Hello Sweet Friends!
I’m so excited to be posting my *VERY* first recipe to the blog for all of you to enjoy! Nothing says the holidays like the flavours and scents in this family favourite recipe and I can’t wait for all of you to add it to the list of treats you’ll make for years to come this time of year.
Ginger Molasses cookies have been a personal favourite due to their chewy texture and how well it pairs with my other favourite thing: the eggnog latte! It wasn’t until this market season that I wondered whether or not taking this recipe and sandwiching it with a delicious creamy filling would be popular, but all of you definitely made it very clear that it would be!
Well, without further ado, here is the recipe for this newly beloved holiday cookie!
Ginger Molasses Sammies with Eggnog Buttercream
Ginger Molasses Cookies
- 2 cups granulated sugar
- 1/2 cup coconut oil
- 1 cup vegetable oil
- 2 large eggs
- 1/2 cup fancy molasses
- 4 cups all purpose flour
- 4 tsp baking soda
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 1 tsp salt
- 1 1/2 cups sugar for rolling cookies
- 1 cup butter softened
- 3 cups icing sugar
- 1 dram Lorann Eggnog Flavor oil
- 2 tbsp eggnog
- 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
1. In a mixing bowl, combine sugar and oil until well blended. Beat in eggs and gradually add molasses.
2. In another bowl, combine the flour, spices, salt and baking soda. Gradually add to wet ingredients and mix until completely combined, making sure to scrape the sides of the bowl regularly to ensure all ingredients are mixed.
3. Using a cookie scoop, (about 1.5" in size) scoop balls of dough and roll into sugar.
4. Place on a cookie sheet lined with parchment paper 2" apart.
5. Bake for 9-11 mins at 350F or until nicely crinkled and golden. Allow to cool for 2 mins before transferring to wire rack. Cookies may be VERY soft- use a spatula to carefully transfer.
6. Fill with buttercream once completely cooled. Keep in an airtight container for up to 10 days.
1. In a mixing bowl, cream the softened butter.
2. Gradually add the icing sugar about 1 cup at a time and mix until well combined.
3. Add in spices, eggnog and flavoring oil and mix well.
4. Fill a piping bag with the buttercream fitted with a 4B or 1M piping tip. Fill a generous amount only to the center of the cookie so that when sandwiched, the icing spreads evenly across the cookie without spilling over.
MUST HAVES FOR THIS RECIPE:
This recipe has been adapted from a Taste of Home cookie recipe.