Chewy Gingerbread Cookies With Eggnog Drizzle

Ingredients

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

Preparation

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.