Two favorite holiday flavors — gingerbread and eggnog — make a perfect match in this cookie recipe. Make sure to leave some for Santa.

A gingerbread lover’s dream. (Stacey Little / Southern Bite)

Chewy Gingerbread Cookies with Eggnog Drizzle

Click here for a printable version.

Prep time: 30 minutes

Cook time: 12 minutes

Ingredients

• ¾ cup (1½ sticks) unsalted butter, softened
• 1½ cups sugar, divided
• 1 egg
• ¼ cup molasses
• 2¼ cups all-purpose flour*
• 2 teaspoons baking soda
• 1½ teaspoons ground cinnamon
• 2 teaspoons ground ginger
• ¼ teaspoon ground cloves

For the drizzle:

• 2 cups powdered sugar
• 6 tablespoons prepared eggnog
• ½ teaspoon ground nutmeg

Instructions

• Preheat the oven to 350 degrees and line a cookie sheet with parchment or a silicone baking mat.
• Beat the butter with a mixer until smooth.
• Add 1 cup of sugar and cream together.
• Add the egg and mix well.
• Add the molasses and mix well.
• In a large bowl, whisk together the flour, baking soda, cinnamon, ginger and cloves.
• Gradually mix the dry ingredients into the wet. Mix well.
• Pour the remaining ½ cup of sugar in a small bowl. Drop the dough, using a cookie scoop, by 1½ tablespoon dollops into the bowl of sugar and roll around to coat.
  

  Store the cookies in an airtight container. (Stacey Little / Southern Bite)

• Place the dough on the cookie sheet about 3 inches apart.
• Bake for 12 to 14 minutes.
• Allow to cool on the pan for 5 to 10 minutes before transferring to a cooling rack.
• Once the cookies are cool, make the drizzle by mixing the powdered sugar, eggnog and nutmeg together in a medium bowl. Add extra powdered sugar or eggnog to get it to a thick drizzling consistency.
• Pour the drizzle into a zip-top bag and seal. Cut a small opening in one corner of the bag and drizzle the glaze over the cookies.
• Allow to harden.
• Store in an airtight container.

Notes

* It’s very important to measure the flour correctly, as adding too much will make the dough too thick and the cookies won’t spread. I always use the spoon-and-level method. Don’t use the measuring cup to scoop the flour.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”