Gingerbread Crinkle Cookies With Eggnog Icing
If you turn to only one cookie recipe this season, make it this one. Using melted butter is the key to a perfectly firm glaze. Use a fine microplane zester for the nutmeg garnish for a photo-worthy finish.
Ingredients
- 2½ cups all-purpose flour spooned and levelled
- 1 tbsp ground ginger
- 1¾ tsp baking soda
- ¾ tsp cinnamon
- ½ tsp kosher salt
- ¼ tsp ground cloves
- ¾ cup unsalted butter softened
- 1½ cups granulated sugar divided
- 1 egg
- 1 tbsp grated fresh ginger optional
- ⅓ cup fancy molasses
- decorative candy optional
Eggnog Glaze
- 2 cups icing sugar
- 3 tbsp eggnog approx
- 2 tbsp melted butter
- ½ tsp freshly grated nutmeg
- pinch kosher salt
Instructions
- In bowl, whisk flour, ginger, baking soda, cinnamon, salt and cloves.
- In large bowl, using electric mixer on medium speed, beat butter with 1 cup sugar until creamy and light, about 3 minutes. Beat in egg and ginger, scraping bottom and side. Beat in molasses.
- Beat in half of the flour mixture on low speed, then beat in remaining half. Scrape into large piece of plastic wrap, folding over and flattening slightly. Refrigerate until firm, about 2 hours or up to overnight.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Using a 2 tbsp scoop, portion out dough and roll into balls. Roll each ball in bowl of remaining ½ cup sugar to coat.
- Place on baking sheets 2 in (5 cm) apart and bake until puffed and rounded, 9 to 10 minutes. Let cool on pan. Transfer to racks and let cool completely.
Eggnog Glaze:
- In bowl, whisk icing sugar with eggnog. Whisk in butter, nutmeg and salt, adding additional eggnog ¼ tsp at a time, if needed, until it’s the consistency of molasses.
- Drizzle Eggnog Glaze over cooled cookies or dip half of the top of each cookie into bowl. Garnish with candy, if desired.
Notes
Tip: Store unglazed cookies at room temperature for up to 5 days. Store iced cookies at room temperature for up to 3 days.
Tip: You can also opt for a chocolate dip or drizzle. In a microwave-safe bowl, melt 3 oz chopped dark or bittersweet chocolate in 30-second intervals until almost melted; stir in 3 oz more of chopped dark or bittersweet chocolate until smooth. Drizzle over cooled cookies or dip half of the top of each cookie into bowl; sprinkle with flaked sea salt and/or pieces of crystalized ginger. Let set at room temperature for 5 minutes; refrigerate until completely set.
