Chances are good that you’ve seen this next recipe and photo floating around out there… That is because it is mine. Well… from my old site. That’s right, before I was One Sweet Appetite I was Sweet Treats & Good Eats!
Gingerbread and eggnog are always great flavor combinations. The last two years they have been my number one best sellers. These cookies are requested every year, and have become a Christmas tradition here at my home.
4 cups white whole wheat flour
1 tsp. salt
1½ tsp. baking powder
½ tsp. baking soda
1 tsp. ground cinnamon
1½ tsp. ground cloves
2 tsp. ground ginger
1 tsp. ground nutmeg
16 tbsp. unsalted butter, at room temperature
1 cup sugar
1 cup molasses
1 large egg
-Preheat your oven to 350 degrees. Line two large cookie sheets with parchment paper.
Whisk together your flour, salt, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg. Set aside.
-Cream the butter and sugar until light and fluffy. Add molasses and egg. Beat until well incorporated. Change mixer speed to low, and add dry ingredients.
Chill for one hour, then roll out and use a cookie cutter to cut your desired shape. Bake for 10 minutes. Cool on a cooling rack.
Here is where you’ll need to make a decision… You can stick with the traditional route and frost them, or you can make this wonderful eggnog dip!
1-1/2 C. eggnog
2 T. Cornstarch
1/2 C. Sour Cream
1/2 C. Heavy whipping cream
1 T. Sugar
In a medium saucepan, combine eggnog and cornstarch until smooth.
Bring to a boil. Let boil for 2 minutes. Remove from the heat, and stir in the sour cream.
In a separate bowl, beat whipping cream and sugar until stiff peaks form. Fold into the eggnog mixture.
**Updated pictures coming soon**