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
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
For the cookies:
Step 1Whisk 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 2Preheat 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 3Beat 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.
A Dairy Farmer’s Devotion to Feeding OthersLearn how a new farmer, just a decade into her career, approaches her day-to-day and commits herself to helping end hunger.
Reviews & Tips
There are no reviews yet for this recipe. Be the first to write a review.Write a Review