Molasses cookies are a holiday must-have, and for most households, so is eggnog. Combine these two classic Christmas season flavors into one delicious sandwich cookie.
The sweet, creamy frosting pairs perfectly with the dark molasses and warm winter spices. If you’re looking for a cookie everyone knows and loves, but you want to add a unique twist, this might just be your winner. Plus, who doesn’t love a cookie where you technically get two!
Molasses cookies with eggnog buttercream
Makes about 24 sandwiches
Cookie Ingredients
- 2 1/3 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tbsp cinnamon
- 1/2 tsp salt
- 2 tsp ground ginger
- 1/4 allspice
- 1/2 tsp ground cloves
- 1/4 tsp fresh ground black pepper
- 1 1/2 sticks of butter, room temperature
- 1 cup packed brown sugar
- 1/2 cup molasses, non-blackstrap
- 1 egg
- 1/2 cup white sugar for rolling cookies, in small bowl
Icing Ingredients
- 6 tbsp butter, room temperature
- 2 cups of powdered sugar, sifted
- 4-5 tsp your favorite eggnog
Directions
- In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, allspice, cloves and pepper.
- In a large bowl, beat the butter at medium speed until softened. Add brown sugar and molasses and beat for about 2 more minutes. Add the egg and beat another minute.
- Set mixer to low sped and slowly add dry ingredients to wet. Beat until combined. Dough will be very soft and even slightly sticky.
- Separate dough into two discs and wrap in plastic wrap. You’ll want to refrigerate dough for at least an hour. It helps prevent dough from sticking to your hands and will reduce spreading so they’re not too thin.
- Preheat oven to 350ºF.
- Line baking sheets with parchment paper or silicone mat.
- Remove one dough disc from the fridge. Break off into about 24 smaller pieces. (A cookie scoop can help with uniformity.) Roll into a ball and toss into small bowl of sugar until coated. Place on cookie sheet about 10 at a time to allow room for spreading. Press on each ball with the smooth bottom of a glass until about 1/2 inch thick.
- Bake for 7-9 minutes. Cookies should pass the toothpick test. Remove and transfer to cooling rack.
- For the icing: While the cookies are cooling, make the eggnog buttercream. In a medium bowl, beat the butter until softened. Add powdered sugar about 1/2 cup at a time until smooth. Add eggnog 1 tbsp at a time until desired consistency is reached. You can add more sugar or eggnog if the buttercream is too thin or too thick.
- Once cookies are cool, match them up with a mate most similar in size. Icing one cooking from each pair and place the other on top. Recipe should make about 20-24 sandwiches total.
Note: Cookies bake best one sheet at a time on center rack.
