Description
Soft and chewy ginger molasses cookies sandwiched with a rich and creamy eggnog frosting. A festive holiday treat that combines warm spices with the nostalgic flavor of eggnog.
Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar (plus extra for rolling)
- 1/2 cup brown sugar
- 1 large egg
- 1/4 cup molasses
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 3 tablespoons eggnog
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg (for frosting)
Instructions
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and molasses until smooth.
- In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- Gradually add dry ingredients to the wet mixture and stir until just combined.
- Chill dough for at least 30 minutes.
- Scoop dough into balls, roll in sugar, and place on a baking sheet lined with parchment paper.
- Bake at 350°F (175°C) for 8–10 minutes, until edges are set but centers remain soft.
- Cool cookies completely on a wire rack.
- Prepare frosting by beating cream cheese, powdered sugar, eggnog, vanilla, and nutmeg until smooth and fluffy.
- Spread or pipe frosting onto one cookie and sandwich with another.
Notes
- Chill dough to prevent spreading.
- Cookies can be made ahead and frosted before serving.
- Store in refrigerator for up to 5 days or freeze for up to 2 months.
- For extra flavor, add orange zest to the frosting or increase the ginger/cinnamon in the dough.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 210
- Sugar: 20g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
