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.

Ingredients

Scale

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

Instructions

Mix Dry Ingredients
In a large bowl, whisk flour, spices, baking soda, and salt.
Cream Butter & Sugar
In a mixer, beat butter and brown sugar until light and fluffy (about 2–3 minutes).
Add Wet Ingredients
Mix in eggs, yolks, vanilla, molasses, and orange zest until combined.
Combine
Gradually add dry ingredients. Stop mixing as soon as the flour disappears.
Chill the Dough
Cover and refrigerate for at least 1 hour (up to 2 days).
Preheat & Prep
Heat oven to 350°F (175°C). Line baking sheets with parchment.
Shape & Roll
Scoop dough into 1 tbsp-sized balls, roll in sugar, and space 2 inches apart.
Bake
Bake 9–11 minutes, until edges are set but centers are slightly soft. Cool completely.
Make Frosting
Beat butter until smooth. Add powdered sugar, eggnog, rum extract, cinnamon, and nutmeg. Adjust consistency with more sugar (thicker) or eggnog (thinner).
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