Indulge in the Ultimate Holiday Treat: Soft & Chewy Gingerbread Cookies with Festive Eggnog Cream Filling
As the holiday season twinkles into full swing, there’s one delightful treat that stands out: Soft Chewy Gingerbread Cookies with Eggnog Cream Filling. These aren’t just any cookies; they’re Santa’s ultimate Christmas wish! Each perfectly spiced cookie offers a melt-in-your-mouth texture, beautifully paired with a rich, creamy, and subtly boozy eggnog filling nestled in between. Incredibly easy to prepare, these festive sandwich cookies are not only a joy to bake but also make for heartwarming gifts for friends and family.
Disclosure: This post is proudly sponsored by Bob’s Red Mill! As always, all opinions expressed are entirely my own. Your support for the brands that help sustain Cake ‘n Knife is greatly appreciated!
“Simply haaaaaaving a wonderful Christmas time!” The sound of holiday classics fills my home as soon as December arrives. This timeless tune, along with Rocking Around The Christmas Tree, plays on a continuous loop in my mind and throughout my kitchen (much to the playful dismay of my husband!). The moment I step in to bake, the festive music goes on, and I find myself singing along at the top of my lungs, completely immersed in the holiday spirit.
Unfortunately, this year I’ve been feeling a bit under the weather, hoping it’s just a touch of exhaustion and not my body deciding to fall ill during my absolute favorite time of the year. But what’s the universal cure for holiday blues or a slight sniffle? Cookies! Aren’t they just the perfect remedy for everything?
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Rediscovering the Magic of Gingerbread: From Cardboard to Crave-Worthy
I must admit, for the longest time, I used to dread gingerbread cookies. The versions I encountered during my childhood were often hard, brittle, and frankly, tasted like glorified cardboard. I would steer clear of them at every holiday gathering, convinced they just weren’t for me. This aversion lasted for years, creating a significant gap in my appreciation for classic Christmas treats.
However, everything changed the moment I bit into my first truly soft and chewy gingerbread cookie. It was an epiphany! The perfectly tender texture, the warm embrace of aromatic spices – it was a revelation. My entire perspective on gingerbread was transformed, and I couldn’t help but wonder: “Where were these incredible spiced cookies during my childhood?!” The experience ignited a passion to create gingerbread cookies that were not only soft and delightful but also packed with the authentic flavors of the season, banishing all memories of their rigid, flavorless predecessors.
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For the Avid Baker: Explore My Holiday Baking Favorites Gift Guide!
Since that transformative moment, I’ve made it my mission to ensure no holiday season passes without truly exceptional soft and chewy gingerbread cookies. After countless hours of experimenting and refining, this recipe has emerged as my absolute favorite. It strikes the perfect balance: the spices are robust and warming, yet never overwhelming, delivering that iconic gingerbread flavor without any harshness. The texture is consistently soft, moist, and delightfully chewy, elevating each bite to a truly divine experience.
The Secret to Superior Texture: Quality Flour from Bob’s Red Mill
A significant part of the exceptional taste and texture of these soft and chewy gingerbread cookies can be attributed to my absolute favorite flour: Bob’s Red Mill Organic All Purpose Unbleached White Flour. This isn’t just any flour; it’s a staple in my pantry, always kept in a large, readily accessible bag. I genuinely believe it’s the finest flour I’ve ever had the pleasure of baking with, and I simply can’t imagine returning to any other brand for my baking needs.
What makes this flour so special? It’s freshly milled from certified organic, hard red wheat, ensuring a truly high-quality product perfect for all your baked goods. When you choose Bob’s Red Mill, you eliminate any worries about undesirable ingredients. This all-purpose flour is unbleached, unenriched, and completely free of added potassium bromate, which means you’re using a pure and wholesome product every time.
For me, the ability to trust a brand and the integrity of the ingredients they use is paramount. It’s more than just baking; it’s about confidence. When I create and share these delicious treats with my friends and family, I know I’m offering them nothing but the very best. This commitment to quality translates directly into the deliciousness of these cookies, making them a true labor of love.
And trust me, anyone who takes a bite of these cookies will instantly recognize the superior quality and care that went into making them. They’re not just cookies; they’re an experience.
The Festive Finale: Boozy Eggnog Cream Filling
To elevate these gingerbread cookies even further, I’ve paired them with an irresistible eggnog cream filling. This filling is pure holiday magic – just a touch boozy, and bursting with the rich, creamy flavor of my favorite seasonal drink. The smooth, sweet filling perfectly complements the warm, spicy gingerbread, creating a symphony of festive flavors. It transforms a simple cookie into the ultimate sandwich cookie, delivering a delightful surprise in every bite.
The hint of brandy in the eggnog cream filling adds a sophisticated warmth, making these cookies truly adult-friendly and perfect for holiday parties. It’s a delightful contrast to the humble gingerbread, turning a classic into something truly extraordinary. Whether you’re enjoying them with a cup of coffee by the fire or sharing them with loved ones, these sandwich cookies are guaranteed to spread cheer.
Ready to make these incredible holiday cookies yourself? Check out just how easy this recipe is to follow below!
Reflecting on Past Holiday Giveaways
PLEASE NOTE: THIS GIVEAWAY HAS NOW CONCLUDED.
We’ve had incredible fun with our past “12 Days of Jolly Giveaways,” and it was always a highlight of the holiday season! During these special events, Bob’s Red Mill and I proudly teamed up to offer amazing bundles of baking essentials, perfect for kick-starting a new year of delicious creations. For instance, one memorable bundle featured their Organic All Purpose Flour, Organic Whole Wheat Pastry Flour, Almond Flour, and some sparkling sugar, alongside a generous $50 gift certificate to bobsredmill.com!
While this particular giveaway has ended, it’s always worth checking back on the blog or following Cake ‘n Knife for future opportunities and delicious recipes. We love collaborating with brands like Bob’s Red Mill to bring you quality ingredients and exciting prizes. We encourage you to explore Bob’s Red Mill’s fantastic range of products to inspire your next baking adventure, and you might just find some exciting new additions to your pantry.
Soft Chewy Gingerbread Cookies With Eggnog Cream Filling
The perfect spiced gingerbread cookie with a festive and creamy eggnog filling!
3 hrs 10 mins
10 mins
3 hrs 20 mins
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Equipment
- Half Sheet Pan
- KitchenAid 7-Quart Pro Line Stand Mixer
- Mixing Bowls
Ingredients
COOKIES
- 1 cup butter, softened
- 1 cup brown sugar, packed
- 1 cup molasses
- 1 large egg
- 5 cups Bob’s Red Mill Organic Unbleached All-Purpose Flour
- 1/4 tsp salt
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
FILLING
- 3 cups confectioners sugar, sifted
- 1/4 cup brandy (or substitute with eggnog for alcohol-free option)
- 1/3 cup eggnog, plus more for thinning if needed
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and brown sugar until the mixture is light and smooth.
- Add the molasses and the egg, continuing to mix until fully combined. Be sure to scrape down the sides of the bowl periodically to ensure all ingredients are well incorporated.
- In a separate bowl, whisk together the Bob’s Red Mill Organic Unbleached All-Purpose Flour, salt, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and ground allspice. Gradually add the dry ingredients to the wet ingredients in the stand mixer, mixing on low speed until a cohesive dough forms. Do not overmix.
- Turn the dough out onto a large piece of plastic wrap. Gently shape the dough into a flat disc, wrap it tightly, and place it in the refrigerator to chill for at least 3 hours, or ideally overnight. This chilling process is crucial for preventing the cookies from spreading too much and allows the flavors to deepen.
- When you’re ready to bake, preheat your oven to 350 degrees F (175 degrees C). Line two large baking sheets with parchment paper or silicone baking mats.
- On a clean, lightly floured work surface, roll out the chilled dough until it is approximately ¼-inch thick. Use your favorite gingerbread cookie cutters to cut out desired shapes.
- Carefully transfer the cut-out cookies to the prepared baking sheets, leaving a small amount of space between each cookie (they won’t spread much, but avoid overcrowding).
- Bake for 9-10 minutes, or until the edges are just set and the centers still look slightly soft. It’s important not to overbake these cookies if you want them to remain perfectly soft and chewy.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. This helps them firm up without becoming hard.
- While the cookies cool, prepare the filling: In a large bowl, whisk together the sifted confectioners’ sugar, brandy (or extra eggnog), and eggnog until a thick, smooth frosting forms. If the frosting is too stiff, add a tiny bit more eggnog, a teaspoon at a time, until it reaches your desired consistency.
- Once the cookies are completely cool, spoon about 1 tablespoon of the eggnog cream filling onto the flat side of one gingerbread cookie. Top with another cookie, gently pressing down to spread the filling evenly to the edges without squeezing it out.
- Repeat this process until all your cookies are filled. Serve immediately or store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Holiday
Cookies