These soft and chewy gingerbread cookies are dipped in an eggnog icing and showered with festive sprinkles. They make for a delicious addition to the Christmas cookie platter, but can be enjoyed all winter long!
In a hotly contested debate, I'm willing to step forward and declare that gingerbread cookies are the best Christmas cookies of all time. But I have a couple of stipulations to make first:
- They need to be soft gingerbread cookies. Also known as molasses cookies (more on this below).
- They need to have LOTS of ginger and deep molasses flavor.
- They get major bonus points if they're dipped in something... Like eggnog icing.
Difference Between Gingerbread Cookies and Molasses Cookies
Typically, gingerbread cookies are hard (think gingerbread houses and gingerbread men) while molasses cookies are soft and chewy.
But when people bite into a nice soft and chewy cookie packed with gingerbread flavors, I feel like they generally think "yum, gingerbread!" rather than "ooh, molasses!" That's why I decided to call these cookies gingerbread cookies.
But note that they're super soft gingerbread cookies. Oh, and they also involve a little eggnog baked in. Plus, a delicious eggnog glaze!
How to Make Eggnog Gingerbread Cookies
I've got good news for you... these soft gingerbread cookies are SO easy to make and are very similar to most other typical cookie recipes.
To start, in a large bowl, whisk together flour, ginger, cinnamon, baking soda, ground cloves, and salt
In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and 1 cup sugar until light and fluffy, about 2-3 minutes.
Add egg and mix until combined. Beat in molasses and eggnog.
Try not to lick the spatula toooo much.
Mix the dry ingredients into the wet ingredients until just blended, taking care not to over-mix.
Place remaining 3 tablespoon sugar in a bowl. Using your hands, form balls with about 2 tablespoon of dough at a time.
Roll balls in sugar.
Place eggnog gingerbread cookie dough balls on baking sheet covered with parchment paper or a Silpat about 2 inches apart. Use your hand to gently flatten the dough balls a bit.
Bake for 8-10 minutes until cookies are just turning golden around edges but are still soft.
Let cool on baking sheet for a few minutes before moving to wire racks to cool completely.
How to Make Eggnog Icing
While the soft gingerbread cookies are cooling, you can whip up the quick and easy eggnog icing.
All you have to do is whisk together confectioners' sugar, 4 tablespoon eggnog, and salt in a medium bowl.
Consistency of eggnog icing should be dip-able, but not too thin. Add additional tablespoon eggnog if needed.
Now, dip each of the cooled gingerbread cookies into the eggnog glaze, covering about half the cookie. Add on sprinkles if you desire.
And I think you should. My sprinkles mix isn't necessarily blatantly holiday-themed, but they still feel nice and festive to me. The mix is actually called "Take an Elfie" from Sweetapolita.
I have to tell you that these eggnog gingerbread cookies are to-die-for. They are seriously packed with flavor and actually melt in your mouth.
The eggnog icing cuts the "spiciness" of the ginger and and other winter spices (though don't get me wrong, I'd gladly eat all these gingerbread cookies sans eggnog icing!) and also works to give them even more of a holiday feel.
The typical gingerbread or molasses cookie isn't necessarily the most exciting cookie to include on a holiday cookie platter.
But when you dip them in eggnog icing and add lots of sprinkles, suddenly they're much more visually friendly and add a nice pop of color to a Christmas cookie plate.
More Holiday Cookie Recipes
If you're looking for more cookies to bake this holiday season, check out some of my favorites below. And also be sure to take a look at my guide for building the perfect holiday cookie platter!
- Milk Bar's Cornflake Chocolate Chip Candy Cane Cookies
- Eggnog Linzer Cookies
- Chocolate Peppermint Sour Cream Crinkle Cookies
- Gingerbread Shortbread Cookies
- Eggnog Peppermint Sandwich Cookies
- Cranberry Thumbprint Cookies
- Sparkling Peppermint Sugar Cookies
- Vanilla Wreath Cookies (from Half Baked Harvest)
- Christmas Snowball Cookies (from Meg's Everyday Indulgence)
The warming spices make gingerbread cookies such a delightful part of the holiday season... But I'm half tempted to start making these all year round.
Summer gingerbread anyone?
Do you prefer a hard or soft gingerbread cookie?
📖 Recipe
Eggnog Gingerbread Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 2 ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cups (1 ½ sticks) unsalted butter, room temperature
- 1 cup + 3 Tbsp granulated sugar, divided
- 1 large egg
- ¼ cup molasses
- 2 tablespoon eggnog
- Eggnog Icing (recipe below)
- Sprinkles
Eggnog Icing
- 2 ¼ cups confectioners' sugar
- 4-5 tablespoon eggnog
- ¼ teaspoon salt
Instructions
- Pre-heat oven to 350 degrees and line two large baking sheets with parchment paper or a Silpat.
- In a large bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and 1 cup sugar until light and fluffy, about 2-3 minutes.
- Add egg and mix until combined. Beat in molasses and eggnog.
- Mix the dry ingredients into the wet ingredients until just blended, taking care not to over-mix.
- Place remaining 3 tablespoon sugar in a bowl. Using your hands, form balls with about 2 tablespoon of dough at a time. Roll balls in sugar and place on prepared baking sheet about 2 inches apart. Use your hand to gently flatten the dough balls a bit.
- Bake for 8-10 minutes until cookies are just turning golden around edges but are still soft. Let cool on baking sheet for a few minutes before moving to wire racks to cool completely.
- When cookies are cooled, dip in eggnog icing to coat half the cookie. Top with sprinkles and let rest for about 20 minutes to allow icing to harden.
Eggnog Icing
- In a medium bowl, add confectioners' sugar, 4 tablespoon eggnog, and salt. Whisk together. Consistency should be dip-able, but not too thin. Add additional tablespoon eggnog if needed.
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