These Eggnog Iced Gingerbread Cookies are the perfect treat for the holidays! They’re soft, spiced cookies with a creamy eggnog icing that adds a festive touch.
Who can resist a cookie that tastes like a holiday hug? I love sprinkling some extra nutmeg on top for that extra festive flair! Perfect with a cup of cocoa! ☕️
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for cookie structure. If you’re looking for a gluten-free option, use a 1:1 gluten-free baking flour. Just make sure it contains xanthan gum!
Ground Spices: The mix of ginger, cinnamon, cloves, and nutmeg gives the cookies their warm flavor. You can swap out spices—try allspice or cardamom for a different twist!
Molasses: This adds moisture and a deep flavor. If you don’t have molasses on hand, you can substitute it with honey or maple syrup, though the flavor will change slightly.
Eggnog: A fun addition to the icing! If you want a non-dairy option, look for almond or coconut eggnog alternatives available during the holidays.
Powdered Sugar: Important for the icing. You can sift regular sugar in a blender to create your own powdered sugar if you run out!
What’s the Best Way to Achieve Soft and Chewy Cookies?
The goal is soft, chewy gingerbread cookies, and achieving that means correctly chilling the dough and not overbaking.
- Chill your dough for at least 1 hour. This helps the flavors meld and keeps the cookies from spreading too much.
- When baking, watch for edges that are just set. The cookies will continue to firm up as they cool.
- Using room temperature butter makes for easier mixing but be mindful not to melt it.
By following these tips, your Eggnog Iced Gingerbread Cookies will turn out perfectly every time! Enjoy baking and sharing these sweet treats with loved ones during the holidays!
Eggnog Iced Gingerbread Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 tsp vanilla extract
For the Eggnog Icing:
- 2 cups powdered sugar, sifted
- 3-4 tbsp eggnog (adjust for consistency)
- 1/2 tsp vanilla extract
- Pinch of ground nutmeg (optional, for garnish)
- Sprinkles or edible gold pearls for decoration (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 1 hour to chill the dough. The baking time is around 8-10 minutes, and once the cookies cool, let the icing set for another 30 minutes. So, plan for a total of about 2 hours for a delicious batch of holiday cookies!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. This combination will create the flavorful base for your cookies. Set aside.
2. Cream the Butter and Sugar:
In a large bowl, beat the softened butter and brown sugar together using a hand mixer until it’s light and fluffy. This helps create a lovely texture for your cookies!
3. Mix in the Wet Ingredients:
Add the egg, molasses, and vanilla extract to the butter mixture. Mix everything together until well combined, ensuring a smooth batter.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixtures to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough!
5. Chill the Dough:
Divide the dough into two equal portions, wrap each in plastic wrap, and chill them in the refrigerator for at least 1 hour. Chilling helps the cookies hold their shape while baking.
6. Preheat and Prepare for Baking:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.
7. Roll Out the Dough:
On a lightly floured surface, roll out one portion of dough to about 1/4 inch thickness. This thickness will give you that perfect cookie texture!
8. Cut Out Cookies:
Use round or festive shape cookie cutters to cut out your cookies. Place them on the prepared baking sheets, leaving about 1 inch of space between each cookie.
9. Bake the Cookies:
Bake for 8-10 minutes or until the edges are set and the cookies feel firm to the touch. Once baked, remove them from the oven and cool on the baking sheets for about 5 minutes before moving to a wire rack.
10. Prepare the Icing:
While your cookies cool, make the eggnog icing. In a bowl, whisk together the sifted powdered sugar, eggnog, and vanilla extract until smooth and spreadable. Adjust the consistency as necessary with more eggnog or powdered sugar.
11. Ice the Cookies:
Once the cookies are completely cool, spread the eggnog icing generously on top of each cookie.
12. Add Decorations:
Sprinkle a bit of ground nutmeg on top and add sprinkles or edible gold pearls as desired for a festive touch!
13. Let the Icing Set:
Allow the icing to set for at least 30 minutes before serving or storing these delightful cookies. This will help the icing firm up nicely!
Enjoy your Eggnog Iced Gingerbread Cookies surrounded by festive cheer and warm holiday spirit! Happy baking! 🎄🍪
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can replace some or all of the all-purpose flour with whole wheat flour for a healthier option! However, note that this may alter the texture slightly, making it denser.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. You can also freeze the cookies for up to 3 months; just make sure to layer them with wax paper to prevent sticking!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough in advance and store it wrapped in plastic wrap in the fridge for up to 3 days or freeze it for up to 3 months. Just thaw it in the fridge overnight before rolling and baking.
What If My Icing is Too Runny?
If your eggnog icing is too runny, simply add a little more sifted powdered sugar until you reach your desired consistency. For a thicker icing, you might want to let it sit for a few minutes to firm up before applying it to the cookies.
