Indulge in these easy, chewy gingerbread cookies, bursting with holiday flavor and topped with eggnog drizzle! Perfect hassle-free holiday baking!
I feel like I’m playing Christmas matchmaker, and I’m just giddy with excitement waiting to introduce two folks that I just know are going to be perfect for one another.
Except this isn’t about dating and neither of these are people at all. So what am I rambling on about? These absolutely delicious Gingerbread Cookies with Eggnog Drizzle. They are a perfect match. I just know it.
Seriously, though… these are my new favorite cookies and one of the easiest Christmas cookie recipes. I just love the flavors of spice that the holidays bring and am a huge fan of ginger anyway, so I figured I’d be on to something with these, but boy did they turn out amazingly. Like I can’t stop eating them – amazingly.
And y’all, they’re pretty dang easy, too. I love gingerbread, but I’m not always in the mood to have to whip out the rolling pin and roll the dough out and deal with all the fussiness that you find with a lot of gingerbread cookie recipes. With these, you get all the flavor (plus more) with a whole lot less work.
Now, the Eggnog Drizzle isn’t 100% necessary. The cookies are amazing right by themselves – chewy gingerbread deliciousness – but that drizzle just adds something special. Everyone who tasted them with and without the drizzle preferred them with it. But, it’s totally up to you. Except that I said to make the drizzle. But you don’t have to… but you totally should. Y’all enjoy!
What’s the difference between gingersnaps and gingerbread cookies?
The main difference between ginger snaps and gingerbread cookies is the texture. They have similar flavors, but gingersnaps are usually thin and crispy, with a snappy, crunchy texture. They’re baked a bit longer, which gives them that satisfying crunch when you take a bite.
On the other hand, gingerbread cookies tend to be softer featuring a more cake-like texture that is easy to cut with your favorite cookie cutters. These cookies are also more easily decorated with icing or candies, as in the Christmas gingerbread men.
Both are delicious in their own ways, and it really depends on whether you’re in the mood for a satisfying snap or a soft and chewy bite!
Should gingerbread cookies be hard or soft?
When it comes to the texture and density of gingerbread cookies, it’s totally up to your taste buds! Some people love them hard and crunchy, like ginger snaps, while others prefer them soft and chewy. It’s all about what makes your taste buds do a happy dance.
Now I much prefer them soft and chewy, and that’s what you will get with this particular recipe. However, if you like a bit of a snap, bake them a bit longer for that classic crunch. If you’re leaning towards soft and chewy, then just follow my recipe detailed out below.
Chewy Gingerbread Cookies with Eggnog Drizzle
- 3/4 cup unsalted butter, room temperature (1 1/2 sticks)
- 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
For the drizzle:
- 2 cups powdered sugar
- 6 tablespoons prepared eggnog
- 1/2 teaspoon ground nutmeg
- 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. Cream the butter and sugar together until lightened in color. 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.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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