Eek, Christmas is in just a few days! I feel like it creeped up on me really quickly. Even though I was ahead of the game this year and got my christmas shopping done before the last minute, it still has come really quickly. Next up will be year 2018! Anyone else feel like the time is flying by? I am pretty excited for christmas, and I have my fingers crossed that maybe it will be a white one this year. But I doubt it, I think it’s supposed to rain Saturday. Ugh. Oh well. In the meantime, we can enjoy these cookies.
I realized that I haven’t shared anything eggnog related this season yet. It’s high time I get moving then! These cookies may not be eggnog flavored, but the icing is! Oh boy oh boy, these cookies are so darn good. I frosted only half of them because my husband hates eggnog (I don’t know how we get along, I LOVE eggnog). But, he thought the cookies were pretty amazing, even plain. They are soft, chewy, warmly spiced, and perfectly sweet. I personally love the addition of the eggnog icing because I think it just brings the cookies to another level. But that is my opinion. These are definitely not a perfect looking cookie, but don’t let their looks deceive you. These would be excellent to make with kids. To me, these are the ideal holiday cookie. No rolling and cutting and decorating. You can get your gingerbread fix without all the hassle. I hope everyone has a happy holiday filled with love and cheer and good food!
Recipe for the cookies from Life, Love and Sugar
- 3/4 cup unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 large egg
- 3 Tablespoons molasses
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- pinch of cloves
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For the icing
- 2 cups confectioners' sugar
- 2-4 Tablespoons eggnog
- Preheat the oven to 350ºF. Line cookie sheets with parchment paper or a silicone baking mat. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar together until creamy and fluffy on medium-high speed, about 3-4 minutes. Stir in the egg and molasses until combined.
- In a separate mixing bowl, whisk together the flour, spices, baking soda and salt. With the mixer on low, slowly mix in the flour mixture. Mix until completely combined and the flour is incorporated. Scoop the dough into rounds with a small scoop, about 2 tablespoons, and place on the prepared baking sheet spacing about 2 inches apart.
- Place in the preheated oven and bake for about 10 minutes, or until the centers are just barely firm to the touch. Don't over bake, or you will have crunchy cookies. Remove from the oven and let cool completely before frosting.
- To make the icing, whisk the confectioners' sugar and eggnog together until smooth and thick, adding more of either to make the right consistency. Dip the the tops of the cooled cookies into the frosting, letting excess drip back into the bowl. Place back on a cooling rack or cookie sheet and let the icing harden before serving or storing. Store in an airtight container in the refrigerator for up to a week.