Spice up your holiday baking with these Easy Ginger Molasses Cookies with Eggnog Buttercream. Soft, chewy, and packed with warm ginger and molasses flavors, these cookies capture the essence of the season. The creamy eggnog buttercream adds a festive touch, making them perfect for holiday parties, cookie swaps, or simply indulging with a cup of hot cocoa.

These cookies strike the perfect balance between spicy and sweet. Their soft, melt-in-your-mouth texture pairs beautifully with the rich, creamy buttercream, creating a dessert that feels indulgent yet approachable.

Whether you’re an experienced baker or just starting your holiday baking journey, this recipe is easy to follow and delivers impressive results every time. Your family and friends will adore these cookies, and they might even become a new holiday tradition.

Easy Ginger Molasses Cookies with Eggnog Buttercream are a festive holiday treat combining the warm spices of ginger and molasses with a creamy, eggnog-flavored frosting.

These cookies are soft, chewy, and irresistibly delicious. The buttercream adds a sweet, creamy finish, making them a standout addition to your holiday dessert table.

With simple ingredients and easy steps, this recipe is a must-try for anyone looking to elevate their holiday baking game.

Exciting Story

I first made these Easy Ginger Molasses Cookies with Eggnog Buttercream for a holiday cookie exchange. While traditional ginger molasses cookies are always a hit, I wanted to give them a festive twist. The eggnog buttercream was a last-minute addition, but it turned out to be the star of the show! Now, these cookies are a family favorite, and my kids love helping to frost and decorate them.

Why These Easy Ginger Molasses Cookies with Eggnog Buttercream?

• Soft and Chewy Texture: Perfectly spiced cookies with a melt-in-your-mouth consistency.
• Festive Flavor: The combination of ginger, molasses, and eggnog screams holiday season.
• Easy to Make: Simple ingredients and straightforward steps.
• Versatile: Serve them plain, frosted, or even as cookie sandwiches.
• Perfect for the Holidays: A crowd-pleaser for parties and gatherings.

What You Need for Easy Ginger Molasses Cookies with Eggnog Buttercream

• For the Cookies:
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar (plus extra for rolling)
  • 1/4 cup molasses
  • 1 large egg
• For the Eggnog Buttercream:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2-3 tablespoons eggnog
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract

How to Make Easy Ginger Molasses Cookies with Eggnog Buttercream

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy. Add the molasses and egg, mixing until well combined.
4. Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
5. Shape and Roll: Scoop tablespoon-sized portions of dough, roll them into balls, and coat them in granulated sugar. Place the dough balls 2 inches apart on the prepared baking sheets.
6. Bake: Bake for 8-10 minutes, or until the edges are set and the tops are slightly cracked. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
7. Make the Buttercream: In a medium bowl, beat the butter until smooth. Gradually add the powdered sugar, followed by the eggnog, nutmeg, and vanilla extract. Beat until light and fluffy.
8. Frost the Cookies: Once the cookies are completely cool, spread or pipe the buttercream onto each cookie.
9. Decorate and Serve: Sprinkle with additional nutmeg or festive sprinkles, if desired, and enjoy!

Tips for Easy Ginger Molasses Cookies with Eggnog Buttercream

1. Don’t Overbake: For soft, chewy cookies, remove them from the oven when the edges are just set.
2. Chill the Dough: If your dough is too soft to handle, chill it in the refrigerator for 20-30 minutes.

Substitutions and Variations

• Dairy-Free: Use vegan butter and a dairy-free eggnog alternative.
• Spiced Buttercream: Add a pinch of cinnamon or cloves to the frosting for extra warmth.
• Sandwich Cookies: Make cookie sandwiches by spreading buttercream between two cookies.

Make a Healthier Version

• Reduced Sugar: Use a sugar substitute like erythritol in the cookies and buttercream.
• Whole Wheat Flour: Swap half the all-purpose flour for whole wheat flour.
• Low-Fat Option: Use light butter or a butter alternative.

Closing for Easy Ginger Molasses Cookies with Eggnog Buttercream

And there you have it—Easy Ginger Molasses Cookies with Eggnog Buttercream, a holiday treat that’s sure to delight. Whether you’re sharing them at a cookie swap or enjoying them with loved ones, these cookies are the perfect way to celebrate the season. Let us know how they turn out, and explore our other festive recipes for more holiday inspiration!

Frequently Asked Questions for Easy Ginger Molasses Cookies with Eggnog Buttercream

Can I make these cookies ahead of time?
Yes, bake the cookies up to 3 days in advance and frost them before serving.

How do I store these cookies?
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Can I freeze the cookie dough?
Absolutely! Roll the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag for up to 3 months.

Can I use store-bought frosting?
Yes, but the homemade eggnog buttercream is worth the effort!

What if I don’t have eggnog?
Substitute with heavy cream or milk and add a pinch of nutmeg for flavor.

Can I make the cookies gluten-free?
Yes, use a gluten-free all-purpose flour blend.

How do I keep the cookies soft?
Store them with a slice of bread in the container to maintain moisture.

What’s the best way to pipe the frosting?
Use a star tip for a decorative swirl or spread it with a knife for a rustic look.

Can I skip the buttercream?
The cookies are delicious on their own, but the buttercream adds a festive touch.

How do I prevent the cookies from spreading too much?
Ensure your butter isn’t too soft, and chill the dough if necessary.

Can I add mix-ins to the cookie dough?
Yes! White chocolate chips or chopped nuts make great additions.

How do I know when the cookies are done?
Look for set edges and slightly cracked tops. They’ll continue to set as they cool.

Can I use dark molasses?
Yes, but it will give a slightly bolder flavor.

What can I serve with these cookies?
Pair them with hot cocoa, coffee, or a glass of eggnog for the ultimate holiday treat.

Easy Ginger Molasses Cookies with Eggnog Buttercream

Recipe by CutsfoodCourse: Cake, Cookies Recipe, Dessert, Snacks

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Cookies:

• 2 1/4 cups all-purpose flour

• 2 teaspoons ground ginger

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 3/4 cup unsalted butter, softened

• 1 cup granulated sugar (plus extra for rolling)

• 1/4 cup molasses

• 1 large egg

• For the Eggnog Buttercream:

• 1/2 cup unsalted butter, softened

• 2 cups powdered sugar

• 2-3 tablespoons eggnog

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon vanilla extract

Directions

• Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
• Mix Dry Ingredients: In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
• Cream Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy. Add the molasses and egg, mixing until well combined.
• Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
• Shape and Roll: Scoop tablespoon-sized portions of dough, roll them into balls, and coat them in granulated sugar. Place the dough balls 2 inches apart on the prepared baking sheets.
• Bake: Bake for 8-10 minutes, or until the edges are set and the tops are slightly cracked. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
• Make the Buttercream: In a medium bowl, beat the butter until smooth. Gradually add the powdered sugar, followed by the eggnog, nutmeg, and vanilla extract. Beat until light and fluffy.
• Frost the Cookies: Once the cookies are completely cool, spread or pipe the buttercream onto each cookie.
• Decorate and Serve: Sprinkle with additional nutmeg or festive sprinkles, if desired, and enjoy!