Chewy Gingersnap Cookies with Eggnog Frosting

If you want Christmas in cookie form, you've got to make these Chewy Gingersnap Cookies with Eggnog Frosting! They have all the flavors of Christmas from ginger to cinnamon to cloves to nutmeg to eggnog that you won't want to stop eating them!

The cookie is so chewy and perfectly spiced that it's honestly good on its own, but the eggnog frosting really takes it over the top! It is so creamy and delicious. Everyone that tries these will agree that they are perfect for this time of year.

I mean, how can you resist taking a bit out of that cookie??

Chewy Gingersnap Cookies with Eggnog Frosting

Adapted from Carlsbad Cravings

Makes 3 dozen cookies

3 cups all-purpose flour

1/2 tsp. salt

1 tsp. baking soda

1/2 Tbsp. ground cinnamon

1/2 Tbsp. ground cloves

1/2 Tbsp. ground ginger

1 1/4 cups (2 1/2 sticks) unsalted butter, softened

1 1/2 cups granulated sugar

1/3 cup + 1 Tbsp. molasses

2 eggs

1 tsp. vanilla

Cinnamon Sugar Coating

1/3 cup granulated sugar

1 Tbsp. ground cinnamon

Eggnog Frosting

1/4 cup unsalted butter, softened

2 oz. cream cheese, softened

1/2 tsp. vanilla extract

1/4 cup full fat eggnog

2 1/2 cups powdered sugar, sifted

1 pinch salt

nutmeg for topping, optional

1. In a medium bowl, whisk together flour, salt, baking soda, cinnamon, cloves and ginger until well blended.

2. In a stand mixer using the paddle attachment, cream butter and sugar together for 2 minutes, until light and fluffy. Add molasses, eggs and vanilla and beat an additional minute. Slowly add dry ingredients and mix until well combined. Refrigerate dough for 1 hour.

3. Make cinnamon sugar coating by mixing 1/3 cup granulated sugar and 1 tablespoon cinnamon in a small bowl. Set aside.

4. Preheat oven to 350 degrees F.

5. Roll dough into 1 heaping tablespoon balls then roll in cinnamon sugar mixture until evenly coated and place each ball onto a large plate.

6. When ready to bake, place 8 balls of dough 3 inches apart on a nonstick mat or parchment paper lined baking sheet. (If you do more than 8 on a pan they will end up spreading into each other.) Keep unused dough in the refrigerator while baking the other batches.

7. Bake 10 minutes on middle rack of oven. Let cool for 5 minutes then transfer cookies to wire rack to cool.

8. To make the frosting, add the butter and cream cheese into a large bowl and cream together using a hand mixer until fluffy, about 2 minutes. Beat in vanilla extract, 2 tablespoons eggnog and 2 cups powdered sugar until smooth. Whip in remaining 2 tablespoons eggnog, 1 1/2 cups powdered sugar and salt until smooth. Add additional powdered sugar, a little at a time to thicken frosting to desired consistency.

9. Frost cooled cookies and sprinkle a pinch of nutmeg on top of each if desired.

*Store in an airtight container in the fridge.