Gingerbread Shortbread Cookies

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.

Makes:  24 cookies Prep Time: 25 mins Bake Time: 13 mins


– Unsalted butter – Light brown sugar – Molasses – Vanilla extract – All-purpose flour – Ground cinnamon

– Ground ginger – Ground all-spice – Ground nutmeg – Salt – Egg – Pecans – Decorative sugar

Eggnog Glaze Ingredients:

– Confectioners' sugar – Eggnog – Nutmeg

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

Make Cookie Dough

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

Make Cookie Dough

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

Make Cookie Dough

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. 

Roll Dough Logs

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

Mix Coating

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

Coat Cookies

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.

Slice & Bake Cookies

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

Make Icing

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

Decorate Cookies

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