Print

Eggnog Dreams

These dreamy molasses cookies are filled with a buttery eggnog cream, creating a soft spice cookie for the holidays.
30 min Prep Time
10 min Cook Time
  • Prep Time: 30 min
  • Cook Time: 10 min
  • Servings: Makes 20 cookies

Servings: Makes 20 cookies

Ingredients

  • For the molasses cookies:

  • 2 cups whole-wheat pastry flour
  • 1/2 cup white sugar
  • 1/2 teaspoon fresh-grated nutmeg
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 8 tablespoons unsalted butter, melted
  • 1/2 cup molasses
  • 2 eggs
  • 2 tablespoons dark rum
  • 1/2 cup turbinado sugar

  • For the eggnog filling:

  • 8 tablespoons unsalted butter, room temperature
  • 1/4 cup prepared eggnog
  • 1/4 teaspoon fresh-grated nutmeg
  • 1/4 teaspoon salt
  • 2 1/4 cups confectioner's sugar

Instructions

For the cookies:

Step 1

Whisk together whole wheat pastry flour, sugar, nutmeg, salt, baking powder, and baking soda. In a second bowl, whisk together the melted butter, eggs, molasses, and rum. Add the wet ingredients to the dry, and stir until well combined. Chill until firm, about 30 minutes.

Step 2

Preheat the oven to 375 degrees. Place the turbinado sugar in a shallow bowl. Roll 1-inch balls of dough in the turbinado sugar and place 2 inches apart on a parchment-lined baking sheet. Bake cookies 7-9 minutes, until just set. Cool completely on a wire rack.

For the filling:

Step 3

Beat together butter, eggnog, nutmeg and salt. Add sugar and continue to beat until light and fluffy. Sandwich about 1 tablespoon filling between pairs of cookies, rotating top cookie as you press down to spread filling evenly. Chill for storage, but serve at room temperature. Makes 20 cookies.