This week has been all about the cookies for me. With the holidays coming up, The Best Chewy Cafe-Style Chocolate Chip Cookies have been all over the web, which makes me a happy gal. Especially because it’s given me an excuse to make a couple of extra batches this week. “I just want to make sure they’re still the best chocolate chip cookies, I guess I should taste test at least a dozen of them… yup, we’re all good.”
While I feel like most everyone has a go-to Chocolate Chip Cookie recipe for the holiday season, I don’t know many people with a go-to Ginger Cookie recipe! They’re underrated, I tell you.
It might be because we usually associate Ginger Cookies with Gingerbread Cookies, which are too often tough and cardboard-y. I can understand making houses out of them, or ornaments, or whatever it is that doesn’t require you to chip a tooth while trying to chow down, but eating Gingerbread Cookies has never been on my radar. They sure do smell amazing, though.
With that in mind, I decided to make a Ginger Cookie that those of us who like our cookies soft & chewy can enjoy. These Ginger Cookies would combine the typical spices from gingerbread and from chai tea, and they’d be topped with a dollop of eggnog frosting for a little extra Christmahanakwanzikah kick.
I baked 7 batches of these cookies over the past few weeks, trying to get them just right before I set the recipe in stone. I have eaten more Soft & Chewy Ginger Cookies with Eggnog Frosting than most people should in a decade. I now consider myself an expert on them, and that being said, this is the perfect ginger cookie recipe. I’m not biased in the slightest.
Add these to your cookie tray this holiday season and see just how delicious Ginger Cookies can be. They might just find wind up at the top of your must-make yearly baking list!
- 2¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon cornstarch
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- ¼ teaspoon salt
- ¾ cup (1½ sticks) butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup molasses
- ½ cup butter at room temp
- 3-4 cups powdered sugar
- ¼ cup eggnog
- In a large bowl, sift together the flour, ginger, baking soda, cinnamon, cornstarch, cloves, allspice, and salt. Set aside.
- In another large bowl, beat together the butter and sugar until light and fluffy. Beat in the egg, and then mix in the vanilla extract and molasses. Add the dry ingredients into the wet ingredients, a bit at a time, until evenly combined. Be sure to not over-mix. Cover and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Make the Eggnog Frosting. Beat together the butter and 3 cups of powdered sugar until you get a thick frosting consistency. Beat in the eggnog, a bit at a time. If necessary beat in more powdered sugar until you reach your desired consistency. Set aside.
- Roll the cookie dough into walnut-sized balls (about 1½ tablespoons of the dough). Place on the prepared baking sheets, evenly spaced. Gently press on the tops of the dough balls to flatten them down slightly. Bake each tray of cookies for 8-10 minutes, and then let cool completely on the baking sheet.
- Spoon the frosting on top of the cookies and use the back of the spoon to smooth it out. Let set and then sprinkle with extra ground cinnamon.
Get recipes delivered hot & fresh to your inbox!