Eggnog Frosted Ginger Molasses Cookies: A Holiday Delight!

Chewy ginger molasses cookies topped with creamy eggnog frosting. Warm spices, eggnog sweetness—your new favorite holiday cookie.

this Recipe

A few years back, I found myself in a bit of a holiday pickle. You know those days when you’re sure you’ve got everything under control? That was me. Tree up, lights strung, Bing Crosby crooning in the background. But I’d completely spaced on making cookies for the neighborhood cookie swap. Oops.

So, in a mild panic (and still in my pajamas at noon), I threw together what I thought would be simple ginger cookies. Classic, right? But as I was pulling out ingredients, I spotted a leftover jug of eggnog sitting in the fridge. Something in me said, “Why not?”—which is usually when the best ideas happen, at least in my kitchen.

Fast forward a couple of hours, and these Eggnog Frosted Ginger Molasses Cookies were born. Not only did they save me from showing up empty-handed, but people raved. Even my grumpy neighbor Larry asked for the recipe—and Larry doesn’t do cookies.

Now they’re a staple at our house. Even my sister-in-law (who claims to hate eggnog) sneaks a few into a napkin to take home. Success? I think so.

Why You’ll Love This Eggnog Frosted Ginger Molasses Cookies Recipe?

If you’re like me, you’ve probably made your fair share of ginger cookies during the holidays. But these? These are something special. They’ve got this chewy, soft center with just the right amount of spice. And the eggnog frosting? Let’s just say it’s the icing on the cookie. Literally.

Here’s why they’re my go-to:

• Soft, chewy, and full of spice. Like a warm hug for your taste buds.
• The frosting is creamy and rich, with that little nutmeg kick eggnog lovers dream about.
• They’re just festive enough, without looking like you tried too hard.
• Great for gifting, if you’re into sharing.
• They disappear fast, so bake a double batch. Trust me.

Ingredient Notes:

I’m not usually a stickler for rules in the kitchen, but when it comes to baking? A little attention to detail makes all the difference.

For the Cookies:

• All-purpose flour (2¾ cups) – I always spoon and level. Learned that the hard way after one too many dense cookies.

• Ground ginger (2 tsp) – The fresher the better. This isn’t the time for that dusty jar hiding in the back of the spice rack.

• Cinnamon, nutmeg, cloves – Classic holiday trio. Skip one? Don’t you dare.

• Baking soda (1 tsp) – For a little rise before they settle into chewy goodness.

• Salt (¼ tsp) – Salt makes sweet things pop. Science.

• Unsalted butter (¾ cup) – Room temp. Not melty. Not cold. Somewhere in between.

• Brown sugar (¾ cup) – Light or dark, your call. I’m partial to dark because I like the deep molasses flavor.

• Granulated sugar (⅓ cup) – For rolling. Gives that sparkly finish.

• Molasses (⅓ cup) – Regular unsulphured. Blackstrap is too bitter here.

• Egg + yolk – Room temp eggs mix better.

• Vanilla extract (2 tsp) – A must for rounding out the flavor.

For the Eggnog Frosting:

• Unsalted butter (6 tbsp) – Again, soft but not melted.

• Icing sugar (2-3 cups) – Sifted, unless you like surprise lumps.

• Eggnog (3-4 tbsp) – Use the good stuff. The one you sneak sips from.

• Rum extract (¼ tsp, optional) – Adds a little something special. Or leave it out if you’re not into that vibe.

How To Make Eggnog Frosted Ginger Molasses Cookies?

Step 1: Get Your Dry Ingredients Together

Whisk the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt in a bowl. This is your spice magic. Don’t skip the whisking—it helps distribute everything evenly.

Step 2: Cream the Butter and Sugar

Beat the butter and brown sugar until fluffy. I always set a timer because I tend to get impatient. Three minutes makes a difference. Trust me.

Step 3: Add the Good Stuff

Crack in the egg and egg yolk, pour in the vanilla, and drizzle in the molasses. Mix until smooth. Take a moment to smell it. It’s basically Christmas in a bowl.

Step 4: Mix It All Together

Slowly add your dry mix to the wet. Don’t overdo it. Just enough to bring it together.

Step 5: Chill Time

Cover and chill for at least 30 minutes. Overnight works too if you’re a planner (I am…sometimes).

Step 6: Roll and Bake

Scoop, roll in granulated sugar, and space them out on a parchment-lined baking sheet. Bake at 350°F for 8-10 minutes. The edges should be set, the middle soft.

Step 7: Cool and Frost

Cool completely. Then whip up your frosting—beat butter, slowly add icing sugar, drizzle in eggnog (and rum extract if using). Frost and sandwich or leave them open-faced. You’re the boss.

Storage Options:

• Counter: 2-3 days in an airtight container.

• Fridge: Up to a week. Frosting stays happy.

• Freezer: Dough balls or baked cookies (unfrosted) freeze beautifully. Frost after thawing.

Variations and Substitutions:

You’re a creative soul. Here are some ideas to make them yours:

• Gluten-free? Use a 1:1 GF blend.

• No eggnog? Use milk and a pinch of nutmeg.

• Love spice? Add a dash of white pepper for a surprise kick.

• Too sweet? Skip the frosting (but why would you?!).

• Rum extract not your thing? Swap for almond extract. Super fun.

What to Serve with Eggnog Frosted Ginger Molasses Cookies?

• A mug of chai or hot cocoa. Bliss.

• Mulled wine. Feeling fancy? Do it.

• Holiday movie night. These + “The Holiday” = perfect evening.

• Gift baskets. Wrap ‘em up pretty and win Christmas.

Frequently Asked Questions:

Can I make the dough ahead?
Yes! Chill it overnight or freeze it for up to a month.

Do I have to frost them?
Nope. They’re fab on their own. But the frosting? Chef’s kiss.

Can I use blackstrap molasses?
Don’t do it. Too bitter. Stick with regular molasses.

You’re still reading, which means you’re intrigued. I promise these Eggnog Frosted Ginger Molasses Cookies are worth it. Cozy, spicy, creamy—all the holiday feels.

Bake them. Eat them. Share them (or not). And when you do, I’d love to hear—how did it go? Did you become the star of the cookie swap? Did your brother-in-law inhale three without breathing? Spill the tea.

Can’t wait to hear your story!

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Eggnog Frosted Ginger Molasses Cookies

Prep Time 1 hour hr

Cook Time 10 minutes mins

Total Time 2 hours hrs

Embark, on an adventure, with these delectable Ginger Molasses Sandwich Cookies accompanied by a luscious Eggnog Frosting. Each bite is an invitation to savor the spirit of the holiday season. Imagine the comforting warmth and aromatic spices of ginger and molasses embraced by the sweetness of eggnog frosting resulting in a chewy cookie. This recipe goes beyond creating a dessert; it crafts an experience blending traditional holiday flavors that awaken your senses and bring joy and comfort. Whether you're enjoying a family gathering or gifting these cookies to a friend they are guaranteed to spread happiness and create cherished memories long after every crumb is devoured.

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16 Servings

Ingredients

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For the Ginger Molasses Cookies:

• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• 1 tsp baking soda
• 2 and ¾ c all-purpose flour spooned and leveled
• 2 tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp salt
• 2 tsp vanilla extract
• ⅓ c molasses not blackstrap
• ⅓ c turbinado or granulated sugar
• ¾ c unsalted butter softened to room temperature
• ¾ c brown sugar packed
• 1 large egg room temperature
• 1 large egg yolk room temperature

For the Eggnog Buttercream:

• 3-4 tbsp eggnog
• ¼ tsp rum extract optional
• 6 tbsp unsalted butter softened to room temperature
• 2-3 c icing sugar sifted

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Instructions

 

To make the cookies:

1. In a bowl whisk together flour, ginger powder, cinnamon, cloves, nutmeg, baking soda and salt. Keep it aside.
2. In a bowl beat softened butter and brown sugar until it becomes smooth.
3. Add the egg egg yolk, vanilla extract and molasses, to the mixture and mix well until everything is combined.
4. Gradually add the dry ingredient mixture to the mixture while mixing just enough to combine them. Avoid overmixing.
5. Cover the bowl with the dough. Refrigerate it for at least 30 minutes.
6. Set your temperature to 350°F (175°C).
7. Take 1.5 tablespoons of dough to form balls roll them in granulated sugar then place them on baking sheets.
8. Put the baking sheets in the oven. Bake for around 8 to 10 minutes or until cookies are just set.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

For frosting:

1. Beat softened butter until it becomes smooth.
2. Gradually add icing sugar and eggnog while beating until you achieve a consistency.
3. If you're using rum extract feel free to add it.
4. To achieve the desired consistency you can adjust by adding sugar or eggnog as needed.

Assembly:

1. Take one cookie. Spread frosting on the bottom. Then place another cookie on top of the frosting.
2. Serve and enjoy your homemade Ginger Molasses Sandwich Cookies with Eggnog Frosting!

Notes

You can easily alter our Ginger Molasses Sandwich Cookies with Eggnog Frosting into a gluten-free treat that is both scrumptious and delightful. Just venture into the world of gluten-free baking by superseding the all-purpose flour with a high-quality gluten-free flour blend. Make sure to find one that's a 1:1 replacement and preferably possesses xanthan gum, which acts as a binder, in the absence of gluten. With this adjustment everyone can now relish in the pleasure of these cookies without compromising on taste or texture. Remember, when it comes to gluten-free baking precision is key – carefully measure your flour blend to execute the perfect balance.

Audrey

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

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