(a-kitchen-addiction.com)
If you’ve never combined eggnog and ginger before, you really should give it a try. They are already on my list for Christmas cookies! These ginger cookies are soft and puffy, just the way I like them. I’ve never been a fan of the hard gingersnaps, so these soft baked cookies are perfect. The eggnog cheesecake dip is a simple dip made of cream cheese, eggnog, confectioner’s sugar, and, of course, nutmeg. Because the recipe makes a lot, these cookies and dip are perfect for setting out at your next gathering! For more recipes like this visit A Kitchen Addiction.
Cook Time:10 min
Prep Time:30 min
Total Time:40 min
Servings: 36
Ingredients:
1/2 Cup butter, softened
1/2 Cup brown sugar
1/4 Cup sugar
1 egg
1/4 Cup molasses
2 Tablespoon water
2 1/4 Cup all-purpose flour
1 Teaspoon baking soda
1 Teaspoon cinnamon
2 Teaspoon ginger
1/2 Teaspoon ground cloves
1/8 Teaspoon salt
1/4 Cup sugar, for rolling dough in
8 Ounce 1/3 of the fat cream cheese, softened
1/2 Cup confectioner’s sugar
1/2 Teaspoon nutmeg
1/4 Teaspoon cinnamon
3 Tablespoon eggnog
1 Teaspoon vanilla extract
Preparation:
Preheat oven to 350. Line a cookie sheet with parchment paper or a baking mat.
In the bowl of a stand mixer (or with an electric mixer), cream together butter and sugars. Add the egg and beat until creamy. Beat in molasses and water until well-combined.
In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt. Slowly add dry ingredients to wet ingredients. Dough will be stiff and you may need to finish combining ingredients using a wooden spoon.
Roll dough into 1 inch balls. Roll dough in sugar to coat. Place dough onto cookie sheet. Press dough to indent slightly.
Bake for 8-10 minutes or until cookies puff and edges just start to turn golden brown. Allow cookies to cool for a couple of minutes on cookie sheet before removing to a wire rack to cool completely.
While cookies are cooling, prepare dip. Serve and enjoy!
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