Eggnog Cookies
Soft, chewy cookies infused with the warm spices of nutmeg and cinnamon, topped with a light eggnog glaze for a festive treat perfect for the holiday season.
Ingredients
For the Cookie Dough
- 3/4 cup unsalted butter, room temperature Make sure your butter is soft to create a creamy mixture.
- 1 cup granulated sugar Provides sweetness and texture.
- 2 teaspoons vanilla extract Pure vanilla brings warmth and depth.
- 1/2 cup eggnog Use real eggnog for the best flavor.
- 2 large egg yolks Add richness and moisture.
- 2 1/4 cups all-purpose flour Spoon into the measuring cup and level off for accuracy.
- 1 1/2 teaspoons baking powder Leavening agent for lift.
- 1/2 teaspoon salt Balances the sweetness.
- 1/2 teaspoon ground nutmeg Adds quintessential holiday flavor.
- 1/2 teaspoon ground cinnamon Complements nutmeg beautifully.
For the Glaze
- 1 1/2 cups powdered sugar, sifted Ensure it is sifted for a smooth glaze.
- 3-4 tablespoons eggnog for glaze Adds flavor and creaminess.
- 1/2 teaspoon vanilla for glaze Brings everything together.
- dash cinnamon for glaze Adds an extra festive touch.
Instructions
Preparation
- Preheat your oven to 350 degrees F.
- In a stand mixer, cream together the butter and sugar until light and fluffy.
- Add vanilla and eggnog, then mix in the egg yolks until well incorporated.
- In a separate bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon.
- Combine the dry ingredients with the wet ingredients until just mixed—be careful not to overmix.
- Scoop the dough onto a greased cookie sheet, spacing them out about 2 inches apart.
Baking
- Bake for 10-12 minutes until the edges are golden. The centers may look a bit soft, but they will firm up as they cool.
- Cool the cookies on a rack.
Glazing
- For the glaze, mix the powdered sugar, eggnog, vanilla, and cinnamon until smooth.
- Dip cooled cookies in the glaze and let them set on a wire rack.
Notes
These cookies pair beautifully with coffee or hot chocolate and can be stored in an airtight container at room temperature for up to a week. For longer storage, refrigerate or freeze them.