Description
Delight in the festive flavors of Eggnog Cookies, featuring a tender, spiced dough infused with classic holiday spices like nutmeg and cinnamon, enriched with creamy eggnog and finished with a smooth, sweet eggnog icing. These cookies are perfect for holiday gatherings or as a cozy seasonal treat.
Ingredients
Scale
Cookie Dough
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup lightly packed brown sugar
- ½ cup granulated sugar
- ¾ cup unsalted butter, softened
- ¾ cup eggnog
- 2 egg yolks
- 1 teaspoon vanilla extract
Icing
- 1 tablespoon unsalted butter, room temperature
- 2 cups powdered sugar, sifted
- ¼ cup eggnog
- Sparkling sugar or extra nutmeg for sprinkling (optional)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, ground cinnamon, and salt. Set aside to prepare the dry base for the cookie dough.
- Cream Butter and Sugars: Using an electric mixer or stand mixer fitted with the paddle attachment, beat the brown sugar, granulated sugar, and softened unsalted butter together until the mixture is light and fluffy, ensuring proper aeration for tender cookies.
- Add Wet Ingredients: To the creamed butter and sugars, add the eggnog, egg yolks, and vanilla extract. Beat at medium speed until the mixture is smooth and fully incorporated, creating the flavorful liquid base.
- Combine Flour Mixture: Gradually add the dry flour mixture to the wet ingredients, beating at low speed just until combined to avoid overmixing, which could toughen the cookies.
- Chill Dough: Cover the dough and refrigerate for at least 1 hour. Chilling firms the dough, making it easier to scoop and enhancing flavors.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 300°F (150°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Scoop Dough: Using a medium cookie scoop, portion the chilled dough onto the prepared baking sheets, spacing cookies about 2 inches apart to allow spreading during baking.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the edges of the cookies are just golden, indicating they are perfectly baked and tender.
- Cool Cookies: Let the cookies cool briefly on the baking sheets before transferring them to wire racks to cool completely, ensuring the right texture and readiness for icing.
- Prepare Icing: Once cookies have cooled, combine the room temperature butter, sifted powdered sugar, and eggnog in a stand mixer fitted with the paddle attachment or a large bowl with an electric mixer. Beat on low speed until combined, then increase speed to high and mix for 2 to 3 minutes until the icing is smooth and fluffy.
- Ice the Cookies: Spread the prepared eggnog icing onto the cooled cookies evenly. While the icing is still wet, optionally sprinkle with sparkling coarse sugar or extra nutmeg for a festive finish.
Notes
- If consuming within a day, cookies can be stored at room temperature in an airtight container.
- For longer storage up to 3 days, refrigerate cookies in an airtight container separated by parchment paper to maintain freshness.
- Ensure accurate flour measurement by spooning flour into the measuring cup and leveling it off rather than scooping directly.
- To soften butter quickly, cut it into small pieces and let sit at room temperature or gently warm in short bursts in the microwave.
- If brown sugar is unavailable, a simple homemade brown sugar substitute can be used.
- Powdered sugar can be homemade by blending granulated sugar with a bit of cornstarch.
- Unbaked cookie dough can be stored in the freezer for future baking; thaw before baking as per instructions.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4.2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg
