Eggnog Molasses Sandwich Cookies

Eggnog Molasses Sandwich Cookies

With eggnog whipped into the buttercream filling, these sandwich cookies are bursting with holiday flavor.

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.

Eggnog Buttercream
Makes About 3½ Cups
  • 1 cup unsalted butter, softened
  • 5½ cups confectioners’ sugar, sifted
  • ⅓ cup cold prepared eggnog
  • ½ teaspoon ground nutmeg
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter with a mixer at medium speed until creamy. With mixer on low speed, gradually add confectioners’ sugar alternately with cold eggnog, beating until smooth after each addition. Add nutmeg, beating until well combined.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.