Gingersnap Cookies with Eggnog Frosting
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
3 dozen
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Course
Dessert
Gingersnap Cookies with Eggnog Frosting
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
Gingersnap Cookies
- 3 cups AP flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 Tablespoon ground cinnamon
- 1/2 Tablespoon ground cloves
- 1/2 Tablespoon ground ginger
- 1 1/4 cups unsalted butter, softened,
- 1 1/2 cups granulated sugar
- 1/3 cup + 1 Tablespoon unsulphured molasses
- 2 eggs
- 1 teaspoon vanilla
Snickerdoodle Coating
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
Eggnog Frosting
- 4 ounces unsalted butter, softened,
- 2 ounces cream cheese, softened
- 1/2 teaspoon vanilla extract
- 1/4 cup full fat eggnog
- 2 1/2 -3 cups powdered sugar, sifted
- 1/4 teaspoon nutmeg
- 1 pinch salt
Instructions
- In a medium bowl, whisk together flour, salt, baking soda, cinnamon, cloves and ginger until well blended.
- In a stand or hand held mixer, cream butter and sugar together for 2 minutes, until light and fluffy. Add molasses, eggs and vanilla and beat an additional minute. Add dry ingredients and mix until well combined. Refrigerate dough for 30-60 minutes.
- Mix Snickerdoodle Coating of 1/3 cup granulated sugar and 1 tablespoon cinnamon in a large bowl. Roll dough into balls using 1 heaping tablespoon dough then roll in Snickerdoodle Coating until evenly coated. Place balls 3 inches apart on a nonstick mat or parchment paper lined baking sheet. Keep unused dough in the refrigerator while preparing other batches.
- Bake 350 degrees F for 10 minutes on middle rack of oven. Let cool for 5 minutes then transfer cookies to wire rack to cool. If you like a crispier cookie, simply bake longer.
- Eggnog Frosting: While cookies are baking prepare Eggnog Frosting. With a stand or hand mixer, cream butter and cream cheese together until fluffy, about 2 minutes. Beat in vanilla extract, 2 tablespoons eggnog and 2 cups powdered sugar until smooth. Whip in remaining 2 tablespoons frosting and 1 1/2 cups powdered sugar until smooth. Add additional powdered sugar, a little at a time to thicken frosting to desired consistency. Frost cooled cookies and store in an airtight container
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