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Soft & Chewy Ginger Cookies with Eggnog Frosting

  • Author: Morgan
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 minutes
  • Yield: 24 1x


Adapted from



For the Ginger Cookies:

  • 2 1/4 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
  • 3/4 cup (1 1/2 sticks) butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ cup molasses

For the Eggnog Frosting:

  • ½ cup butter at room temp
  • 34 cups powdered sugar
  • 1/4 cup eggnog


  1. In a large bowl, sift together the flour, ginger, baking soda, cinnamon, cornstarch, cloves, allspice, and salt. Set aside.
  2. 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.
  3. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  4. 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.
  5. Roll the cookie dough into walnut-sized balls (about 1 1/2 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.
  6. 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.