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Gingerbread Sandwich Cookies with Creamy Eggnog Filling

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Soft gingerbread cookies sandwich a smooth, lightly boozy eggnog filling, creating a cozy holiday treat that’s quick and easy to make with simple pantry staples.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • ¾ cup (170 g) unsalted butter, softened
  • ¾ cup (150 g) packed brown sugar
  • 1 large egg, room temperature
  • ⅓ cup (113 g) molasses
  • 1 tsp vanilla extract
  • ½ cup (115 g) unsalted butter, softened (for filling)
  • 2 cups (240 g) powdered sugar, sifted
  • 3 tbsp eggnog
  • ½ tsp vanilla extract (for filling)
  • Ground nutmeg (a pinch, for garnish)

Instructions

  1. In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
  2. In a large bowl, beat softened butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  3. Beat in the egg, then stir in molasses and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet mixture on low speed until a smooth dough forms. Avoid overmixing.
  5. Divide dough in half, flatten into disks, wrap in plastic wrap, and chill for at least 1 hour.
  6. Preheat oven to 350°F (175°C). On a lightly floured surface, roll out one dough disk to about ¼ inch (6 mm) thickness.
  7. Use a 2-inch (5 cm) round cookie cutter to cut out shapes, placing them 1 inch (2.5 cm) apart on parchment-lined baking sheets.
  8. Bake cookies for 8-10 minutes until edges are firm but centers remain slightly soft. Let cool on wire racks completely before filling.
  9. For the filling, beat softened butter until creamy. Gradually add sifted powdered sugar, then eggnog and vanilla extract. Beat until fluffy and smooth.
  10. Spread or pipe about 1 tbsp of eggnog filling onto the flat side of one cookie, then sandwich with another cookie. Lightly dust with ground nutmeg if desired.
  11. Chill sandwiches for 30 minutes before serving to let flavors meld.

Notes

Soften butter to room temperature but avoid melting. Chill dough for at least 1 hour to prevent spreading. Bake until edges are firm but centers remain soft to keep cookies tender. Sift powdered sugar for smooth filling. Chill filling if too soft before assembling. Dough can be sticky; add a little flour if needed. Rolling dough evenly ensures consistent cookie thickness. For vegan or dairy-free versions, substitute vegan butter and plant-based eggnog; replace egg with flax egg. Store cookies in airtight container in refrigerator up to 5 days or freeze up to 3 months.

Nutrition

Keywords: gingerbread cookies, sandwich cookies, eggnog filling, holiday treats, Christmas cookies, easy holiday recipe, festive cookies

Find it online: https://junomeals.com/gingerbread-sandwich-cookies-recipe-easy-homemade-holiday-treats-with-creamy-eggnog-filling/