Ingredients (~1.5 dozen cookies)
For the Spice Cookies
- 6 Tbsp unsalted butter, softened (3/4 stick)
- 1/2 cup granulated sugar
- 1 large egg yolk (discard the white or save for breakfast)
- 1/2 tsp vanilla extract
- 2 1/2 Tbsp molasses
- 1 cup + 2 Tbsp all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1 pinch ground cloves
- 1 pinch freshly grated nutmeg
- Heaping 1/4 tsp kosher salt
For the Eggnog Icing
- 1/2 cup powdered sugar, sifted
- 1 1/2 Tbsp eggnog
Make the Cookie Dough
Preheat your oven to ~350°F. Line a baking sheet with parchment paper or a silicone mat.
In a medium mixing bowl, cream the softened butter and granulated sugar together on medium speed for ~2 minutes until light and fluffy.
Add the egg yolk, vanilla, and molasses. Mix on medium speed for another ~2 minutes.
In a small bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
Turn the mixer to low speed. Slowly add the dry flour mixture to the wet butter mixture. Mix until just incorporated and no streaks of flour remain.
Bake the Cookies
Use a small cookie scoop to portion the dough onto the prepared baking sheet.
Bake for ~10 minutes. The cookies should be set around the edges but still soft in the middle.
Let the cookies cool on the baking sheet for ~5 minutes before transferring them to a wire rack to cool completely.
Ice the Cookies
Sift the powdered sugar into a small bowl to remove any lumps.
Whisk in the eggnog until the icing is smooth. If it is too thick to drizzle, add a tiny splash more eggnog. If it is too thin, add more powdered sugar.
Drizzle or dollop a little bit of the icing on top of each cooled cookie.
Let the icing set for a few hours before stacking or storing the cookies. Since the icing contains eggnog, these are best stored in the refrigerator if you aren’t eating them within a few days.
Iced Eggnog Chewy Spice Cookies
Ingredients
For the Spice Cookies
- 6 Tbsp unsalted butter 3/4 stick, softened
- 1/2 cup granulated sugar
- 1 large egg yolk discard the white or save for breakfast
- 1/2 tsp vanilla extract
- 2 1/2 Tbsp molasses
- 1 cup + 2 Tbsp all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1 pinch ground cloves
- 1 pinch freshly grated nutmeg
- Heaping 1/4 tsp kosher salt
For the Eggnog Icing
- 1/2 cup powdered sugar sifted
- 1 1/2 Tbsp eggnog
Instructions
- Cream butter and sugar for 2 minutes until fluffy.
- Add egg yolk, vanilla, and molasses. Mix 2 minutes.
- Whisk dry ingredients in separate bowl.
- Slowly mix dry ingredients into wet mixture until just combined.
- Scoop dough onto parchment-lined baking sheet.
- Bake at 350°F for 10 minutes until edges set.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
- Sift powdered sugar and whisk with eggnog until smooth.
- Drizzle icing over cooled cookies.
- Let icing set for a few hours before storing.
Notes
