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Gingersnap Cookies with Eggnog Frosting

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 3 dozen
Course: Dessert

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

    Cup of Yum
  1. In a medium bowl, whisk together flour, salt, baking soda, cinnamon, cloves and ginger until well blended.
  2. 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.
  3. 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.
  4. 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.
  5. 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