These Eggnog Iced Gingerbread Cookies are a festive treat! With a soft gingerbread base, they’re full of warm spices and topped with a sweet eggnog icing. Perfect for holiday fun!
Every bite feels like a cozy hug! I love decorating these cookies with friends—it turns into a messy, but giggly, showdown. They’re not just cookies; they’re a holiday tradition!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. If you’re gluten-free, you can use a 1:1 gluten-free flour blend. I find using a high-quality brand makes a big difference for texture.
Molasses: It adds moisture and depth. If you don’t have it, you can substitute with honey or maple syrup, but your cookies will be a bit milder in flavor.
Spices: The combination of ginger, cinnamon, cloves, and nutmeg brings warmth to these cookies. Feel free to adjust the amounts to suit your taste, or even add a pinch of cardamom for something different!
Powdered Sugar: This is essential for the eggnog icing. You can also use coconut sugar for a less sweet option, but ensure to adjust the liquid accordingly for the icing.
How Do I Make the Perfect Dough for Gingerbread Cookies?
Making gingerbread dough requires a few specific steps to achieve the right consistency. First, be sure to mix the wet ingredients well before combining them with the dry ingredients. This ensures even flavor and texture.
- Chilling the dough for at least 2 hours is key! It helps the flavors meld and keeps the cookies from spreading too much when baked.
- When rolling out the dough, keep it floured to prevent sticking, but not too much—this could make the cookies tough!
- Use various cookie cutters for fun shapes, and make sure they’re well-spaced on the baking sheet.
How Do I Make the Best Eggnog Icing?
Getting the right consistency for eggnog icing is important for a smooth finish. Start with less eggnog; you can always add more if needed. The icing should be thick enough to stay on the cookie but smooth enough to spread easily.
- Whisk together the powdered sugar, eggnog, and vanilla until there are no lumps.
- If the icing is too runny, add more powdered sugar, but if too thick, add eggnog one teaspoon at a time until it reaches the desired consistency.
- Consider adding a pinch of nutmeg on top to enhance the eggnog flavor!
Enjoy preparing these delicious cookies, and have fun decorating them with friends and family!
How to Make Eggnog Iced Gingerbread Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 3 cups all-purpose flour
- 3/4 tsp baking soda
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 large egg
- 1/2 cup molasses (not blackstrap)
- 1 tsp vanilla extract
For the Eggnog Icing:
- 2 cups powdered sugar
- 2 to 3 tbsp eggnog (adjust for consistency)
- 1/2 tsp vanilla extract
- Optional: a pinch of nutmeg for extra eggnog flavor
For Garnish:
- Crushed toffee bits or finely chopped nuts (like pecans)
How Much Time Will You Need?
You’ll need about 20 minutes of prep time to make the dough, plus at least 2 hours to chill it. Baking will take another 8 to 10 minutes per batch. Once cooled, expect about 15 minutes for decorating. In total, you’re looking at around 2.5 to 3 hours, including chilling time!
Step-by-Step Instructions:
1. Prepare the Dough:
Let’s start by making the dough! In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. This mix is where all the warm spices come from! In a large bowl, beat the softened butter and brown sugar until light and fluffy. This is the key to soft cookies!
Now, add in the egg, molasses, and vanilla and beat until everything is combined. Gradually add the dry ingredients to the wet mixture and mix until a dough forms.
Divide the dough into two portions, flatten each into a disk shape, wrap in plastic wrap, and pop it into the fridge for at least 2 hours or overnight. Chilling helps the flavors develop and makes the dough easier to handle!
2. Bake the Cookies:
When you’re ready to bake, preheat your oven to 350°F (175°C). Roll out one disk of dough on a floured surface to about 1/4-inch thickness. Cut out your favorite shapes—gingerbread men, Christmas trees, or simple circles. Place the cutouts on lined baking sheets, leaving about 1 inch of space between them.
Bake the cookies for 8 to 10 minutes or until the edges are slightly firm. The centers might still be soft, but don’t worry, they’ll set as they cool! Once baked, transfer the cookies to wire racks to cool completely.
3. Make the Eggnog Icing:
While the cookies cool, you can make the icing! In a mixing bowl, combine powdered sugar, 2 tablespoons of eggnog, and vanilla extract. Whisk until smooth. If the icing is too thick, add more eggnog a little at a time until it reaches a spreadable consistency. Feel free to add a pinch of nutmeg for that extra festive touch!
4. Decorate the Cookies:
Now comes the fun part! Spread or pipe the eggnog icing onto your cooled cookies. While the icing is still wet, sprinkle on some crushed toffee bits or chopped nuts for a delightful crunch. Let the icing set completely before serving or stacking the cookies.
5. Storage:
Store your decorated cookies in an airtight container at room temperature. They should keep well for up to one week—but I doubt they’ll last that long!
Enjoy these festive gingerbread cookies with their creamy, nutmeg-kissed eggnog icing—a perfect treat for any holiday celebration!
Can I Use Different Spices for the Gingerbread Cookies?
Absolutely! While this recipe uses ginger, cinnamon, cloves, and nutmeg, you can adjust the spices to your liking. Try adding allspice or cardamom for a unique twist!
Can I Make the Dough Ahead of Time?
Yes, you can! Prepare and chill the dough up to 2 days in advance. Just make sure to wrap it well in plastic wrap, and let it sit at room temperature for about 10-15 minutes before rolling out to make it easier to work with.
How to Store Leftover Icing?
Store any leftover eggnog icing in an airtight container in the fridge for up to a week. Before reusing, let it come to room temperature and give it a good stir to bring back its smooth consistency.
Can I Freeze These Cookies?
Yes! You can freeze the baked and cooled cookies for up to 3 months. Place them in an airtight container, separating layers with parchment paper. For the best taste and texture, frost them after thawing.