Chewy Ginger and Molasses Cookie

Ingredients

Cookie

• 3/4 cup butter, softened to room temperature
• 1 cup granulated sugar
• 1/4 cup molasses
• 1 egg
• 2 cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

Buttercream

• 1 cup butter at room temperature
• 3 tablespoon eggnog
• 1 teaspoon vanilla extract
• 1/2 teaspoon nutmeg
• 5-7 cups powdered sugar

Cookie

• 2 cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

Buttercream

• 1 cup butter at room temperature
• 3 tablespoon eggnog
• 1 teaspoon vanilla extract
• 1/2 teaspoon nutmeg
• 5-7 cups powdered sugar

Directions

Cookie

1. In a bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, nutmeg, and salt. Set aside.
2. In your stand mixer bowl, beat together butter and sugar on medium speed for 3 minutes until fluffy. Add in the egg and molasses, and beat on medium speed until combined add in the dry ingredients and beat until combined.
3. Cover and refrigerate dough for 1 hour or until it's chilled
4. Preheat your oven to 375 degrees
5. Fill a small bowl with some sugar
6. Roll the dough into small balls about 1 inch in diameter and roll each ball in the sugar until it's completely coated.
7. Place on cookie sheet at least 1 inch apart and bake for 8-10 minutes or until the cookies begin to slightly crack on top
8. Remove from the oven and transfer to a wire racks to cool completely

Buttercream

1. In your stand mixer bowl with your paddle attachment, beat the butter until it is fluffy on medium speed. About 3 minutes.
2. Add in vanilla, nutmeg, and powdered sugar. Mix until everything is combined.
3. On low-medium speed, add in the eggnog. The buttercream should be a bit on the thicker side.
4. Pour your buttercream in a piping bag or a gallon size ziploc bag with the corner cut off and pipe about a tablespoon of buttercream over half of the cooled cookies, then top with remaining cookies. Alternately, you can spread the buttercream with a knife.

Cookie

1. Preheat your oven to 375 degrees
2. Fill a small bowl with some sugar
3. Roll the dough into small balls about 1 inch in diameter and roll each ball in the sugar until it's completely coated.
4. Place on cookie sheet at least 1 inch apart and cook for 8-10 minutes or until the cookies begin to slightly crack on top
5. Remove from the oven and transfer to a wire racks to cool completely

Buttercream

1. In your stand mixer bowl with your paddle attachment, beat the butter until it is fluffy on medium speed. About 3 minutes.
2. Add in vanilla, nutmeg, and powdered sugar. Mix until everything is combined.
3. On low-medium speed, add in the eggnog. The buttercream should be a bit on the thicker side.
4. Pour your buttercream in a piping bag or a gallon size ziploc bag with the corner cut off and pipe about a tablespoon of buttercream over half of the cooled cookies, then top with remaining cookies. Alternately, you can spread the buttercream with a knife.