These Eggnog Gingerbread Cookies are a delightful twist on a classic holiday treat. The warmth of the gingerbread spice perfectly complements the creamy richness of the eggnog, creating a cookie that’s both comforting and festive. They're perfect for holiday gatherings, but honestly, any time of year!

I created this recipe a few years ago, after a particularly disappointing attempt at making gingerbread cookies from a box mix. Let's be honest; sometimes those box mixes just don’t hit the mark. That's when I decided to create my own version, using high-quality ingredients and a secret ingredient—you guessed it: eggnog. What's better than a Christmas cookie? A Christmas cookie that's soft, and not dry. It's a game changer!

Eggnog Gingerbread Cookies

Name: Eggnog-Gingerbread-Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 24
Cuisine: Winter
Ingredients: 1 cup (2 sticks) Butter, softened; 1 1/2 cups Granulated sugar; 2 Eggs, large; 1/2 cup Eggnog; 3 cups All-purpose flour; 2 teaspoons Baking soda; 1 teaspoon Ground ginger; 1 teaspoon Ground cinnamon; 1/2 teaspoon Ground cloves; 1/2 cup Crystallized ginger, chopped

These soft and chewy Eggnog Gingerbread Cookies are a delicious holiday treat, combining the warmth of gingerbread with the creamy richness of eggnog. A perfect recipe for any festive occasion.

⏳ Yield & Time

Yield: 24 servings

Preparation Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

📖 Instructions

Preheat your oven to 350°F (175°C). This is crucial, so don't skip this step! Line your baking sheets with parchment paper. This prevents sticking, and who wants stuck cookies?
In a large mixing bowl, cream together 1 cup (2 sticks) of softened butter and 1 ½ cups of granulated sugar until it's light and fluffy. You want that perfect, creamy texture. Don't rush this step! It makes all the difference. If your butter isn't quite soft enough, let it sit out for a bit longer.
Beat in 2 large eggs, one at a time, mixing well after each addition. Then, stir in ½ cup of eggnog – that's the magic ingredient!
In a separate bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of baking soda, 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground cloves. If you don't have these spices, you might want to run to the store!
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix! Overmixing leads to tough cookies, and nobody wants tough cookies. Mix until you just barely see no more flour.
Stir in ½ cup of chopped crystallized ginger – this adds that extra zing! If you want to be fancy, consider using a mix of crystallized ginger and candied ginger.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie. If you want uniform cookies, use a cookie scoop. I usually just eyeball it though!
Bake for 10-12 minutes, or until the edges are lightly golden brown. Baking times vary between ovens. Start checking for doneness around 10 minutes.
Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Patience is a virtue, especially with cookies!
Once the cookies have cooled, you can decorate them if you like! A simple dusting of powdered sugar works great, or you can get creative with frosting and sprinkles. I like to keep mine simple, because they are delicious on their own!

📝 Notes

Make sure your butter is softened to room temperature for optimal creaming.
If you don't have crystallized ginger, you can substitute with an extra teaspoon of ground ginger, but it won't be quite the same!
Feel free to experiment with different types of cookie cutters!