• In the bowl of a stand mixer add the butter and brown sugar, mix on medium speed until completely combined.
• Add in eggs and molasses and mix until fluffy.
• In a large bowl add the flour, cake flour, baking soda, cornstarch, salt, nutmeg, ground ginger, ground cloves, and cinnamon.
• Whisk to combine.
• Slowly add the dry mix into the sugar mixture, mix on low speed.
• Cover the bowl with the dough with plastic wrap.
• Refrigerate the dough for 2 hours.
• Preheat the oven to 375 degrees
• In a small bowl add the gold sanding sugar.
• Using a small cookie scoop, scoop out 28 cookie balls.
• Take each dough ball and roll it in the gold sanding sugar.
• Place the dough balls on a parchment or silicone mat lined baking sheet.
• Using your hands, lightly flatten each cookie dough ball.
• Bake for 10 minutes or until golden brown on the top.
• Remove the cookies from the oven and let cool for 5 minutes.
• Then transfer the cookies to wire racks to cool completely.

Eggnog Cookie Icing:

• In a small saucepan add the eggnog, butter, sugar, and nutmeg.
• Heat on low and stir until the sugar is melted.
• Turn the heat to medium to bring the eggnog mixture to a boil.
• Boil for 3 minutes, stirring occasionally, then remove from heat and set to the side to cool.
• Add the powdered sugar to the eggnog mixture and whisk to combine.
• Fill a piping bag outfitted with a round piping tip, with the eggnog icing.
• Flip half of the cookies over.
• Gently squeeze eggnog icing onto the cookie.
• Top the cookie with the cookie for the other half of the cookie sandwich
• Gently push the cookie down to push the icing to the edges.
• Repeat with the remaining cookies