These Eggnog Iced Gingerbread Cookies are the perfect festive treat! With a warm ginger flavor and a smooth eggnog icing on top, they are sure to bring holiday cheer to your table.
Honestly, I can’t resist the combination of spices! Baking these cookies fills the house with a cozy aroma. Plus, they make great gifts—although I might keep most for myself! 🎁
Key Ingredients & Substitutions
All-purpose Flour: This is the base for your cookies. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend. It works well and keeps the texture nice!
Spices: Ground ginger, cinnamon, cloves, and nutmeg are crucial for that warm, festive flavor. If you don’t have one of these, pumpkin spice is a decent substitute. Just adjust to taste, as it may have more intensity.
Butter: Unsalted butter is best for control over the saltiness. You can swap it with coconut oil for a dairy-free version. Just remember the consistency of the dough might vary a bit!
Molasses: This gives the cookies their deep flavor. If you run out, dark corn syrup can work in a pinch, but the taste won’t be quite the same. Honey is another option, though it will alter the flavor and make cookies a bit softer.
Eggnog: Instead of eggnog for icing, you could use cream, milk, or almond milk if dairy-free is needed. Just adjust the amount of powdered sugar to reach your desired consistency.
How Do I Get the Perfect Dough Consistency?
Getting your cookie dough just right is key. After mixing in the dry ingredients, the dough should be slightly sticky but manageable. If it’s too wet, sprinkle in a little more flour until you reach the right consistency.
- After mixing, divide your dough in half and shape into disks. This makes it easier to roll out later and helps the dough chill effectively.
- Chilling the dough for at least 2 hours (or overnight) is essential! It firms up the dough, making it easier to roll and cut out cookies without them spreading too much during baking.
Eggnog Iced Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup dark brown sugar, packed
- 1 large egg
- 1/2 cup unsulfured molasses
- 1 tsp vanilla extract
For the Eggnog Icing:
- 1 cup powdered sugar
- 2-3 tbsp eggnog (adjust for consistency)
- 1/2 tsp vanilla extract
- Sprinkles or crushed toffee bits for topping
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and another 10 minutes for baking. Don’t forget the chilling time, which is at least 2 hours. Plan for around 2 hours and 30 minutes total, including cooling and decorating!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. This mix is going to be the spice powerhouse of your cookies!
2. Cream the Butter and Sugar:
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 will help give your cookies a nice texture!
3. Combine Wet Ingredients:
Add the egg, molasses, and vanilla extract to the butter mixture. Beat everything together until it’s well combined. The molasses gives that rich flavor you love in gingerbread!
4. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to your wet ingredients. Mix just until combined—be careful not to overmix. You want a nice, soft dough!
5. Chill the Dough:
Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 2 hours (or overnight if you’re planning ahead!). This helps the flavors meld and makes dough easier to roll out.
6. Preheat the Oven:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper—this keeps the cookies from sticking.
7. Roll Out the Dough:
On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. It should be soft but not too sticky!
8. Cut the Cookies:
Use a round cookie cutter (or any shape you fancy!) to cut out your cookies and place them 2 inches apart on the prepared baking sheets. They will spread a little, but not too much!
9. Bake:
Put the baking sheets into the oven and bake for about 8-10 minutes, until the edges are set but the centers are still soft. Keep an eye on them—they’re quick!
10. Cool the Cookies:
Once they’re baked, remove them from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
11. Make the Icing:
In a bowl, mix the powdered sugar and vanilla extract. Gradually add eggnog, one tablespoon at a time, until you reach a smooth and spreadable icing consistency. You want it to be thick but not too runny!
12. Ice the Cookies:
Once your cookies are fully cooled, spread or pipe the eggnog icing on top. Make them as fancy as you’d like!
13. Add Toppings:
Sprinkle crushed toffee bits or decorative sprinkles over the icing for a festive touch. It’s all about that holiday sparkle!
14. Let the Icing Set:
Allow the icing to set before serving. This will help it hold its shape and keep your decorations in place.
Enjoy these festive gingerbread cookies with a creamy eggnog glaze—perfect for holiday gatherings or cozy evenings at home! 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 note that it may give the cookies a denser texture. You might want to use 1-2 tablespoons less of whole wheat flour to start with, as it absorbs more moisture.
Can I Freeze These Cookies?
Absolutely! You can freeze the baked cookies for up to 3 months. Just make sure they’re completely cooled before placing them in an airtight container or freezer bag. To thaw, simply leave them at room temperature for a few hours or overnight.
What Can I Use Instead of Eggnog for the Icing?
If you don’t have eggnog or prefer not to use it, you can substitute with milk or cream. Just adjust the amount of powdered sugar to achieve the desired icing consistency. For a non-dairy option, almond milk works well too!
How Do I Know When the Cookies Are Done Baking?
The cookies are done when the edges are set, and the centers look slightly soft. They’ll firm up as they cool. If you overbake them, they can become hard rather than soft and chewy—so keep an eye on them!