Ginger spice cookies with eggnog frosting

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Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
45
min.
Preparation
8
min.
Baking
180
min.
Resting

Ingredients

Servings:-30+
120 ml eggnog
150 g white chocolate
250 g flour
3 tsp starch
2½ tsp baking soda
1 tsp salt
½ tsp ground cloves
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground anise
230 g butter (divided)
150 g sugar
75 g cane sugar
60 g molasses
egg
100 g cinnamon sugar
sprinkles for decorating
Metric
Imperial

Utensils

  • pot
  • rubber spatula
  • cutting board
  • knife
  • 2 large bowls
  • plastic wrap
  • hand mixer with beaters
  • baking sheet
  • oven
  • parchment paper
  • large bowl

Nutrition per serving

Cal
171
Protein
2 g
Fat
8 g
Carb
22 g
  • Step 1/4

    Finely chop white chocolate. In a pot, heat eggnog over medium heat while stirring generously, making sure it doesn’t burn. Remove from heat, add chopped chocolate and let rest for approx. 5 min., then stir until chocolate has dissolved. Refrigerate for overnight or at least 2 hrs., until thickened.
    • 150 g white chocolate
    • 120 ml eggnog
    • pot
    • rubber spatula
    • cutting board
    • knife

    Finely chop white chocolate. In a pot, heat eggnog over medium heat while stirring generously, making sure it doesn’t burn. Remove from heat, add chopped chocolate and let rest for approx. 5 min., then stir until chocolate has dissolved. Refrigerate for overnight or at least 2 hrs., until thickened.

  • Step 2/4

    In a large bowl, mix flour, starch, baking soda, salt, ground cloves, ground ginger, cinnamon and ground anise. Set aside. In another large bowl, beat some of the butter with sugar, and cane sugar until white and frothy in texture. Stir in the molasses and egg, and mix until fully combined. Then, add flour mixture and mix until a smooth dough forms. Cover and refrigerate for approx. 60 min.
    • 250 g flour
    • 3 tsp starch
    • 2½ tsp baking soda
    • 1 tsp salt
    • ½ tsp ground cloves
    • 1 tsp ground ginger
    • 1 tsp cinnamon
    • ½ tsp ground anise
    • 150 g butter
    • 150 g sugar
    • 75 g cane sugar
    • 60 g molasses
    • egg
    • 2 large bowls
    • plastic wrap
    • hand mixer with beaters

    In a large bowl, mix flour, starch, baking soda, salt, ground cloves, ground ginger, cinnamon and ground anise. Set aside. In another large bowl, beat some of the butter with sugar, and cane sugar until white and frothy in texture. Stir in the molasses and egg, and mix until fully combined. Then, add flour mixture and mix until a smooth dough forms. Cover and refrigerate for approx. 60 min.

  • Step 3/4

    Preheat oven to 190°C/375°F and line a baking sheet with parchment paper, if needed. Using a teaspoon, scoop dough into equal-sized small balls. Roll in cinnamon sugar and transfer to baking sheet. Bake for approx. 8 – 10 min., until golden brown. Allow cookies to cool completely.
    • 100 g cinnamon sugar
    • baking sheet
    • oven
    • parchment paper

    Preheat oven to 190°C/375°F and line a baking sheet with parchment paper, if needed. Using a teaspoon, scoop dough into equal-sized small balls. Roll in cinnamon sugar and transfer to baking sheet. Bake for approx. 8 – 10 min., until golden brown. Allow cookies to cool completely.

  • Step 4/4

    In a large bowl, beat butter until smooth, add the eggnog-white chocolate mixture and beat until fluffy. Spread the buttercream onto the cookies and decorate with sprinkles, if desired. Enjoy!
    • 80 g butter
    • spinkles for decorating
    • large bowl
    • hand mixer with beaters
    • rubber spatula

    In a large bowl, beat butter until smooth, add the eggnog-white chocolate mixture and beat until fluffy. Spread the buttercream onto the cookies and decorate with sprinkles, if desired. Enjoy!