Ingredients

The following ingredients have 16 Servings
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 cup (144g) lightly packed brown sugar
  • 1 egg
  • 3 tbsp (45ml) molasses
  • 2 1/4 cups (293g) all purpose flour
  • 2 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of cloves
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp (28g) salted butter
  • 1/4 cup (52g) sugar
  • 1/2 cup (120ml) eggnog
  • 1 1/2 cups (172g) powdered sugar
  • 1/8 tsp nutmeg

Instruction

  • Preheat oven to 350°F (176°C) and line a cookie sheet with a silicone baking mat or parchment paper. 2
  • . Cream the butter and brown sugar together for 3-4 minutes, until light and fluffy. Don’t skimp on the creaming time. 3.
  • Add the egg and molasses and mix until well combined. 4.
  • Combine the dry ingredients in a separate bowl, then add to the wet ingredients and mix until smooth. Dough will be thick. 5.
  • Make balls of cookie that are 1 1/2 tablespoons in size and place them on the prepared cookie sheet. 6.
  • Bake for 7-8 minutes or until the centers of the cookies are just cooked. Don’t over bake. 7. A
  • low cookies to cool for 3-4 minutes, then remove to a cooling rack to cool completely. 8. T
  • make the eggnog icing, combine all the ingredients except for the powdered sugar in a small sauce pan. Heat on low until the sugar is melted, then turn heat to medium to bring to a boil. 9. B
  • il for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl. 10.
  • hisk in powdered sugar and allow to cool slightly and thicken. If you find your icing to be a little thick, just add a touch of cream or water to thin it back out. If it cools too much and firms before adding to the cookies, just microwave it for about 10 seconds. 11.
  • rost the cookies with the icing and add sprinkles, if desired. 12.
  • tore in an airtight container until ready to serve.