Eggnog Frosted Ginger Molasses Cookies – Indulge, in a holiday delight that combines the touch of ginger molasses with the sheer joy of the festive season; Ginger Molasses Sandwich Cookies with Eggnog Frosting. These cookies offer a fusion of spices and a luscious creamy eggnog frosting making them an ideal choice for cozy winter evenings. This recipe showcases simple ingredients like all-purpose flour, ground ginger, cinnamon and eggnog resulting in a dessert that is bound to impress.
I still remember the first time I baked these cookies on a chilly December evening. In search of something unique for my family, I decided to experiment with the comforting flavors of ginger and molasses. To my delight not only did my husband shower them with praise but every bite brought sheer delight to my child’s eyes. It has since become a recipe in our household bringing warmth and joy during every holiday season.
What makes this Eggnog Frosted Ginger Molasses Cookies truly special?
These Ginger Molasses Sandwich Cookies with Eggnog Frosting are more than a treat; they embody the essence of flavors. The combination of ginger and rich molasses in the cookies paired with the creamy eggnog frosting captures the spirit of the holidays flawlessly making them an ideal addition to any winter gathering. Their delightful texture strikes a balance, between softness and crispiness while being beautifully complemented by the smoothness and decadence of the frosting. These cookies are not just popular, at gatherings. They also make for heartfelt homemade presents that highlight the adaptability and appeal of this recipe.
What You Need To Make This Eggnog Frosted Ginger Molasses Cookies Recipe?
All-Purpose Flour: Just the backbone of any cookie, but oh so important! Remember to spoon and level it – no scooping directly from the bag, as that could make your cookies too heavy.
Spices: Ground ginger, cinnamon, cloves, and nutmeg – each spice plays its part in this culinary orchestra, bringing warmth, depth, and that unmistakable holiday aroma to your kitchen.
Molasses: This isn’t just any sweetener; it’s the soul of our cookie. It gives that deep, caramelized richness which, let’s be honest, is why we’re all here. Opt for regular molasses over blackstrap for that perfect balance of sweet and bitter.
Butter: Softened unsalted butter makes your cookies tender and rich. It’s like a little hug of comfort in every bite.
Brown Sugar: Not just sweet, but with a touch of molasses magic in it too, giving our cookies that moist texture and deep flavor.
Eggs: These are the binders, the elements that keep our cookie universe together. Room temperature, please – they blend better that way.
Vanilla Extract & Rum Extract: Vanilla adds that sweet, aromatic charm, while the rum extract in the frosting (optional, but highly recommended) brings in a hint of naughty-and-nice.
Eggnog in the Frosting: It’s not just for drinking! This holiday favorite brings a creamy, spiced delight to our frosting, binding it together in a festive embrace.
Steps To Make Eggnog Frosted Ginger Molasses Cookies:
Step 1: Start by combining the flour, ginger, cinnamon, nutmeg, cloves baking soda, and salt in a bowl. In another bowl use a mixer to cream the softened butter and brown sugar until it becomes smooth. Add in the eggs vanilla extract and molasses to create a mixed mixture. Slowly incorporate the dry ingredients into the mixture.
Step 2: Wrap the dough in cling film. Refrigerate it for at least 30 minutes. When you’re ready to bake preheat your oven to 350°F (175°C). Line your cookie sheets, with parchment paper. Roll the dough into balls coat them with sugar and place them on the sheets. Bake for 8 to 10 minutes until they are just set.
Step 3: For the frosting; soften butter, by whipping it until it’s creamy. Gradually add icing sugar and eggnog while adjusting for taste and consistency. Spread a layer of eggnog frosting between two cookies to create a sandwich.
Tip:
Take your time with the step of your cookie dough. It may be tempting to rush. Giving the dough at least 30 minutes (or even overnight) to chill works wonders. This is a crucial step because it not only prevents the cookies from spreading too much while baking but also enhances the flavors. The spices and molasses. Develop during this time resulting in cookies that have a more harmonious taste. Think of it as a break, for all the ingredients to get acquainted with each other creating cookies that are not just delicious, but incredibly flavorful and irresistible!
Frequently Asked Questions:
Can I make the dough ahead of time?
Of course! You can refrigerate the dough for, up to 24 hours before baking.
What if I don’t have rum extract?
No worries! The rum extract is not necessary; the frosting will still taste delicious without it.
Can these cookies be frozen?
Absolutely! You can freeze the cookies without frosting. Just thaw them. Add the frosting before serving.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Eggnog Frosted Ginger Molasses Cookies
Ingredients
For the Ginger Molasses Cookies:
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tsp baking soda
- 2 and ¾ c all-purpose flour spooned and leveled
- 2 tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp salt
- 2 tsp vanilla extract
- ⅓ c molasses not blackstrap
- ⅓ c turbinado or granulated sugar
- ¾ c unsalted butter softened to room temperature
- ¾ c brown sugar packed
- 1 large egg room temperature
- 1 large egg yolk room temperature
For the Eggnog Buttercream:
- 3-4 tbsp eggnog
- ¼ tsp rum extract optional
- 6 tbsp unsalted butter softened to room temperature
- 2-3 c icing sugar sifted
Instructions
To make the cookies:
- In a bowl whisk together flour, ginger powder, cinnamon, cloves, nutmeg, baking soda and salt. Keep it aside.
- In a bowl beat softened butter and brown sugar until it becomes smooth.
- Add the egg egg yolk, vanilla extract and molasses, to the mixture and mix well until everything is combined.
- Gradually add the dry ingredient mixture to the mixture while mixing just enough to combine them. Avoid overmixing.
- Cover the bowl with the dough. Refrigerate it for at least 30 minutes.
- Set your temperature to 350°F (175°C).
- Take 1.5 tablespoons of dough to form balls roll them in granulated sugar then place them on baking sheets.
- Put the baking sheets in the oven. Bake for around 8 to 10 minutes or until cookies are just set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
For frosting:
- Beat softened butter until it becomes smooth.
- Gradually add icing sugar and eggnog while beating until you achieve a consistency.
- If you're using rum extract feel free to add it.
- To achieve the desired consistency you can adjust by adding sugar or eggnog as needed.
Assembly:
- Take one cookie. Spread frosting on the bottom. Then place another cookie on top of the frosting.
- Serve and enjoy your homemade Ginger Molasses Sandwich Cookies with Eggnog Frosting!
Notes
