Christmas Gingerbread Cookies with Whiskey Glaze

7. 10. 2025

The combination of earthy rye flour, spicy candied ginger, and the deep flavor of cane molasses is definitely worth a try! Add to that a rye whiskey glaze, which gives the candy a great twist, and you have a candy that no one can resist. To make the candy without alcohol, simply replace the whiskey with milk, lemon juice, ginger syrup, or plain water.

Ingredients

For the cookies:

• 1 and ¼ cups all-purpose flour
• 1 and ¼ cup rye flour
• 2 teaspoons baking powder
• 2 teaspoons ground ginger
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon salt
• 1/2 cup melted butter
• 1 cup cane sugar
• 1 large egg
• 1 large egg yolk
• ¼ cup cane molasses
• ½ cup finely chopped candied ginger, plus 25 small pieces for garnish

For the frosting:

• 1 and ½ cups powdered sugar
• ¼ cup plus 1½ teaspoon rye whiskey
• pinch of salt

Method

• Preheat the oven to 350°F.
• Line 2 large trays with baking paper.
• Combine all-purpose and rye flour, baking soda, dried ginger, cinnamon, cloves, and salt in a small bowl.
• In a medium bowl, beat the melted butter and the cane sugar.
• Beat in the egg, followed by the yolk, and then the molasses.
• Using a silicone spatula, fold the flour mixture into the egg mixture until almost combined (a few dry streaks should remain).
• Add the candied ginger and fold until the dough is thoroughly combined.
• Divide the dough into 25 parts with a large spoon.
• Gently roll the individual parts into balls and transfer them to the prepared baking sheets at a distance of at least 2 inches apart.
• Transfer to the oven and bake until the tops of the cookies are cracked, and the edges are golden, 12-14 minutes.
• Allow to cool slightly, then transfer the cookies to a wire rack to cool to room temperature.
• Meanwhile, prepare the frosting.
• Whisk together the powdered sugar, whiskey, and salt in a small bowl until smooth.
• Dip the tops of the cookies in the frosting and shake off the excess.
• Place a piece of candied ginger in the center of each cookie, using a little more icing if needed to help the ginger stick.
• Let the cookies rest at room temperature until frosting sets, about 30 minutes, before serving.
• Keep the cookies in an airtight container at room temperature for at least 5 days.

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