These Eggnog Iced Gingerbread Cookies are a fun twist on a holiday classic! With their spicy ginger flavor and sweet eggnog icing, they’re perfect for winter celebrations.
Who can resist soft, chewy cookies that taste like Christmas in every bite? I love serving them fresh from the oven with a warm drink. They just make everything feel cozy! ☕️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cookies. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend, which works well for baking.
Ground Spices: Ground ginger, cinnamon, cloves, and nutmeg give these cookies their warm flavor. If you don’t have all the spices, you can use store-bought gingerbread spice mix instead!
Unsalted Butter: I always use unsalted butter so I can control the salt in my baking. If you’re dairy-free, coconut oil or a vegan butter substitute can work too.
Brown Sugar: This adds moisture and a hint of caramel flavor. If you’re out of brown sugar, use white sugar mixed with a bit of molasses (about 1 tablespoon per cup of sugar) as a substitute.
Eggnog: The real star of the icing! If you want a non-alcoholic version, use a non-dairy eggnog or a homemade mixture of milk, cream, vanilla, and nutmeg.
How Can You Make Sure Your Cookies Stay Soft and Chewy?
To achieve soft and chewy gingerbread cookies, make sure not to overbake them. Here are a few tips:
- Keep a close eye on the cookies as they bake. Remove them when the edges look set, even if the centers seem soft—they’ll firm up while cooling.
- Chill the dough for at least an hour. This helps the cookies to hold their shape and prevents spreading, leading to a better texture.
- A little underbaking is better than overbaking; they’ll feel soft when you take them out but will firm up as they cool.
With these tips, your Eggnog Iced Gingerbread Cookies will turn out perfectly delightful every time!
Eggnog Iced Gingerbread Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For the Eggnog Icing:
- 1 1/2 cups powdered sugar, sifted
- 2 to 3 tablespoons eggnog (adjust for desired consistency)
- 1/4 teaspoon vanilla extract
- Sprinkles or decorating sugars (optional)
How Much Time Will You Need?
This delightful recipe takes about 25 minutes for preparation, plus an hour of chilling time for the dough, and around 10 minutes for baking. Don’t forget to allow the cookies to cool completely before icing them, which will take about 15 minutes. In total, you’ll need around 1 hour and 50 minutes before your cookies are ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper or silicone mats. This ensures that your cookies won’t stick when baking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt until they are nicely combined. This step builds the warm, spiced foundation for your cookies!
3. Cream Butter and Sugar:
In a large mixing bowl, cream your softened butter and brown sugar with an electric mixer. Beat it until it’s light and fluffy—about 2-3 minutes is perfect.
4. Add Wet Ingredients:
Next, beat in the egg, molasses, and vanilla extract until everything is fully incorporated. This will make your dough moist and flavorful!
5. Combine Dry and Wet Ingredients:
Gradually, add the dry flour mixture to your wet ingredients, mixing slowly just until the dough comes together. Be careful not to overmix; we want tender cookies!
6. Chill the Dough:
Divide your dough into two halves, flatten each half into a disk, then wrap them in plastic wrap. Chill the dough in the refrigerator for at least 1 hour so it becomes firm and easier to roll out.
7. Roll and Cut Cookies:
After chilling, roll out one disk of dough on a lightly floured surface to about 1/4 inch thickness. Use your favorite cookie cutters to cut out shapes.
8. Bake Cookies:
Place the cut cookies on your prepared baking sheets, making sure to leave about 1 inch of space between them. Bake for 8-10 minutes, or until the edges are just beginning to darken. Let them cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.
9. Prepare the Eggnog Icing:
While your cookies are cooling, make the eggnog icing by whisking together the powdered sugar, eggnog, and vanilla extract in a mixing bowl. Adjust the consistency with more eggnog or powdered sugar to your liking.
10. Ice the Cookies:
Once the cookies are completely cool, spread or pipe the eggnog icing on top. Sprinkle with your favorite sprinkles or decorating sugars if you wish!
11. Let It Set:
Allow the icing to set completely before stacking or serving. This will help the icing harden slightly so your cookies hold their elegance when presenting them.
Enjoy your spiced, festive Eggnog Iced Gingerbread Cookies! They make perfect treats for holiday gatherings or cozy nights in with loved ones. Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that whole wheat flour may result in denser cookies. You might want to use a 50/50 blend of whole wheat and all-purpose for a lighter texture.
How Long Do These Cookies Stay Fresh?
Stored in an airtight container, these gingerbread cookies can last up to one week at room temperature. For longer storage, you can freeze them for up to 3 months. Just ensure they’re well wrapped to prevent freezer burn!
Can I Make the Dough Ahead of Time?
Absolutely! You can make the dough ahead of time and refrigerate it for up to 3 days. If you want to prepare it further in advance, freeze the wrapped dough for up to 3 months. Just thaw in the fridge overnight before rolling it out and baking.
What Should I Do if the Icing is Too Thick?
If your eggnog icing becomes too thick, simply add a little more eggnog, one teaspoon at a time, until you reach your desired consistency. For a thinner icing that’s great for drizzling, you want it to be pourable but still hold its shape!
