Oatmeal and Molasses Cookies with Eggnog Icing

Posted bycourtneyclemmonsPosted inRecipesTags:

Well friends, I can’t believe it, but it’s Christmas Eve! And all that’s left for me to do is relax, eat delicious food and share my last Christmas-themed recipe: Oatmeal and Molasses Cookies with Eggnog Icing!

I know I say this about all of my desserts, but these cookies are so good and fairly easy to make (No chilling required!). And if you’re not able to make these cookies for Christmas, you can make them after with your leftover eggnog!

I hope you enjoy these Oatmeal and Molasses Cookies with Eggnog Icing! Let me know in the comments below how they turned out or share a photo on Instagram and tag @homecourtbakes! 

XO,
Coco

Prep time: 20 minutes
Cook time: 15 minutes (per batch)
Total time: 1 hour
Yields: 28 cookies

  • 1 cup unsalted butter at room temperature
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup molasses
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 1/2 cups old-fashioned oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp kosher salt

Ingredients for the Eggnog Icing:

  • 1 cup confectioners’ sugar
  • 2–3 Tablespoons eggnog
  • 1/4 teaspoon pure vanilla extract
  • pinch of ground cinnamon
  • pinch of salt

Instructions:

  • Preheat the oven to 350°F.
  • Using a hand or stand mixer fitted with a paddle attachment, cream the butter and sugars together on high until smooth, about 2 minutes. Scrape down the sides of the bowl. Add the molasses and mix on high for 1 minute.
  • In a small bowl, combine the eggs and vanilla extract. Add to the butter mixture and mix on high for 7-8 more minutes. Scrape down the sides of the bowl halfway through and again at the end. The dough should be homogenous and you shouldn’t see any pockets of unmixed butter or sugar. 
  • In a separate bowl, mix the flour, oats, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and clove. Add to the wet ingredients all at once and mix on low for about 45-60 seconds, just until combined.
  • Using a cookie scooper or spoon, scoop the dough into balls and place on a baking sheet lined with parchment paper a few inches apart. Bake for 12-14 minutes (or until the sides start to firm up and center is no longer gooey). Depending on how your oven cooks, you may want to rotate the cookie sheet 180° halfway through to ensure your cookies are evenly cooked.
  • Cool the cookies on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. 
  • While the cookies are cooling, make the icing by combining the confectioner’s sugar, eggnog vanilla extract, cinnamon and salt in a small bowl and whisk until smooth. If the glaze is too loose, add more sugar. If the glaze is too thick, add more eggnog 1 tablespoon at a time.
  • Dip cookies in the icing and place back on the cooling rack to set for 15-20 minutes.
  • Enjoy!

Leave a comment