Eggnog Molasses Sandwich Cookies
Makes about 16
  • ¾ cup unsalted butter, softened
  • 1 cup firmly packed dark brown sugar
  • 1 large egg, room temperature
  • ¼ cup molasses
  • 2¼ cups all-purpose flour
  • 1½ teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon ground nutmeg
  • ½ cup granulated sugar
  • Eggnog Buttercream (recipe follows)
  1. Preheat oven to 350°. Line baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating until well combined. Add molasses, beating until well combined.
  3. In a large bowl, whisk together flour, baking soda, ginger, cinnamon, salt, baking powder, and nutmeg. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Cover and refrigerate for 1 hour.
  4. In a shallow bowl, place granulated sugar.
  5. Using a 1½-tablespoon spring-loaded scoop, scoop dough, and roll into smooth balls. Roll in granulated sugar. Place about 2 inches apart on prepared pans.
  6. Bake until bottoms are golden, 8 to 10 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
  7. Place Eggnog Buttercream in a pastry bag fitted with ⅓-inch open star piping tip. Pipe buttercream onto flat side of half of cookies. Place remaining cookies, flat side down, on top of buttercream. Refrigerate until buttercream is set, about 15 minutes.
Recipe by Louisiana Cookin at