Ginger Molasses Cookies with Eggnog Buttercream

Ginger Molasses Cookies with Eggnog Buttercream are the epitome of cozy comfort in cookie form. Imagine biting into a cookie that balances the warm, comforting spices of ginger and cinnamon with a delightful molasses base. The outer layer is slightly crisp, giving way to a soft and chewy center, infused with the rich, sweet flavors of the holidays. Topped with a luscious eggnog buttercream that adds a creamy and festive touch, these cookies are not only a treat for your taste buds but also a feast for the eyes, making them perfect for holiday gatherings.

This recipe is super easy—perfect for bakers of all levels—and it features a step-by-step guide that anyone can follow. With simple ingredients and minimal preparation time, you’ll have a batch of aromatic cookies ready to impress your friends and family in no time. So, let’s get started on crafting these delicious Ginger Molasses Cookies with Eggnog Buttercream!

Why You’ll Love This Recipe

There are several reasons why you’ll adore these Ginger Molasses Cookies with Eggnog Buttercream. First, the prep is incredibly easy, taking only a short time to bring the dough together. The delightful combination of warm spices and creamy buttercream makes these cookies family-friendly and a hit with everyone, young and old.

The recipe is traditional yet quick, allowing you to whip up a batch in no time, so you can indulge without a long wait. Plus, the ingredients are minimal and commonly found in your pantry, making it a budget-friendly option. All these factors combined make this sweet treat a perfect addition to your holiday festivities.

Ingredients for Ginger Molasses Cookies with Eggnog Buttercream

Here’s what you will need for this delightful recipe:

2 1/4 cups all-purpose flour: Light and fluffy, the flour forms the backbone of your cookies.
2 tsp ground ginger: This warm spice gives the cookies their signature flavor.
1 tsp cinnamon: Adds warmth and a hint of sweetness.
1/2 tsp ground cloves: Provides depth and an aromatic quality.
1/2 tsp baking soda: Ensures your cookies rise perfectly.
1/4 tsp salt: Balances the sweetness.
3/4 cup unsalted butter (softened): Creates a rich and creamy texture.
1 cup brown sugar (packed): Adds moisture and a deep caramel flavor.
1/4 cup molasses: The star of the show, offering distinct flavor and richness.
1 egg: Acts as the binding agent.
1 tsp vanilla extract: Elevates the flavor profile.
1/4 cup granulated sugar (for rolling): Adds a sweet crunch to the outside.
1/2 cup unsalted butter (softened) for frosting: Creates the base for the buttercream.
2 cups powdered sugar: Sweetens the frosting perfectly.
2 tbsp eggnog: Adds a creamy, holiday touch to the buttercream.
1/2 tsp ground nutmeg: Provides that festive aroma.
1/2 tsp vanilla extract for frosting: Enhances sweetness and flavor.

Step-by-Step Directions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking.
Mix the Dry Ingredients: In a mixing bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set this dry mix aside.
Cream the Butter and Sugar: In a separate bowl, cream the softened unsalted butter and packed brown sugar together until the mixture is light and fluffy—this will take about 2-3 minutes.
Combine Wet Ingredients: Add the molasses, egg, and vanilla extract to the butter-sugar mixture. Mix until everything is well combined.
Gradually Add Dry Ingredients: Slowly add your dry mixture to the wet ingredients, stirring until the dough forms a cohesive mixture.
Forming the Cookies: Roll the dough into 1-inch balls and then roll each ball in the granulated sugar, ensuring they are evenly coated.
Bake: Place the sugar-coated dough balls on your prepared baking sheet, making sure to leave space between them. Bake for 8-10 minutes or until the edges are set and the centers are still soft.
Cool: Once out of the oven, allow the cookies to cool on a wire rack.
Prepare the Eggnog Buttercream: In a bowl, beat the softened butter until smooth. Gradually add the powdered sugar, eggnog, ground nutmeg, and vanilla extract. Beating until you achieve a fluffy, smooth consistency.
Frost the Cookies: Generously pile the eggnog buttercream onto the cooled cookies using a spatula or piping bag for that festive touch. Serve and enjoy!

Tips & Tricks

To elevate your cookie game, consider adding a pinch of cayenne pepper to the cookie dough for a surprising kick! If you want a more intense flavor, substitute dark brown sugar instead of light brown sugar for a richer taste.

Don’t hesitate to experiment with the eggnog buttercream, perhaps incorporating a dash of cinnamon for added warmth, or even a swirl of caramel sauce for an indulgent twist.

Make sure your butter is softened—this step is crucial for achieving the perfect creamy texture in both the cookies and the frosting.

Serving Suggestions & Pairings

These Ginger Molasses Cookies with Eggnog Buttercream shine when served at holiday parties, but they can also be enjoyed with a steaming cup of spiced tea or hot chocolate. For a delightful presentation, stack them in a tiered cake stand or arrange them on a festive platter garnished with holiday-themed décor—think cranberries or mini pinecones.

You can also consider pairing these cookies with a light dessert wine (non-alcoholic options are available) or even homemade spiced almond milk for a cozy treat that everyone can enjoy.

Nutritional Information

While indulging in these cookies, it’s important to keep track of what you’re eating. Each Ginger Molasses Cookie with Eggnog Buttercream contains approximately 120 calories. This can slightly vary based on the size of the cookies and the amount of frosting used.

They are not just a delightful treat but can be enjoyed within a balanced diet when consumed mindfully. Remember to savor each bite—it’s all about the experience!

Storing Tips & Variations for Ginger Molasses Cookies with Eggnog Buttercream

If you have leftover cookies—although it’s hard to imagine that happening—store them in an airtight container at room temperature for up to a week. You can also freeze the cookies for up to three months. Just make sure to frost them after thawing to keep the buttercream fresh and fluffy.

For a healthier twist, you can substitute half of the all-purpose flour with whole wheat flour or replace some of the sugar with applesauce, although this may slightly alter the texture and flavor.

Feel free to vary the holiday frosting by trying peppermint buttercream or even a simple cream cheese frosting for a different flavor profile altogether.

Conclusion for Ginger Molasses Cookies with Eggnog Buttercream

Ginger Molasses Cookies with Eggnog Buttercream are not just a recipe; they’re a way to evoke warmth, joy, and the spirit of the holiday season in every bite. With their rich flavors and festive appearance, you won’t be able to resist making a batch to share with loved ones. Don’t just take our word for it—try this delightful recipe today and add a new tradition to your holiday baking!

FAQs

1. Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

2. How can I make the cookies chewier?

To achieve a chewier cookie, slightly underbake them—take them out when they are still soft in the center.

3. Can I use dark molasses instead of light?

Absolutely! Dark molasses will give a stronger flavor, which many people love in ginger cookies.

4. Can I prepare the dough in advance?

Certainly! You can prepare the dough and refrigerate it for up to 3 days before baking. Just let it sit for a bit at room temperature before rolling.

5. How do I store the leftover eggnog buttercream?

Leftover buttercream can be stored in an airtight container in the fridge for up to one week. Just whip it again before using to restore its smooth texture.