The Warm Hug of Spice
The first time I bit into a ginger molasses cookie, winter melted away. Cinnamon and cloves curled up from the plate like steam from a teacup. The molasses gave it a deep, almost smoky sweetness. Ever wondered how you could turn ginger molasses cookies into something unforgettable? Sandwiching them with eggnog frosting did the trick. Now, they’re my December staple—chewy, spiced, and creamy all at once.My Cookie Catastrophe
My first batch of these cookies spread into one giant sheet. I forgot to chill the dough! The “cookie pancake” still tasted great, though. Home cooking reminds us that mistakes can be delicious. Now, I set a timer for chilling—no shortcuts. Share your own baking blunders below!Why These Cookies Work
– The spices bloom in the oven, making your kitchen smell like holidays. – Eggnog frosting cuts the molasses’ richness with a cool, creamy contrast. Which flavor combo surprises you most? Is it the ginger and rum extract or the molasses and eggnog? Try both and decide!A Cookie with History
Ginger molasses cookies date back to colonial America. Settlers used molasses because sugar was expensive. *Did you know?* Ginger was thought to warm the body in cold weather. The sandwich twist is my modern take. What’s your favorite old-timey treat?
| Ingredient | Amount | Note |
|---|---|---|
| All-purpose flour | 2 and 3/4 cup | spooned and leveled |
| Ground ginger | 2 teaspoons | |
| Cinnamon | 1 teaspoon | |
| Ground cloves | 1/4 teaspoon | |
| Ground nutmeg | 1/4 teaspoon | |
| Baking soda | 1 teaspoon | |
| Salt | 1/4 teaspoon | |
| Unsalted butter | 3/4 cup | softened to room temperature |
| Brown sugar | 3/4 cup | packed |
| Large egg | 1 | room temperature |
| Large egg yolk | 1 | room temperature |
| Vanilla extract | 2 teaspoons | |
| Molasses | 1/3 cup | not blackstrap |
| Turbinado or granulated sugar | 1/3 cup | |
| Unsalted butter | 6 tablespoons | softened to room temperature |
| Icing sugar | 2-3 cups | sifted |
| Eggnog | 3-4 tablespoons | |
| Rum extract | 1/4 teaspoon | optional |
How to Make Ginger Molasses Sandwich Cookies
Step 1 Mix flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt in a bowl. Set it aside. In another bowl, beat butter and brown sugar until smooth. Add egg, yolk, vanilla, and molasses. Blend well.
Step 2 Slowly add the flour mix to the wet ingredients. Beat on low until combined. Cover the dough and chill for 30 minutes. (Hard-learned tip: Chilling longer makes rolling easier.)
Step 3 Preheat oven to 350°F. Roll dough into 1.5-tbsp balls. Coat with sugar. Bake 8–10 minutes until set. Cool on trays before moving.
Step 4 Beat butter for frosting. Add icing sugar and eggnog slowly. Mix until smooth. Add rum extract if you like. Spread between cookies. What’s your favorite holiday cookie flavor? Share below!
Cook Time: 10 minutes per batch Total Time: 1 hour 30 minutes Yield: 16–18 sandwiches Category: Dessert, Cookies
Fun Twists on the Classic
Spicy Kick Add a pinch of cayenne to the dough. It balances the sweetness.
Citrus Zest Mix orange zest into the frosting. Brightens the rich flavors.
Chocolate Dip Melt dark chocolate and drizzle over sandwiches. Extra decadence! Which twist would you try first? Vote in the comments!
Serving Ideas & Pairings
Serve with vanilla ice cream for a cozy treat. Or pack them in a gift box. Pair with spiced chai for a non-alcoholic option. A glass of bourbon elevates the flavors. Which would you choose tonight?
Storing and Serving Tips
These ginger molasses cookies stay fresh for 3 days in an airtight container. Freeze unfrosted cookies for up to 2 months—thaw before frosting. The eggnog frosting keeps in the fridge for 5 days. *Fun fact*: Chilling the dough deepens the spice flavors. Batch-cook the dough balls and freeze them raw. Bake straight from frozen, adding 1-2 extra minutes. Why this matters: Freshly baked cookies beat stale ones every time! Ever tried freezing sandwich cookies? Share your tricks below.Troubleshooting Common Hiccups
Dough too sticky? Chill it longer—warm dough spreads too thin. Frosting too runny? Add more icing sugar, 1/4 cup at a time. Cookies too hard? Overbaking dries them out; pull them at 8 minutes. Why this matters: Small tweaks save batches. My neighbor once forgot the molasses—the cookies tasted like spiced cardboard! Which baking flub have you fixed?Your Questions, Answered
Q: Can I make these gluten-free?
A: Swap flour for a 1:1 gluten-free blend. Add 1/2 tsp xanthan gum.
Q: How far ahead can I prep?
A: Dough chills for 24 hours—frosting lasts 5 days. Assemble sandwiches day-of.
Q: What’s a good molasses swap?
A: Honey works, but cookies will taste milder. Avoid blackstrap—too bitter.
Q: Can I halve the recipe?
A: Yes! Use 1 egg yolk (not whole egg) for half batches.
Q: No eggnog? What’s a sub?
A: Whisk 2 tbsp milk + 1/4 tsp cinnamon + 1 tsp vanilla.
Let’s Bake Together
These cookies are my December staple—warm spices, cozy frosting, and all. Tag me @AmeliaHartwell on Pinterest with your creations. Did you add a twist? I’d love to hear! Happy cooking! —Amelia Hartwell.