Ingredients

The following ingredients have 4 Servings
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 1/2 cups sugar, (divided)
  • 1 egg
  • 1/4 cup molasses
  • 2 1/4 cups all-purpose flour*
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • 2 cups powdered sugar
  • 6 tablespoons prepared eggnog
  • 1/2 teaspoon ground nutmeg

Instruction

  • Preheat the oven to 350°F and line a cookie sheet with parchment or a silicone baking mat.
  • Beat the butter with a mixer until smooth. Add 1 cup of sugar and cream together. Add the egg and mix well. Add the molasses and mix well.
  • In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, and cloves. Gradually mix the dry ingredients into the wet. Mix well.
  • Pour the remaining 1/2 cup of sugar in a small bowl. Drop the dough, using a cookie scoop, by 1 1/2 tablespoon dollops into the bowl of sugar and roll around to coat. Place the dough on the cookie sheet about 3 inches apart. Bake for 12 to 14 minutes. Allow to cool on the pan for 5 to 10 minutes before transferring to a cooling rack.
  • Once the cookies are cool, make the drizzle by mixing the powdered sugar, eggnog, and nutmeg together in a medium bowl. Add extra powdered sugar or eggnog to get it to a thick drizzling consistency. Pour the drizzle into a zip-top bag and seal. Cut a small opening in one corner of the bag and drizzle the glaze over the cookies. Allow to harden. Store in an airtight container.