Description
Delight in these festive Eggnog Cookies that combine warm spices and creamy eggnog in a soft, tender cookie, topped with a smooth eggnog glaze. Perfect for holiday gatherings or cozy winter treats, these cookies offer a nostalgic flavor with a luscious finish.
Ingredients
Scale
For the Eggnog Cookies:
- 3 cups (360 grams) all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 cup (227 grams) unsalted butter, melted
- ¾ cup (165 grams) dark brown sugar
- ¾ cup (150 grams) granulated sugar
- ¼ cup (60 grams) eggnog
- 2 large egg yolks
- 1 teaspoon vanilla extract
For the Eggnog Glaze:
- 1 cup (120 grams) confectioners’ sugar
- 3 tablespoons eggnog
- Pinch of nutmeg
Instructions
- Preheat and Prepare Pans: Preheat oven to 350°F (177°C) and line 3 half-sheet baking pans with parchment paper, or use one pan if baking in batches.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, nutmeg, and cinnamon. Set aside.
- Mix Wet Ingredients: In another large bowl, combine the melted butter, dark brown sugar, granulated sugar, eggnog, egg yolks, and vanilla extract. Beat using a hand mixer or whisk until smooth and well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture while mixing on low speed. Scrape down the bowl sides as needed and mix just until combined, avoiding overmixing to keep cookies tender.
- Scoop Dough: Using a cookie scoop or your hands, portion out 2 tablespoons of dough per cookie. Place the dough balls evenly spaced about 2-3 inches apart on the prepared baking sheets, approximately 6 per sheet.
- Bake Cookies: Bake in the preheated oven for 11-13 minutes or until the edges are set and the center looks slightly soft. Do not overbake.
- Cool Cookies: Allow cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Eggnog Glaze: In a medium bowl, whisk together confectioners’ sugar, eggnog, and a pinch of nutmeg until smooth and pourable.
- Glaze Cookies: Spoon or drizzle the eggnog glaze over the cooled cookies evenly.
- Set Glaze: Let the glaze set for about one hour at room temperature before serving to allow it to firm up nicely.
Notes
- Storage: Store leftover unglazed eggnog cookies in an airtight container at room temperature for up to 1 week. Once glazed, refrigerate the cookies and consume within 1 week due to the dairy in the glaze.
- Freezing Cookies: Freeze baked eggnog cookies in an airtight container or freezer bag for up to 3 months, preferably before glazing. Thaw overnight in the refrigerator before glazing and serving.
- Freezing Dough: Scooped cookie dough balls can be frozen on a parchment-lined sheet for 1-2 hours until firm, then transferred to a freezer bag to freeze for up to 3 months. Defrost overnight in the refrigerator before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
