Ginger Cookies with Egg Nog Frosting

So many of my holiday memories revolve around the time spent in the kitchen making delicious treats with my mom.  We would spend hours making decadent desserts to bring to all of our neighbors to celebrate the holiday season.  Now that I?ve grown up and have a family of my own, I?ve tried to carry on the tradition!

I love making festive cookies during the holidays and my trick to making my cookies soft and chewy is using Crisco® All-Vegetable Shortening.  I wanted to create a cookie that was full of festive flavors but still light and fluffy.  I combined a ginger cookie with eggnog frosting and it made the ultimate holiday treat!

I love how simple this recipe is!  I had all of the ingredients I needed to make these cookies on-hand, making them the perfect treat to whip up for a last minute holiday party!

The cookies are so delicious that they don?t even need frosting, but trust me: the eggnog frosting is so good that you?ll want it anyway. 😉

Everyone who tried these cookies asked how I made the frosting so light and fluffy.  I used Crisco® All-Vegetable Shortening Baking Sticks as the base for my frosting because they are so easy to use and I love that they are already measured out for me!  It doesn?t get much easier than that!

Elyse

Serves: 36 cookies

Ginger Cookies with Eggnog Frosting

Soft and chewy cookies with creamy egg nog frosting.

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Ingredients

Cookies:
• 1 1/2 cups Crisco® All-Vegetable Shortening
• 2 Tablespoons water
• 1 cup sugar
• 1 cup brown sugar
• 2 large eggs
• 1/2 cup molasses
• 1 Tablespoon vanilla extract
• 4 1/2 cups flour
• 1 Tablespoon ground ginger
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
Frosting:
• 1 cup Crisco® All-Vegetable Shortening
• 5 Tablespoons eggnog
• 1 Tablespoon vanilla extract
• 4 cups powdered sugar

Instructions

1. Preheat oven to 325 degrees F.
2. In a large bowl, cream together shortening, water and sugars.
3. Add eggs one at a time, beating well after each one.
4. Add molasses and vanilla.
5. In a separate bowl, combine flour, ginger, baking soda, cinnamon, cloves and salt.
6. Add dry ingredients to wet mixture and stir until combined.
7. Roll dough into 1-inch balls and place on ungreased baking sheets.
8. Bake for 12-15 minutes or until cookies are set up; let cool completely.
9. To make the frosting, beat shortening in a large bowl until light and fluffy.
10. Beat in eggnog, vanilla extract and powdered sugar until light and fluffy.
11. Spread on cooled cookies and serve.

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https://www.sixsistersstuff.com/recipe/44115/

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