Eggnog Cookies
User Reviews
5
Eggnog Cookies
Description
This recipe blends all-purpose flour with baking powder, salt, and classic eggnog spices nutmeg and cinnamon. Creamed butter and sugar are combined with egg yolks, vanilla, and eggnog to create a creamy batter that is just mixed with the flour to keep a tender crumb. Dough balls are portioned and spaced on lined sheets, then baked at 350°F until edges firm but centers remain soft.
The cookies are mild and moist with a subtle spice profile enhanced by eggnog’s richness. An optional glaze made from powdered sugar, eggnog, cinnamon, nutmeg, and vanilla can be drizzled on for added sweetness and flavor complexity.
These cookies freeze well and can be made ahead. Keeping dough size consistent ensures even baking, and cooling on the baking tray before transferring prevents breakage. Adding rum or bourbon, or rum extract, can deepen the flavor further if desired.
Ingredients
- 2 ¼ cups all-purpose flour (270g)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 3/4 cup unsalted butter 170g, at room temperature
- 1 cup granulated sugar (200g)
- 2 egg yolk
- 2 tsp vanilla extract
- 1/2 cup eggnog
For the optional glaze
- 1 cup powdered sugar
- 3 tbsp eggnog
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp vanilla extract
Instructions
- In a medium bowl whisk together the flour, baking powder, salt, cinnamon and nutmeg then set aside.
- Cream the butter and sugar in the bowl of your stand mixer fitted with a paddle attachment or in a large bowl if using an electric hand mixer. Scrap the bowl down and beat on high until light and fluffy.
- Pour in the eggnog and vanilla then add the egg yolks in one at a time while mixing on medium then scrape the bowl down and mix once more.
- Add the flour in while mixing on low and mix until just combined. Finish the batter off with a spatula mixing in any stray bits of butter or flour.
- Portion out roughly two-tablespoon sized pieces of dough (40g) and drop them onto a parchment or silicone-lined baking sheet leaving about 4 inches of room between each. You can roll each ball in your hands for a more finished look but this is optional. Bake in the center rack at 350F for 11-12 minutes or until the edges are set and the center appears dry.
- While the cookies are baking mix the glaze up. Add a cup of powdered sugar to a medium bowl along with the cinnamon and nutmeg then drizzle in 3 tablespoons of eggnog and 1 tsp of vanilla. Whisk together adding a tablespoon at a time of eggnog as needed to achieve a drizzling consistency.
- Drizzle the icing onto the cooled cookies and enjoy.
Notes
- Chilling dough is optional but can be done for making ahead.
- Weigh flour for best accuracy or gently spoon into measuring cup before leveling.
- Keep cookie dough balls uniform in size to ensure even baking and prevent excessive spreading.
- Allow cookies to cool on the baking sheet for about 10 minutes before moving to racks.
- Adding rum or bourbon enhances flavor; rum extract can be used as a substitute.
- The glaze can be prepared during baking to save time.
- Store baked cookies in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 48mg | 16% |
| Sodium | 139mg | 6% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
