These cookies are a traditional holiday favorite loaded with spice flavor. Make them a cookie sandwich by filling them with eggnog buttercream and you have yourself your new favorite Christmas cookie!

In this recipe, I wanted soft, chewy, flat ginger cookies to be perfect for a cookie sandwich.

This recipe is similar to my Gingerbread Whoopie Pies with eggnog buttercream, however these are sandwiched between two soft cookies instead of two mini fluffy cakes.

Ingredients for cookie:

2 ¼ cups (281g) all-purpose flour
2 teaspoons fresh ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cups (170g) butter, softened
1 cup (200g) dark brown sugar
1 large egg, room temperature
¼ cup (84g) molasses
zest of one orange
4 tablespoons granulated sugar, for rolling

Ingredients for eggnog buttercream:

butter softened to room temperature
powdered sugar
eggnog - try my CREAMY HOMEMADE EGGNOG RECIPE with generous amounts of ground ginger!
ground nutmeg
vanilla extract
a pinch of salt

HOW TO MAKE EGGNOG BUTTERCREAM FROSTING FOR THE FILLING:

You can use this amazing buttercream on cakes, cupcakes, sugar cookies, and anywhere else you see fit!

Make the filling: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, eggnog, vanilla and salt on high speed until completely smooth and creamy, about 2 minutes. Add the powdered sugar butter and beat until smooth and combined. Then beat on medium speed until combined. Taste. Add a pinch more of the spices if desired.

12 cookie sandwiches

Soft and chewy ginger molasses cookie sandwich

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients

2 ¼ cups (281g) all-purpose flour
2 teaspoons fresh ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cups (170g) butter, softened
1 cup (200g) dark brown sugar
1 large egg, room temperature
¼ cup (84g) molasses
zest of one orange
4 tablespoons granulated sugar, for rolling
1 cup butter softened to room temperature
4 cups powdered sugar
6 tablespoons eggnog - try my creamy homemade eggnog recipe with generous amounts of ground ginger!
½ ground nutmeg
¼ vanilla extract
Pinch of salt

Instructions

Preheat oven to 350°F.
Place the flour, ginger, baking soda, cinnamon, cloves, and salt in a sifter, and sift into a bowl. Set aside.
In a large bowl, mix together the butter and brown sugar until light and fluffy.
Beat in the egg. Then, stir in the molasses.
Add the sifted ingredients into the molasses mixture.
Use a 2 tablespoon scoop to scoop out the dough and then use your hands shape the dough into a round ball.
Roll each ginger cookie dough ball into the granulated sugar and place the cookies a couple of inches apart onto a lined baking sheet, flattening* slightly.
Bake for 8-10 minutes, letting them cool before transferring to a wire rack to cool completely.

In a stand mixer using the whisk attachment, beat butter until light.
Add powdered sugar and mix on low speed. Drizzle in eggnog or cream, along with the nutmeg and rum extract, then increase speed to medium-high and beat until light and creamy. Add additional eggnog or cream as needed to get a smooth buttercream consistency.

Pair the cookies up based on their size. Spread or pipe the frosting onto the flat side of one cookie and sandwich with the other. Repeat with remaining cookies.
Cover leftover whoopie pies and store in the refrigerator.

Notes

Then, since these are soft cookies, use an airtight container to keep them in. (Save your tins and less tight containers for holding your crispy cookies.) Also, don’t mix and match cookies (including crisp cookies and soft cookies) in one container since the flavors may blend into a taste that is not what you were going for! Keep them covered if they will be sitting out for a few days. After about three days, cookies left out will start to lose their texture and flavor.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 221Carbohydrates 33gFiber 1gSugar 34gProtein 5g