Chewy Chocolate Chip Gingersnaps With Spiked Eggnog Glaze

Chewy chocolate chip gingersnaps with a spiked eggnog glaze. Repin to save!

COOKIES!

Once again, I participated in The Great Food Blogger Cookie Swap. Why? Because I love cookies and I love getting packages in the mail. And the best part is that this event supports Cookies For Child Cancer.

The Cookies I Sent

Last year, I received a box of cookies from Meseidy @ The Noshery: Chewy chocolate chip gingersnaps with spiced rum glaze. I liked them so much that I made them for this year’s swap! (Recipe below). They’re soft, chewy, chocolaty, and very flavorful. I made a couple of small changes to the recipe, one being adding eggnog (vegan) to the glaze. I sent a box of these cookies to:

The Great Food Blogger Cookie Swap, 2014

The Cookies I Received

Few things are better than getting a box of homemade cookies in the mail. This year, I received:

  • Deep dish peppermint hot cocoa cookies from Ashley @ Our Full Table – Your cookies were unique and delicious – love the deep dish idea! And thanks also for the paper straws from your Etsy store. How thoughtful!
  • Graham cracker snickerdoodles from Ashley @ Big Flavors From a Tiny Kitchen – I loved your unique spin on snickerdoodles. Absolutely delicious!
  • Polish teacakes (covered with pecans, filled with strawberry jam, and topped with buttercream) from Kat @ I Want Crazy Blog – These cookies are beautiful and delicious! I know my family is going to love them when I bring them home for Christmas.

Thank you each so much for the deliciousness! Because of you, I have all all my holiday cookie baking done. Now if you’ll excuse me while I go enjoy my cookies and a latte…

Chewy Chocolate Chip Gingersnaps With a Spiked Eggnog Glaze

Prep Time: 15 min

Cook Time: 10 min

The bourbon (or spiced rum, if you prefer) makes these cookies spiked. Don't skip it. It adds a nice bite to the cookie!

Ingredients:

For Cookies:

  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 4 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 2 teaspoon ground cloves
  • 2 teaspoons ground ginger
  • 1 cup milk chocolate chips

For Glaze:

  • 2 cups powdered sugar
  • 2 tablespoons eggnog (I used Silk Nog to avoid the raw egg risk)
  • 2 tablespoon bourbon or spiced rum
  • 1/4 teaspoon ground nutmeg

Directions:

  1. Preheat oven to 375F. Line a cookie sheet with parchment paper.
  2. In a mixing bowl, beat butter and sugar on high until light and fluffy. Add eggs, one at a time, beating until well incorporated. Add molasses and mix to incorporate.
  3. In a separate bowl, combine dry ingredients. Add the dry ingredients to the butter mixture and mix until incorporated. Use a cookie scoop to measure the dough. Place cookie dough balls in the freezer for 15 minutes.
  4. Bake cookies for 10 minutes. Remove from oven and allow to cool for 5 minutes. Place cookies on a wire rack and allow to cool completely.
To make glaze:
  1. Whisk powdered sugar, eggnog, bourbon, and nutmeg. Add a bit more powdered sugar if necessary to achieve a glaze consistency. Put glaze on cooled cookies and enjoy!

2 Responses to “Chewy Chocolate Chip Gingersnaps With Spiked Eggnog Glaze”

  1. 1

    Ashley - Our Full Table — December 15, 2014 @ 4:17 pm

    Oh Haley!! Yours look so yummy! I’m going to have to make these! Glad you enjoyed my cookies! Happy Holidays!

  2. 2

    Ashley @ Big Flavors from a Tiny Kitchen — December 15, 2014 @ 7:13 pm

    I love gingersnaps – these are so pretty! So glad you liked the cookies I sent over. Happy Holidays 🙂

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