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.
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.
Recipe Ingredient Notes
To make Ginger Cookies with Eggnog Frosting, you will need the following ingredients:
Cookies
- Shortening butter flavor
- Water
- Sugar
- Brown sugar
- Eggs
- Molasses
- Vanilla
- All purpose flour
- Ginger
- Baking soda
- Cinnamon
- Cloves
- Salt
Frosting
- Shortening
- Eggnog
- Vanilla
- Powdered sugar
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Ginger Cookies with Eggnog Frosting
- Preheat oven to 325℉.
- In a large bowl, cream together shortening, water and sugars.
- Add eggs one at a time, beating well after each one.
- Add molasses and vanilla.
- In a separate bowl, combine flour, ginger, baking soda, cinnamon, cloves and salt.
- Add dry ingredients to wet mixture and stir until combined.
- Roll dough into 1-inch balls and place on ungreased baking sheets.
- Bake for 12-15 minutes or until cookies are set up; let cool completely.
- 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 cookies and serve.
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!
Enjoy More Delicious Christmas Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
- Cake Mix Christmas Cookies
- Andes Mint Grinch Cookies
- Chocolate Reindeer Cookies
- Cornflake Christmas Wreath Cookies
Ginger Cookies with Eggnog Frosting
Ingredients
Cookies
- 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 teaspoon baking soda
- 2 teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon salt
Frosting
- 1 cup shortening
- 5 Tablespoons eggnog
- 1 Tablespoon vanilla
- 4 cups powdered sugar
Equipment
Instructions
- Preheat oven to 325℉.
- In a large bowl, cream together shortening, water and sugars.
- Add eggs one at a time, beating well after each one.
- Add molasses and vanilla.
- In a separate bowl, combine flour, ginger, baking soda, cinnamon, cloves and salt.
- Add dry ingredients to wet mixture and stir until combined.
- Roll dough into 1-inch balls and place on ungreased baking sheets.
- Bake for 12-15 minutes or until cookies are set up; let cool completely.
- 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 cookies and serve.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
This is now my go to cookie for Christmas! So very yummy!
Can you substitute butter for the shortening in the cookie and in the frosting?
Hi, I’m thinking of making these for Christmas but I have a question. You mentioned in the notes that you should store the cookies for a few days for the perfect texture. Do you put the cookies in an air-tight container with or without the frosting and do you need to refrigerate them? Thanks for the great recipe i hope it works out well!
We usually make and eat on the day they are made, or within a day or so. You can store them in an airtight container with our without the frosting. They will turn out great either way.
Shortening is 100% fat, containing no water. That means no steam is created during baking which effectively reduces gluten production, so shortening cookies tend to be softer and more tender. Cookies made with butter spread more and are flatter and crisper if baked long enough. Cookies made with shortening bake up taller and are more tender.
So using butter for the shortening may give you a flatter cookie.
Can I substitute the shortening? I am allergic to soy. Can I use some palm oil shortening with butter?
That should work great!