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Festive Gingerbread Eggnog Cookies Recipe

Festive gingerbread eggnog cookies are the perfect combination of two holiday favorites – gingerbread and eggnog. These delicious cookies are easy to make and a great way to add some extra cheer to any holiday party or gathering.

With their festive spices, sweet frosting, and flavorful nog drizzle, these cookies will definitely be the star of the show. Make these festive treats for your next holiday event and enjoy them with your friends and family!

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Why You Will Love Festive Gingerbread Eggnog Cookies

Festive gingerbread eggnog cookies are a crowd favorite, and it’s not hard to see why! Not only do they look beautiful, but they also have the perfect balance of sweetness, spice, and flavor from the eggnog drizzle. Plus, these festive treats are surprisingly easy to make – all you need is some basic pantry staples like butter, sugar, and spices. With just a few simple steps, you’ll be enjoying these delightful cookies in no time!

What’s the difference between gingerbread cookies and ginger cookies?

Gingerbread cookies and ginger cookies both have a deliciously spicy and sweet flavor, but there are a few key differences between the two:

  • Texture: Gingerbread cookies are typically softer and chewier compared to ginger cookies.
  • Leavening agent: Gingerbread cookies usually contain baking soda, which helps them rise and gives them a softer texture. Ginger cookies, on the other hand, often use baking powder, which results in a lighter, crumbly texture.
  • Molasses content: Gingerbread cookies typically include more molasses, which gives them their distinct dark color and rich flavor.
  • Spices and flavors: While both cookies feature ginger as a key ingredient, the spice profile can vary. Gingerbread cookies typically have a blend of warm spices, while ginger cookies often focus more on the intense ginger flavor.

How To Make Festive Gingerbread Eggnog Cookies

Ingredients

Cookies

  • 3 /4 cup unsalted sweet cream butter, cold sliced
  • 1 cup brown sugar (packed)
  • 1 large egg, room temp
  • 1/4 cup molasses
  • 1 1/2 cups all-purpose flour
  • 1 cup cake flour
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • ½ tsp salt
  • 1 tsp nutmeg
  • 1 tsp ground ginger
  • ⅓ tsp ground cloves
  • 1 tsp cinnamon
  • ¼ cup gold sanding sugar

Eggnog Icing

  • 2 tbsp salted butter, room temp
  • 1/4 cup sugar
  • 1/2 cup eggnog
  • 1 1/2 cups powdered sugar
  • 1/8 tsp nutmeg

Instructions

For the cookies

  • In the bowl of a stand mixer add the butter and brown sugar, and mix on medium speed until completely combined.
  • Add in eggs and molasses and mix until the dough is fluffy.
  • In a large bowl add the flour, cake flour, baking soda, cornstarch, salt, nutmeg, ground ginger, ground cloves, and cinnamon.
  • Whisk to combine.
  • Slowly add the dry mix to the sugar mixture, and mix on low speed.
  • Cover the bowl with the dough with plastic wrap.
  • Refrigerate the dough for 2 hours.
  • Preheat the oven to 375 degrees
  • In a small bowl add the gold sanding sugar.
  • Using a small cookie scoop, scoop out 28 cookie balls.
  • Take each dough ball and roll it in the gold sanding sugar.
  • Place the dough balls on a parchment or silicone mat-lined baking sheet.
  • Using your hands, lightly flatten each cookie dough ball.
  • Bake for 10 minutes or until golden brown on the top.
  • Remove the cookies from the oven and let cool for 5 minutes.
  • Then transfer the cookies to wire racks to cool completely.

For the Icing

  • In a small saucepan add the eggnog, butter, sugar, and nutmeg.
  • Heat on low and stir until the sugar is melted.
  • Turn the heat to medium to bring the eggnog mixture to a boil.
  • Boil for 3 minutes, stirring occasionally, then remove from heat and set to the side to cool.
  • Add the powdered sugar to the eggnog mixture and whisk to combine.
  • Fill a piping bag outfitted with a round piping tip, with the eggnog icing.
  • Flip half of the cookies over.
  • Gently squeeze eggnog icing onto the cookie.
  • Top the cookie with the cookie for the other half of the cookie sandwich
  • Gently push the cookie down to push the icing to the edges.
  • Repeat with the remaining cookies

More Festive Dessert Recipes to Try

Perfect for Any Gathering or Celebration

Festive gingerbread eggnog cookies are the perfect way to add some holiday cheer to your next celebration. With their signature flavor and festive look, these cookies will definitely be a hit! So don’t wait – gather up your ingredients and get baking! You won’t regret it.

Festive gingerbread Eggnog Cookies

Festive Gingerbread Eggnog Cookies

Jane and Sonja
Festive Gingerbread Eggnog Cookies are the perfect combination of two holiday favorites – gingerbread and eggnog.
5 from 1 vote
Prep Time 18 minutes
Cook Time 10 minutes
Total Time 28 minutes
Course Dessert
Servings 14
Calories 600 kcal

Ingredients
  

  • 3 /4 cup Unsalted Sweet Cream Butter cold sliced
  • 1 cup Brown Sugar packed
  • 1 large Egg room temp
  • 1/4 cup Molasses
  • 1 1/2 cups All-Purpose Flour
  • 1 cup Cake Flour
  • 1 tsp Baking Soda
  • 1 tsp Cornstarch
  • ½ tsp Salt
  • 1 tsp Nutmeg
  • 1 tsp Ground Ginger
  • tsp Ground cloves
  • 1 tsp Cinnamon
  • ¼ cup Gold sanding sugar

Eggnog Icing:

  • 2 tbsp Salted butter room temp
  • 1/4 cup Sugar
  • 1/2 cup Eggnog
  • 1 1/2 cups Powdered sugar
  • 1/8 tsp Nutmeg

Instructions
 

  • In the bowl of a stand mixer add the butter and brown sugar, mix on medium speed until completely combined.
  • Add in eggs and molasses and mix until fluffy.
  • In a large bowl add the flour, cake flour, baking soda, cornstarch, salt, nutmeg, ground ginger, ground cloves, and cinnamon.
  • Whisk to combine.
  • Slowly add the dry mix into the sugar mixture, mix on low speed.
  • Cover the bowl with the dough with plastic wrap.
  • Refrigerate the dough for 2 hours.
  • Preheat the oven to 375 degrees
  • In a small bowl add the gold sanding sugar.
  • Using a small cookie scoop, scoop out 28 cookie balls.
  • Take each dough ball and roll it in the gold sanding sugar.
  • Place the dough balls on a parchment or silicone mat lined baking sheet.
  • Using your hands, lightly flatten each cookie dough ball.
  • Bake for 10 minutes or until golden brown on the top.
  • Remove the cookies from the oven and let cool for 5 minutes.
  • Then transfer the cookies to wire racks to cool completely.

Eggnog Cookie Icing:

  • In a small saucepan add the eggnog, butter, sugar, and nutmeg.
  • Heat on low and stir until the sugar is melted.
  • Turn the heat to medium to bring the eggnog mixture to a boil.
  • Boil for 3 minutes, stirring occasionally, then remove from heat and set to the side to cool.
  • Add the powdered sugar to the eggnog mixture and whisk to combine.
  • Fill a piping bag outfitted with a round piping tip, with the eggnog icing.
  • Flip half of the cookies over.
  • Gently squeeze eggnog icing onto the cookie.
  • Top the cookie with the cookie for the other half of the cookie sandwich
  • Gently push the cookie down to push the icing to the edges.
  • Repeat with the remaining cookies

Nutrition

Calories: 600kcalCarbohydrates: 54gProtein: 4gFat: 42gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 2gCholesterol: 126mgSodium: 196mgPotassium: 167mgFiber: 1gSugar: 37gVitamin A: 1302IUVitamin C: 0.1mgCalcium: 57mgIron: 1mg
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