Ginger Molasses Sandwich Cookies

There’s nothing quite like the warm, spicy aroma of Ginger Molasses Sandwich Cookies wafting through the kitchen on a chilly afternoon. These cookies are my go-to when I’m craving something cozy soft, chewy ginger molasses cookies hugged by a creamy eggnog buttercream that tastes like holiday magic. I’ve always adored the combination of ginger and molasses, but stuffing them with a spiced frosting?

Why You’ll Love These Ginger Molasses Sandwich Cookies

These cookies are packed with flavor. The ginger, cinnamon, cloves, and nutmeg create a symphony of warmth, while the molasses adds a deep, caramel-like richness. Then there’s the texture soft in the center, slightly crisp at the edges, and rolled in sparkly turbinado sugar for a subtle crunch. But the real star is the eggnog buttercream. It’s creamy, lightly spiced, and pairs perfectly with the cookies, making them is half the fun.

Rolling the dough, sandwiching the frosting it’s the kind of baking project that feels festive without being fussy. Trust me, one bite and you’ll be hooked.

Ingredients You’ll Need

Let’s gather everything for these Ginger Molasses Sandwich Cookies. Most of these ingredients are pantry staples, but they come together in the most delicious way!

For the Ginger Molasses Cookies:

• 2 and 3/4 cups all-purpose flour (spooned and leveled no packing!)
• 2 teaspoons ground ginger (the spice MVP here)
• 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 packed brown sugar (light or dark works)
• 1 large egg + 1 egg yolk, room temperature
• 2 teaspoons vanilla extract
• 1/3 cup molasses (not blackstrap it’s too bitter)
• 1/3 cup turbinado or granulated sugar (for rolling)

For the Eggnog Buttercream:

• 6 tablespoons unsalted butter, softened to room temperature
• 2–3 cups icing sugar, sifted (start with 2, add more to taste)
• 3–4 tablespoons eggnog (store-bought or homemade)
• 1/4 teaspoon rum extract (optional, but adds a fun kick)

Instructions

1. Make the Cookie Dough
I start by whisking together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt in a large bowl. Setting this aside, I grab another bowl and beat the softened butter and brown sugar with my electric mixer until it’s fluffy and lump-free about 2 minutes. Then, I add the egg, egg yolk, vanilla, and molasses, mixing until everything’s smooth and glossy.

Next, I gradually add the dry ingredients to the wet mixture on low speed. The dough will be thick and slightly sticky, but that’s normal! I scrape down the sides of the bowl, cover it with cling wrap, and let it chill in the fridge for at least 30 minutes (or up to 24 hours). Chilling is key here it prevents the cookies from spreading too much.

2. Bake the Cookies
Once the dough is chilled, I preheat the oven to 350°F and line two baking sheets with parchment paper. If the dough has been in the fridge longer than 2 hours, I let it sit at room temperature for 20 minutes to soften slightly. Using a cookie scoop (about 1.5 tablespoons per ball), I roll the dough into balls, then coat each one in turbinado sugar. The sugar adds a lovely crunch!

I place the dough balls 2 inches apart on the sheets they’ll spread a bit and bake for 8–10 minutes. The tops should look just set, but the centers will stay soft. Let them cool on the tray for 5–10 minutes before transferring to a wire rack. Patience is tough here, but it keeps them from breaking!

3. Whip Up the Eggnog Buttercream
While the cookies cool, I make the frosting. In a medium bowl, I beat the softened butter until it’s super smooth. Then, I add the icing sugar ½ cup at a time, mixing well after each addition. Once 2 cups are in, I drizzle in the eggnog 1 tablespoon at a time, plus the rum extract if using. The frosting should be thick but spreadable add more sugar if it’s too runny or a splash more eggnog if it’s stiff.

4. Assemble the Sandwiches
Here’s the fun part! I flip a cookie upside down, spread about 1 tablespoon of frosting on the flat side, and press another cookie on top. Gentle pressure helps the frosting squish to the edges. Repeat until all 16–18 sandwiches are done.

Expert Tips and Tricks

• Room Temp Matters! Softened butter and eggs blend better, creating a smoother dough.
• Don’t Skip the Sugar Coating Turbinado sugar adds crunch and keeps the cookies from sticking together.
• Chill for Cleaner Slices If the dough feels too sticky after chilling, pop it back in the fridge for 15 minutes.

Recipe Variations & Possible Substitutions

• No Eggnog? Use spiced chai tea or vanilla creamer in the frosting.
• Gluten-Free Swap all-purpose flour for a 1:1 GF blend.
• Vegan Version Use plant-based butter, flax eggs, and coconut milk nog.
• Extra Spice Add a pinch of black pepper to the dough for a subtle kick.

Serving and Pairing Suggestions

These Ginger Molasses Sandwich Cookies are perfect with a mug of hot apple cider or a latte. For a dessert platter, pair them with vanilla ice cream or spiced poached pears. They’re also a hit at holiday parties stack them on a pretty plate with a dusting of powdered sugar!

Storage and Reheating Tips

Store unfrosted cookies in an airtight container at room temperature for up to 3 days. Once frosted, keep them in the fridge for up to 5 days. To freeze, layer unfrosted cookies between parchment paper in a freezer bag for up to 3 months. Thaw at room temperature before frosting.

Troubleshooting Tips

• Cookies Spread Too Much? Ensure your dough is thoroughly chilled and your baking soda isn’t expired.
• Frosting Too Sweet? Add a pinch of salt to balance the flavor.
• Molasses Sticking to the Measuring Cup? Lightly spray the cup with cooking spray first.

Recipe FAQs

Can I use regular sugar instead of turbinado?
Absolutely! Granulated sugar works it just won’t have the same crunch.

My frosting is too thin. Help!
Add more icing sugar, ¼ cup at a time, until it thickens.

Can I make smaller cookies?
Sure! Use 1-tablespoon dough balls and reduce baking time to 6–8 minutes.

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