Chewy Gingerbread Cookies with Eggnog Drizzle

The Heart of a Gingerbread Cookie

My kitchen smells like holiday joy when these cookies bake. The warm ginger and cinnamon fill the air. It makes me feel so cozy and happy.

That rich, dark molasses is the secret. It gives the cookies their deep flavor and chewy heart. It reminds me of my own grandma’s baking.

A Little Story from My Kitchen

I once tried to double this recipe in a hurry. I ended up with a huge, sticky mess! I still laugh at that.

My counter was covered in dough. My cat was very interested. It taught me to slow down and enjoy the process. Rushing never helps in baking.

Let’s Get Baking Together

First, get your butter nice and soft. Cream it with the sugar until it’s fluffy. Doesn’t that smell amazing already?

Rolling the dough balls in sugar is my favorite part. It gives them a pretty, sparkly coat. Fun fact: This sugar coating also gives the cookies a lovely little crunch!

The Magic of the Drizzle

The eggnog drizzle is like a cozy winter sweater for the cookies. It makes them extra special. The nutmeg and eggnog are a perfect match.

If your drizzle is too thin, add more sugar. Too thick? A tiny bit more eggnog. You are the boss of your drizzle! What’s your favorite cookie topping?

Why This Matters

Baking these isn’t just about making treats. It’s about making memories. The smell will stick in your house and in your heart.

Sharing food you made yourself is a way to show love. That is the most important ingredient. It is never listed in the recipe.

Your Turn in the Kitchen

I would love to see your cookies. Do they make your home smell like holidays too? Tell me all about it.

What song do you like to listen to while you bake? I always have some cheerful music on. It makes the baking even more fun.

Ingredients:

Ingredient	Amount	Notes
Unsalted butter	3/4 cup (1 1/2 sticks)	Room temperature
Sugar	1 1/2 cups, divided	1 cup for dough, 1/2 cup for rolling
Egg	1
Molasses	1/4 cup
All-purpose flour	2 1/4 cups
Baking soda	2 teaspoons
Ground cinnamon	1 1/2 teaspoons
Ground ginger	2 teaspoons
Ground cloves	1/4 teaspoon
Powdered sugar	2 cups	For the drizzle
Prepared eggnog	6 tablespoons	For the drizzle
Ground nutmeg	1/2 teaspoon	For the drizzle

My Favorite Chewy Gingerbread Cookies

Oh, the smell of these cookies baking! It reminds me of my own grandma’s kitchen. She always made gingerbread for us after we played in the snow. I still laugh at that. My brother would try to sneak dough when she wasn’t looking. These cookies are soft and chewy, not crunchy. The eggnog drizzle makes them extra special for the holidays. Doesn’t that sound lovely? Let’s get our aprons on.

Step 1: First, get your oven nice and warm. Set it to 350°F. Then, line your baking sheet. You can use parchment paper or a silicone mat. This keeps the cookies from sticking. I learned that the hard way once! (My hard-learned tip: Let your butter sit out first. Room-temperature butter is much easier to mix!)

Step 2: Now, let’s make the cookie dough. Use a mixer to beat the butter until it’s smooth. Add one cup of sugar and mix it well. It will get light and fluffy. Then, mix in the egg and the molasses. The molasses makes the cookies dark and sweet. It’s my favorite part.

Step 3: Grab a big bowl for the dry things. Whisk the flour, baking soda, and all the spices together. I love the smell of ginger and cinnamon. Doesn’t that smell amazing? Slowly mix these dry ingredients into your butter bowl. Keep mixing until it all comes together into a soft dough.

Step 4: Here comes the fun part! Put the other half-cup of sugar in a small bowl. Scoop up some dough and roll it into a ball. Then, roll each ball in the sugar. This gives them a pretty, sparkly coat. Place them on your baking sheet. Give them plenty of room to grow. Why do you think we space them out? Share below!

Step 5: Bake your cookies for about 12 to 14 minutes. They will look a little puffy. Let them rest on the pan for a few minutes. This is very important for chewiness. Then, move them to a rack to cool completely. Try to wait before you taste one!

Step 6: Time for the drizzle! Whisk the powdered sugar, eggnog, and nutmeg together. You want it to be thick but still drizzle. Put the glaze in a plastic bag and snip a tiny corner. Then, just zig-zag it over your cooled cookies. Let the icing set before you put them away.

Cook Time: 12-14 minutes
Total Time: About 1 hour
Yield: About 2 dozen cookies
Category: Dessert, Cookies

Let’s Mix It Up!

I love this recipe just as it is. But sometimes, it’s fun to try something new. You can add little twists to make them your own. My grandkids are always giving me ideas. Here are a few of our favorites. They are all so simple and tasty.

Lemon Zest Drizzle – Use lemon juice instead of eggnog for the icing. It’s a bright and zesty surprise.

Chocolate Chip Gingerbread – Stir a cup of chocolate chips right into the dough. Everyone loves a little chocolate.

Gingerbread Men – Chill the dough, then roll it out. Use your favorite cookie cutters to make little people.

Which one would you try first? Comment below!

Serving Up Some Cozy

These cookies are wonderful all on their own. But you can make them part of a little treat. I like to put them on a pretty plate. Sometimes I add a few clementines or some nuts. It looks so festive. A warm drink is the perfect partner for these spicy cookies.

For a cozy evening, try a hot mug of spiced apple cider. It’s my go-to. If you’re feeling fancy, a small glass of sweet sherry is nice. It sips like a warm hug. Which would you choose tonight?

Keeping Your Gingerbread Cookies Cozy

These cookies stay soft for days in an airtight container. Just keep them at room temperature. You can also freeze the dough balls for a future treat.

Roll them in sugar and pop them in a freezer bag. Then you can bake just a few at a time. I once forgot I had dough in the freezer.

It was a lovely surprise a month later. This matters because a little prep makes busy days sweeter. You always have a fresh treat ready for guests.

Have you ever tried storing it this way? Share below!

Simple Fixes for Cookie Troubles

Is your dough too sticky? Just add a little more flour. Your hands will thank you. I remember when my first batch spread too much.

The butter was probably too warm. Chilling the dough for 30 minutes fixes this. This matters because a small step makes a big difference.

Is your drizzle too runny? Whisk in more powdered sugar. If it is too thick, add a drop more eggnog. Getting the texture right builds your confidence.

Which of these problems have you run into before?

Your Gingerbread Questions Answered

Q: Can I make these gluten-free?

A: Yes! Use your favorite gluten-free flour blend. It works just fine.

Q: Can I make the dough ahead?

A: Absolutely. Keep it in the fridge for up to two days.

Q: What if I do not have molasses?

A: You can use dark maple syrup instead. The flavor will be a little different.

Q: Can I double the recipe?

A: Of course. Just use a bigger bowl for mixing.

Q: Is the eggnog drizzle optional?

A: It is, but it adds a special holiday touch. *Fun fact: Eggnog was first enjoyed in medieval England!*

Which tip will you try first?

Share Your Kitchen Creations

I hope you love baking these cookies as much as I do. They fill the house with the best smell. It reminds me of my own grandmother’s kitchen.

I would be so delighted to see your results. Sharing food is a way to share joy. It connects us all.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Fiona Brooks.