Gingerbread Sandwich Cookies with Eggnog Frosting – soft gingerbread cookies sandwiched around the best and lightest eggnog frosting you will ever taste. These cookies are a special treat – perfect for gift-giving this holiday season. Sponsored by Bob’s Red Mill as part of their Made with Love, Baked with Bob’s campaign.
While cakes are obviously my first love, this time of year I find myself baking more cookies than anything else.
And if I were confessing my deepest secrets – I like cookies better than cake. Shhhh! I mean, I love to decorate cakes… but if I’m craving sweets, it’s almost always cookies!
I also love to give cookies this time of year. There’s nothing better than surprising my Mama or sister with a batch of their favorite sugar cookies. Or my sisters-in-law with their favorite chocolate chip cookies.
Baking for those close to you is one of the best ways to show them how much you love them. Or even if you’re baking for someone you don’t know all that well… the gift of something thoughtful and homemade can make the biggest difference in the life of someone lonely or hurting.
And if doing it for someone else is not enough – do it for you. I know we all know this, but psychologists have found that baking for others promotes a sense of wellbeing and benefits the baker as much as, if not more, than the recipient.
Having a bad day and need a “pick me up”? Bake something sweet for someone else and you’ll feel better! Research says so!
This is one of the reasons I was so excited to work with Bob’s Red Mill. They also believe that we can all make the world a better place with small acts of kindness. A better place for the giver and the receiver. That’s a message we all need!
Bob’s products are of the highest quality and they will really make your baked goods shine this holiday season.
Be sure to print this coupon for $1 off Bob’s Red Mill products before you go shopping!
Gingerbread Sandwich Cookies with Eggnog Frosting
Let me tell you about these Gingerbread Sandwich Cookies with Eggnog Frosting. If you give them as a gift – I promise that you’ll be asked to make them again.
I’m sharing my recipe below and if you love gingerbread, please give this recipe a try and be sure to share (if you have any left after tasting them)!
Here’s the printable recipe for you:Print
Gingerbread Sandwich Cookies with Eggnog Frosting – soft gingerbread cookies sandwiched around the best and lightest eggnog frosting you will ever taste.
For the cookies:
- 1 cup salted butter
- 1 cup sugar
- 1/2 cup dark molasses
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. ground cloves
- 1 tsp. ground ginger
- 2 eggs, beaten
- 1 tsp. white vinegar
- 5 cups Bob’s Bob’s Red Mill Organic Unbleached White Flour
- 1 tsp. baking soda
For the frosting:
- 1/3 cup Bob’s Red Mill Organic Unbleached White Flour
- 1 cup eggnog
- 1 tsp. vanilla extract
- 1 cup salted butter, softened
- 1 cup sugar
Preheat oven to 350°F.
In a small saucepan, cream together the butter and sugar. When smooth, add the molasses, cinnamon, nutmeg, cloves and ginger. Mix together, then bring to a boil stirring constantly.
Remove from heat and allow it to completely cool.
When cool, mix in the eggs and vinegar. Lastly, add the flour and baking soda to the molasses mixture and stir until a soft dough forms.
Line a cookie sheet with parchment paper, then pat out the dough into a thin layer. Chill for at least 20 minutes.
Cut out cookies and bake on prepared cookie sheet (I use parchment paper or silicone baking mats). Bake for 8-10 minutes. Move the cookies to a cooling rack.
While the cookies are cooling – make the frosting.
In a small saucepan, whisk together the flour and eggnog, stirring contstantly. It will get very thick, very quickly. As soon as it’s thick like batter, remove from heat and allow it to cool. This mixture will be sort of chunky – that’s okay! It must be completely cool before you use it.
As it cools, in a mixing bowl, cream together the butter and sugar until it’s light and fluffy and no longer grainy. Then add the cooled eggnog/flour mixture and the vanilla.
Continue mixing for several minutes until it’s very light – like whipped cream. This may take awhile – if it looks separated, keep mixing!
Assemble the cookies by flipping one upside down, piping or spooning on a dollap of buttercream, then top with another cookie. Chill for at least an hour – enjoy!
This recipe makes about 20 sandwich cookies total.
Sponsored by Bob’s Red Mill as part of their Made with Love, Baked with Bob’s campaign.