Two iconic holiday flavors wrapped up into one "first cookie gone at the cookie swap" recipe. Make gingerbread eggnog sandwich cookies for someone on your Nice List.  * Visit GoodieGodmother.com for the recipe!
Gingerbread Eggnog Sandwich Cookies
Prep Time
15 mins
Cook Time
20 mins
Total Time
25 mins
 

Two iconic holiday flavors wrapped up into one "first cookie gone at the cookie swap" recipe. Make gingerbread eggnog sandwich cookies for someone on your Nice List.  

Course: Dessert
Cuisine: American
Servings: 2 dozen sandwich cookies (approximately)
Author: Goodie Godmother
Ingredients
Cookies
  • 12 tablespoons unsalted butter
  • 1/2 cup packed brown sugar
  • 1/4 cup molasses
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tbsp ground ginger
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp baking powder
Filling
  • 4 tablespoons stick unsalted butter
  • 1 cup powdered sugar sifted
  • 1 tbsp eggnog see notes for substitution
  • pinch salt
  • 1/16-1/8 tsp nutmeg adjust to taste
Instructions
  1. Preheat the oven to 375 and line three baking sheets* with parchment paper or silicone baking mats.
  2. In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), cream together the butter, molasses, and sugar.
  3. Stir in the egg and vanilla and scrape down the sides of the bowl.
  4. In a separate bowl, sift together the flour, baking soda, baking powder, salt, ginger, and cinnamon.
  5. Slowly add the dry ingredients to the wet ingredients and stir until just incorporated.
  6. 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.
  7. 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.
  8. 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.
  9. Add the powdered sugar, 1/2 cup at a time, incorporating fully after each addition. Add the eggnog and nutmeg.
  10. 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.
  11. Match cookies into pairs and pipe filling onto one cookie, covering with the other. Store in an airtight container up to 3 days at room temperature or a week in the refrigerator. 

Recipe Notes

Filling Notes: If you don't have eggnog on hand, substitute 1 tbsp heavy cream or milk, add a pinch of cinnamon, and a little more nutmeg. 

Baking Notes: If you are baking in batches, don't chill the cookie dough or the cookies won't spread properly. Just let the remaining dough rest at room temperature the 10 minutes or so the first batch is baking.