Description

Indulge in the holiday spirit with these Ginger Molasses Cookies featuring creamy Eggnog Buttercream. A festive treat made with molasses, ginger, cinnamon, and a delightful eggnog-flavored frosting perfect for Christmas gatherings.

Ingredients

• For the Cookies:
• 3/4 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 1/4 cup molasses
• 1 large egg
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• For the Eggnog Buttercream:
• 1 cup unsalted butter, at room temperature
• 3 tablespoons eggnog
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 5 to 7 cups powdered sugar (adjusted to achieve desired consistency)

Preparation Method

Preparation of Dry Ingredients:

Begin by sifting together the all-purpose flour, baking soda, cinnamon, cloves, ginger, nutmeg, and salt into a medium bowl. This ensures that the spices and leavening agents are evenly distributed throughout the mixture. Set aside.

Creaming Butter and Sugar:

In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, approximately 3 minutes. This process is crucial as it helps to incorporate air into the batter, resulting in lighter cookies.

Incorporation of Wet Ingredients:

Add the egg and molasses to the creamed butter and sugar, continuing to beat on medium speed until fully integrated. The molasses provides moisture and a rich, caramel-like flavor, while the egg acts as a binder for the cookie dough.

Combining Wet and Dry Mixtures:

Gradually add the dry ingredient mixture to the wet ingredients in the stand mixer, beating on low speed just until the dough comes together without overmixing.

Chilling the Dough:

Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 1 hour. Chilling the dough allows the flavors to meld and makes it easier to handle during shaping.

Shaping the Cookies:

Once chilled, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Using a tablespoon or cookie scoop, portion out the dough and roll each piece into a ball. Roll each ball in granulated sugar to coat evenly. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Baking:

Bake in the preheated oven for 8 to 10 minutes, or until the cookies are set and the tops have cracked. Be careful not to overbake, as this can result in a harder texture.

Cooling:

Remove the cookies from the oven and transfer them to a wire rack to cool completely. It is crucial to allow them to cool before assembling with buttercream to prevent the frosting from melting.

Making the Eggnog Buttercream:

While the cookies cool, prepare the eggnog buttercream. In the clean bowl of the stand mixer, beat the softened butter until fluffy. Gradually add powdered sugar, vanilla extract, and nutmeg, continuing to beat until smooth. Finally, add eggnog gradually, adjusting the quantity of powdered sugar as needed to achieve a thick, spreadable consistency.

Assembly:

Once the cookies are completely cooled, pair them by size. Pipe or spread a generous amount of eggnog buttercream on the flat side of one cookie of each pair, then gently press the second cookie on top to form a sandwich. This method ensures a balanced ratio of cookie to buttercream, enhancing the overall flavor and texture.

Tips and Conclusion

These Ginger Molasses Cookies with Eggnog Buttercream are best enjoyed fresh but can be stored to maintain their delightful texture and flavor. Keep them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, you can freeze the unassembled cookies and buttercream separately for up to a month, then thaw and assemble before serving to ensure the best taste and texture.

Variations and Substitutions:

This recipe is wonderfully adaptable, allowing you to tweak it based on what’s in your pantry or your dietary preferences:

Vegan Version: Use plant-based butter and a vegan eggnog alternative for both the cookies and the buttercream.
Gluten-Free: Swap the all-purpose flour for your favorite gluten-free blend to accommodate dietary restrictions without compromising on taste.
Spice Adjustments: Tailor the spice levels to your liking, or add a pinch of cardamom for an extra layer of flavor.
Decorative Touches: Dress up these cookies with a drizzle of white chocolate or sprinkle them with festive-colored sugars for a more decorative presentation.
Indulge in the holiday spirit with these Ginger Molasses Cookies featuring creamy Eggnog Buttercream. A festive treat made with molasses, ginger, cinnamon, and a delightful eggnog-flavored frosting perfect for Christmas gatherings.