Gingerbread Eggnog Sandwich Cookies Recipe for the Holidays

Two classic holiday flavors combined into one irresistible cookie. These gingerbread eggnog sandwich cookies are perfect for sharing or gifting this season.

I have a confession: my holiday season isn’t complete without eggnog and gingerbread. In past years I enjoyed them separately, but a few seasons ago I combined the two and loved the result. This year I measured ingredients precisely so you can replicate the flavor: gingerbread eggnog sandwich cookies that are chewy, warmly spiced, and filled with a creamy eggnog frosting.

These aren’t strict, traditional gingerbread cookies, but they do include molasses and all the classic spices—ginger, cinnamon, and a hint of nutmeg—which pair beautifully with a rich eggnog filling. The cookies have a slightly chewy texture that holds up to the filling and makes every bite satisfying.

If you prefer not to use store-bought eggnog in the filling, substitute heavy cream or milk and add a splash of vanilla plus extra nutmeg and cinnamon to taste. Another option is homemade cooked eggnog (no raw eggs) if you want a non-alcoholic version the whole family can enjoy. Adjust the spices to your preference for a more pronounced eggnog flavor.

To get uniform cookies, use a 1-tablespoon cookie scoop or a measuring tablespoon. For assembling the sandwiches, a jumbo round piping tip works great to pipe the filling neatly; alternatively, use a sturdy zip-top bag with a small corner snipped off.

These cookies come together quickly and make a festive addition to any cookie tray. They are easy to bake in batches and store well—keep them in an airtight container at room temperature for up to three days or refrigerate for up to a week.

Gingerbread Eggnog Sandwich Cookies

Yield:
About 2 dozen sandwich cookies

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Two classic holiday flavors—gingerbread and eggnog—come together in these sandwich cookies that disappear fast at cookie swaps and holiday gatherings.

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 unsalted butter (stick)
• 1 cup powdered sugar, sifted
• 1 tbsp eggnog (see notes for substitution)
• Pinch of salt
• 1/16–1/8 tsp nutmeg, adjust to taste

Instructions

1. Preheat oven to 375°F and line baking sheets with parchment paper or silicone mats.
2. In a stand mixer or with a hand mixer, cream together the butter, molasses, and brown sugar until smooth.
3. Add the egg and vanilla, mixing until incorporated and scraping the bowl as needed.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, ground ginger, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
6. Using a 1-tablespoon scoop or measuring tablespoon, portion cookies onto the prepared sheets, leaving about 1.5 inches between each. Bake for 10 minutes, rotating the sheets halfway through.
7. Let cookies set on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Bake remaining dough in batches.
8. While cookies cool, prepare the filling. Beat the butter with a pinch of salt until light and fluffy, scraping the bowl as needed.
9. Add the powdered sugar 1/2 cup at a time, fully incorporating after each addition. Mix in eggnog and nutmeg until smooth.
10. Taste and adjust nutmeg and eggnog to reach your desired flavor and consistency. For a thicker, sandwich-cookie style filling, use less eggnog and slightly more powdered sugar.
11. Pair cookies, pipe or spread filling onto one cookie of each pair, and sandwich together. Store in an airtight container up to 3 days at room temperature or up to a week refrigerated.

Notes

Filling notes: If you don’t have eggnog, substitute 1 tbsp heavy cream or milk, add a pinch of cinnamon, and increase nutmeg to taste.

Baking notes: When baking in batches, do not chill the dough between batches; chilling prevents proper spreading. Let the remaining dough rest at room temperature while the first batch bakes.

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