Cooking, Baking & Cocktail Shaking

Soft Baked Ginger Cookies with Eggnog Glaze

Spicy ginger cookies baked up soft and drizzled with a sweet eggnog glaze.

This post is sponsored by Grandma’s Molasses

Soft Baked Ginger Cookies with Eggnog Glaze from The Messy Baker

The holidays are quickly approaching. I’m going to be a huge pain in the tookus and tell you how many days there are until Christmas–35! Can you believe it? Let’s not think about it. Instead, let’s power eat soft-baked ginger cookies until our brain is numb. Deal?

Soft Baked Ginger Cookies with Eggnog Glaze from The Messy Baker

When Grandma’s asked me to create a cookie using their molasses, my brain went straight to ginger. I wanted to turn the crispy gingersnap into a melt-in-your-mouth cookie. No offense to the gingersnap, but I prefer not to crack a tooth while enjoying a cookie. We should not go around fearing a cookie. Am I right?

Soft Baked Ginger Cookies with Eggnog Glaze from

I made these cookies two ways. Yup, you get two choices. You can roll them around in glistening sugar crystals before baking, or you can drizzle them with a sweet and creamy eggnog glaze. I couldn’t choose, so I made them both ways. Don’t ask me which cookie I like better, because I don’t have an answer to that question. I’m not known to turn down any cookie, so both are winners in my book.

The sugar coated ginger cookie have a deliciously crunchy exterior. But… The eggnog drizzle is sinfully sweet and made with my favorite holiday beverage. There’s no choosing. Make both and a have one for each hand.

Soft Baked Ginger Cookies with Eggnog Glaze from

The cookie batter is full of warm holiday spices: ground ginger, cinnamon, ground cloves, and allspice. While the ginger is the star of the show, all of the spices contribute to the warmth of this spicy cookie.

The molasses adds moisture, depth of flavor, and a rich color to the cookies. I’ve been using Grandma’s brand molasses since I was a kid in the kitchen baking with my great grandmother. It’s dark amber color and earthy sweet flavors remind me of holiday baking.

I’m going to get a bit nerdy and tell you a bit about molasses and what exactly it is. If you’re already familiar with the history behind molasses, feel free to skip ahead.

Molasses is pure, concentrated sugarcane juice. The juice is extracted by mashing the harvested sugar cane. After the extraction process, the juice is boiled until it concentrates. The end result is a thick, sweet dark amber syrup that is great for baking.

Soft Baked Ginger Cookies with Eggnog Glaze from

The dough: Because the batter is so thick, I hightly recommend using a stand mixer to whip up the dough. If you don’t own a stand mixer, a wooden spoon and a little muscle will work just fine. After mixing up the dough, place it in the refrigerator to chill for a least 4 hours before baking (do not skip this step). I like to make my batter up the night before and allow it chill overnight. Chilling the dough aids in big, soft cookies.

Soft Baked Ginger Cookies with Eggnog Glaze from

Soft Baked Ginger Cookies with Eggnog Glaze from

Press the dough down ever so slightly with your fingers to gently flatten the ball of dough a bit.

Soft Baked Ginger Cookies with Eggnog Glaze from

Baking the cookies:  Bake the cookies for no longer than 10-11 minutes total. These are soft baked cookies, so we want them to remain soft after the baking process. Any more than 11-12 minutes and your cookies won’t be soft and puffy. When the cookies are finished baking, allow them to cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely. If you’re going to drizzle the cookies with glaze, wait until they are completely cool first. I don’t recommend glazing the sugar-coated cookies. I tried it, and the result is too sweet.

Soft Baked Ginger Cookies with Eggnog Glaze from

Whether you cover your ginger cookies in sugar or drizzle them with the eggnog glaze, these cookies are soft, chewy, and full of sharp ginger and warm spices.

Soft Baked Ginger Cookies with Eggnog Glaze from

Soft Baked Ginger Cookies

Yield: 30 cookies

Total Time: 4 hours

Cook Time: 11 minutes



  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 1/2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice


  • 1 stick unsalted butter, at room-temperature
  • 3/4 cup brown sugar
  • 1/4 cup molasses (such as Grandma’s)
  • 1 egg, at room-temperature
  • 2 teaspoons vanilla extract

Eggnog Glaze

  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon ground or freshly grated nutmeg
  • 3 tablespoons eggnog



  1. In a small bowl, whisk together the dry ingredients. Set aside.
  2. In the bowl of a stand mixer, cream the butter and brown sugar until pale in color and fluffy, about 3 minutes. Scrap down the sides of the bowl. Add the molasses and mix until combined. Add the egg and vanilla extract and mix until fully incorporated, scraping down the sides of the bowl as needed.
  3. With your mixer on low, slowly add the dry ingredients. Mix until the dough just comes together (do not over mix). Transfer the dough to a bowl and cover. Place the dough in the refrigerator for at least 4 hours or over night.
  4. Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone mat. Shape the dough into 1-inch balls. Place the dough balls 3 inches apart on the baking sheet. If you’re using sugar instead of glaze, roll the balls into the granulated sugar before placing them on the sheet. Bake for 10-11 minutes (no longer).
  5. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  6. Once the cookies are completely cool, drizzle with the eggnog glaze.
  7. Store the cookies in an airtight container for up to 1 week.


  1. In a small bowl, whisk together powdered sugar and nutmeg. Add the vanilla extract and eggnog; whisk until smooth.
  2. ***Only roll the ginger cookies in sugar if you’re not using the glaze; otherwise, the cookies will be too sweet.
All images and text ©.
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 Disclosure: I received compensation for recipe development from Grandma’s Molasses. All opinions are my own. 

26 Responses to “Soft Baked Ginger Cookies with Eggnog Glaze”

  1. #
    Renee — November 20, 2013 at 9:23 am

    Wonderful cookies! Pinned and shared.


  2. #
    Julia — November 20, 2013 at 9:27 am

    Only 35 days until Christmas? You mean it’s not still July?? Where has the time goooooone???? UGHHHH these cookies look amazing. Ginger snappy cookies have always been my favorite and I love that these are nice and soft….and with that eggnog glaze? PUH-lease, I’m defenseless.


  3. #
    Abbie @ Needs Salt — November 20, 2013 at 9:33 am

    These cookies look absolutely delicious! Just stunning.


  4. #
    Laura Dembowski — November 20, 2013 at 9:42 am

    Grandma’s molasses is the best! As are soft spicy cookies like these. You are a serious cookie baking genius!


  5. #
    Liz @ Life Made Sweet — November 20, 2013 at 11:10 am

    Eggnog glaze!!! You can’t get more festive than that! I bet it is just delicious with the ginger molasses cookies! Love this recipe!


  6. #
    Mimi — November 20, 2013 at 12:07 pm

    Eggnog glaze? Brilliant!


  7. #
    Kayle (The Cooking Actress) — November 20, 2013 at 12:47 pm

    why, oh whyyy haven’t I baked with molasses yet??!

    These cookies look so moist and delicious!!!


  8. #
    Amy @ Elephant Eats — November 20, 2013 at 12:56 pm

    I’m so excited for Eggnog season!!! Love that you made a glaze out of it. And the texture of these cookies looks so yummy- crackly tops are the best :)


  9. #
    [email protected] — November 20, 2013 at 1:22 pm

    Ginger cookies are my favorite for Christmas! These look fabulous, Jennie! Love the eggnog glaze!


  10. #
    Julie @ Julie's Eats & Treats — November 20, 2013 at 2:52 pm

    I LOVE soft ginger cookies. Tis the season for them!!!


  11. #
    Stefanie @ Sarcastic Cooking — November 20, 2013 at 3:43 pm

    Oh how I love a big, soft cookie. I am all about these spices too! It is definitely getting me in the holiday spirit!


  12. #
    Jessica @ A Kitchen Addiction — November 20, 2013 at 3:58 pm

    Great idea to pair an eggnog glaze with ginger cookies! Love how soft they look!


  13. #
    amy @ fearless homemaker — November 20, 2013 at 5:09 pm

    Oh, these look wonderful and I love that addition of the eggnog glaze. It jazzes them up, and makes them look gorgeous!


  14. #
    Georgia @ The Comfort of Cooking — November 20, 2013 at 5:59 pm

    Soft ginger cookies are my weakness. But with an eggnog glaze? Fuggetaboutit! I’m in love.


    • Jennie replied November 21st, 2013 at 8:50 pm

      Lol! Thanks, Georgia.


  15. #
    shannon — November 20, 2013 at 7:03 pm

    don’t. even start. with me. about how there’s only 35 days until christmas. JUST DO NOT. :)
    you can, however, make me these cookies, heavy on the glaze.


    • Jennie replied November 21st, 2013 at 8:50 pm

      I think I’m going to need to power eat cookies just to get me through the holidays. It’s like they creep up on us every year.


  16. #
    Melissa Klotz — November 21, 2013 at 12:23 am

    These look delicious!! I love the crinkley tops!


  17. #
    [email protected] — November 21, 2013 at 1:21 pm

    Why have I never thought to put gingerbread and eggnog together? YUUMMMM


    • Jennie replied November 21st, 2013 at 8:48 pm

      Thanks, Steph. It just seemed right :)


  18. #
    Choc Chip Uru — November 21, 2013 at 4:39 pm

    Pinning these cookies, I am not an eggnog person but ginger cookies are my baby :D
    My addictive dessert baby :D


    P.S I seem to have lost around 1000 subscribers on my blog and I don’t know how, so if you were subscribed, could you resubscribe please? it would really help me out!


    • Jennie replied November 21st, 2013 at 8:47 pm

      Thanks so much, Uru. The ginger cookie is so soft. I’ll be sure to resubscribe if I need to.


  19. #
    Carla — November 21, 2013 at 9:02 pm

    I can’t wait to try these! Nothing says cookie exchange like soft ginger cookies.


    • Jennie replied November 25th, 2013 at 9:42 am

      I couldn’t agree more, Carla. Thanks!


  20. #
    Terra — November 27, 2013 at 7:50 am

    I adore ginger cookies. My Grandma always made them for us, sooooo good! Your recipes sounds delicious! AND that eggnog drizzle….YUM! Hugs, Terra



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