As we enter the holidays, few things spark more festive feelings than the warm scent of cookies baking in the oven. These cookies are laced with cinnamon, ginger, nutmeg and pumpkin pie spice. Sticky sweet with molasses and deep undertones from brown sugar. I’ve shared this recipe with a brandy spiked buttercream as well as an eggnog glaze. You could also keep it super classic with a cream cheese frosting.
Ingredients You’ll Need For These Festive Cookies
Flour. Hayden Flour Mills All Purpose Sonora is my go to.
Spices. Ginger, cinnamon, nutmeg and pumpkin pie spice for a warm cozy flavor.
Baking soda. This raising agent helps the cookies puff up and spread in the oven.
Salt. To balance the flavors.
Butter. Unsalted and room temperature.
Sugar. A mix of granulated for sweetness and chewy edges and dark brown for a soft cookie with notes of molasses.
Molasses. Use a variety of mild molasses, not blackstrap!
Vanilla. For a sweet creamy flavor, warmth and depth.
Eggs. Large eggs and bring them to room temperature.
Tips:
Chill the dough. Chilling the dough allows the flavors to develop and prevents the dough from spreading, for a perfectly soft and chewy cookie. I like to chill the dough for 30 minutes to make it easier to handle before scooping or rolling and chilling further.
For the frosting. These spiced molasses cookies are elevated with a decadent buttercream or simple glaze. You can play around with the flavoring too, your favorite holiday liquor, a spoonful of vanilla, eggnog or a cream cheese frosting.
Make it kid-friendly. Skip the brandy in the frosting and add a splash of vanilla.
Christmas Cookies with Brandy Buttercream
Ingredients
3 cups (360g) all-purpose flour
2 teaspoons ground ginger
2 teaspoon ground cinnamon
1/2 nutmeg
1/2 pumpkin pie spice
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170g) unsalted butter room temperature
3/4 cup (150g) granulated sugar
3/4 cup (150) dark brown sugar
2 teaspoons pure vanilla extract
2 large eggs room temperature
1/4 cup (85g) molasses
Brandy Buttercream
10 tbsp (150g) unsalted butter, at room temperature
2 cups (240g) powdered sugar, sifted
2 tbsp brandy or rum
1/2 tsp vanilla extract
1-2 tbsp heavy cream, if needed
Eggnog Glaze
1 cup (120g) powdered sugar
1 tbsp (14g) butter at room temperature
2-3 tbsp eggnog
pinch of cinnamon and nutmeg
1/2 tsp vanilla
Instructions
- In a large bowl sift the flour, ginger, cinnamon, cloves, pumpkin spice, baking soda, and salt. Whisk to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars and molasses until creamy, about 2 minutes.
- Add in the eggs, one at a time, beating well after each addition Add the molasses and beat until combined.
- Turn the speed to low and add the dry ingredients and mix until almost incorporated. Cover bowl with plastic wrap and transfer to the refrigerator for 30 minutes to firm up. Scoop the dough into balls using a large cookie scoop (about 60g) each. Return to the fridge for 2 hours or overnight.
- Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper. Place 8 cookies onto the sheet and lightly press down on the center of each cookie. Bake, one sheet at a time, for 9-10 minutes, or until puffed and lightly golden.
- Remove pan from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before frosting.
For the Buttercream
- In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter for 1 minute, until light and creamy. Stop the mixer and scrape down the sides of the bowl. Add the powdered sugar, followed by the brandy and vanilla. Turn the mixer back to medium high speed and beat for 1 minutes until creamy.
- Pipe or spread over the cooled cookies.
For the Glaze
- Sift the powdered sugar into a bowl and make a well in the center for the butter. Warm up the eggnog and pour over the butter to melt it. Add the vanilla and spices and whisk to combine. Spread over the cooled cookies and sprinkle with fresh nutmeg.
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