Description

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.

Ingredients

• For the Cookies:
• 3/4 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 1/4 cup molasses
• 1 large egg
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• For the Eggnog Buttercream:
• 1 cup unsalted butter, at room temperature
• 3 tablespoons eggnog
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 5 to 7 cups powdered sugar (adjusted to achieve desired consistency)

Preparation Method

1. Sift flour, baking soda, cinnamon, cloves, ginger, nutmeg, and salt into a medium bowl and set aside.
2. Cream softened butter and granulated sugar in a stand mixer on medium speed for 3 minutes until light and fluffy.
3. Add egg and molasses to the creamed mixture and beat until fully combined.
4. Gradually mix the dry ingredients into the wet ingredients on low speed until just combined.
5. Cover the dough and refrigerate for at least 1 hour.
6. Preheat the oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
7. Portion the chilled dough, roll into balls, and coat in granulated sugar before placing on the baking sheets.
8. Bake for 8 to 10 minutes until set and tops are cracked, then cool on a wire rack.
9. Prepare eggnog buttercream by beating softened butter, then gradually adding powdered sugar, vanilla extract, nutmeg, and eggnog until smooth.
10. Once cookies are cooled, pair them, spread buttercream on one flat side, and press the second cookie on top to form a sandwich.

Tips and Conclusion

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.
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.