Ginger Molasses Sandwich Cookies

These ginger molasses cookies are the perfect balance of warm spices and sweet, chewy goodness, especially when sandwiched with a rich and creamy buttercream. The eggnog frosting adds a festive twist that’s sure to be a hit at your next holiday gathering. Get ready to impress your friends and family with these unforgettable, homemade treats!

Why You’ll Love This Ginger Molasses Cookies Recipe

These ginger molasses cookies are the ultimate holiday indulgence, offering a delightful chewy texture and a burst of cozy spices. The homemade eggnog buttercream filling elevates them to a whole new level of deliciousness, making them a standout dessert. Perfect for sharing or savoring on your own, these cookies are guaranteed to become a new favorite.

Ingredients

• All-purpose flour: 2 and 3/4 cup (330g), spooned and leveled.
• Ground ginger: 2 teaspoons, fresh, not expired.
• Cinnamon: 1 teaspoon, recently opened for maximum aroma.
• Ground cloves: 1/4 teaspoon, freshly ground if possible.
• Ground nutmeg: 1/4 teaspoon, freshly ground for best flavor.
• Baking soda: 1 teaspoon, check expiration date.
• Salt: 1/4 teaspoon, fine sea salt recommended.
• Unsalted butter: 3/4 cup (170g), softened to room temperature, not melted.
• Brown sugar: 3/4 cup (150g), packed firmly when measuring.
• Large egg: 1 large egg (50g), room temperature, bring to room temperature 30 minutes before using.
• Large egg yolk: 1 large egg yolk (20g), room temperature, bring to room temperature 30 minutes before using.
• Vanilla extract: 2 teaspoons, pure vanilla extract.
• Molasses: 1/3 cup (115g), not blackstrap, use light or dark molasses.
• Turbinado or granulated sugar: 1/3 cup (70g), for rolling the cookies.

• Unsalted butter: 6 tablespoons (85g), softened to room temperature.
• Icing sugar: 2-3 cups (240-360g), sifted before measuring.
• Eggnog: 3-4 tablespoons, chilled, use a good quality store-bought or homemade eggnog.
• Vanilla extract: 1/4 teaspoon, pure vanilla extract.

Directions

Step 1: Combine dry ingredients:

In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt until well combined. This ensures that the spices are evenly distributed throughout the dough, creating a balanced flavor profile.

Step 2: Cream butter and sugar:

In a separate large bowl, use an electric mixer on medium speed to beat together the softened butter and brown sugar. Continue mixing until the mixture is light and fluffy, with no lumps of butter or sugar remaining. This step is crucial for creating a tender and chewy cookie.

Step 3: Add egg, yolk, vanilla, and molasses:

Add the egg, egg yolk, vanilla extract, and molasses to the butter and sugar mixture. Beat on medium speed until everything is well combined. Ensure that the molasses is fully incorporated into the batter for an even flavor.

Step 4: Gradually add dry ingredients:

Turn the mixer down to low speed and slowly add the flour mixture to the wet ingredients. Mix until just combined, being careful not to overmix the dough. Overmixing can lead to tough cookies. Scrape down the sides of the bowl as necessary to ensure everything is incorporated.

Step 5: Chill the dough:

Cover the bowl with cling wrap and refrigerate for at least 30 minutes, or up to 24 hours. Chilling the dough allows the flavors to meld together and prevents the cookies from spreading too much during baking.

Step 6: Preheat and prepare for baking:

When ready to bake, take the dough out of the fridge. Preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper or silicone baking mats. If the dough has been chilling for over 2 hours, allow it to sit at room temperature for about 20 minutes to soften slightly.

Step 7: Shape and bake:

Form the dough into cookie balls about 1.5 tablespoons in size. Using a cookie scoop ensures uniform sizes. Roll each ball in turbinado or granulated sugar. Place the dough balls 2 inches apart on the lined cookie sheets. Bake for 8-10 minutes, or until the tops are just set and the edges are slightly golden brown.

Step 8: Cool the cookies:

Allow the cookies to cool on the baking tray for 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking while still warm.

Step 9: Make the eggnog buttercream:

While the cookies are cooling, prepare the eggnog frosting. In a medium bowl, beat the softened butter on medium speed until it is light and fluffy. Gradually beat in the sifted icing sugar, about 1/2 cup at a time, until 2 cups have been added. Add in the eggnog 1 tablespoon at a time and vanilla extract. Add in a little extra powdered sugar or eggnog as necessary until the desired sweetness and consistency is reached. The frosting should be smooth and spreadable.

Step 10: Assemble the sandwich cookies:

Once the cookies are completely cool, frost the bottom of one cookie with about 1 tablespoon of eggnog buttercream. Place a second cookie on top, creating a sandwich. Repeat with the remaining cookies and frosting. You’ll end up with about 16-18 sandwich cookies.

Variations, Pairings, & Serving Ideas

For a festive twist, add a pinch of cardamom or star anise to the cookie dough. Try using a maple buttercream instead of eggnog for a different flavor profile. These ginger molasses cookies pair perfectly with a warm glass of milk or a cup of spiced cider. For a delightful treat, serve them alongside a scoop of vanilla ice cream. Why not try these cookies with a batch of Fantasy Fudge for a fantastic dessert spread? Or, add a few to your tray along with some Halloween Vampire Cupcakes for a fun mix of sweet treats.

Storage & Make-Ahead Tips

These ginger molasses sandwich cookies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. The cookie dough can be made ahead of time and stored in the refrigerator for up to 24 hours before baking. The eggnog buttercream can also be prepared a day in advance and stored in the refrigerator. Just bring it to room temperature and whip it again before using.

Common Mistakes When Making Ginger Molasses Cookies

Why are my ginger molasses cookies flat and spread too thin?

This is often due to using butter that is too warm or not chilling the dough adequately. Make sure your butter is softened but not melted, and chill the dough for at least 30 minutes to prevent excessive spreading.

Why are my ginger molasses cookies tough?

Overmixing the dough can develop the gluten in the flour, resulting in tough cookies. Mix the wet and dry ingredients until just combined, and avoid overworking the dough.

Why aren’t my cookies chewy?

Underbaking the cookies can result in a less chewy texture. Bake them until the edges are set and the tops are just set, but still slightly soft. They will continue to firm up as they cool.

Why does my buttercream frosting have a grainy texture?

This can happen if the butter is too cold or if the powdered sugar is not fully incorporated. Ensure the butter is softened to room temperature and sift the powdered sugar before using. Beat the frosting on medium speed until it is smooth and creamy.

Why does my buttercream taste too buttery?

If the buttercream tastes too buttery, add a pinch of salt to balance the flavor. You can also add a bit more powdered sugar, one tablespoon at a time, until you reach your desired sweetness level.

Final Notes

These ginger molasses cookies, paired with a creamy eggnog buttercream, are truly a delight and offer the perfect blend of spice and sweetness. Don’t hesitate to give this recipe a try; you’ll be rewarded with delicious, homemade cookies that are sure to impress. Enjoy these ginger molasses cookies this holiday season, and share the warmth and joy with your loved ones!

More Recipes You’ll Love

If you enjoyed these ginger molasses cookies, you’re sure to love these other delicious recipes too!

• Reuben Soup Recipe – A hearty and comforting soup perfect for a cold winter day.
• Cranberry Rosemary Chicken – A flavorful and festive chicken dish with a delightful blend of sweet and savory flavors.
• Balsamic Vinaigrette – A simple yet versatile dressing that can elevate any salad.
• Chopped Chicken Sandwich – A quick and easy sandwich perfect for lunch or a light dinner.
• Cornish Hens – An elegant and impressive dish perfect for special occasions.

We’d love to hear what you think of these recipes! Leave a comment below and share your creations with family and friends.