5 from 4 votes
Gingerbread Shortbread Cookies -- These 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 | wearenotmartha.com
Gingerbread Shortbread Cookies
Prep Time
25 mins
Cook Time
13 mins
Dough Chill Time
2 hrs
Total Time
38 mins
 

These 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.

Course: Dessert
Cuisine: American
Keyword: Christmas Cookies, Gingerbread Cookies, Holiday Cookies, Shortbread Cookies, Unique Shortbread Recipes
Servings: 24 cookies
Author: Sues
Ingredients
  • 1 cup unsalted butter, room temperature
  • 1/2 cup light brown sugar, packed
  • 1/4 cup molasses
  • 1 tsp vanilla extract
  • 2 1/4 cup all-purpose flour
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp all-spice
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 egg, beaten
  • 3/4 cup crushed pecans, divided
  • 1/4 cup decorative sugar
Eggnog Glaze
  • 1 1/2 cups confectioners' sugar
  • 3-4 Tbsp eggnog
  • Pinch nutmeg
Instructions
  1. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter brown sugar, molasses, and vanilla on medium-high speed until light and fluffy, 3-5 minutes.

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

  3. With mixer running on low speed, slowly add flour mixture to butter mixture and beat to just blend, taking care not to over-mix.

  4. Divide dough in half and place each half on a large piece of plastic wrap. Fold plastic wrap over dough to completely cover and use your hands to roll the dough into a smooth log, about 2" in diameter. Repeat with second half of dough and then place in fridge to chill until firm, about 2 hours.

  5. Preheat oven to 350 degrees and line a rimmed baking sheet with parchment paper. In a small bowl, mix together 1/3 cup crushed pecans and decorative sugar. Taking one dough log out of the fridge at a time, brush the outside of each log with egg wash and roll in pecan/sugar mixture.

  6. Slice each log into ½"-thick rounds and arrange on prepared baking sheet about 1" apart. Bake for 11-13 minutes, until edges are just beginning to turn golden. Let cool slightly on pan before moving to wire racks to cool completely before icing.

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

Eggnog Icing
  1. In a small bowl, whisk together confectioners' sugar, 3 Tbsp eggnog, and nutmeg. If icing is too thick, add another Tbsp eggnog, a little bit at a time.