These Eggnog Iced Gingerbread Cookies are a festive treat, perfect for the holidays! They combine the warm spices of gingerbread with a sweet eggnog icing that brings a cozy, wintery vibe.
Baking these cookies fills the kitchen with the most delightful smell, making it hard to wait until they’re cool enough to ice! I love sharing them with friends and family—they always make smiles appear! ☕️
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your cookies, providing structure. If you need a gluten-free option, you can substitute with a gluten-free all-purpose flour blend.
Ground Spices: Ginger, cinnamon, cloves, and nutmeg are key to that traditional gingerbread flavor. If you’re out of cloves, try using allspice or just increase other spices slightly.
Molasses: This gives the cookies their rich flavor and color. If you don’t have molasses, honey or maple syrup can be a sweet substitute, although the flavor will be different.
Eggnog: It’s essential for the icing! If you can’t find eggnog, you can make your own by mixing milk with a bit of nutmeg and vanilla, or use a dairy-free eggnog for a lactose-free version.
How Can You Ensure Your Gingerbread Cookies Are Perfectly Soft and Not Hard?
To create cookies that are soft yet slightly crisp on the edges, follow these tips:
- Don’t overmix the dough after adding dry ingredients; this can create tough cookies.
- Chilling the dough is crucial—it firms it up and helps maintain the shape of the cookies during baking.
- Keep an eye on the baking time! Remove cookies when they are just set; they will continue to cook slightly after being taken out of the oven.
By paying attention to these details, you’re more likely to end up with deliciously soft gingerbread cookies!
Eggnog Iced Gingerbread Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 3 cups (375g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup (150g) packed brown sugar
- 1 large egg
- 1/2 cup (120ml) molasses
For the Eggnog Icing:
- 1 cup (120g) powdered sugar
- 2–3 tbsp eggnog (adjust for consistency)
- 1/2 tsp vanilla extract
- Optional: pinches of ground nutmeg or cinnamon for sprinkle
For Decoration:
- Sprinkles or sanding sugar (preferably gold or warm tones)
How Much Time Will You Need?
This delicious recipe will take about 1 hour for preparation, plus chill time of at least 1 hour. Baking usually takes around 10 minutes, and decorating with icing and sprinkles can be done in about 30 minutes. So, set aside a little time and get ready for some festive baking fun!
Step-by-Step Instructions:
1. Prepare the Gingerbread Dough:
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg until well combined. This will ensure that the spices and leavening agent are evenly distributed in the dough.
2. Cream Butter and Sugar:
In a large bowl, use a mixer to beat the softened butter and brown sugar together until the mixture is light and fluffy. This typically takes about 2-3 minutes.
3. Add Egg and Molasses:
Beat in the egg and molasses until they are fully incorporated into the butter-sugar mixture. Make sure everything is well combined for a smooth dough.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a dough forms. If the dough feels too sticky, add a tablespoon of flour at a time until it becomes manageable.
5. Chill the Dough:
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour (or up to overnight). This will help the cookies hold their shape when baking.
6. Preheat Oven and Prepare Baking Sheets:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for easy cookie removal.
7. Roll and Cut the Cookies:
On a lightly floured surface, roll the chilled dough to about 1/4 inch (0.6 cm) thick. Use cookie cutters to cut out your desired shapes, such as rounds, gingerbread men, or snowflakes.
8. Bake the Cookies:
Place the cutouts on the prepared baking sheets about 1 inch apart. Bake for 8 to 10 minutes, or until the edges are firm and the centers are set. Once baked, let the cookies cool on the sheet for about 5 minutes before transferring them to wire racks to cool completely.
9. Make the Eggnog Icing:
In a bowl, whisk together powdered sugar, eggnog, and vanilla extract until the mixture is smooth. Adjust the consistency by adding more eggnog one teaspoon at a time if needed—it should be thick but still spreadable.
10. Decorate the Cookies:
Once the cookies are fully cooled, spread or pipe the eggnog icing on top of each cookie. Get creative with your icing design!
11. Let the Icing Set:
Allow the icing to set completely at room temperature, which usually takes about 30 minutes to 1 hour. Once set, your cookies are ready to be enjoyed!
Enjoy these festive Eggnog Iced Gingerbread Cookies with a cold glass of eggnog or a warm cup of tea, and share the joy of the season with friends and family!
Can I Substitute the Molasses in This Recipe?
Yes, you can substitute molasses with honey or maple syrup. However, keep in mind that this will change the flavor profile slightly, as molasses has a deep, distinct taste.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing them in a single layer and then transferring them to a freezer-safe bag for up to 3 months.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough in advance and keep it wrapped in plastic wrap in the refrigerator for up to 3 days. Just remember to let it soften slightly at room temperature before rolling it out.
What Should I Do If My Icing is Too Runny?
If your eggnog icing is too runny, you can add a bit more powdered sugar, a tablespoon at a time, until it reaches a thicker consistency. This will help it hold its shape on the cookies better.
