Name: Ginger Cookies with Eggnog Frosting Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 ½ cups shortening (butter flavor); 2 Tablespoons water; 1 cup sugar; 1 cup brown sugar; 2 large eggs; ½ cup molasses; 1 Tablespoon vanilla; 4 ½ cups flour; 1 Tablespoon ginger; 2 teaspoons baking soda; 2 teaspoons cinnamon; ½ teaspoon cloves; ½ teaspoon salt; 1 cup shortening; 5 Tablespoons egg nog; 1 Tablespoon vanilla; 4 cups powdered sugar

Ginger Cookies with Eggnog Frosting Recipe

Ginger Cookies with Eggnog Frosting is a delicious and chewy gingerbread cookie recipe is the best Christmas cookies recipe for this holiday season since it is filled with wonderful warm spices in the cookie dough.

A plate of Ginger Cookies with Eggnog Frosting

Make these spicy ginger cookies with creamy eggnog frosting for your next cookie exchange or holiday party to serve some perfectly soft cookies. I don’t think anyone wouldn’t love some creamy eggnog buttercream.

Plus if you are a sucker for anything with eggnog flavor, this soft gingerbread cookies recipe is the perfect recipe to make this time of year.

Give some of these new recipes a try!

Ingredients used to make Ginger Cookies with Eggnog Frosting:

Cookies

Shortening butter flavor
Water
Sugar
Brown sugar
Eggs
Molasses
Vanilla
All purpose flour
Ginger
Baking soda
Cinnamon
Cloves
Salt

Frosting

Shortening
Egg nog
Vanilla
Powdered sugar

How to make Ginger Cookies with Eggnog Frosting:

Close up of Ginger Cookies on a cooling rack

Preheat oven to 325 degrees F.
In a large bowl, cream together shortening, water and sugars with an electric mixer or hand mixer on medium speed.
Add eggs one at a time, beating well after each one and scraping down the sides of the bowl.
Add molasses and vanilla.
In a separate large bowl, combine flour, ginger, baking soda, cinnamon, cloves and salt.
Add the flour mixture (dry ingredients) to wet ingredients mixture and stir until combined.
Roll dough into 1-inch balls or use a cookie scoop and place on ungreased baking sheets.
Bake for 12-15 minutes or until cookies are set up; let cool completely on a wire rack.
To make the frosting, beat shortening in a large bowl until light and fluffy.
Beat in eggnog, vanilla extract and powdered sugar until light and fluffy.
Spread on cooled room temperature cookies and serve.

A plate of Ginger Cookies with Eggnog Frosting, a cooling rack with Ginger Cookies and a bowl of eggnog frosting

How to store these chewy cookies:

In order for these cookies to have the perfect texture, you are going to want to store them in an airtight container for 4-5 days preferably with the bottoms to the cookies pushed together to form almost like a cookie sandwich.

Another one of my best tips is to add in a slice of bread to keep the moisture of the cookies for even longer!

Delicious cookies with that ginger flavor:

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Serves: 42