Indulge in the holiday spirit with these Ginger Molasses Cookies featuring creamy Eggnog Buttercream. A festive treat made with molasses, ginger, cinnamon, and a delightful eggnog-flavored frosting perfect for Christmas gatherings.
Every Christmas, my family looks forward to my Ginger Molasses Cookies with Eggnog Buttercream, a recipe I started tweaking from an old family favorite years ago. The story begins one snowy evening, when, in a twist of fate, I ran out of the usual cream cheese for my cookie filling. With a carton of leftover eggnog in the fridge, inspiration struck. The resulting eggnog buttercream was a hit, and since then, it’s become a tradition. These cookies aren’t just treats; they’re a piece of home—sweet reminders of that happy accident and the joy of improvisation in the kitchen.
Why You’ll Love These Ginger Molasses Cookies with Eggnog Buttercream
Introducing the ultimate holiday treat: Ginger Molasses Cookies with Eggnog Buttercream! These cookies bring together the warm, spicy flavors of ginger and molasses with a luscious eggnog-infused buttercream that captures the essence of the festive season. Here’s why they’re a must-try:
- Holiday Spirit: Each bite marries traditional Christmas spices with the rich, creamy taste of eggnog.
- Perfect Texture: The cookies are soft and chewy, providing the perfect canvas for the smooth buttercream.
- Versatile Dessert: Ideal for cookie exchanges, holiday parties, or a cozy night in by the fireplace.
- Customizable: Easily adaptable with various spices or decorations to suit your taste or festive theme.
Ingredients Notes
When making our Ginger Molasses Cookies with Eggnog Buttercream, each ingredient plays a pivotal role in crafting the perfect holiday cookie:
- Butter: Use unsalted butter at room temperature to ensure your cookie dough and buttercream are smooth and spreadable.
- Molasses: Dark molasses gives the cookies a rich, caramelized depth. Don’t substitute with blackstrap molasses, as it can be too bitter.
- Spices: The blend of cinnamon, cloves, ginger, and nutmeg offers a classic holiday warmth. Freshly ground spices will enhance the flavors even more.
- Eggnog: For the buttercream, choose a high-quality eggnog that you enjoy drinking, as its flavor will be prominent.
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How To Make Ginger Molasses Cookies with Eggnog Buttercream
Begin by whisking together your dry ingredients—flour, baking soda, and spices—to ensure they’re well mixed and will incorporate evenly into your dough. In a separate bowl, cream the butter and sugar until fluffy before adding the egg and molasses, creating a rich base. Gradually mix in your dry ingredients to form the dough, then chill it to enhance the flavors and make it easier to handle. When ready, shape the dough into small balls, roll them in sugar, and bake until just cracked on top. For the buttercream, whip the butter until light before slowly incorporating powdered sugar, vanilla, nutmeg, and eggnog until smooth. Assemble by piping or spreading buttercream between two cookies, creating a delightful sandwich cookie perfect for holiday indulgence.
Storage Options
These Ginger Molasses Cookies with Eggnog Buttercream are best enjoyed fresh but can be stored to maintain their delightful texture and flavor. Keep them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, you can freeze the unassembled cookies and buttercream separately for up to a month, then thaw and assemble before serving to ensure the best taste and texture.
Variations and Substitutions
This recipe is wonderfully adaptable, allowing you to tweak it based on what’s in your pantry or your dietary preferences:
- Vegan Version: Use plant-based butter and a vegan eggnog alternative for both the cookies and the buttercream.
- Gluten-Free: Swap the all-purpose flour for your favorite gluten-free blend to accommodate dietary restrictions without compromising on taste.
- Spice Adjustments: Tailor the spice levels to your liking, or add a pinch of cardamom for an extra layer of flavor.
- Decorative Touches: Dress up these cookies with a drizzle of white chocolate or sprinkle them with festive-colored sugars for a more decorative presentation.
Ginger Molasses Cookies with Eggnog Buttercream
Ingredients
For the Cookies:
- 3/4 cup of unsalted butter softened to room temperature
- 1 cup of granulated sugar
- 1/4 cup of molasses
- 1 large egg
- 2 cups of all-purpose flour
- 2 teaspoons of baking soda
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground cloves
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of salt
For the Eggnog Buttercream:
- 1 cup of unsalted butter room temperature
- 3 tablespoons of eggnog
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of ground nutmeg
- 5 to 7 cups of powdered sugar adjusted to achieve desired consistency
Instructions
- Preparation of Dry Ingredients: Begin by sifting together the all-purpose flour, baking soda, cinnamon, cloves, ginger, nutmeg, and salt into a medium bowl. This ensures that the spices and leavening agents are evenly distributed throughout the mixture. Set aside.
- Creaming Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, approximately 3 minutes. This process is crucial as it helps to incorporate air into the batter, resulting in lighter cookies.
- Incorporation of Wet Ingredients: Add the egg and molasses to the creamed butter and sugar, continuing to beat on medium speed until fully integrated. The molasses provides moisture and a rich, caramel-like flavor, while the egg acts as a binder for the cookie dough.
- Combining Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients in the stand mixer, beating on low speed just until the dough comes together without overmixing.
- Chilling the Dough: Cover the bowl containing the cookie dough and refrigerate for 1 hour. Chilling the dough is essential as it allows the ingredients to meld together and also makes the sticky dough easier to handle during shaping.
- Preheating the Oven: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). This high temperature is vital for achieving the characteristic cracks on the surface of the cookies.
- Shaping and Sugaring: Once chilled, remove the dough from the refrigerator. Using a spoon, scoop out portions of the dough and roll into 1-inch balls. Roll each ball in granulated sugar to coat completely, which will give the cookies their distinctive sparkly appearance.
- Baking the Cookies: Arrange the sugared dough balls on a baking sheet lined with parchment paper, spacing them at least 1 inch apart. Bake in the preheated oven for 8-10 minutes, or until the cookies begin to crack on top but are still soft in the center.
- Cooling: Remove the cookies from the oven and transfer them to a wire rack to cool completely. It is crucial to allow them to cool before assembling with buttercream to prevent the frosting from melting.
- Making the Eggnog Buttercream: While the cookies cool, prepare the eggnog buttercream. In the clean bowl of the stand mixer, beat the softened butter until fluffy. Gradually add powdered sugar, vanilla extract, and nutmeg, continuing to beat until smooth. Finally, add eggnog gradually, adjusting the quantity of powdered sugar as needed to achieve a thick, spreadable consistency.
- Assembly: Once the cookies are completely cooled, pair them by size. Pipe or spread a generous amount of eggnog buttercream on the flat side of one cookie of each pair, then gently press the second cookie on top to form a sandwich. This method ensures a balanced ratio of cookie to buttercream, enhancing the overall flavor and texture.
