Description
Soft and chewy ginger molasses cookies filled with a festive eggnog frosting — the perfect holiday treat blending warm spices and creamy sweetness.
Ingredients
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
1/2 cup unsalted butter, softened (for frosting)
2 cups powdered sugar (for frosting)
2 tablespoons eggnog (for frosting)
1/2 teaspoon vanilla extract (for frosting)
1/4 teaspoon ground nutmeg (for frosting)
Pinch of salt (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add molasses, egg, and vanilla extract to the butter mixture and beat until smooth.
- Gradually mix the dry ingredients into the wet ingredients until a dough forms.
- Scoop dough into 1-inch balls and roll in granulated sugar.
- Place dough balls 2 inches apart on prepared baking sheets and gently flatten with fingers or the bottom of a glass.
- Bake for 9–11 minutes, until edges are set but centers remain soft. Cool on pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat the butter until creamy. Add powdered sugar, eggnog, vanilla, nutmeg, and salt, and beat until smooth and fluffy.
- Once cookies are fully cooled, spread or pipe frosting on the flat side of half the cookies and top with remaining cookies to form sandwiches.
Notes
For a dairy-free version, use plant-based butter and eggnog.
Add a pinch of black pepper for a gingerbread-like kick.
Dust finished cookies with powdered sugar for an elegant finish.
Use cream cheese in the frosting for extra tang and richness.
Store assembled cookies at room temperature for 3 days or in the fridge for up to a week.
Freeze cookies and frosting separately for longer storage; thaw before assembling.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 290
- Sugar: 25g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
