These Eggnog Iced Gingerbread Cookies are a festive treat that’s soft and spicy with a delightful eggnog glaze on top! Perfect for spreading holiday cheer!
I love how the warm gingerbread flavors mix with the sweet eggnog icing. They make my kitchen smell amazing while I bake, like a cozy holiday hug! 🎄
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for creating the cookie’s structure. If you need a gluten-free option, try a gluten-free flour blend, which works well in cookies too. I often use a mix for better texture!
Molasses: It’s essential for that rich flavor and color in gingerbread. If you’re out, honey or maple syrup can substitute, but they will change the taste slightly. I prefer using dark molasses for an extra depth of flavor.
Spices: Ginger, cinnamon, cloves, and nutmeg are key players here. If you run low on an ingredient, use pumpkin pie spice as a quick alternative. It keeps the cookies tasty and aromatic.
Eggnog: For the icing, look for eggnog that’s thick and creamy. If you’re dairy-free, try a non-dairy eggnog alternative made from almond or coconut milk. However, the flavor may not be as rich.
How Do I Ensure My Gingerbread Cookies Are Soft and Chewy?
To get wonderfully soft gingerbread cookies, you need to keep an eye on baking time. Here’s how to do it:
- Preheat your oven to 350°F (175°C). Always make sure it’s fully heated!
- When you bake, look for edges that are just set; they should still feel a bit soft in the middle. They will firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them stay soft.
Additionally, wrapping the cookies and storing them in an airtight container keeps them fresh and chewy longer!
Eggnog Iced Gingerbread Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/3 cup molasses
- 1 tsp vanilla extract
For the Eggnog Icing:
- 1 1/2 cups powdered sugar, sifted
- 2-3 tbsp eggnog (adjust for consistency)
- 1/2 tsp vanilla extract
- Optional: pinch of ground cinnamon or nutmeg for flavor
- Gold or festive sprinkles for topping (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep the dough, 10 minutes to bake the cookies, and 30 minutes for the icing to set. Including chilling time for the dough, you should set aside about 2 hours in total to make these delightful cookies.
Step-by-Step Instructions:
1. Make the Gingerbread Cookies:
In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt until well combined. Set this mixture aside. Next, in a large bowl, use an electric mixer to beat the softened butter and brown sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes. Now, add the egg, molasses, and vanilla extract, mixing until everything is well combined. Gradually add the dry ingredients to the wet mixture, stirring until a thick cookie dough forms. Divide the dough in half, shape each half into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour to chill.
2. Bake the Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Once chilled, take out one disk of dough and roll it out on a lightly floured surface to about 1/4 inch thickness. Use cookie cutters to cut the dough into circles or your favorite shapes, and place them on the prepared baking sheets about 1 inch apart. Bake in the preheated oven for 8-10 minutes. They should be set around the edges but still soft in the center. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
3. Prepare the Eggnog Icing:
While the cookies cool, prepare the eggnog icing. In a medium bowl, whisk together the powdered sugar and 2 tablespoons of eggnog until smooth and creamy. If the icing is too thick, you can gradually add more eggnog, one teaspoon at a time, until it reaches a spreadable consistency. Optionally, stir in the vanilla extract and a pinch of ground cinnamon or nutmeg for added flavor.
4. Ice the Cookies:
Once the cookies are completely cooled, you can ice them! Use a spatula or piping bag to spread or drizzle the eggnog icing over each cookie generously. If you’d like, sprinkle gold or festive sprinkles on top of the icing before it sets to add a little festive flair. Allow the icing to dry completely, which should take about 30 minutes.
5. Serve and Enjoy!
These festive, soft gingerbread cookies with creamy eggnog icing are now ready to be enjoyed! They’re perfect for holiday gatherings, cookie swaps, or just a cozy evening at home. Enjoy every delightful bite!
This cozy holiday recipe captures the classic gingerbread spices enhanced by a smooth eggnog glaze for extra festivity and flavor. Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may change the texture slightly, making the cookies denser. Consider using a blend of half whole wheat and half all-purpose for a lighter result!
What Can I Use Instead of Molasses?
If you’re out of molasses, you can use honey or dark corn syrup as substitutes. They will change the flavor, but still keep the cookies delicious! Just remember that the color and richness may vary.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for longer storage—just make sure they’re well-wrapped to prevent freezer burn!
Can I Make These Cookies Without Egg?
Absolutely! You can use a flaxseed meal (1 tbsp ground flaxseed + 2.5 tbsp water) as a substitute for one egg. Let it sit for about 5 minutes to thicken before adding it to your dough!
