I have a confession to make. It’s not Christmas for me unless I have a taste of eggnog and gingerbread. Usually this comes separately, but a few years ago, I decided to combine the two and enjoy them together! This year, I finally measured out the ingredients instead of winging it, and now we can all enjoy gingerbread eggnog sandwich cookies!
Before the gingerbread purists get upset… I know these cookies aren’t exactly gingerbread cookies. They have molasses though, and all the gingerbread spices, and the chewy texture is perfect for the creamy filling, so cut me a break. 😉 You’ll love them.
I don’t know if I would make these for a cookie exchange, the recipe makes about 2 dozen cookies, which is perfect for sharing and eating, but I always seem to sign up for the cookie exchanges that require like 6 dozen cookies. Is this normal? I’m new to the “in person” cookie exchange scene this year and I head to my first next Monday. I’ve decided I’m making my key lime white chocolate macadamia cookies since the Godfather requested and I picked up a bag of key limes at the store recently.
If you are not a fan of drinking eggnog but would like to make these cookies, you may substitute heavy cream for the eggnog in the filling. I’d just add a splash of vanilla and maybe a bit more nutmeg and a sprinkle of cinnamon. Or, you can make your own eggnog! That’s what I did this year. I tried this recipe found on Food.com since it requires some cooking (no raw eggs) and was non-alcoholic so everyone in the family could enjoy!
To make the cookies nice and even, I use a 1 tablespoon-sized cookie scoop to get just the right size. Piping the filling is easy using a jumbo piping tip with a round opening. You may also use a strong zip top bag with the corner snipped off.
If you’d like to make plenty to share and enjoy throughout the season, you may freeze the unbaked dough and bake as needed. Extra frosting can also be frozen for up to three months, wrapped tightly in plastic. Thaw in the refrigerator and re-whip before using.
I hope you enjoy these cookies!
- 2 cups all purpose flour
- 12 tbsp (1½ sticks) unsalted butter
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- ½ tsp vanilla extract
- 1 tbsp ground ginger
- ½ cup packed brown sugar
- ¼ cup molasses
- 1 large egg
- ½ tsp ground cinnamon
- 1 stick (8 tbsp) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 tbsp eggnog
- pinch salt
- 1/16-1/8 tsp nutmeg (adjust to taste)
- Preheat the oven to 375 and line three baking sheets* with parchment paper or silicone baking mats.
- In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), cream together the butter, molasses, and sugar.
- Stir in the egg and vanilla and scrape down the sides of the bowl.
- In a separate bowl, sift together the flour, baking soda, baking powder, salt, ginger, and cinnamon.
- Slowly add the dry ingredients to the wet ingredients and stir until just incorporated.
- Using a tablespoon cookie scoop or a measuring tablespoon, measure out your cookies, leaving about 1.5" of space between each cookie. Bake 10 minutes, rotating the sheets once midway through the baking time.
- Remove from the oven and allow the cookies to set 5 minutes before transferring to a wire rack to cool completely. Bake any remaining cookies.
- While the cookies are cooling, make your filling. Beat together the butter and pinch of salt until light and fluffy. Scrape the sides of the bowl.
- Add the powdered sugar, ½ cup at a time, incorporating fully after each addition. Add the eggnog and nutmeg.
- Adjust the nutmeg to taste, and use eggnog and powdered sugar to get your preferred consistency for the frosting. I make mine a little thicker to mirror the filling from a commercial sandwich cookie.
- Match cookies into pairs and pipe filling onto one cookie, covering with the other.