Eggnog Stuffed Gingerbread Cookies
Soft gingerbread cookies stuffed with a creamy eggnog filling.
- Prep time
- 35 min
- Cook time
- 10 min
- Yield
- 18 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup eggnog (cooked down)
- 5 - 6 ounces white chocolate
- 1/4 cup all-purpose flour
- 1 egg yolk
- 1 cup or 2 sticks unsalted Country Crock Baking Sticks
- 1 cup brown sugar
- 1 egg
- 1/4 cup molasses
- 2 1/2 cup flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon ginger
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- sugar for coating
Instructions
- 1
Cook the eggnog in a skillet until it is reduced and thickened. You should have roughly 1/3 cup left of the eggnog.
- 2
Pour the reduced eggnog over the white chocolate and allow to sit for a minute before stirring. The residual heat of the eggnog should melt the chocolate, but if not, you may use a microwave on 20 second intervals to melt the white chocolate. Stir well to combine. (You should not need more than one or two 20-second intervals
- 3
Allow the mixture to cool to room temperature, then stir in the flour and egg yolk.
- 4
Cover and set the mixture in the refrigerator to cool.
- 5
Beat the baking sticks and sugar together until light in color and fluffy. Add in the egg and molasses. Beat well for about two minutes to combine.
- 6
Add in the flour, salt, baking soda, ginger, cinnamon, cloves, and nutmeg. Mix until just combined.
- 7
Store in the refrigerator for about an hour to chill.
- 8
Preheat the oven to 350 degrees F.
- 9
Take 1 teaspoon to 1 1/2 teaspoons of the eggnog mixture and use 1 1/2 tablespoons of cookie dough to cover the eggnog completely.
- 10
Place granulated sugar in a bowl or a plate and roll the dough in the sugar.
- 11
Place on a baking sheet at least 2-inches apart.
- 12
Bake for about 8 - 10 minutes, or until the edges are set. Place on a wire rack to cool.