Eggnog Cookies
User Reviews
4.9
Eggnog Cookies
Description
This Eggnog Cookies recipe features a richly flavored dough blending flour, baking soda, baking powder, cream of tartar, and nutmeg with creamed butter and sugars. The addition of eggnog and vanilla or rum extract imparts a seasonal character. Chilling the dough firm helps the cookies maintain shape and prevents excessive spreading during baking.
Before baking, cookie dough balls are coated on one side with a mixture of sugar and nutmeg to create a spiced crust. Baking at 350°F for 8-9 minutes yields cookies with tender centers and lightly crisp edges. After cooling, an optional glaze of powdered sugar, eggnog, and nutmeg is applied to enhance sweetness and add moisture contrast.
The dough’s thickness and chilling time influence cookie spread, and slight variations in flour measurement, oven temperature, or baking sheet temperature can affect final shape. Even if cookies spread less than pictured, their flavor remains enjoyable. These cookies make for seasonal favorites that evoke the classic flavors of eggnog in baked form.
Ingredients
- 4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon nutmeg may use 2 tsp for stronger eggnog flavor
- 1 cup butter
- 3/4 cups granulated sugar
- 1 cup brown sugar firmly packed, light or dark
- 2 egg
- 1/4 cup eggnog Shamrock Farms brand
- 1 teaspoon vanilla extract or rum extract if desired
Topping
- 6 tablespoons sugar
- 1 1/2 teaspoons nutmeg
Glaze
- 2 cups powdered sugar
- 1/4 cup eggnog Shamrock Farms brand
- 1/2 tsp nutmeg
Instructions
- For the dough: In a bowl, sift together the flour, baking soda, baking powder, nutmeg and cream of tartar. Set aside. *MAKE SURE YOU GENTLY SPOON YOUR FLOUR INTO YOUR MEASURING CUP, VS SCOOPING THE FLOUR. SCOOPING CAN RESULT IN TOO MUCH FLOUR.
- In a separate bowl, cream the butter and sugars until fluffy. Add the eggs, eggnog and vanilla or rum extract. Mix well.
- Stir in the dry ingredients. Stir until just combined.
- Cover bowl (or remove dough from bowl and wrap in plastic wrap) and chill for 1+ hours.
- When ready to bake, Preheat the oven to 350 degrees. Form the dough into 1 inch balls. Mix nutmeg and sugar in a small bowl and roll each ball of dough through the sugar mixture to coat one side.
- Place on a greased baking sheet or a cookie sheet covered with wax paper or silicone baking mat.
- Bake 8-9 minutes. Do not overbake. Allow to cool on baking sheet for at least ten minutes before transferring to a wire cooling rack.
For Glaze
- Combine powdered sugar, eggnog and nutmeg. Stir well to combine. Drizzle over cookies and allow to set up. Glaze stays slightly soft so best not to stack cookies if glazed.
Notes
- The dough tends to be thick, especially after chilling, which helps control cookie spread.
- Over-measuring flour can prevent spreading; spoon flour gently into measuring cups instead of scooping.
- Variations in oven and baking sheet temperatures affect how much cookies will spread, so some difference in shape is normal.
- Even if cookies do not spread much, they will still retain the intended eggnog and nutmeg flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 19mg | 6% |
| Sodium | 62mg | 3% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 134IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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