Description

Chewy ginger molasses cookies with a crisp exterior, topped with a rich, creamy eggnog and cream cheese frosting. A nostalgic holiday treat that balances warm spices with sweet, festive flavors.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened to room temperature
1 ½ cups dark brown sugar, packed
½ cup unsulfured molasses (light or medium)
1 large egg, room temperature
3 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon salt
½ cup granulated sugar (for rolling)
4 ounces cream cheese, softened
½ cup unsalted butter, softened
2 to 2 ½ cups confectioners’ sugar, sifted
2 tablespoons eggnog
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg (plus extra for garnish)

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, beat softened butter and brown sugar until light and fluffy (2-3 minutes).
Add molasses and egg, mixing until fully combined.
In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
Cover dough with plastic wrap and refrigerate for at least 1 hour.
Scoop tablespoon-sized portions of dough and roll each ball in granulated sugar until fully coated.
Place balls on prepared baking sheets, leaving 2 inches between them.
Bake one sheet at a time in the center of the oven for 10-12 minutes, until edges are set but centers look soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
In a medium bowl, beat softened cream cheese and butter until smooth.
Add confectioners’ sugar, eggnog, vanilla, and ¼ teaspoon nutmeg. Beat on low until combined, then high speed for 2 minutes until fluffy.
Once cookies are completely cool, spread frosting on the bottom of one cookie and sandwich with another.
Sprinkle with a tiny pinch of nutmeg for garnish before serving.

Notes

Chilling the dough is crucial to prevent spreading. Do not overbake to maintain chewiness. Dough can be refrigerated for up to 3 days or frozen for up to 3 months. Frosting can be made ahead and stored in the fridge for 3 days.

Prep Time: 30 minutes
Cook Time: 10-12 minutes per batch
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 165
Sugar: 16
Sodium: 120
Fat: 8
Saturated Fat: 5
Carbohydrates: 22
Fiber: 0.5
Protein: 1.5

Keywords: ginger cookies, molasses cookies, eggnog frosting, holiday baking, Christmas cookies, gingerbread, festive desserts, homemade cookies