Ginger Molasses Sandwich Cookies with Eggnog Frosting: Magical Holiday Bites

If the holidays had a flavor, Ginger Molasses Sandwich Cookies with Eggnog Frosting might just be it. Soft, spiced cookies hugging a creamy swirl of eggnog frosting? Yes, please. And if you’re anything like me during December—trying to finish work, wrap gifts, entertain kids, and remember where you hid that last-minute present—you need desserts that make a big impact without taking over your whole day.

These cookies are warm, fragrant, and comforting…the kind of treat that makes your whole house smell like a cozy holiday hug from someone who knows how to bake really well. They’re simple enough for busy weeknights but impressive enough for cookie swaps and Christmas potlucks. Plus, they’re the perfect treat for anyone who loves Ginger Molasses Cookie Sandwiches but wants something extra festive.

As someone who believes cooking should bring joy (not chaos), I promise—these cookies fit right into a season that doesn’t always feel slow and peaceful. They practically bake themselves while you enjoy the magic of the holidays…or the magic of folding laundry. Both count.

Why You’ll Love These Ginger Molasses Sandwich Cookies with Eggnog Frosting

Here’s why these cookies deserve a spot on your holiday dessert table:

• Soft & chewy texture that makes them irresistible
• Warm spices (ginger, cinnamon, nutmeg, cloves) that taste like Christmas in every bite
• Rich molasses flavor for that classic cookie warmth
• Creamy eggnog frosting that balances the spices beautifully
• Easy to prep ahead —you can chill the dough, bake later, and assemble when you’re ready
• Freezer-friendly, making them a perfect make-ahead holiday treat

If you love Ginger Molasses Cookie Sandwiches, this upgraded version brings an extra layer of festive flavor.

Ingredients You’ll Need

For the Cookies

• 2 3/4 cups all-purpose flour, spooned and leveled
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 large egg, room temp
• 1 large egg yolk, room temp
• 2 teaspoons vanilla extract
• 1/3 cup molasses (not blackstrap)
• 1/3 cup turbinado or granulated sugar (for rolling)

For the Eggnog Frosting

• 6 tablespoons unsalted butter, softened
• 2–3 cups sifted icing sugar
• 3–4 tablespoons eggnog

How to Make Your Ginger Molasses Cookie Sandwiches

Let’s walk through this step-by-step, in simple, no-stress instructions—because baking should be fun, not another thing on the to-do list.

Step 1: Mix the Dry Ingredients

Grab a large bowl and whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
This is your holiday spice moment, and trust me, it smells incredible already.

Step 2: Beat the Butter and Sugar

In a second large bowl, use an electric mixer to beat the softened butter and brown sugar on medium speed until smooth and creamy.
No lumps, just buttery goodness.

Step 3: Add the Wet Ingredients

Add the egg, egg yolk, vanilla extract, and molasses. Mix until everything comes together into a silky, brown, molasses-scented base.
You may start feeling festive at this point. It’s normal.

Step 4: Combine Wet and Dry Mixtures

Turn your mixer to low and gradually add the dry ingredients.
Mix just until things are combined—no need to overdo it. Scrape down the bowl if you need to.

Step 5: Chill the Dough

Cover the bowl with cling wrap and refrigerate for at least 30 minutes (or up to 24 hours).
This helps the flavors develop and keeps the cookies from spreading too much.

Step 6: Prep for Baking

When you’re ready, remove the dough from the fridge.
If it’s been chilling a long time (more than 2 hours), let it sit out for about 20 minutes so it’s easier to work with.

Preheat your oven to 350°F and line two baking sheets with parchment paper.

Step 7: Shape and Roll

Scoop dough balls about 1.5 tablespoons each (a cookie scoop is your friend here).
Roll each one in granulated or turbinado sugar for that sparkly, crackly exterior.

Place them 2 inches apart on the baking sheets.

Step 8: Bake

Bake for 8–10 minutes, just until the tops look set.
They’ll continue firming up as they cool, so don’t overbake.

Let them cool on the tray for 5–10 minutes, then transfer to a wire rack.

Step 9: Make the Eggnog Frosting

In a medium bowl, beat the softened butter until nice and creamy.
Add icing sugar 1/2 cup at a time until you’ve added about 2 cups.

Mix in the eggnog one tablespoon at a time,
If the frosting is too thin, add extra sugar.
Too thick? Add a bit more eggnog.

You want a smooth frosting that’s easy to spread.

Step 10: Assemble the Cookie Sandwiches

Once your cookies have cooled, spread about 1 tablespoon of frosting on the bottom of one cookie.
Top with a second cookie and give it a gentle press.

You’ll get about 16–18 sandwich cookies that look like they came right from a bakery window.

Tips for Perfect Ginger Molasses Cookie Sandwiches

• Don’t skip the chilling. It helps the cookies keep their shape and stay soft.
• Use turbinado sugar for rolling if you want that extra sparkly, crunchy finish.
• Make the frosting first if your kitchen runs warm—then pop it in the fridge while the cookies bake.
• If the frosting looks too thick, don’t stress. It’s just extra comfort waiting to happen.
• Pair with hot cocoa or coffee for maximum cozy vibes.

A Little Kitchen Story (Because Every Cookie Deserves One)

The first time I made these cookies, I had planned to bring them to a holiday potluck. But somewhere between school drop-off, grocery shopping, and answering emails, life started feeling like one enormous juggling routine.

When I pulled these Ginger Molasses Cookie Sandwiches from the oven, the aroma alone made me stop and breathe for a moment. Warm spices, soft cookies, sweet frosting—it felt like a tiny pause button in the middle of a hectic day.

And yes…I may or may not have eaten two before the frosting was even done.

That’s when I knew this recipe was a keeper.

Frequently Asked Questions

Bringing It All Together

These Ginger Molasses Sandwich Cookies with Eggnog Frosting are everything we love about holiday baking—warm, comforting, easy to share, and simple enough for even the busiest December days. Whether you’re making them for a Christmas party, a cookie exchange, or just because you need a sweet moment in your week, these cookies deliver every time.

So turn on some holiday music, and let these cookies bring a little extra joy to your kitchen. You deserve it.

If you try them, I’d love to hear how they turned out—your stories always inspire the next recipe!

More Holiday Treats You’ll Love

If you’re already dreaming up the next festive dessert to bake after these Ginger Molasses Sandwich Cookies with Eggnog Frosting, here are a few cozy, seasonal recipes from the blog that pair beautifully with your holiday cookie lineup. And if you’d like to explore another delicious spin on this cookie classic, check out this beautifully crafted version of Ginger Molasses Sandwich Cookies with Eggnog Frosting for even more inspiration.

• Add even more peppermint cheer to your cookie tray with these melt-in-your-mouth Peppermint Meltaways — a buttery favorite for cookie exchanges.
• Keep the holiday sweetness going with my soft and colorful Christmas Sugar Cookie Bars — perfect when you want all the joy of cookie decorating without the fuss.
• For something fun, festive, and perfect for parties, whip up the crowd-pleasing Little Debbie Christmas Tree Cake Dip.
• And if you’re stocking up on easy, nostalgic treats, don’t miss my crunchy-sweet holiday favorite: Christmas Crack — a must-make every December.

Ginger Molasses Sandwich Cookies with Eggnog Frosting: Magical Holiday Bites

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• Author: Mounia
• Total Time: 65 minutes
• Yield: 16–18 sandwich cookies 1x
• Diet: Vegetarian

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Description

Soft, chewy, and perfectly spiced, these Ginger Molasses Sandwich Cookies with Eggnog Frosting are the ultimate cozy holiday treat. Warm ginger molasses cookies hug a creamy eggnog filling for a festive dessert everyone will love.

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Ingredients

Scale 1x2x3x

Cookies

• 2 3/4 cups all-purpose flour (spooned and leveled)

• 2 teaspoons ground ginger

• 1 teaspoon cinnamon

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 3/4 cup unsalted butter (softened)

• 3/4 cup packed brown sugar

• 1 large egg (room temperature)

• 1 large egg yolk (room temperature)

• 2 teaspoons vanilla extract

• 1/3 cup molasses (not blackstrap)

• 1/3 cup turbinado or granulated sugar (for rolling)

Eggnog Frosting

• 6 tablespoons unsalted butter (softened)

• 2–3 cups icing sugar (sifted)

• 3–4 tablespoons eggnog

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Instructions

1. In a large bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.

2. In a separate bowl, beat the softened butter and brown sugar until creamy and smooth.

3. Add egg, egg yolk, vanilla, and molasses; mix well.

4. Turn mixer to low and slowly add the dry ingredients. Mix until combined.

5. Cover dough and refrigerate for 30 minutes or up to 24 hours.

6. When ready to bake, preheat oven to 350°F and line two baking sheets with parchment.

7. Scoop 1.5-tablespoon dough balls and roll in granulated or turbinado sugar.

8. Place cookies 2 inches apart and bake 8–10 minutes, until tops are just set.

9. Cool on trays for 5–10 minutes before moving to a wire rack.

10. For the frosting, beat butter until soft. Add icing sugar 1/2 cup at a time.

11. Mix in eggnog 1 tablespoon at a time

12. Adjust texture with extra sugar (for thickness) or eggnog (for softness).

13. Spread about 1 tablespoon frosting on the bottom of one cookie and top with another to form sandwiches.

14. Repeat to make 16–18 cookie sandwiches.

Notes

Chill the dough for at least 30 minutes to prevent spreading.

Turbinado sugar gives the cookies a sparkling, crunchy finish.

Store assembled sandwiches in the fridge for up to 5 days.

Freeze cookies (unfilled) for up to 2 months; frost after thawing.

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie sandwich
• Calories: 228 kcal
• Sugar: 22 g
• Sodium: 118 mg
• Fat: 8.9 g
• Saturated Fat: 5.5 g
• Unsaturated Fat: 2.8 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 0.6 g
• Protein: 1.8 g
• Cholesterol: 34 mg