Eggnog Sandwich Cookies Recipe
Introduction
Molasses Sandwich Cookies offer a delightful mix of warm spices and rich molasses flavor, perfectly complemented by a creamy eggnog frosting. These tender cookies sandwich together to create a festive treat that’s both comforting and impressive for any occasion.
Ingredients
- 2 and 3/4 cups all-purpose flour (spooned and leveled)
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter (softened to room temperature)
- 3/4 cup brown sugar (packed)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 2 teaspoons vanilla extract
- 1/3 cup molasses (not blackstrap)
- 1/3 cup turbinado or granulated sugar
- 6 tablespoons unsalted butter (softened to room temperature, for frosting)
- 2-3 cups icing sugar (sifted)
- 3-4 tablespoons eggnog
- 1/4 teaspoon rum extract (optional)
Instructions
- Step 1: In a large bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
- Step 2: In a separate large bowl, use an electric mixer on medium speed to beat the butter and brown sugar until smooth and free of lumps. Add the egg, egg yolk, vanilla extract, and molasses, and continue beating until well combined.
- Step 3: Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined. Scrape down the sides of the bowl as needed. Cover the dough with cling wrap and refrigerate for at least 30 minutes or up to 24 hours.
- Step 4: When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. If the dough has chilled longer than two hours, let it sit at room temperature for about 20 minutes.
- Step 5: Scoop the dough into balls about 1.5 tablespoons each, and roll them in turbinado or granulated sugar. Place the dough balls 2 inches apart on the prepared baking sheets.
- Step 6: Bake for 8 to 10 minutes, or until the tops are just set. Let the cookies cool on the baking sheets for 5 to 10 minutes before transferring them to a wire rack to cool completely.
- Step 7: To make the eggnog frosting, beat the softened butter in a medium bowl until smooth. Gradually add icing sugar in 1/2 cup increments, beating well after each addition until approximately 2 cups are incorporated.
- Step 8: Add eggnog one tablespoon at a time, along with the optional rum extract, until the frosting reaches a smooth and spreadable consistency. Adjust with additional powdered sugar or eggnog as needed.
- Step 9: To assemble, spread about 1 tablespoon of frosting on the bottom of one cookie, then sandwich it with a second cookie. Repeat to make approximately 16 to 18 sandwich cookies.
Tips & Variations
- Use turbinado sugar for rolling the dough balls to add a delightful crunch and subtle molasses flavor.
- For a dairy-free frosting, substitute butter with coconut oil and use a non-dairy milk instead of eggnog.
- Chilling the dough overnight enhances the spice flavors and improves cookie texture.
- Add a pinch of ground cardamom for a unique aromatic twist.
Storage
Store the sandwich cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them refrigerated for up to 1 week or freeze for up to 3 months. Let refrigerated or frozen cookies come to room temperature before serving for the best texture and flavor. If freezing, separate layers with parchment paper to prevent sticking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular blackstrap molasses instead of the lighter kind?
Light molasses is recommended for a milder, sweeter flavor. Blackstrap molasses has a stronger, more bitter taste that can overpower the cookies.
What if I don’t have eggnog for the frosting?
You can substitute the eggnog with milk or cream, adding a small pinch of nutmeg or cinnamon to keep the festive flavor.
PrintEggnog Sandwich Cookies Recipe
These Molasses Sandwich Cookies combine the warm, spicy flavors of ginger, cinnamon, and cloves with a rich molasses-sweetened cookie, perfectly complemented by a creamy eggnog frosting. They are a festive treat ideal for holiday gatherings or anytime you crave a comforting, soft-spiced cookie sandwich.
- Prep Time: 20 minutes (plus 30 minutes chilling time)
- Cook Time: 8-10 minutes per batch
- Total Time: 1 hour (including chilling and baking time)
- Yield: 16–18 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 and 3/4 cup all-purpose flour (spooned and leveled)
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Cookie Dough
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1/3 cup molasses (not blackstrap)
For Rolling
- 1/3 cup turbinado or granulated sugar
Eggnog Frosting
- 6 tablespoons unsalted butter, softened to room temperature
- 2–3 cups icing sugar, sifted
- 3–4 tablespoons eggnog
- 1/4 teaspoon rum extract (optional)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until well combined. Set this mixture aside to use later.
- Prepare Cookie Dough: In another large bowl, use an electric mixer on medium speed to beat the softened butter and packed brown sugar until smooth and lump-free. Add the egg, egg yolk, vanilla extract, and molasses, continuing to beat until everything is well incorporated. Reduce the mixer speed to low and gradually add the dry flour mixture, mixing just until combined. Scrape down the sides of the bowl as needed, cover with cling wrap, and refrigerate the dough for 30 minutes up to 24 hours to chill and firm up.
- Preheat and Shape Cookies: When ready to bake, remove the dough from the refrigerator. Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper or silicone mats. If the dough has chilled more than 2 hours, allow it to sit for about 20 minutes at room temperature. Using about 1.5 tablespoons of dough per cookie (a cookie scoop works well), form dough balls. Roll each ball in turbinado or granulated sugar to coat, then arrange them on the prepared baking sheets about 2 inches apart.
- Bake Cookies: Bake the cookies for 8 to 10 minutes, or until the tops are just set but not browned. Once baked, let the cookies cool on the baking sheets for 5 to 10 minutes before transferring them to a wire rack to cool completely.
- Make Eggnog Frosting: While the cookies cool, prepare the frosting. Beat the softened butter in a medium bowl on medium speed until creamy. Gradually beat in 2 cups of sifted icing sugar, about half a cup at a time, until well incorporated. Add the eggnog one tablespoon at a time and the optional rum extract, mixing until smooth. Adjust frosting thickness by adding more powdered sugar or eggnog until the frosting is spreadable yet firm.
- Assemble Sandwich Cookies: Spread about 1 tablespoon of eggnog frosting on the bottom of one cookie, then sandwich it with a second cookie. Continue assembling to yield approximately 16 to 18 sandwich cookies total. Let the assembled cookies set slightly before serving.
Notes
- For best flavor and texture, chill the dough for at least 30 minutes but up to 24 hours.
- Using turbinado sugar to roll the dough balls adds a lovely crunchy texture and sparkle.
- The eggnog frosting can be flavored with rum extract or left plain depending on preference.
- Store assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Allow cookies to cool completely before frosting to prevent melting or sliding.
Keywords: molasses cookies, molasses sandwich cookies, eggnog frosting, holiday cookies, gingerbread cookie sandwiches, spiced cookies
