Description
Spicy-sweet ginger molasses sandwich cookies blend classic comfort with sophisticated flavor. Creamy filling nestled between rich, chewy cookies creates an irresistible treat you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 6 tablespoons (85 grams) unsalted butter, softened to room temperature
- ¼ cup (60 milliliters) molasses
- ¼ cup (50 grams) granulated sugar
Binding and Filling Ingredients:
- 1 large egg
- 3–4 tablespoons eggnog
- 2–3 cups (240–360 grams) icing sugar, sifted
Optional Spices and Flavor Enhancers:
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
Instructions
- Prepare dry ingredients by thoroughly whisking flour, ground ginger, cinnamon, nutmeg, ground cloves, baking soda, and salt in a spacious mixing bowl until uniformly combined.
- In a separate large mixing bowl, cream butter and brown sugar using an electric mixer at medium speed until achieving a smooth, fluffy texture, approximately 2-3 minutes.
- Incorporate whole egg, additional egg yolk, pure vanilla extract, and dark molasses into the butter mixture, blending until ingredients are completely integrated and the batter appears cohesive.
- Gradually fold the reserved dry ingredient mixture into the wet ingredients, mixing on low speed until just combined, being careful not to overmix the cookie dough.
- Cover the dough with plastic wrap and refrigerate for a minimum of 30 minutes to allow flavors to meld and dough to firm up, which helps prevent spreading during baking.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- Scoop the chilled dough into portions, gently rolling each into a uniform ball and coating with granulated sugar.
- Arrange cookie dough balls approximately 2 inches (5 centimeters) apart on prepared baking sheets to allow proper spreading during baking.
- Bake for 8-10 minutes until cookies are just set and edges appear slightly golden, avoiding overbaking to maintain a soft texture.
- Allow cookies to rest on baking trays for 10 minutes to stabilize, then carefully transfer to a wire cooling rack to cool completely.
- Prepare the frosting by beating softened butter until smooth and creamy using an electric mixer.
- Gradually incorporate powdered sugar, then blend in eggnog and rum extract, adjusting liquid and sugar quantities to achieve desired consistency and flavor profile.
- Once cookies are thoroughly cooled, spread a generous layer of frosting on the bottom of one cookie and sandwich with a second cookie.
- Repeat the frosting and sandwiching process with remaining cookies, yielding approximately 16-18 delectable sandwich cookies.
Notes
- Chill the dough for at least 30 minutes to prevent spreading and enhance flavor development during baking.
- Roll cookie dough balls in granulated sugar before baking for a delightful crackly exterior and extra sweetness.
- Bake cookies just until edges are set to maintain a soft, chewy texture that melts in your mouth.
- Space cookies 2 inches apart on the baking sheet to allow proper air circulation and prevent merging.
- Use room temperature ingredients for smoother mixing and more consistent cookie texture.
- Adjust frosting consistency by adding more icing sugar or eggnog to achieve perfect spreadability.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 285 kcal
- Sugar: 25 g
- Sodium: 95 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.4 g
- Carbohydrates: 42 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg