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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.
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.
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.
I hope you enjoy these 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
- 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
- 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, 1/2 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. Store in an airtight container up to 3 days at room temperature or a week in the refrigerator.
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.