Eggnog Cookies
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
1 hr
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Total Time
1 hr 40 mins
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Servings
24 cookies
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Course
Baked Goods
Eggnog Cookies
Description
The dough combines all-purpose flour with baking powder and warming spices—nutmeg and cinnamon—that echo traditional eggnog flavors. Sugar and butter are creamed until fluffy, then wet ingredients including eggnog and egg yolks are incorporated before folding in the flour mixture. Chilling the dough firms it for easier scooping and helps control spread during baking.
Baking at 300°F yields cookies with just golden edges while keeping centers tender. The optional icing blends butter, powdered sugar, and eggnog, thickening as it sits. Cookies can be decorated with sparkling sugar or extra nutmeg for texture and visual appeal.
Storage guidelines recommend refrigeration in airtight containers with parchment between layers to preserve freshness and flavor for up to three days. Room temperature storage is suitable if consumed within a day.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup brown sugar lightly packed
- ½ cup granulated sugar
- ¾ cup butter softened, unsalted
- ¾ cup eggnog
- 2 egg yolk
- 1 teaspoon vanilla extract
For the icing:
- 1 tablespoon butter room temperature, unsalted
- 2 cups powdered sugar sifted
- ¼ cup eggnog
- Sparkling Sugar optional, or extra nutmeg for sprinkling
Instructions
- In a medium bowl, whisk together the flour, baking powder, nutmeg, cinnamon and salt. Set aside.
- Beat sugars and butter together in a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy. Add eggnog, egg yolks, and vanilla; beat at medium speed until smooth. Gradually beat in flour mixture at low speed until just combined.
- Cover dough and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 300°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Use a medium cookie scoop to portion the dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until edges are just golden, about 20-25 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
- Once the cookies have cooled completely, prepare the icing.
- Add the butter, powdered sugar, and eggnog to the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer. Beat on low speed until combined, then increase speed to high and mix for 2-3 minutes.
- Spread icing onto cookies. If desired, sprinkle with sparkling coarse sugar or additional nutmeg while the icing is still wet.
Notes
- Cookies can be left at room temperature if eaten within a day; otherwise, store refrigerated up to 3 days with parchment paper between layers.
- Measure flour properly to achieve accurate dough consistency.
- Soften butter ahead of time or use quick softening methods for ease of mixing.
- Brown sugar substitutes and methods to soften hardened brown sugar can be used if needed.
- For icing, powdered sugar can be homemade if unavailable.
- Unbaked dough may be frozen for later baking following proper storage guidelines.
User Reviews
Overall Rating
4.6
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