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Cookies with Eggnog Frosting Recipe

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4.1 from 39 reviews

Delight in these spiced ginger cookies sandwiched with a creamy eggnog frosting, perfect for festive occasions and holiday gatherings. The cookies are soft with warm notes of ginger, cinnamon, and cloves, complemented by a luscious eggnog-infused frosting that adds a rich holiday twist.

  • Total Time: about 2 hours including chilling and cooling
  • Yield: 16 sandwich cookies

Ingredients

Cookies

  • 2 and 3/4 cups all-purpose flour, spooned and leveled
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened to room temperature
  • 3/4 cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 1/3 cup molasses (not blackstrap)
  • 1/3 cup turbinado or granulated sugar (for rolling)

Eggnog Frosting

  • 6 tablespoons unsalted butter, softened to room temperature
  • 2-3 cups icing sugar, sifted
  • 3-4 tablespoons eggnog
  • 1/4 teaspoon rum extract (optional)

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt until well combined. Set this mixture aside.
  2. Prepare Cookie Dough: In a separate large bowl, use an electric mixer on medium speed to beat the softened unsalted butter and packed brown sugar until no lumps remain. Add the egg, egg yolk, vanilla extract, and molasses, mixing until fully incorporated. Reduce mixer speed to low and gradually add the dry flour mixture. Combine thoroughly, then scrape down the bowl sides as needed. Cover the dough with cling wrap and refrigerate for at least 30 minutes or up to 24 hours.
  3. Preheat and Shape Cookies: When ready to bake, remove the dough from the refrigerator. If it has been refrigerated for more than 2 hours, allow it to sit at room temperature for about 20 minutes to soften slightly. Preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper or silicone baking mats. Using a cookie scoop or spoon, form the dough into balls about 1.5 tablespoons in size. Roll each ball in turbinado or granulated sugar.
  4. Bake Cookies: Place the sugared dough balls two inches apart on the prepared baking sheets. Bake them in the preheated oven for 8-10 minutes, or until the tops are just set but not browned. Remove from the oven and allow the cookies to cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.
  5. Make Eggnog Frosting: While the cookies cool, prepare the frosting. In a medium bowl, beat the softened butter on medium speed until creamy. Gradually beat in about 2 cups of sifted icing sugar, adding it in half-cup increments. Slowly mix in eggnog, one tablespoon at a time, and add the optional rum extract. Adjust with additional powdered sugar or eggnog to reach a smooth, spreadable consistency and desired sweetness.
  6. Assemble Cookie Sandwiches: Once cooled, spread about 1 tablespoon of the eggnog frosting on the bottom side of one cookie, then sandwich it with another cookie, pressing gently to adhere the frosting between them. Repeat with remaining cookies and frosting.

Notes

  • For best flavor, allow the dough to chill for at least 30 minutes up to 24 hours before baking.
  • Use turbinado sugar for a nice crunchy sugar coating, but granulated sugar works well too.
  • If the frosting becomes too thin, add more sifted icing sugar to thicken it.
  • The rum extract is optional but adds a lovely holiday depth to the frosting.
  • Store the cookie sandwiches in an airtight container at room temperature for up to 3 days or refrigerate to keep longer.
  • Author: Olivia
  • Prep Time: 20 minutes (plus 30 minutes to overnight chilling)
  • Cook Time: 8-10 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/cookies-with-eggnog-frosting-recipe/