These Eggnog Iced Gingerbread Cookies are festive and fun! Soft cookies full of warm spices like ginger and cinnamon are topped with creamy eggnog icing. Perfect for holiday snacking!
Baking these cookies always gets me into the holiday spirit. Plus, it’s hard to eat just one! A cozy drink in one hand and a cookie in the other makes for a great moment. 😊
I love serving these cookies at gatherings, especially with a cup of hot cocoa. They look festive and taste wonderful. Trust me, everyone will want seconds! 🎉
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies, providing structure. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend.
Spices: The blend of ginger, cinnamon, cloves, and nutmeg brings warmth to the cookies. If you don’t have one of these on hand, you can up the others a bit or try pumpkin pie spice for a twist!
Molasses: This adds moistness and flavor. If you don’t have molasses, you can use honey or maple syrup, but the flavor will change slightly. Brown sugar can be a good substitute too!
Eggnog: This gives the icing its unique flavor. If you’re dairy-free, use coconut milk or almond milk blended with a bit of cinnamon and nutmeg for a similar taste.
How Do I Get the Dough to Chill Properly?
Chilling the dough is essential for shaping your cookies and keeping them from spreading too much while baking. Here’s how to do it right!
- After mixing your dough, divide it into two halves for easier rolling.
- Flatten each half into a disk. This helps it chill more evenly.
- Wrap tightly in plastic wrap before placing in the fridge. Chill for at least 2 hours, or even overnight if you can!
This not only makes the dough easier to handle but helps the flavors meld together beautifully. It’s a great way to plan ahead, too!
What’s the Best Way to Decorate with Icing?
Decorating your cookies is part of the fun! When you’re ready to ice, ensure the cookies are completely cool. Here’s a simple method:
- Use a spoon or small spatula to spread icing evenly across the cookie’s surface.
- If you want to add detail, fill a piping bag with extra icing to create designs.
- Don’t forget to sprinkle your favorite toppings while the icing is still wet, so they stick!
Allow the icing to dry before stacking or storing. This makes the cookies look pretty and keeps the icing intact!
Eggnog Iced Gingerbread Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup (1.5 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
For the Eggnog Icing:
- 2 cups powdered sugar, sifted
- 3-4 tablespoons eggnog (adjust for consistency)
- 1/2 teaspoon vanilla extract
- Sprinkles for decorating (optional)
How Much Time Will You Need?
This recipe takes about 20-30 minutes to prepare and about 10 minutes to bake. Additionally, you’ll need to chill the dough for at least 2 hours, which is perfect for making ahead of time. Overall, it will take around 2.5 to 3 hours, including cooling and icing time. Great for a cozy baking day!
Step-by-Step Instructions:
1. Prepare the Dough:
In a medium bowl, combine the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt. Whisk these dry ingredients together and set them aside for later.
2. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes. It’s important to get some air into the mix!
3. Mix in Wet Ingredients:
Add the egg to the butter-sugar mixture and beat well. Then, pour in the molasses and vanilla extract, mixing until everything is nicely combined.
4. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as you want to keep the dough nice and soft.
5. Chill the Dough:
Divide the dough into two equal halves, flatten each half into a disk, and wrap them tightly in plastic wrap. Place them in the refrigerator for at least 2 hours, or until firm. This step is crucial for cutting out the cookie shapes!
6. Bake the Cookies:
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one disk of dough to about 1/4 inch thick. Use a round cookie cutter (2.5 – 3 inches in diameter) to cut out cookie shapes. Place them on a parchment-lined baking sheet, leaving about 2 inches of space between each cookie.
7. Baking Time:
Bake the cookies in the preheated oven for 8-10 minutes until the edges look set and the centers are no longer shiny. Remove them from the oven and let them cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
8. Prepare the Eggnog Icing:
In a medium bowl, whisk together the sifted powdered sugar, eggnog, and vanilla extract until smooth. If it’s too thick, add a little more eggnog; if it’s too thin, add a bit more powdered sugar until you achieve your desired consistency.
9. Ice the Cookies:
Once the cookies have completely cooled, spread a generous layer of the eggnog icing on top of each cookie. Feel free to get creative with your icing application!
10. Decorate:
While the icing is still wet, add sprinkles or decorations as desired. This makes them look festive and fun!
11. Sandwich Cookies (Optional):
If you want to make sandwich cookies, spread icing on one cookie and then gently press another cookie on top to create a delicious sandwich.
12. Let Them Set:
Allow the icing to set before serving your cookies. Store any leftovers in an airtight container to keep them fresh.
Enjoy your delicious, festive Eggnog Iced Gingerbread Cookies, perfect for sharing during the holidays or cozy winter nights!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for some or all of the all-purpose flour! However, keep in mind that the cookies may turn out denser and have a slightly different texture. If using all whole wheat flour, consider adding a bit more liquid to the dough to compensate.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to one week. They can also be frozen in a single layer, then transferred to a freezer-safe bag for up to three months. Just thaw at room temperature before enjoying!
Can I Use a Different Type of Icing?
Absolutely! If you prefer a royal icing or a cream cheese frosting, feel free to substitute it in. Just ensure the icing is thick enough to hold its shape when spread on the cookies.
What Can I Do If My Dough Is Too Sticky?
If you find that your dough is too sticky to roll out, sprinkle a little extra flour on your work surface and on the dough as you roll it out. You can also chill the dough for another 30 minutes to help firm it up, making it easier to work with.
