Chewy Gingerbread Cookies with Eggnog Drizzle

The Heart of the Kitchen

My kitchen is my favorite room. It always smells like memories. Today, it smells like ginger and molasses.

I’m making my chewy gingerbread cookies. They are soft and spicy. The eggnog drizzle makes them perfect for sharing. Doesn’t that smell amazing?

A Little Cookie Story

I first made these for my grandson, Leo. He said they tasted like a cozy hug. I still laugh at that.

Now, he helps me roll the dough in sugar. His little hands get so sticky. That’s the best part, really. Making the mess together.

Why This Matters

Baking is more than mixing. It’s a way to show love. You give someone a cookie, you give them a moment of joy.

It also teaches patience. You must let the cookies cool. Then you can add the sweet drizzle. Good things take a little time.

Let’s Talk Flavor

The ginger and cinnamon are warm. The molasses makes them deep and rich. It’s a classic taste.

But the eggnog drizzle is the magic. It’s sweet and creamy with a hint of nutmeg. It ties everything together. Fun fact: The nutmeg in eggnog was once a very fancy spice!

Your Turn to Share

I would love to hear from you. Do you have a favorite person to bake for? Tell me their name.

What is your family’s must-make holiday treat? Is it cookies, or maybe a pie? And a little poll: do you like chewy cookies or crispy ones better?

Ingredients:

Ingredient	Amount	Notes
Unsalted butter	3/4 cup (1 1/2 sticks)	room temperature
Sugar	1 1/2 cups, divided	1 cup for dough, 1/2 cup for rolling
Egg	1
Molasses	1/4 cup
All-purpose flour	2 1/4 cups
Baking soda	2 teaspoons
Ground cinnamon	1 1/2 teaspoons
Ground ginger	2 teaspoons
Ground cloves	1/4 teaspoon
Powdered sugar	2 cups	for drizzle
Prepared eggnog	6 tablespoons	for drizzle
Ground nutmeg	1/2 teaspoon	for drizzle

My Chewiest Gingerbread Cookies with a Festive Drizzle

Hello, my dear. Come sit at the counter. I want to share my favorite gingerbread cookie recipe. These aren’t the crisp kind for hanging on trees. Oh no. These are soft, chewy, and full of warm spice. They smell like a cozy winter afternoon. The eggnog drizzle on top makes them extra special. It tastes like holiday cheer in a spoon. I make these every year with my grandkids. We always end up with sugar everywhere. I still laugh at that.

Let’s get our hands busy. First, we need to make the cookie dough. It’s a simple, happy process. Just follow these steps with me.

1. Turn your oven on to 350°F. Line your cookie sheet with parchment paper. This little trick saves so much scrubbing later. Now, beat your room-temperature butter until it’s smooth. Doesn’t that look creamy? Add one cup of the sugar. Mix it until it gets light and fluffy. It reminds me of pale winter sunshine.
2. Crack in the egg and pour in the molasses. Mix it all up well. That dark, rich molasses is the secret. It gives the cookies their deep flavor and chewy heart. In another bowl, whisk your flour and spices together. Take a big sniff. Isn’t that smell amazing? The ginger and cinnamon are like old friends.
3. Now, mix the dry ingredients into the wet bowl. Go slowly so flour doesn’t puff up everywhere. (My hard-learned tip: always add the flour in three parts. It mixes easier and keeps your kitchen tidy!). The dough will be soft and a little sticky. That’s just perfect.
4. Pour that last half cup of sugar into a small bowl. Scoop up some dough. Roll it into a ball in your hands. Then, roll it around in the sugar until it’s coated. This gives the cookie a sparkly, crackly top. Place them on the sheet, giving them room to grow. They need space to become perfectly chewy.
5. Bake them for about 12 to 14 minutes. They will look puffed and crackled. Let them cool on the pan for a bit. This is the hardest part—waiting! Do you like your gingerbread cookies soft or crisp? Share below! Once cool, we make the magic drizzle. Just stir powdered sugar, eggnog, and nutmeg. Drizzle it over each cookie. Let that sweet glaze harden. Then, try not to eat them all at once.

Cook Time: 12–14 minutes per batch
Total Time: About 1 hour
Yield: About 2 dozen cookies
Category: Dessert, Cookies

Three Fun Twists to Try

I love this recipe just as it is. But sometimes, it’s fun to play. Here are three little twists I’ve tried over the years. They each make the cookie feel new again.

• The Chocolate Chip Hug: Add a handful of dark chocolate chips to the dough. The chocolate and ginger are a wonderful surprise.
• The Citrus Sparkle: Add the zest of one orange to the dough. Use orange juice instead of eggnog in the drizzle for a sunny flavor.
• The Spicy Snowball: Roll the baked, still-warm cookies in powdered sugar. It makes them look like little snowballs with a spicy kick inside.

Which one would you try first? Comment below!

Serving Them Up with Style

These cookies are stars all on their own. But I think food tastes better with friends. For a pretty plate, stack a few cookies on a vintage cake stand. Sprinkle a little extra nutmeg on top. You could also serve them with a small bowl of vanilla ice cream for dipping. That’s a real treat.

What to drink? For the grown-ups, a small glass of sherry or a hot toddy pairs beautifully. It’s so warming. For everyone, a big mug of cold milk or hot cocoa is the classic choice. The creamy drink cuts the spice just right. Which would you choose tonight?

Keeping Your Gingerbread Cookies Happy

Let’s talk about keeping these cookies chewy. Store them in a tight container at room temperature. They will stay perfect for about five days.

You can freeze the baked cookies, too. Just wrap them well. They thaw quickly on your counter.

I love to batch-cook the dough. Roll the sugar-coated balls and freeze them on a tray. Then pop them in a bag. Fun fact: This is called a “frozen cookie bank” in my kitchen! You can bake a few anytime.

Why does this matter? Fresh cookies bring instant joy. Having dough ready means you are always prepared for guests. I once forgot a school bake sale. My frozen dough saved the day!

Have you ever tried storing cookie dough this way? Share below!

Simple Fixes for Common Cookie Troubles

Is your dough too sticky? Chill it for 30 minutes. This makes it easier to handle. Your hands will stay much cleaner.

Are your cookies spreading too flat? Your butter might be too warm. I remember when my cookies turned into one big sheet. Now I make sure my butter is just soft, not melted.

Is your drizzle too runny? Add a little more powdered sugar. Is it too thick? Add a tiny bit more eggnog. Getting the consistency right matters. It makes your cookies look beautiful and taste just right.

Fixing small problems builds your confidence. You learn that baking is forgiving. Every batch teaches you something new.

Which of these problems have you run into before?

Your Gingerbread Cookie Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use your favorite gluten-free flour blend. The results are very good.

Q: How far ahead can I make them? A: The dough lasts 3 days in the fridge. Baked cookies keep for 5 days.

Q: What if I don’t have molasses? A: Use dark corn syrup or maple syrup. The flavor will be different but still sweet.

Q: Can I double the recipe? A: Absolutely. Just mix in a very large bowl. You will have plenty to share.

Q: Any optional tips? A: Add a pinch of black pepper to the dough. It makes the ginger flavor sing.

Which tip will you try first?

From My Kitchen to Yours

I hope you love making these cookies. The smell of gingerbread is pure happiness. It fills your whole home with warmth.

I would love to see your creations. Sharing food stories connects us all. It is my favorite part of cooking.

Have you tried this recipe? Tag us on Pinterest @GrandmaGracysKitchen! Show me your beautiful drizzles. Happy cooking!

—Grace Ellington.