Feastical

The Ultimate Holiday Handshake: Ginger Molasses & Spiced Eggnog Frosting

Hey friends, Beau here from Feastical! Can we talk about that magical moment when you walk into a house and it smells like the holidays? You know the one. It’s a symphony of warmth—cinnamon whispering from a simmering pot, nutmeg dusting the air like the first snowfall, and that deep, dark, unmistakable hum of molasses and ginger coming from the oven. That’s the feeling I wanted to capture and share with you today, but I wanted to turn it up to eleven.

I’m a firm believer that the best holiday treats are the ones that feel like a celebration in every single bite. A simple cookie is wonderful, but a sandwich cookie? Now that’s an event. It’s a hand-held piece of joy, a perfect balance of texture and flavor. So, I took my all-time favorite soft and chewy ginger molasses cookie—the kind that stays tender for days—and I gave it the ultimate holiday partner: a lush, creamy, spiced eggnog frosting.

The result is nothing short of magical. You get the warm, spicy chew of the cookie, a slight crunch from the sugar roll, and then this incredible, cool, rich frosting that melts in your mouth. It’s like the best parts of Christmas morning and a cozy evening by the fire all rolled into one delicious bite. Whether you’re a baking pro or this is your first holiday season wielding a whisk, this recipe is designed for success. We’re keeping it simple, soulful, and oh-so-satisfying. So, preheat your oven, grab your favorite mixing bowl, and let’s create some kitchen magic together.

A Cookie Tin Full of Memories

This recipe takes me right back to my grandma’s kitchen, a place where the countertops were always dusted with a fine layer of flour and the radio was permanently tuned to a station playing Christmas carols. Every December, she’d embark on her “cookie marathon,” and the crown jewel was always her ginger molasses cookies. She never made them into sandwiches—that’s my modern twist—but the base recipe is all hers.

I remember sitting at the kitchen table, my legs swinging, “helping” by sneaking pinches of raw dough when she wasn’t looking. That bold, spicy flavor was a revelation to my young taste buds. She’d let me be the official “sugar roller,” a job I took with immense seriousness, inevitably ending up with more sugar on the floor and my shirt than on the cookies. The best part was the wait. The agonizing, mouth-watering wait for them to cool just enough to grab one. That first bite, warm and chewy, was pure love. This recipe is my way of wrapping her memory in a new blanket of creamy eggnog frosting, adding my own chapter to a delicious family story.

Gathering Your Cookie Crew: The Ingredients

Don’t let the list intimidate you! Baking is just a science experiment you get to eat, and we’ve got this. Here’s everything you’ll need, with a few of my chef-y insights to set you up for success.

For the Ginger Molasses Cookies:

• 5½ cups all-purpose flour: The backbone of our cookie. Spoon and level it into your measuring cup to avoid packing in too much, which can make the cookies tough.
• 4 tsp ground ginger, 2 tsp cinnamon, ½ tsp cloves, ½ tsp nutmeg: Our spice symphony! Ginger is the star, cinnamon adds warmth, and cloves/nutmeg bring that deep, classic holiday flavor. Feel free to add a pinch of black pepper for a subtle, grown-up kick!
• 2 tsp baking soda: This is what gives our cookies their perfect lift and that beautiful cracked surface.
• ½ tsp salt: Crucial for balancing the sweetness and making all the flavors pop. Don’t skip it!
• 1½ cups unsalted butter, softened: The key word here is softened. Leave it on the counter for an hour or so. It should yield to a gentle press, not be melted or rock hard. This creates a tender, chewy texture.
• 1½ cups brown sugar: Brown sugar adds moisture and a rich, caramel-like flavor that white sugar just can’t match.
• 2 eggs + 2 yolks: The extra yolks are my secret weapon for an ultra-rich and chewy cookie. The whites are great for an omelet later!
• 4 tsp vanilla extract: A generous amount of good vanilla is the secret background singer that makes the whole band sound better.
• ⅔ cup molasses: Use unsulphured molasses for the best flavor—it’s milder and sweeter. This is the soul of the cookie!
• Zest of 1 orange (optional): This is my favorite “chef’s kiss.” The bright citrus cuts through the richness and adds a fantastic, complex aroma.
• ⅔ cup sugar (for rolling): This gives the cookies their classic sparkly, slightly crunchy exterior.

For the Spiced Eggnog Frosting:

• 12 tbsp (1½ cups) butter, softened: Again, properly softened butter is non-negotiable for a light and fluffy frosting.
• 4–5 cups powdered sugar: We’ll start with 4 cups and add more to get the perfect spreading consistency.
• 6–8 tbsp eggnog: Use the real stuff! The richness is key. Start with 6 tablespoons and add more as needed.
• ½ tsp rum extract (optional): This amplifies the eggnog flavor without any actual alcohol. A fantastic hack for maximum coziness.
• ½ tsp cinnamon & a pinch of nutmeg: We’re doubling down on the spice to make sure that eggnog flavor shines through the cookie.

Let’s Get Baking: The Step-by-Step Magic

Ready to make your kitchen smell incredible? Follow these steps, and you’ll be a sandwich cookie hero in no time.

1. Combine the Dry Ingredients: In a large bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. I like to give them a good whisk for at least 30 seconds to make sure the baking soda and spices are evenly distributed. No one wants a bite with a clump of baking soda! Chef’s Hack: If your spices have been in the cupboard for a while, give them a quick smell. If the aroma isn’t strong, they’ve likely lost their potency. Fresh spices make a world of difference!
2. Cream the Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and brown sugar together on medium-high speed for a full 2-3 minutes. We’re not just mixing here; we’re creaming. This process incorporates air into the butter, which helps the cookies rise and become light and tender. The mixture should become pale and fluffy.
3. Add the Wet Ingredients: Scrape down the sides of the bowl with a spatula. Add the eggs and egg yolks one at a time, mixing well after each addition. Then, mix in the vanilla extract, molasses, and the orange zest if you’re using it. The dough might look a little curdled at this point—that’s totally normal! Don’t panic.
4. Incorporate the Dry Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined. The second the flour disappears, stop mixing! Overmixing is the enemy of a tender cookie, as it develops the gluten in the flour. Chef’s Hack: I often take the bowl off the mixer and do the last few folds by hand with a spatula to ensure I don’t overdo it.
5. Chill the Dough: This is the most important patience-testing step! Cover the bowl and chill the dough for at least 1 hour, or up to 2 days. Chilling firms up the butter, which prevents the cookies from spreading too much in the oven. It also allows the flavors to meld together beautifully.
6. Preheat and Prep: When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. This is my favorite trick for easy cleanup and preventing any sticking.
7. Shape and Sugar-Coat: Place the ⅔ cup of sugar for rolling in a small bowl. Scoop out about 1 tablespoon of dough and roll it into a smooth ball between your palms. Roll each ball generously in the sugar until fully coated. Place the balls about 2 inches apart on the prepared baking sheets. They need room to spread!
8. Bake to Perfection: Bake for 9-11 minutes. The cookies are done when the edges are set and the tops are cracked. They might still look a tiny bit soft in the center—that’s what we want! Do not overbake. They will continue to firm up as they cool. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This is crucial for the frosting later—warm cookies will melt your beautiful frosting!
9. Make the Frosting: While the cookies cool, make the frosting. Beat the softened butter until smooth. Gradually add 4 cups of powdered sugar, the eggnog, rum extract (if using), cinnamon, and nutmeg. Beat on medium speed until light and fluffy, about 2-3 minutes. If the frosting is too thin, add more powdered sugar. If it’s too thick, add a teaspoon more of eggnog at a time until it’s spreadable.
10. Assemble the Sandwiches: Once the cookies are completely cool, flip half of them over. Spread or pipe a generous dollop of frosting onto the flat side of each flipped cookie. Gently press a second cookie on top to create a sandwich. Give it a little twist to secure it. And there you have it—perfection!

How to Serve These Holiday Stars

Presentation is part of the fun! These cookies are a showstopper all on their own, piled high on a rustic wooden board or a vintage cake stand. For an extra festive touch, dust the assembled cookies with a little extra cinnamon or nutmeg right before serving.

I love serving these with a cold glass of milk for the kids or a hot mug of strong coffee or a chai latte for the adults. The contrast of the cool, creamy frosting with a hot drink is just divine. They’re also the perfect edible gift. Stack them in a cellophane bag tied with a ribbon, or arrange them in a festive tin—it’s a gift made with love that everyone will truly appreciate.

Make It Your Own: Delicious Recipe Variations

One of the best things about a great recipe is making it your own. Here are a few twists to try:

• The Citrus Burst: Add the zest of a lemon along with the orange zest for an even brighter, more complex citrus note that cuts through the spice.
• Dairy-Free Delight: Use plant-based butter sticks and your favorite non-dairy milk (like oat or almond milk) mixed with a pinch of cinnamon and nutmeg instead of the eggnog in the frosting. The cookies are already easily made dairy-free by ensuring your butter substitute is!
• Ginger Lover’s Dream: Add ½ cup of finely chopped crystallized ginger to the cookie dough for an extra punch of spicy-sweet ginger in every bite.
• Cream Cheese Frosting Swap: Not an eggnog fan? A spiced cream cheese frosting is a fantastic alternative. Beat 8 oz of softened cream cheese with ½ cup softened butter, 3 cups powdered sugar, 1 tsp vanilla, ½ tsp cinnamon, and a pinch of nutmeg.
• Mini Cookie Bites: For a party platter, make mini cookies! Use a teaspoon to scoop the dough, reduce the baking time to 6-8 minutes, and you’ll have adorable, bite-sized sandwich cookies.

Beau’s Chef’s Notes

This recipe has evolved so much from my grandma’s original. The orange zest was a happy accident—I had one sitting on the counter and thought, “why not?” It’s now a non-negotiable for me. The first time I made these into sandwiches, I’ll admit, I got a little overzealous with the frosting and created a glorious, messy, delicious monster that required a fork. It was a beautiful disaster! I’ve learned that letting the cookies cool completely is the key to a neat presentation, but honestly, even the messy ones taste incredible. Don’t stress about perfection; focus on the joy of making them. The dough also freezes beautifully. Just roll the balls, freeze them on a sheet pan, and then toss them in a freezer bag. You can bake them straight from the freezer, just adding a minute or two to the baking time. Fresh-baked cookies anytime!

Your Questions, Answered!

Q: My cookies spread too much and turned out flat. What happened?
A: This almost always comes down to butter or chilling. Make sure your butter was softened, not melted. And that chill time is non-negotiable! If your kitchen is warm, you might even need to chill the dough for a bit longer. If the dough feels sticky when you’re rolling it, pop it back in the fridge for 15 minutes.

Q: Can I make the cookies ahead of time?
A: Absolutely! The baked and cooled cookies (without frosting) will stay fresh in an airtight container at room temperature for up to 3 days. You can also freeze the unfrosted cookies for up to 3 months. I recommend making the frosting and assembling the sandwiches the day you plan to serve them for the best texture.

Q: My frosting is too runny/too thick. How can I fix it?
A: Frosting is all about balance. Too runny? Add more powdered sugar, a quarter cup at a time, until it thickens up. Too thick? Add more liquid, but just a teaspoon at a time! You can use more eggnog or even a splash of milk.

Q: I can’t find rum extract. Is it okay to leave it out?
A> Of course! The cookies will still be delicious. The extract just enhances the “eggnog” flavor. If you have it, a tiny drop of almond extract can also add a nice depth, but use it sparingly as it’s potent.

Ginger Molasses Sandwich Cookies with Spiced Eggnog Frosting

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• Author: BeauCollier

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Description

Hey friends, Beau here from Feastical! Let’s be honest—holiday baking is all about capturing that cozy, nostalgic magic. The smell of ginger, cinnamon, and molasses drifting from the oven is basically Christmas bottled up into a hug. Now imagine taking that classic soft, chewy ginger molasses cookie and sandwiching it with a creamy, spiced eggnog frosting. That’s exactly what we’re making today—a cookie that feels like a celebration in every bite.

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Ingredients

Scale 1x2x3x

For the Ginger Molasses Cookies:

• 5 ½ cups all-purpose flour

• 4 tsp ground ginger

• 2 tsp ground cinnamon

• ½ tsp ground cloves

• ½ tsp ground nutmeg

• 2 tsp baking soda

• ½ tsp salt

• 1 ½ cups unsalted butter, softened

• 1 ½ cups brown sugar

• 2 eggs + 2 egg yolks

• 4 tsp vanilla extract

• ⅔ cup molasses (unsulphured preferred)

• Zest of 1 orange (optional, but highly recommended)

• ⅔ cup granulated sugar (for rolling)

For the Spiced Eggnog Frosting:

• 1 ½ cups unsalted butter, softened

• 4–5 cups powdered sugar

• 6–8 tbsp eggnog

• ½ tsp rum extract (optional)

• ½ tsp ground cinnamon

• Pinch of nutmeg

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Instructions

1. Mix Dry Ingredients
   In a large bowl, whisk flour, spices, baking soda, and salt.

2. Cream Butter & Sugar
   In a mixer, beat butter and brown sugar until light and fluffy (about 2–3 minutes).

3. Add Wet Ingredients
   Mix in eggs, yolks, vanilla, molasses, and orange zest until combined.

4. Combine
   Gradually add dry ingredients. Stop mixing as soon as the flour disappears.

5. Chill the Dough
   Cover and refrigerate for at least 1 hour (up to 2 days).

6. Preheat & Prep
   Heat oven to 350°F (175°C). Line baking sheets with parchment.

7. Shape & Roll
   Scoop dough into 1 tbsp-sized balls, roll in sugar, and space 2 inches apart.

8. Bake
   Bake 9–11 minutes, until edges are set but centers are slightly soft. Cool completely.

9. Make Frosting
   Beat butter until smooth. Add powdered sugar, eggnog, rum extract, cinnamon, and nutmeg. Adjust consistency with more sugar (thicker) or eggnog (thinner).

10. Assemble
    Spread or pipe frosting on the flat side of one cookie, then sandwich with another.

Notes

• Don’t skip chilling the dough—it prevents spreading and intensifies flavor.

• Fresh spices = better cookies—check yours by smell; if they’re faint, refresh your stock.

• Let cookies cool completely before frosting to avoid a melty mess.

• Freeze ahead: Roll dough balls, freeze, then bake straight from frozen (add 1–2 minutes).

Nutrition

• Calories: 320 Cal per sandwich cookie
• Sugar: 30 g
• Fat: 14 g
• Carbohydrates: 46 g
• Protein: 3 g

A Quick Nutritional Glance

Hey, it’s the holidays! Let’s be real, we’re not eating sandwich cookies for their health benefits. But I believe in transparency, so here’s a general breakdown per sandwich cookie. Remember, this is an estimate and can vary based on specific ingredients and portion sizes. These are a treat, so enjoy them mindfully and savor every delicious, festive bite!

Nutrition (per cookie):
Calories: 320 | Fat: 14g | Carbs: 46g | Sugar: 30g

Final Thoughts from My Kitchen to Yours

Well, there you have it, my friends. My ultimate holiday cookie, packed with nostalgia, spice, and everything nice. This recipe is more than just a list of ingredients; it’s an invitation to create your own memories. Maybe you’ll be the cool aunt who brings these to the family gathering, or maybe you’ll start a new tradition of baking them with your own kids, creating a sugary, wonderful mess in the process.

The real magic of these Ginger Molasses Sandwich Cookies isn’t just in the taste—it’s in the act of