Description
These classic Eggnog Cookies are soft, spiced treats perfect for the holiday season. Infused with warm cinnamon and nutmeg flavors and combined with creamy eggnog, these cookies offer a delightful festive twist. Finished with a sweet eggnog glaze, they’re ideal for sharing at parties or enjoying with a cup of hot cocoa.
Ingredients
Scale
Dry Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Cookie Dough
- 1 1/4 cups granulated sugar
- 3/4 cup unsalted butter (softened)
- 3/4 cup eggnog
- 1 teaspoon vanilla extract
- 2 large egg yolks
Eggnog Glaze
- 1/2 cup unsalted butter (softened)
- 4-6 tablespoons eggnog
- 3 cups powdered sugar (sifted)
Optional Garnish
- Ground nutmeg for garnish
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, and ground nutmeg until well combined. Set this mixture aside for later use.
- Cream Butter and Sugar: Using an electric mixer in a large bowl, beat the softened butter and granulated sugar together until the mixture is smooth and well combined.
- Add Wet Ingredients: Mix in the eggnog, vanilla extract, and egg yolks into the butter and sugar mixture. Beat until all ingredients are fully incorporated and the batter is smooth.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing thoroughly until no traces of flour remain and a dough forms.
- Shape the Dough Log: Transfer the sticky dough onto a sheet of waxed paper. Form the dough into a log shape and wrap it tightly in the waxed paper. If the dough feels too sticky to handle, chill it in the refrigerator for 30 minutes to firm up before rolling into a log. Then place the wrapped log in the freezer to chill for 2 hours until firm.
- Prepare Oven and Baking Sheets: Preheat your oven to 325°F (163°C). Line insulated baking sheets with parchment paper to prevent sticking and ensure even baking.
- Slice the Cookie Dough: Remove the dough log from the freezer. Cut the dough into 1/2-inch thick slices. Arrange the slices on the prepared baking sheets, spacing them about an inch apart. If the slices are still frozen, allow them to thaw at room temperature for a few minutes before baking.
- Bake the Cookies: Place the baking sheets in the oven and bake the cookies for 15 minutes. After baking, remove the cookies from the oven and let them rest on the pan for 5 minutes before transferring them to cooling racks to cool completely.
- Prepare Eggnog Glaze: While the cookies cool, in a bowl, beat together the softened butter, 4-6 tablespoons of eggnog, and sifted powdered sugar until smooth and spreadable. Adjust the thickness by adding more eggnog or powdered sugar as needed.
- Glaze and Garnish: Once the cookies are completely cooled, spread the eggnog glaze evenly over each cookie. Optionally, sprinkle ground nutmeg on top for added festive flavor and decoration.
Notes
- If the dough becomes too sticky to handle when forming the log, chilling it in the fridge helps firm it up.
- Ensure cookies cool completely before glazing to prevent the glaze from melting.
- Store cookies in an airtight container to maintain freshness for up to one week.
- The glaze thickness can be modified depending on your preference by adjusting the amount of eggnog used.
- For extra richness, consider using fresh nutmeg for garnish instead of pre-ground.
