How is it already December? This year has flown by at an incredible speed. It has been filled with many ups, downs and a few all-arounds. As I look back at all the time spent in my kitchen this year, it’s the recipes made with my kids that have been my favorite. These cookies were definitely a hit. They’re easy to mix up and the kids loved stirring and dumping in the ingredients. These cookies have just the right amount of spice, balanced by the sweet marshmallow eggnog buttercream.
Ingredients
4 and 1/2 cups all-purpose flour
1 tablespoon + 1 teaspoon ground ginger
1 tablespoon + 1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2/3 cup unsulphured or dark molasses
1/2 cup hot water
1 cup brown sugar
1/3 cup sugar
3/4 cup vegetable oil
2 large eggs, at room temperature
For the filling:
8 oz unsalted butter
8 oz marshmallow fluff
1 teaspoon vanilla extract
1/4 cup eggnog
Pinch of sea salt
3 cups powdered sugar
Directions
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Preheat oven to 350°
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In a large bowl, combine hot water and molasses. Then add sugars oil and eggs mix until just combined.
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In a medium bowl, combine flour, spices, baking soda, baking powder and salt.
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Pour dry ingredients into liquid ingredients. Mix until just combined.
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Using a small cookie scoop or tablespoon, drop small amounts of dough, roughly 1.5 tablespoons, onto a parchment-lined baking tray. The cookies will spread fairly thin.
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Bake for 10 to 13 minutes. Until the edges of the cookie are set.
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Repeat with remaining dough.
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For the filling: in the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer beat together the butter and marshmallow fluff until smooth and creamy.
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Add in the eggnog, vanilla and pinch of salt. Mix until smooth, then add in the powdered sugar. Mix until smooth creamy and fluffy.
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Once the cookies have cooled, spread the filling on. You can use a piping bag or a knife. Place most of the frosting in the middle and then squeeze the cookies together to spread it the rest of the way.
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Store cookies in a single layer for up to 3 days. They will stick together if stacked on top of each other.