Gingerbread Cookies with Eggnog Icing
These gingerbread cookies feature warm spices and rich molasses, topped with a creamy holiday-inspired eggnog icing, making them perfect for festive gatherings.
Ingredients
For the cookie dough
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
For the eggnog icing
- Eggnog icing ingredients not provided.
Instructions
Preparation
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, beat the butter, granulated sugar, and brown sugar until creamy.
- Add the egg, molasses, and vanilla; mix well.
- Gradually add the flour mixture, blending until fully combined.
- Chill the dough for at least 2 hours.
Baking
- Preheat oven to 350°F (175°C).
- Roll out the dough and cut out shapes.
- Bake for 8-10 minutes or until edges are firm.
- Let cool before icing with eggnog icing.
Notes
Store leftover cookies in an airtight container at room temperature. For longer storage, freeze in an airtight container. Thaw before serving.