Soft, chewy ginger molasses cookies filled with creamy eggnog frosting. A festive holiday treat that tastes like Christmas in every bite!

Scale

2¾ cups all-purpose flour

2 tsp ground ginger

1 tsp cinnamon

¼ tsp ground cloves

¼ tsp ground nutmeg

1 tsp baking soda

¼ tsp salt

¾ cup unsalted butter, softened

¾ cup brown sugar, packed

1 large egg

1 large egg yolk

2 tsp vanilla extract

⅓ cup molasses (not blackstrap)

⅓ cup turbinado or granulated sugar (for rolling)

½ cup unsalted butter, softened

3 cups powdered sugar

¼ cup eggnog

½ tsp vanilla extract

¼ tsp nutmeg

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1. Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.

2. Beat butter and brown sugar until fluffy. Mix in egg, yolk, vanilla, and molasses.

3. Add dry ingredients into wet until just combined. Chill for 1 hour.

4. Shape dough into balls, roll in sugar, and bake at 350°F (175°C) for 9–11 minutes.

5. Cool cookies fully. Beat frosting ingredients together until creamy. Sandwich cookies with frosting.

Chill the dough to keep cookies chewy.

Use light or regular molasses, not blackstrap.

Let cookies cool completely before frosting.