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Ginger Molasses Cookies with Eggnog Frosting

Ginger Molasses Cookies with Eggnog Frosting

Chewy, spiced ginger molasses cookies topped with creamy eggnog frosting and a dusting of nutmeg. Perfect for cozy holiday baking.
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Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Servings: 24

Ingredients
 

Cookie Dough

  • 0.75 cup unsalted butter softened
  • 0.67 cup dark brown sugar packed
  • 0.5 cup granulated sugar
  • 0.33 cup unsulphured molasses
  • 1 egg large
  • 1.5 tsp vanilla extract
  • 2.33 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 2.25 tsp ground ginger
  • 1.25 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.13 tsp ground nutmeg
  • 0.33 cup granulated sugar for rolling

Eggnog Frosting

  • 0.5 cup unsalted butter softened
  • 2.5 cup powdered sugar sifted if lumpy
  • 0.25 cup eggnog plus more as needed
  • 0.75 tsp vanilla extract
  • 0.25 tsp ground nutmeg plus extra to dust
  • 0.13 tsp kosher salt

Instructions

Bake the Cookies

  • Preheat oven to 350°F. Line two baking sheets with parchment.
  • Whisk flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a bowl.
  • Cream butter with brown sugar and granulated sugar until light and fluffy.
  • Beat in egg, molasses, and vanilla until smooth and glossy.
  • Fold dry ingredients into wet just until a soft dough forms.
  • Chill dough 15–20 minutes if sticky to help prevent spreading.
  • Scoop 1½-tablespoon portions. Roll in sugar and space 2 inches apart on sheets.
  • Bake 9–11 minutes, until edges set and tops are crackly. Do not overbake.
  • Cool 5 minutes on sheet, then transfer to a rack to cool completely.

Make the Eggnog Frosting

  • Beat butter until smooth and creamy.
  • Mix in powdered sugar gradually on low speed to avoid a sugar cloud.
  • Add eggnog, vanilla, nutmeg, and salt. Beat until light and spreadable.
  • Adjust consistency with a spoonful more eggnog or sugar if needed.
  • Frost cooled cookies. Dust lightly with nutmeg to serve.

Notes

For a twist, sandwich two cookies with frosting for festive whoopie pies, or stir in finely chopped candied ginger for extra zing. Store frosted cookies airtight at room temperature up to 2 days or refrigerate up to 5 days; freeze unfrosted cookies up to 2 months and frost after thawing.
This recipe is an original creation inspired by classic Ginger Molasses Cookies with Eggnog Frosting flavors. All ingredient ratios and instructions are independently developed.