Chewy Gingerbread Cookies With Eggnog Drizzle
3/4 cup unsalted butter, softened
1 1/2 cups sugar, divided
1 large egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves
For the drizzle:
2 cups powdered sugar
6 tablespoons prepared eggnog
1/2 teaspoon ground nutmeg
Prep Time: 30 mins
Cook time: 12 mins
Makes: 2 dozen
Preheat the oven to 350 F, and line a cookie sheet with parchment paper or a silicone baking mat. Beat the butter with a mixer until smooth. Add 1 cup of sugar and cream together. Add the egg and mix well. Add the molasses and mix well.
In a large bowl, whisk together the flour, baking soda, cinnamon, ginger and cloves. Gradually mix the dry ingredients into the wet. Mix well.
Pour the remaining 1/2 cup of sugar in a small bowl. Drop the dough, using a cookie scoop, by 1 1/2 tablespoon dollops into the bowl of sugar and roll around to coat. Place dough on the cookie sheet about 3 inches apart. Bake 12-14 minutes. Cool on the pan 5-10 minutes before transferring to a cooling rack.
Once the cookies are cool, make the drizzle by mixing the powdered sugar, eggnog and nutmeg together in a medium bowl. Add extra powdered sugar or eggnog to get it to a thick drizzling consistency. Pour the drizzle into a zip-top bag and seal. Cut a small opening in one corner of the bag, and drizzle the glaze over the cookies. Allow to harden. Store in an airtight container.