Description
Rich ginger molasses cookies with eggnog buttercream showcase classic holiday flavors in one delightful treat. Spicy cookies paired with creamy frosting will satisfy seasonal cravings when you want something special to share.
Ingredients
Scale
- 1 large egg
- 3/4 cup (170 g) unsalted butter, softened to room temperature
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 ml) molasses
- 2 cups (240 g) all-purpose flour
- 2 teaspoons (10 ml) baking soda
- 1 teaspoon (5 ml) ground cinnamon
- 1/2 teaspoon (2.5 ml) ground cloves
- 1/2 teaspoon (2.5 ml) ground ginger
- 1/2 teaspoon (2.5 ml) ground nutmeg
- 1/2 teaspoon (2.5 ml) salt
- 1 cup (226 g) unsalted butter, room temperature
- 3 tbsps (45 ml) eggnog
- 1 teaspoon (5 ml) vanilla extract
- 1/2 teaspoon (2.5 ml) ground nutmeg
- 5 to 7 cups (600–840 g) powdered sugar
Instructions
- Sift flour, baking soda, cinnamon, cloves, ginger, nutmeg, and salt into a medium bowl to ensure even distribution of spices and leavening agents. Set mixture aside for later use.
- Cream softened butter and granulated sugar in a stand mixer until light and fluffy, approximately 3 minutes to incorporate air into the batter.
- Mix in egg and molasses, beating until fully integrated, allowing the molasses to provide moisture and rich flavor while the egg binds the dough.
- Gradually add dry ingredient mixture to wet ingredients, mixing on low speed until dough just comes together without overmixing.
- Refrigerate dough for 1 hour to allow ingredients to meld and make the sticky dough easier to handle.
- Heat oven to 375°F (190°C), creating the ideal temperature for developing signature cookie surface cracks.
- Scoop chilled dough into 1-inch balls, rolling each thoroughly in granulated sugar to create a sparkling exterior.
- Place sugared dough balls on parchment-lined baking sheet, spacing 1 inch apart. Bake for 8-10 minutes until tops crack and centers remain soft.
- Transfer baked cookies to wire rack, allowing complete cooling before frosting to prevent buttercream melting.
- Prepare eggnog buttercream by beating softened butter until fluffy. Incorporate powdered sugar, vanilla extract, and nutmeg. Gradually add eggnog, adjusting sugar consistency as needed to create a smooth, spreadable frosting.
- Match cooled cookies by size. Pipe or spread eggnog buttercream on one cookie’s flat side, then sandwich with a matching cookie to create a balanced, flavorful treat.
Notes
- Adjust the spice quantities to suit personal taste preferences, ensuring the ginger, cinnamon, and cloves complement each other without overpowering the cookie’s delicate flavor.
- Choose a high-quality, robust molasses for deeper, more complex flavor that enhances the cookie’s richness and provides a beautiful dark color.
- For easier handling, use slightly damp hands when rolling the cookie dough balls, preventing the sticky mixture from clinging to your fingers.
- Swap all-purpose flour with gluten-free flour blend for a celiac-friendly version, and use dairy-free butter and plant-based eggnog to create a vegan-friendly alternative that maintains the recipe’s classic taste profile.
- Prep Time: 1 hour 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 212
- Sugar: 17 g
- Sodium: 106 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 25 g
- Fiber: 0.7 g
- Protein: 1.4 g
- Cholesterol: 27 mg