Easy to make and loaded with cheer, these chewy Eggnog-Molasses Sandwich Cookies may grow to be Santa’s new favourite Christmas Eve cookie.
Eggnog-Molasses Sandwich Cookies
Makes 12 sandwich cookies
Cookie Dough
- ¾ cup (170 grams) unsalted butter, softened
- 1 cup (220 grams) firmly packed darkish brown sugar
- 1 giant egg (50 grams), room temperature
- ¼ cup (85 grams) unsulphured molasses
- 2½ cups (313 grams) all-purpose flour
- 1 teaspoon (2 grams) floor ginger
- 1 teaspoon (2 grams) floor cinnamon
- ½ teaspoon (2.5 grams) baking soda
- ½ teaspoon (2.5 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- ¼ teaspoon floor nutmeg
- ½ cup (100 grams) granulated sugar
Eggnog Buttercream
- ⅔ cup (150 grams) unsalted butter, softened
- 3⅔ cups (440 grams) confectioners’ sugar
- 3½ tablespoons (56 grams) chilly ready eggnog
- ½ teaspoon (1 gram) floor nutmeg
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium velocity till fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in egg till nicely mixed. Beat in molasses till nicely mixed.
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In a medium bowl, whisk collectively flour, ginger, cinnamon, baking soda, baking powder, salt, and nutmeg. With mixer on low velocity, steadily add flour combination to butter combination, beating simply till mixed. Cowl and refrigerate for 1 hour.
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Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
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In a shallow bowl, place granulated sugar. Utilizing a 1/-tablespoon spring-loaded scoop, scoop dough (about 30 grams every), and roll into balls. Roll in granulated sugar. Place 2 inches aside on ready pans.
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Bake till bottoms are golden and tops are set,10 to fifteen minutes. Let cool on pans for five minutes. Take away from pans, and let cool utterly on wire racks.
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Place Eggnog Buttercream in a pastry bag fitted with a 1/3-inch closed star piping tip (Ateco #844). Pipe buttercream onto flat facet of half of cookies. Place remaining cookies, flat facet down, on prime of buttercream. Refrigerate till buttercream is ready, about half-hour. Retailer in an hermetic container for as much as 3 days.
Eggnog Buttercream
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium velocity till creamy, 2 to three minutes. With mixer on low velocity, steadily add confectioners’ sugar alternately with chilly eggnog, beating till clean after every addition and stopping to scrape backside and sides of bowl. Add nutmeg, and beat at medium velocity till nicely mixed and fluffy, about 1 minute. Use instantly.
