Soft, spiced ginger-molasses cookies meet rich, creamy white chocolate eggnog frosting in this festive holiday treat. These sandwich cookies are chewy, flavorful, and perfectly indulgent for any winter celebration. I love how the deep molasses and warming spices pair with the sweet and velvety filling—it’s like Christmas in every bite.
Why You’ll Love This Recipe
I find this recipe to be a standout for holiday baking because it blends nostalgic spice with a unique twist. The cookies are soft and chewy, not too sweet, and full of classic gingerbread warmth. The eggnog and white chocolate frosting adds a creamy contrast that elevates the whole experience. Plus, they’re beautiful when served—perfect for cookie swaps, gift boxes, or festive dessert trays.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 cups all-purpose flour
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2 tsp ground ginger
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1 ½ tsp ground cinnamon
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½ tsp ground nutmeg
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½ tsp salt
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1 tsp baking soda
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¾ cup unsalted butter, room temperature
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½ cup light brown sugar, packed
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½ cup granulated sugar (plus extra for rolling)
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½ cup molasses
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1 large egg, room temperature
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1 tsp vanilla extract
For Frosting:
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1 cup white chocolate chips (or chopped white chocolate)
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¼ cup eggnog (alcohol-free)
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½ tsp vanilla extract (optional)
Directions
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I start by whisking together the flour, ginger, cinnamon, nutmeg, salt, and baking soda in a medium bowl and set it aside.
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Then, in a large mixing bowl, I cream the butter, brown sugar, and granulated sugar until it’s light and fluffy.
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I mix in the molasses, followed by the egg and vanilla extract until well combined.
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I gradually add the dry ingredients, stirring until the dough just comes together.
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The dough gets chilled for at least 1½ hours until it firms up.
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I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
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I roll the chilled dough into 1-inch balls, coat them in granulated sugar, and space them about 2 inches apart on the sheets.
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I slightly flatten the tops and bake for 10–11 minutes until the edges are set. I let them cool on the sheets for 5 minutes, then move them to wire racks to cool completely.
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For the frosting, I gently heat the eggnog and white chocolate together (either in the microwave or over a double boiler) until it’s smooth and silky. I stir in the vanilla if I’m using it.
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Once the frosting thickens enough to pipe or spoon, I pair the cookies and sandwich them with a generous layer of frosting in the middle. I let them set a bit before serving.
Servings and timing
This recipe yields about 2 dozen sandwich cookies.
Prep Time: 30 minutes + 1½ hour chill
Cook Time: 10–11 minutes per batch
Total Time: About 2 hours
Variations
I like switching up the filling with a spiced cream cheese frosting or even a simple vanilla buttercream when I’m out of eggnog. For extra festive flair, I sometimes roll the frosted edges in crushed candy canes or holiday sprinkles. A dash of orange zest in the cookie dough also adds a fresh twist to the warm spices.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. The frosting firms up nicely but stays soft enough to bite through. If I want to keep them longer, I freeze the unfrosted cookies and frost them fresh after thawing. I don’t recommend reheating as the frosting may melt—these are best enjoyed at room temperature.
FAQs
How do I keep the cookies soft after baking?
I make sure not to overbake them. Pulling them out just as they’re set helps retain that chewy texture. Storing them in an airtight container with a slice of bread also keeps them moist.
Can I use store-bought eggnog?
Yes, I use store-bought eggnog (alcohol-free) for convenience. If I have homemade eggnog on hand, it works just as well.
What’s the best molasses to use?
I always go for unsulphured molasses for a rich but smooth flavor. I avoid blackstrap molasses—it’s too bitter for this kind of cookie.
Can I make the dough ahead of time?
Absolutely. I often prepare the dough the night before and chill it overnight. Just let it sit at room temperature for a few minutes before rolling if it’s too hard.
Can I make these without the frosting?
Yes, and I do sometimes enjoy them as plain ginger-molasses cookies. They’re still delicious, with a perfect balance of spice and chew.
Conclusion
These ginger molasses sandwich cookies are a holiday favorite in my kitchen. I love how they bring together bold spices, deep molasses flavor, and a touch of creamy indulgence from the eggnog frosting. Whether I’m baking for a party, gifting friends, or just treating myself with a cup of tea, these cookies never disappoint.
Print
Ginger Molasses Sandwich Cookies with White Chocolate Eggnog Frosting
- Prep Time: 30 minutes + 1½ hour chill
- Cook Time: 10–11 minutes per batch
- Total Time: about 2 hours
- Yield: about 2 dozen sandwich cookies
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American / Holiday
- Diet: Vegetarian
Description
Soft and chewy ginger‑molasses cookies sandwiched with a creamy, white chocolate–eggnog frosting—perfect for festive holiday treats.
Ingredients
- 2 cups all‑purpose flour
- 2 tsp ground ginger
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 tsp baking soda
- ¾ cup unsalted butter, room temperature
- ½ cup light brown sugar, packed
- ½ cup granulated sugar (plus extra for rolling)
- ½ cup molasses
- 1 large egg, room temperature
- 1 tsp vanilla extract
- For Frosting: 1 cup white chocolate chips (or chopped white chocolate)
- ¼ cup eggnog (alcohol‑free)
- ½ tsp vanilla extract (optional)
Instructions
- In a medium bowl, whisk together flour, ginger, cinnamon, nutmeg, salt, and baking soda. Set aside.
- In a large bowl (or stand mixer), cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in molasses, then beat in the egg and vanilla extract until combined.
- Gradually add the dry ingredient mixture and stir until just combined.
- Chill the dough for at least 1½ hours until firm.
- Preheat oven to 350 °F (175 °C) and line baking sheets with parchment paper.
- Roll dough into 1‑inch balls, then roll each in granulated sugar; place on prepared sheets about 2 inches apart.
- Flatten slightly or leave as domes and bake for 10–11 minutes, until just set. Let cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
- Prepare the frosting: gently warm eggnog and white chocolate together (in microwave stirring every 30 seconds, or via double boiler) until smooth; stir in vanilla if using.
- Let frosting cool until thickened but still pipeable. (Chill briefly if needed.)
- Pair cookie halves; pipe or spoon frosting onto one cookie, then sandwich with another. Let set briefly before serving.
Notes
- You can use unsulphured molasses for better flavor—blackstrap is too strong. :contentReference[oaicite:1]{index=1}
- Rolling dough balls in sugar adds a lovely sparkle and slight crunch. :contentReference[oaicite:2]{index=2}
- Chill the dough to prevent spreading and improve texture. :contentReference[oaicite:3]{index=3}
- Warm filling and pipe into cookies; allow it to set before serving. :contentReference[oaicite:4]{index=4}
Nutrition
- Serving Size: 1 sandwich cookie
