Christmas is a whole lotta. A whole lotta presents. A whole lotta family, A whole lotta cheer. And a whole lotta sugar. Maybe too much. It’s probably not a coincidence that we all veer towards dieting come January 1st.

WHERE ARE MY STRETCHY PANTS?

I designed this cookie with the excess of the season in mind. A mini version of the sandwich cookie, this tiny bite packs big flavors. Soft, ginger molasses cookies are sandwiched by a rum and eggnog buttercream filling. Just a morsel so that you can justify coming back for seconds. Ok. Thirds.

These begin with those fluffy, soft ginger cookies. Spicy, warm and just a dollop of sweet. You mix them up, then chill them for a few hours. Once the dough is cold, roll them into small balls, and then toss them in turbinado sugar.

Ginger Eggnog Sandwich Cookies Ingredients

Ginger Eggnog Sandwich Cookies Sugar Dip

Flatten these ginger beauties to get them the right shape and height for sandwich cookies. Then bake for a few minutes or until the tops start to crack slightly and the bottoms are lightly browned.

The fun part is next. You guessed it. Frosting. I put a little rum extract in mine because why the hell not.

Boozy flavors always have a seat at my table.

Ginger Eggnog Sandwich Cookies Frosting Beater

Cool the cookies, then sandwich them with a generous dollop of eggnog frosting. Then enjoy a bite of flavor without the side of guilt.

See you in the New Year!

Ginger & Eggnog Mini-Sandwich Cookies

Ingredients:

2 and 3/4 cup all-purpose flour

2 teaspoons ground ginger

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup unsalted butter, softened

3/4 cup brown sugar

1 large egg, plus 1 large egg yolk

2 teaspoon vanilla extract

1/3 cup molasses

1/3 cup turbinado or granulated sugar

For the Eggnog Rum Buttercream:

6 tablespoons unsalted butter, softened

2-3 cups powdered sugar

3-4 tablespoons eggnog

1/4 teaspoon rum extract

Instructions:

In a large bowl combine flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. In a large bowl use an electric mixer on medium speed to beat butter and brown sugar until no lumps remain. Add in the egg, egg yolk, vanilla, and molasses and beat until well combined. Turn the mixer down to low and slowly beat in the flour mixture, scrape down the sides of the bowl as necessary. Cover the bowl with saran wrap and refrigerate until firm, 1-2 hours.

Preheat oven to 350F degrees and line cookie sheets with parchment paper. Take chilled dough out and let sit for 10-15 minutes. Roll the dough into balls about 1 teaspoon in size, then roll in granulated or turbinado sugar. Place balls on the lined cookie sheets, flatten slightly with the bottom of a glass and bake 8-10 minutes until the tops crack slightly. Cool on the tray for 2-3 minutes, then transfer to a wire rack to continue cooling.

To make eggnog & rum frosting: In an electric mixer, beat butter on medium speed until softened. Beat in the powdered sugar slowly. Add in the eggnog a tablespoon at a time and the rum extract. beat until smooth and fluffy, stopping to scrape down the sides.

To assemble the cookies: Frost the bottom of one cookie with a teaspoon-sized dollop of frosting. Sandwich with another cookie. Enjoy!

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