Gluten Free Molasses Spice Eggnog Sandwiches

Have you ever dipped a molasses spice cookie in your cup of eggnog? Imagine that flavor in every bite of this deliciously moist, chewy cookie sandwich!

For the cookies

• 2 1/2c. Gluten free flour (I use Bob's Red Mill)
• 1 1/2tsp. Baking powder
• 2tsp. Cinnamon
• 2tsp. Ground ginger
• 1tsp. Ground nutmeg
• 1/2tsp Ground cloves
• 1/2tsp. Allspice
• 1/2tsp. White pepper (Black pepper can be used, too)
• 1/4tsp. Salt
• 1 1/2 Sticks butter (3/4c.)
• 3/4c. Sugar plus 1/4c. for rolling
• 1 Large egg yolk
• 1Tbs. Vanilla
• 2/3c. Molasses

For the eggnog cream

• 8oz. Cream cheese (One block)
• 1 1/4c. Powdered sugar
• 1 1/2Tbs. Rum flavoring (Or 1tsp. rum extract)
• 2tsp. Nutmeg

Preheat oven to 375 degrees F.

Mix flour, spices, salt, pepper, and baking powder in a medium sized bowl, set aside.

Cream butter and sugar until fluffy, about three minutes.

Add egg yolk and mix thoroughly, then add vanilla and molasses. Mix well.

Combine wet ingredients with dry ingredients. Start mixing on a low speed so the flour stays in the bowl.

Grease cookie sheet. (I like to use coconut oil) Wet hands to prevent the dough from sticking to skin. Scoop out about 1Tbs. dough and lightly roll into a ball; dip top of dough ball into the remaining sugar, and place sugar side up on the cookie sheet. Space balls around 1 1/2 apart.

Bake in the oven for 10-15 minutes. Cookies are done when the bottoms are brown and tops are still slightly soft.

Place cookies on a cooling rack.

Soften the cream cheese by mixing.

Add powdered sugar, rum flavoring, nutmeg, and a pinch of salt. mix until thoroughly incorporated.

Once the cookies have cooled completely, spread cream on a cookie, then sandwich it with another one.