfectly complemented by a luscious eggnog frosting.

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Prep Time 30

Cook Time 10

Total Time 40

Servings: 24 cookies

Calories: 150

2.75 cups all-purpose flour Spoon and level to ensure accuracy.
2 teaspoons ground ginger Adds warmth and spice to the cookies.
1 teaspoon cinnamon A classic spice that enhances the flavor profile.
0.25 teaspoon ground cloves Provides depth and richness to the cookie dough.
0.25 teaspoon ground nutmeg Complements the other spices beautifully.
1 teaspoon baking soda Essential for achieving the right texture.
0.25 teaspoon salt Balances sweetness and enhances flavor.
0.75 cup unsalted butter Be sure it’s softened to room temperature for easy mixing.
0.75 cup brown sugar Packed for sweetness and moisture.
1 large egg Room temperature for best incorporation into batter.
1 large egg yolk Adds richness to the cookies.
2 teaspoons vanilla extract A must-have flavor enhancer in baked goods.
0.33 cup molasses Use regular molasses, not blackstrap, for optimal flavor.
0.33 cup turbinado or granulated sugar For rolling the cookie balls before baking.
6 tablespoons unsalted butter Softened to room temperature for easy blending.
2-3 cups icing sugar Sifted for smooth consistency in frosting.
3-4 tablespoons eggnog The star ingredient in your creamy frosting.
0.25 teaspoon vanilla extract (alcohol-free) Optional but highly recommended for added flavor.

In a large bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt until well combined.
Using an electric mixer on medium speed, beat together softened butter and packed brown sugar until smooth. Add in one large egg, an additional egg yolk, vanilla extract, and molasses; continue mixing until well incorporated.
Turn down the mixer speed to low and gradually add the dry flour mixture into the wet ingredients until fully combined; cover your bowl tightly with cling wrap and refrigerate it for at least 30 minutes or up to 24 hours.
Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats while allowing your chilled dough to sit at room temperature.
Scoop out about 1.5 tablespoons of dough and roll each ball in granulated or turbinado sugar before placing them on lined sheets. Bake for about 8-10 minutes until just set on top; allow them to cool slightly before transferring them onto a wire rack.

Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 100mgSugar: 10g

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