Soft, chewy ginger cookies meet creamy eggnog frosting in this irresistible holiday treat. The warm, spiced aroma of ginger and cinnamon fills your kitchen in just 15 minutes of prep, while the cookies bake to golden perfection in another 15. Each bite offers a delightful contrast—crisp edges giving way to a tender center, topped with a velvety frosting that’s rich with festive flavors.
Perfect for cozy gatherings or a sweet solo indulgence, these cookies are a celebration of texture and taste. The frosting’s smooth, creamy finish complements the cookies’ subtle heat, creating a balance that’s both comforting and indulgent. Ready in just 30 minutes, this recipe is your shortcut to holiday magic.
Ingredients for Ginger Cookies with Eggnog Frosting
- Cookies:
- ▢ 1 ½ cups shortening, butter flavor (or substitute with unsalted butter for a richer taste)
- ▢ 2 Tablespoons water
- ▢ 1 cup granulated sugar
- ▢ 1 cup packed brown sugar (light or dark, depending on preference)
- ▢ 2 large eggs (room temperature for easier mixing)
- ▢ ½ cup molasses (unsulphured for a milder flavor)
- ▢ 1 Tablespoon vanilla extract
- ▢ 4 ½ cups all-purpose flour (spooned and leveled for accuracy)
- ▢ 1 Tablespoon ground ginger
- ▢ 2 teaspoons baking soda
- ▢ 2 teaspoons ground cinnamon
- ▢ ½ teaspoon ground cloves
- ▢ ½ teaspoon salt
- Frosting:
- ▢ 1 cup shortening (or use softened butter for a creamier texture)
- ▢ 5 Tablespoons eggnog (store-bought or homemade)
- ▢ 1 Tablespoon vanilla extract
- ▢ 4 cups powdered sugar (sifted for a smoother frosting)
Step-by-Step Instructions
- Preheat the oven: Set your oven to 325°F (163°C) and ensure the rack is in the center position.
- Prepare the cookie dough: In a large bowl, cream together the shortening, water, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the molasses and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt.
- Mix dough: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Shape cookies: Roll the dough into 1-inch balls and place them on ungreased baking sheets, leaving about 2 inches between each cookie.
- Bake: Bake for 12-15 minutes, or until the cookies are set and the edges are lightly golden. Let them cool completely on the baking sheets.
- Make the frosting: In a large bowl, beat the shortening until light and fluffy. Gradually add the eggnog, vanilla extract, and powdered sugar, beating until smooth and creamy.
- Frost the cookies: Once the cookies are completely cool, spread a generous layer of frosting on each one. Serve and enjoy!
Spice It Up: Recipe Variations for Ginger Cookies
Want to put your own twist on these ginger cookies? Try adding 1/2 cup of chopped crystallized ginger to the dough for an extra zing. For a nutty crunch, mix in 1 cup of finely chopped pecans or walnuts. If you prefer a softer texture, reduce the baking time by 1-2 minutes. Feeling adventurous? Swap the eggnog frosting for a cream cheese glaze by blending 4 oz of softened cream cheese with 2 cups of powdered sugar and 2-3 tablespoons of milk.
Perfect Pairings: Serving Suggestions
These ginger cookies with eggnog frosting are a holiday hit on their own, but they pair wonderfully with a warm mug of spiced chai tea or a glass of cold milk. For a festive dessert platter, serve them alongside peppermint bark or chocolate truffles. They also make a delightful addition to cookie gift boxes—just wrap them in parchment paper and tie with a ribbon!
Keep It Fresh: Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze the unfrosted cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months. To refresh frozen cookies, let them thaw at room temperature and frost just before serving. For a warm treat, pop them in the microwave for 10-15 seconds—just enough to soften the frosting slightly.
Time-Saving Hacks for Busy Bakers
Short on time? Use a cookie scoop to portion the dough quickly and evenly. You can also prepare the dough ahead of time and refrigerate it for up to 2 days—just let it soften slightly before rolling into balls. If you’re making a double batch, bake one sheet at a time while rolling out the next to keep the process efficient. For the frosting, a stand mixer will save you time and effort!
Frosting FAQs: Common Questions Answered
Wondering if you can use store-bought eggnog for the frosting? Absolutely! Just make sure it’s full-fat for the best texture. If your frosting is too thick, add a splash more eggnog (1 teaspoon at a time) until it’s spreadable. Too thin? Gradually mix in more powdered sugar. For a non-alcoholic version, substitute the eggnog with vanilla almond milk and a pinch of nutmeg for a similar flavor profile.
Ginger Cookies with Eggnog Frosting
Ingredients
Cookies
- 1 ½ cups shortening, butter flavor
- 2 Tablespoons water
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs
- ½ cup molasses
- 1 Tablespoon vanilla
- 4 ½ cups flour
- 1 Tablespoon ginger
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ teaspoon cloves
- ½ teaspoon salt
Frosting
- 1 cup shortening
- 5 Tablespoons egg nog
- 1 Tablespoon vanilla
- 4 cups powdered sugar
Instructions
- Preheat oven to 325℉.
- In a large bowl, cream together shortening, water and sugars.
- Add eggs one at a time, beating well after each one.
- Add molasses and vanilla.
- In a separate bowl, combine flour, ginger, baking soda, cinnamon, cloves and salt.
- Add dry ingredients to wet mixture and stir until combined.
- Roll dough into 1-inch balls and place on ungreased baking sheets.
- Bake for 12-15 minutes or until cookies are set up; let cool completely.
- To make the frosting, beat shortening in a large bowl until light and fluffy.
- Beat in eggnog, vanilla extract and powdered sugar until light and fluffy.
- Spread on cooled cookies and serve.