From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Gingerbread Sugar Cookies with Eggnog Frosting
Warning0 allergens identified
Gingerbread Sugar Cookies with Eggnog Frosting
Cookies
Eggnog Buttercream
Instructions
1
Prepare cookie batter and bake cookies per package directions and cool completely
2
To prepare the buttercream beat the butter until light
3
Add in powdered sugar one cup at a time until fully incorporated
4
Drizzle in the eggnog, nutmeg and rum
5
Mix until fluffy.
6
Place buttercream in a piping bag with a large star tip
7
Pair the cookies in two’s
8
Pipe a swirl of frosting on the back of one cookie
9
Place the second cookie on top of the buttercream top side up to make a sandwich
10
Repeat this process for all cookies
My Calorie Intake
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Tips & Tricks (5)
- Chill Your Dough Before Baking 🧊Refrigerate the cookie dough for at least 30 minutes before baking to prevent spreading and ensure chewy centers with defined edges.
- Bloom Your Spices in Butter 🌟Melt the butter and lightly warm the nutmeg and gingerbread spices together before mixing into the frosting to intensify and marry the warm spice flavors.
- Room Temperature Eggnog for Frosting 🥛Allow your eggnog to reach room temperature before whisking with butter and powdered sugar to achieve a smooth, creamy frosting without lumps or separated texture.
- Add Rum Extract Strategically 🥃Incorporate rum into the frosting rather than the cookie dough to preserve its aromatic notes, as heat can diminish the alcohol's complex flavor profile.
- Underbake Slightly for Chewiness 🍪Remove cookies from the oven when the edges are set but centers still appear slightly soft—they'll continue cooking as they cool for optimal chewy texture.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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