Eggnog Frosted Gingerbread Cookies
User Reviews
5
6 reviews
Excellent
-
Course
Baked Goods, Others
Eggnog Frosted Gingerbread Cookies
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 6 ounces unsalted butter at room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 egg large, at room temperature
- 1/4 cup molasses not blackstrap
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg freshly grated
- 1/4 teaspoon cloves ground
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Eggnog Frosting:
- 1/3 cup brown sugar packed
- 1/4 cup eggnog
- 2 tablespoons butter
- 1 confectioners sugar quantity 3/4 cup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons heavy cream
- gold sprinkles optional
Instructions
- Preheat oven to 325 degrees (F). Line a large baking sheet with parchment paper or a non-stick silicon baking mat; set aside.
- In a large bowl, cream butter and sugars until light and fluffy. Add the egg; beat well. Stir in molasses and vanilla; mix well.
- In a medium sized mixing bowl combine flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt; mix well to combine. Gradually add dry mixture to wet mixture; stir until just combined.
- Drop cookie dough by tablespoonfuls, leaving 2 inches between each ball.
- Bake for 13-15 minutes or until cookies spring back when touched lightly. Allow cookies to cool a few minutes on the baking sheet, then transfer to a wire rack and cool completely.
For the eggnog frosting:
- In a large saucepan bring the brown sugar, eggnog and butter to a boil; cook and stir for 2 minutes, stirring occasionally. Remove from the heat and cool for 5 minutes.
- Add confectioners' sugar, vanilla and salt; mix well. Frost cookies, then add sprinkles (if using).
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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