Gingerbread Shortbread Cookies

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Gingerbread Shortbread Cookies with pecans and eggnog glaze are perfect for adding to your holiday cookie plates, bringing to cookie swaps, or gifting at holiday parties.

Ingredients:

Eggnog Glaze Ingredients:

In a stand mixer or a large bowl with a hand mixer, beat butter brown sugar, molasses, & vanilla until light & fluffy, 3-5 mins.

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In a separate large bowl, whisk together flour, cinnamon, ginger, all-spice, nutmeg, & salt.

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With mixer running on low, add flour mixture to butter mixture & beat to just blend.

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Divide dough in 1/2 & place each 1/2 on piece of plastic wrap. Fold over dough to cover & roll dough into smooth log, about 2" in diameter. Repeat & place in fridge to chill until firm, 2 hours.

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Preheat oven to 350 & line rimmed baking sheet with parchment paper. In a small bowl, mix together crushed pecans & decorative sugar.

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Taking one dough log out of the fridge at a time, brush outside of each log with egg wash & roll in pecan/sugar mixture.

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Slice each log into ½"-thick rounds & arrange on baking sheet about 1" apart. Bake for 11-13 mins, until edges are turning golden. Let cool.

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In a small bowl, whisk together confectioners' sugar, eggnog, & nutmeg.

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Dip cooled cookies in eggnog icing & sprinkle on remaining crushed pecans. Let icing harden before serving.

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Add these gingerbread shortbread cookies to your Christmas cookie platters or enjoy with your afternoon coffee!

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More Christmas Cookie Recipes

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Gingerbread Shortbread Cookies