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.
Ingredients
- ¾ cup unsalted butter, room temperature (1 ½ sticks)
- 1 ½ cups sugar, divided
- 1 egg
- ¼ cup molasses
- 2 ¼ cups all-purpose flour*
- 2 teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ¼ teaspoon ground cloves
For the drizzle:
- 2 cups powdered sugar
- 6 tablespoons prepared eggnog
- ½ teaspoon ground nutmeg
Instructions
- 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 ½ cup of sugar in a small bowl. Drop the dough, using a cookie scoop, by 1 ½ 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.
Notes
Nutrition
* 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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I was very nervous trying this recipe. To me is sounded wonderful. I have been looking for something Ginger Bread for a few months.
Back to the recipe:
I am giving 5 * for taste.
After much deliberation, I decided in all my life I have not made a cookie from scratch.
I am so proud of myself. Put the first batch in and after about 7 minutes I hollered “they look like cookies!”
Now, as for critiquing:
if you have a small oven or small cookie sheets put your cookie batter in the fridge because otherwise the cookies will appear too smooth. Not the look you want. Broken look on top is beautiful.
So glad you enjoyed these, Cynthia!
Has anyone ever tried a different flour such as coconut? Or perhaps a combination of coconut and all-purpose? I am making a grocery list now.
I’ve only made it with wheat flour, but perhaps someone else can chime in and help.
Not sure how I stumbled across your recipe, but I’m THRILLED that I did! Followed the recipe to a tee and they were beyond delicious!!
So glad to hear they turned out greta for you! We just made a batch, too!
I made ginger cookies that didn’t come out as chewy as I’d hoped. These look really good with the eggnog drizzle. Yum.
Thanks, Joanne! These are definitely a new fav!
Stacey, using my tablespoon-sized dough scoop, how many cookies will this make (approximately)?
P.S. Would be mounded tablespoon, not level.
I usually get about 26 cookies with a 1.5 tablespoon scoop.
Thanks for your prompt response, Stacey. Just picked up some eggnog last night and look forward to making these cookies. I goofed and forgot to select the correct email notification on responses. 🙁
Merry Christmas to you and your family!
No worries! Hope you enjoyed them!
I cannot resist Gingerbread cookies!!
Hi Stacey,
I doubled this recipe for a cookie exchange, but they did not go flat in the cooking process. They stayed in the ball shape and had to be flattened with a fork when they came out of the oven. I went back over this recipe with a fine tooth comb to see if I had made any mistakes but couldn’t find any. The dough did seem a bit dry…any suggestions? Thanks in advance!
Hi Cindy! I hate to hear you had trouble. I’ve actually never had trouble with this dough being dry. If anything, it’s been little soft to roll in the sugar. There could be two things going on here. First… How do you measure your flour? Are you scooping into a canister or bag with your measuring cup or are you spoon it into the cup and leveling it off? The only other thing it could be is that your butter wasn’t soft enough, but that shouldn’t have kept them from spreading in the oven.
Thank you for your reply! I used a 32oz bag of flour since I needed the 4 cups and then added the extra 1/2 cup. I bet that is where I made the mistake. I didn’t measure out the 4 cups and there must have been extra in the bag. I will be making these again since they tasted great! Merry Christmas!
Merry Christmas!! I hope the next batch turns out better for you!
I love eggnog and I love ginger cookies so together they’ll be great. Getting the ingredients today. Thanks for the recipe …. Merry Christmas!!!
I sure hope you’ll enjoy these! I’ve eaten 4 just this morning! Merry Christmas, friend!