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Eggnog Frosted Gingerbread Cookies
5 from 6 votes

Eggnog Frosted Gingerbread Cookies

Whether you're entertaining or relaxing, this recipe hits the spot.

Course: Baked Goods, Others

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

    Cup of Yum
  1. Preheat oven to 325 degrees (F). Line a large baking sheet with parchment paper or a non-stick silicon baking mat; set aside.
  2. In a large bowl, cream butter and sugars until light and fluffy. Add the egg; beat well. Stir in molasses and vanilla; mix well.
  3. 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.
  4. Drop cookie dough by tablespoonfuls, leaving 2 inches between each ball.
  5. 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:
  1. 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.
  2. Add confectioners' sugar, vanilla and salt; mix well. Frost cookies, then add sprinkles (if using).