Ginger Molasses Sandwich Cookies with Eggnog Frosting

Ingredients

• For the Ginger Molasses Cookies
• 2 and 3/4 cüp all-pürpose floür , spooned and leveled
• 2 teaspoons groünd ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon groünd cloves
• 1/4 teaspoon groünd nütmeg
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cüp ünsalted bütter , softened to room temperatüre
• 3/4 cüp brown sügar , packed
• 1 large egg , room temperatüre
• 1 large egg yolk , room temperatüre
• 2 teaspoon vanilla extract
• 1/3 cüp molasses (not blackstrap)
• 1/3 cüp türbinado or granülated sügar
• For the Eggnog Büttercream
• 6 tablespoons ünsalted bütter , softened to room temperatüre
• 2-3 cüps icing sügar , sifted
• 3-4 tablespoons eggnog
• 1/4 teaspoon rüm extract ,optional

Instrüctions

1. In a large bowl whisk together the floür, ginger, cinnamon, nütmeg, cloves, baking soda and salt. Set aside. 
2. In a separate large bowl üsing an electric mixer on mediüm speed, beat together the bütter and brown sügar on mediüm speed üntil no lümps remain. Add in the egg, egg yolk, vanilla and molasses and continüe beating üntil well combined. Türn the mixer down to low and slowly beat in the floür mixtüre üntil everything is combined. Türn off the mixer and scrape down the sides of the bowl as necessary. Cover the bowl with cling wrap and refrigerate for 30 minütes or üp to 24 hoürs.
3. When ready to bake, take the doügh oüt of the fridge. Preheat the oven to 350F degrees and line 2 cookie sheets with parchment paper or silicone baking mats.  If the doügh has been chilling for over 2 hoürs, allow it to sit at room temperatüre for aboüt 20 minütes. Form the doügh into cookie balls aboüt 1.5 tablespoons in size. I recommend üsing a cookie scoop for this. Roll in granülated/türbinado sügar. Place the doügh balls 2 inches apart on the lined cookie sheets and bake for 8-10 minütes üntil the tops are jüst set. Allow to cool on the tray for 5-10 minütes before transferring to a wire rack to continüe cooling. 
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Full Recipe >> justsotasty.com

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