Ginger Molasses Sandwich Cookies with Eggnog Frosting

Soft, warmly spiced ginger molasses cookies filled with a luscious eggnog frosting — these sandwich cookies are everything I want in a cozy holiday treat. They strike the perfect balance of chewy, spiced, and sweet, making them a festive favorite in my kitchen every winter season.

Why You’ll Love This Recipe

I love how these cookies combine classic holiday flavors in every bite. The cookies themselves are rich with molasses and ginger, offering a deep warmth, while the eggnog frosting adds a creamy, seasonal sweetness. They’re soft, chewy, and incredibly festive — the kind of dessert that disappears fast at gatherings. Plus, they make a beautiful edible gift or a standout addition to a holiday cookie platter.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

2 cups all-purpose flour

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup packed brown sugar

1/4 cup granulated sugar

1/4 cup molasses

1 large egg

1 teaspoon vanilla extract

Extra granulated sugar for rolling

For the Eggnog Frosting:

1/2 cup unsalted butter, softened

2 cups powdered sugar

2 tablespoons eggnog

1/2 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

Pinch of salt

Directions

I start by preheating my oven to 350°F (175°C) and lining baking sheets with parchment paper.

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

In a large bowl, I cream the butter, brown sugar, and granulated sugar until light and fluffy.

I add the molasses, egg, and vanilla extract, beating the mixture until it’s smooth.

Gradually, I mix the dry ingredients into the wet, just until the dough comes together.

I scoop the dough into 1-inch balls and roll them in granulated sugar.

Then I place them 2 inches apart on the prepared baking sheets and lightly flatten them with my fingers or the bottom of a glass.

I bake the cookies for 9–11 minutes, just until the edges are set but the centers remain soft. I let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

For the frosting, I beat the butter until creamy, then add powdered sugar, eggnog, vanilla, nutmeg, and salt, beating until smooth and fluffy.

Once the cookies are fully cooled, I spread or pipe the frosting on the flat side of half the cookies and sandwich them with the remaining cookies.

Servings and timing

Servings: 12 sandwich cookies

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Calories per serving: 290 kcal

Variations

I sometimes use maple frosting instead of eggnog for a twist on the holiday flavor.

For a dairy-free version, I swap the butter and eggnog with plant-based alternatives.

Adding a pinch of black pepper to the cookie dough gives them a gingerbread kick I really enjoy.

A dusting of powdered sugar over the finished sandwich cookies adds an elegant finish.

I’ve also made these with a cream cheese eggnog frosting for extra tang and richness.

Storage/Reheating

I store these sandwich cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, I freeze the cookies (without frosting) and the frosting separately. When I’m ready to enjoy them, I thaw both and assemble. I don’t recommend reheating once assembled — these are best enjoyed at room temperature.

Related Recipes:

• Eggnog Cupcakes
• Eggnog Bundt Cake with Eggnog Frosting
• Cinnamon Eggnog Christmas Cookies

FAQs

What kind of molasses should I use?

I always use unsulphured molasses for the best flavor. Avoid blackstrap molasses, as it’s too bitter for this sweet cookie.

Can I make the dough ahead of time?

Yes, I often prepare the dough a day in advance and chill it in the fridge. Just let it soften slightly before rolling and baking.

Can I freeze these cookies?

I freeze the baked cookies (unfrosted) in an airtight container for up to 2 months. I also freeze the frosting separately, then assemble the sandwiches after thawing.

How do I make the frosting thicker?

If I want a firmer frosting, I add a bit more powdered sugar. To loosen it, I add a splash more eggnog.

Can I double the recipe?

Absolutely. I double the recipe when I need a larger batch for parties or gifting — it scales up easily.

Conclusion

These ginger molasses sandwich cookies with eggnog frosting are a delightful holiday indulgence. I keep coming back to them every winter because they’re soft, spiced just right, and filled with nostalgic flavor. Whether I’m baking for guests or treating myself, they never fail to bring a bit of festive magic to the season.

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