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Fantastic Ginger Molasses Sandwich Cookies with Eggnog Buttercream stacked in a yummy tower of three
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5 from 1 vote

Ginger Molasses Sandwich Cookies with Eggnog Buttercream

Servings: 18

Ingredients

  • 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

Instructions

  • 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.