Name: Ginger Cookies with Eggnog Frosting
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 ½ cups shortening (butter flavor); 2 Tablespoons water; 1 cup sugar; 1 cup brown sugar; 2 large eggs; ½ cup molasses; 1 Tablespoon vanilla; 4 ½ cups flour; 1 Tablespoon ginger; 2 teaspoons baking soda; 2 teaspoons cinnamon; ½ teaspoon cloves; ½ teaspoon salt; 1 cup shortening; 5 Tablespoons egg nog; 1 Tablespoon vanilla; 4 cups powdered sugar

Recipe Ingredient Notes

To make Ginger Cookies with Eggnog Frosting, you will need the following ingredients:

Cookies

Shortening butter flavor

Water

Sugar

Brown sugar

Eggs

Molasses

Vanilla

All purpose flour

Ginger

Baking soda

Cinnamon

Cloves

Salt

Frosting

Shortening

Eggnog

Vanilla

Powdered sugar

How to make Ginger Cookies with Eggnog Frosting

Preheat oven to 325℉.

In a large bowl, cream together shortening, water and sugars.

Add eggs one at a time, beating well after each one.

Add molasses and vanilla.

In a separate bowl, combine flour, ginger, baking soda, cinnamon, cloves and salt.

Add dry ingredients to wet mixture and stir until combined.

Roll dough into 1-inch balls and place on ungreased baking sheets.

Bake for 12-15 minutes or until cookies are set up; let cool completely.

To make the frosting, beat shortening in a large bowl until light and fluffy.

Beat in eggnog, vanilla extract and powdered sugar until light and fluffy.

Spread on cooled cookies and serve.

How to store these chewy cookies:

In order for these cookies to have the perfect texture, you are going to want to store them in an airtight container for 4-5 days preferably with the bottoms to the cookies pushed together to form almost like a cookie sandwich.

Another one of my best tips is to add in a slice of bread to keep the moisture of the cookies for even longer!

Ginger Cookies with Eggnog Frosting on a counter and some Ginger Cookies without frosting.

Enjoy More Delicious Christmas Recipes

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Questions & Reviews

Bethany N says:

This is now my go to cookie for Christmas! So very yummy!
Jill says:

Can you substitute butter for the shortening in the cookie and in the frosting?
Taylor Welsh says:

Hi, I'm thinking of making these for Christmas but I have a question. You mentioned in the notes that you should store the cookies for a few days for the perfect texture. Do you put the cookies in an air-tight container with or without the frosting and do you need to refrigerate them? Thanks for the great recipe i hope it works out well!
Momma Cyd says:

We usually make and eat on the day they are made, or within a day or so. You can store them in an airtight container with our without the frosting. They will turn out great either way.
Momma Cyd says:

Shortening is 100% fat, containing no water. That means no steam is created during baking which effectively reduces gluten production, so shortening cookies tend to be softer and more tender. Cookies made with butter spread more and are flatter and crisper if baked long enough. Cookies made with shortening bake up taller and are more tender. So using butter for the shortening may give you a flatter cookie.