These Gingerbread Cookies are soft on the inside with a sugar coated crunch on the outside! They’re packed full of warm spices and topped with a homemade eggnog frosting to create the perfect holiday cookie!
This post was created for Dixie Crystals by BigBearsWife, post and words written are 100%mine as always.
I am so in love with these Gingerbread Cookies with Eggnog Frosting and I’m not even a fan of eggnog, y’all! These Gingerbread Cookies are soft in the middle with a crisp outside and they are frosted with the most wonderful homemade eggnog frosting that’s super easy to whip up.
Ingredients For Gingerbread Cookies:
- white sugar
- butter flavored shortening
- egg
- all-purpose flour
- baking soda
- ground cinnamon
- ground ginger
- ground nutmeg
- molasses
- Gold ‘N Natural Turbinado Sugar for rolling cookie
For Eggnog Frosting:
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 4 tablespoons eggnog
- 1/4 teaspoon cream of tartar
- Extra Turbinado Sugar for topping frosted cookies
Ingredient amounts and recipe directions are below with a print option!
How To Make Gingerbread Cookies with Eggnog Frosting:
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Preheat oven to 350ºF.
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In mixer, cream together granulated sugar and shortening.
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Add egg and mix.
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Mix in molasses.
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In a large bowl, whisk together flour, baking soda, cinnamon, ginger and nutmeg.
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With mixer on low, slowly add flour mixture to batter. Mix until just combined and dough forms.
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Scoop cookie dough into two tablespoon amounts and roll into balls.
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Roll cookie dough balls into turbinado sugar that has been poured into a small bowl.
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Place cookies onto ungreased baking sheet and bake for 10-12 minutes.
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Remove and let cookies cool on baking sheet for 5 minutes before moving to rack to cool.
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To make eggnog frosting, use an electric mixer to whisk together butter and powdered sugar until smooth.
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Mix in eggnog and cream of tartar.
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Whip until light and fluffy.
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Spread frosting onto cooled cookies. Sprinkle frosted cookies with turbinado sugar.
Warm spices like ginger, nutmeg and cinnamon baked into cookies during the winter just scream Christmas to me. My kitchen smelled like a warm bakery on Christmas Eve when I had these in the oven.
I am also in love with the little crackle and crunch that these have with the Turbinado Sugar on them!
What if I can’t find Turbinado Sugar?
I know it can be frustrating to find a recipe that may have a product that isn’t in your area. If you have Turbinado Sugar in your area, buy it because it’s amazing. If you can’t find Turbinado Sugar, you can also roll these cookies in a mixture of cinnamon and sugar or cinnamon & brown sugar.
However, please roll them in something haha. I tried baking these cookies without rolling them in the sugar and they just didn’t turn out well.
These cookies are frosted with eggnog frosting! Do they need to stay in the fridge?
While I’ve read conflicting information on frosting made with eggnog, I would suggest keeping the frosting in the fridge if you’re going to be making it ahead of time.
These frosted cookies should be fine to sit out for a few hours at a party or event but I wouldn’t let them sit out for a few days.
Does this frosting get hard so that I can stack these Gingerbread Cookies with Eggnog Frosting?
Not really. This frosting isn’t going to get hard like royal icing but it will firm up just a tag. You may be able to stack two cookies on top of each other but I wouldn’t stack a tower of them.
If you’re going to need to stack them to transport them to a party, I would lay the 1st layer of cookies a single layer in a container and then lay a piece of parchment paper over them before adding another layer of cookies.
MORE cookie Recipes that you’ll love:
Gingerbread Cookies with Eggnog Frosting
Gingerbread Cookies with Eggnog Frosting
These Gingerbread Cookies are soft on the inside with a sugar coated crunch on the outside! They’re packed full of warm spices and topped with a homemade eggnog frosting to create the perfect holiday cookie!
Ingredients
For Cookies:
- 1 cup white sugar
- 3/4 cup butter flavored shortening
- 1 large egg
- 2 1/2 cups all-purpose flour*
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 4 tablespoons molasses
- 1/2 cup Gold 'N Natural Turbinado Sugar for rolling cookie
For Frosting:
- 1/2 cup unsalted butter, room temperature
- 2 cups Powdered Sugar
- 4 tablespoons eggnog
- 1/4 teaspoon cream of tartar
- Extra Gold 'N Natural Turbinado Sugar for topping frosted cookies
Instructions
Preheat oven to 350ºF.
In mixer, cream together granulated sugar and shortening.
Add egg and mix.
Mix in molasses.
In a large bowl, whisk together flour, baking soda, cinnamon, ginger and nutmeg.
With mixer on low, slowly add flour mixture to batter. Mix until just combined and dough forms.
Scoop cookie dough into two tablespoon amounts and roll into balls.
Roll cookie dough balls into turbinado sugar that has been poured into a small bowl.
Place cookies onto ungreased baking sheet and bake for 10-12 minutes.
Remove and let cookies cool on baking sheet for 5 minutes before moving to rack to cool.
To make eggnog frosting, use an electric mixer to whisk together butter and powdered sugar until smooth.
Mix in eggnog and cream of tartar.
Whip until light and fluffy.
Spread frosting onto cooled cookies. Sprinkle frosted cookies with turbinado sugar.
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