Soft Gingerbread Cookies with Eggnog Frosting

Whisk together the flour, baking soda, salt, ground ginger, cinnamon, and cloves in a medium bowl. Set aside.

In a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and sugar until it is smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl and add the egg; mix until combined. Do the same with the molasses. Add the flour mixture to the butter-sugar mixture in three additions, mixing just until there are no floury streaks in the dough. Fold in the fresh ginger and the candied ginger. Cover and refrigerate the dough for 2 hours or overnight.

Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Roll the dough into balls just smaller than golf balls, and place them on the baking sheets. Bake for about 10 minutes or until the cookies are puffy and cracked on top. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely.

Meanwhile, make the frosting. Mix the butter and powdered sugar in a stand mixer fitted with the paddle attachment on low speed. Once combined, add the eggnog, nutmeg, vanilla, and salt, and mix on medium-high speed until fluffy.

When the cookies have cooled, use the back of a spoon or a table knife to spread frosting on the tops.