I could eat these glorious Ginger Molasses Sandwich Cookies with Eggnog Buttercream every day all day. I mean, have you ever seen such a beaut of a cookie? They’re heavenly.
It’s been rough
Something quite terrible, yet comical happened to me last Friday: one of my teeth fell out. Well, it was a fake tooth, but still. I was biting into a stale KIND bar at work and *crack* out it came.
Of course this was a shock but I laughed it off and figured I could call and get it fixed that afternoon, at worst the next Monday. As it turns out, I fractured a two-piece porcelain crown which can’t simply be glued back together and now I won’t have a tooth until December 31st. Womp womp.
Luckily it’s not a top front tooth. It’s a bottom front tooth so it’s definitely noticeable, but not in-your-face noticeable. At least that’s what I’m telling myself.
So for now I’m sticking to softer foods. Things that don’t require a big bite. I’m staying away from the apples and carrots and leaning more towards things like soft cookies. It’s been rough.
Ginger Molasses Sandwich Cookies
These cookies definitely fit my requirements for soft foods and I’m definitely not mad about it. I could eat these glorious molasses ginger cookies stuffed with a sweet and lightly spiced eggnog buttercream every day all day. I mean, have you ever seen such a beaut of a cookie? They’re heavenly.
These cookies are one of those treats that you take a bite of and don’t really even have words. The cookies are just slightly crispy on the outside, soft and chewy on the inside, and packed full of molasses, ginger, cinnamon, and cloves.
Side note: these Ginger Molasses Sandwich Cookies are actually crazy delicious without the eggnog buttercream.
BUUUUT I mean seriously. That buttercream. I used eggnog instead of cream and lightly spiced it with a hint of nutmeg. The eggnog flavor is subtle but a perfect complement to the bold flavors of ginger and molasses. It’s not to be missed.
A couple of notes about the recipe: do not, I repeat, do NOT over bake the cookies! I made that mistake on one batch and they were overly browned and turned hard when they cooled. You want to bake them until the edges are just slightly golden and the tops are cracking. You might not think they are done after the 10 minutes, but let them cool and I promise you, they’ll be perfect.
Also – if you wanted to make these ahead of time to freeze, I would just make the cookie, and then once you are ready to serve them, make the buttercream and assemble. I just don’t think the buttercream will freeze well.
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 1/2 cups brown sugar
- 2 large eggs
- 3/4 cup molasses
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon cloves
- 1 teaspoon salt
- extra sugar ~1/2 cup for rolling
- For the eggnog buttercream:
- 1/2 cup unsalted butter at room temperature
- 3 cups powdered sugar
- 1/3 cup eggnog
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon nutmeg
- Preheat oven to 350 degrees F.
- In large bowl with electric mixer, beat together butter and sugars until light and fluffy, about 2-3 minutes.
- Add eggs, one at a time, beating until well combined.
- Add molasses, beating until well combined.
- In medium bowl, combine flour, baking soda, spices, and salt.
- Add flour mixture to butter mixture, beating until well combined.
- Using a cookie scoop, form dough into 1" balls, and roll them in sugar.
- Place them on baking sheet lined with parchment paper.
- Be sure to space them at least 3" apart, as they will spread.
- Bake in preheated oven for 9-10 minutes. Don't over bake - they will be hard if you do! They should look cracked and edges should be set.
- Let cool for 10 minutes on baking sheet, then cool completely on cooling rack.
- To make the eggnog buttercream:
- Beat butter with electric mixer until light and fluffy, about 2-3 minutes.
- Add powdered sugar, beating until well incorporated.
- Add eggnog and vanilla, beating until combined.
- Place buttercream in piping bag or plastic baggie with one corner cut off.
- Pipe buttercream over half of the cooled cookies, then top with remaining cookies.
- Alternately, you can spread the buttercream on with a knife.
- Serve and enjoy!
- Keep in airtight container for 3-4 days.
LIKE THIS RECIPE? YOU’LL LOVE THESE, TOO:
- Perfectly Chewy Sugar Cookies
- Lavender Lemon Sugar Cookies
- Orange Almond Ricotta Cookies
- Peppermint Sugar Cookies
And make sure to follow me on Pinterest for more healthy and delicious ideas!