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Eggnog-Molasses Sandwich Cookies

Simple to make and loaded with cheer, these chewy Eggnog-Molasses Sandwich Cookies might become Santa’s new favorite Christmas Eve cookie.


Eggnog-Molasses Sandwich Cookies

Makes 12 sandwich cookies


Cookie Dough

¾ cup (170 grams) unsalted butter, softened1 cup (220 grams) firmly packed dark brown sugar1 large egg (50 grams), room temperature¼ cup (85 grams) unsulphured molasses cups (313 grams) all-purpose flour1 teaspoon (2 grams) ground ginger1 teaspoon (2 grams) ground cinnamon½ teaspoon (2.5 grams) baking soda½ teaspoon (2.5 grams) baking powder½ teaspoon (1.5 grams) kosher salt¼ teaspoon ground nutmeg½ cup (100 grams) granulated sugar

Eggnog Buttercream

cup (150 grams) unsalted butter, softened3⅔ cups (440 grams) confectioners’ sugar tablespoons (56 grams) cold prepared eggnog½ teaspoon (1 gram) ground nutmeg


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. Beat in egg until well combined. Beat in molasses until well combined.
In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, baking powder, salt, and nutmeg. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Cover and refrigerate for 1 hour.
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
In a shallow bowl, place granulated sugar. Using a 1/-tablespoon spring-loaded scoop, scoop dough (about 30 grams each), and roll into balls. Roll in granulated sugar. Place 2 inches apart on prepared pans.
Bake until bottoms are golden and tops are set,10 to 15 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
Place Eggnog Buttercream in a pastry bag fitted with a 1/3-inch closed star piping tip (Ateco #844). 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 30 minutes. Store in an airtight container for up to 3 days.

Eggnog Buttercream

In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, 2 to 3 minutes. With mixer on low speed, gradually add confectioners’ sugar alternately with cold eggnog, beating until smooth after each addition and stopping to scrape bottom and sides of bowl. Add nutmeg, and beat at medium speed until well combined and fluffy, about 1 minute. Use immediately.

The post Eggnog-Molasses Sandwich Cookies first appeared on Bake from Scratch.

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