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Eggnog Sandwich Cookies Recipe

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★★★★★

4.6 from 149 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://deliciousdishspot.com/eggnog-sandwich-cookies-recipe/