3 cups AP flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 Tablespoon ground cinnamon
1/2 Tablespoon ground cloves
1/2 Tablespoon ground ginger
1 1/4 cups unsalted butter, softened,
1 1/2 cups granulated sugar
1/3 cup + 1 Tablespoon unsulphured molasses
2 eggs
1 teaspoon vanilla
Snickerdoodle Coating:
1/3 cup granulated sugar
1 tablespoon ground cinnamon
Eggnog Frosting:
4 ounces unsalted butter, softened,
2 ounces cream cheese, softened
1/2 teaspoon vanilla extract
1/4 cup full fat eggnog
2 1/2 -3 cups powdered sugar, sifted
1/4 teaspoon nutmeg
1 pinch salt
In a medium bowl, whisk together flour, salt, baking soda, cinnamon, cloves and ginger until well blended. In a stand or hand held mixer, cream butter and sugar together for 2 minutes, until light and fluffy. Add molasses, eggs and vanilla and beat an additional minute. Add dry ingredients and mix until well combined. Refrigerate dough for 30-60 minutes. Mix Snickerdoodle Coating of 1/3 cup granulated sugar and 1 tablespoon cinnamon in a large bowl. Roll dough into balls using 1 heaping tablespoon dough then roll in Snickerdoodle Coating until evenly coated. Place balls 3 inches apart on a nonstick mat or parchment paper lined baking sheet. Keep unused dough in the refrigerator while preparing other batches. Bake 350 degrees F for 10 minutes on middle rack of oven. Let cool for 5 minutes then transfer cookies to wire rack to cool. If you like a crispier cookie, simply bake longer. Eggnog Frosting: While cookies are baking prepare Eggnog Frosting. With a stand or hand mixer, cream butter and cream cheese together until fluffy, about 2 minutes. Beat in vanilla extract, 2 tablespoons eggnog and 2 cups powdered sugar until smooth. Whip in remaining 2 tablespoons frosting and 1 1/2 cups powdered sugar until smooth. Add additional powdered sugar, a little at a time to thicken frosting to desired consistency. Frost cooled cookies and store in an airtight container.