Chewy Chocolate Chip Gingersnaps With Spiked Eggnog Glaze
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.
When you look at the list of ingredients, you’ll probably think, “These flavors shouldn’t taste good together…” But you’ll be surprised when you bite into them. Trust me.
I sent a box of these cookies to:
Last year I sent these chipotle almond chocolate biscotti.
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 of my holiday cookie baking done.
Now if you’ll excuse me while I go enjoy my cookies and a latte…
- 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
- 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
- Preheat oven to 375F. Line a cookie sheet with parchment paper.
- 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.
- 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.
- 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: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!