Go Back

Ginger Molasses Cookies with Eggnog Buttercream

Ginger Molasses Cookies with Eggnog Buttercream are the epitome of cozy comfort in cookie form, perfectly balanced with warm spices and rich flavors, topped with a luscious eggnog frosting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 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 offering distinct flavor and richness.
  • 1 large 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.
For the Eggnog Buttercream
  • 1/2 cup unsalted butter, softened Creates the base for the buttercream.
  • 2 cups powdered sugar Sweetens the frosting perfectly.
  • 2 tbsp eggnog Adds a creamy, holiday touch.
  • 1/2 tsp ground nutmeg Provides that festive aroma.
  • 1/2 tsp vanilla extract, for frosting Enhances sweetness and flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set this dry mix aside.
  3. In a separate bowl, cream the softened unsalted butter and packed brown sugar together until light and fluffy—this will take about 2-3 minutes.
  4. Add the molasses, egg, and vanilla extract to the butter-sugar mixture. Mix until well combined.
  5. Slowly add your dry mixture to the wet ingredients, stirring until the dough forms a cohesive mixture.
  6. Roll the dough into 1-inch balls, then roll each ball in the granulated sugar until evenly coated.
Baking
  1. Place the sugar-coated dough balls on your prepared baking sheet, leaving space between them. Bake for 8-10 minutes or until the edges are set and the centers are still soft.
  2. Once out of the oven, allow the cookies to cool on a wire rack.
Frosting
  1. In a bowl, beat the softened butter until smooth. Gradually add the powdered sugar, eggnog, ground nutmeg, and vanilla extract. Beat until you achieve a fluffy consistency.
  2. Generously pile the eggnog buttercream onto the cooled cookies using a spatula or piping bag.

Notes

Consider adding a pinch of cayenne pepper for a surprising kick or using dark brown sugar for more intense flavor. Ensure butter is softened for the perfect frosting texture.