Go Back
Close-up macro shot showing the crinkly, sugary texture of a ginger molasses sandwich cookie.

The Ultimate Chewy Ginger Molasses Sandwich Cookies Recipe

These perfectly spiced Ginger Molasses Sandwich Cookies feature a chewy, sparkling sugar crust and a thick, creamy layer of authentic eggnog frosting. A mouth-watering, home-cooked holiday masterpiece.
Print Recipe Pin for Later
Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Ginger Molasses Cookies
  • 2 1/4 cups (280g) all-purpose flour Spooned and leveled.
  • 2 tsp (10g) baking soda
  • 1 1/2 tsp (4g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 1/2 tsp (1g) ground cloves
  • 1/4 tsp (1g) salt
  • 3/4 cup (170g) unsalted butter Softened.
  • 1 cup (200g) granulated sugar
  • 1 large egg (50g) Room temperature.
  • 1/4 cup (85g) dark molasses Unsulphured.
  • 1/3 cup (65g) coarse turbinado sugar For rolling.
Eggnog Frosting
  • 1/2 cup (113g) unsalted butter Softened.
  • 4 oz (113g) cream cheese Softened.
  • 3 cups (360g) powdered sugar Sifted.
  • 1/4 cup (60ml) eggnog
  • 1/2 tsp (1g) ground nutmeg
  • 1 tsp (5ml) vanilla extract

Equipment

  • 1 Stand Mixer Essential for creaming butter and making the thick eggnog frosting.
  • 1 Cookie Scoop Ensures uniform cookie sizes for perfect sandwiching.

Method
 

Prepare the Dough
  1. Whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt in a medium bowl.
  2. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg and dark molasses, beating until fully incorporated.
  3. Gradually mix the dry ingredients into the wet ingredients just until combined. Cover and chill the dough in the refrigerator for 30 minutes.
Bake the Cookies
  1. Preheat oven to 350°F (175°C). Scoop the chilled dough into balls, then roll each ball generously in the coarse turbinado sugar until coated.
  2. Place dough balls 2 inches apart on parchment-lined baking sheets. Bake for 10-12 minutes until the edges are set but centers are slightly soft. Cool completely.
Make Frosting and Assemble
  1. Beat the softened butter and cream cheese until smooth. Add powdered sugar, eggnog, nutmeg, and vanilla. Whip on high until thick and incredibly airy.
  2. Pipe a thick layer of the hearty eggnog frosting onto the flat side of half the cookies. Top with the remaining cookies, flat side down, and press gently.

Notes

Chill the Dough: Skipping the 30-minute chill time will cause the molasses dough to spread too thin in the oven.
Cool Completely Before Frosting: Even the slightest residual heat in the cookies will cause the rich eggnog frosting to melt and slide right off the edges.