Ingredients for Eggnog Cookies
Eggnog is readily available from November through December and sometimes even into January. These cookies only use half a cup of eggnog so they’ll be plenty leftover to drink or trying using the leftovers in Eggnog Meltaways or Glazed Eggnog Pound Cake. So good!!
- White Sugar: White sugar will help them develop the crisp tender outside.
- Butter: Soften your butter but do not melt it.
- Eggnog: You can use light or full fat eggnog.
- Vanilla: Adds a nice mellow flavor. Replace with eggnog extract for extra flavor.
- Egg Yolks: Yes you read that right, just the yolks.
- Nutmeg: Classic spice that goes perfectly with eggnog.
- Flour: Spoon the flour into the measuring cups to prevent getting too much flour.
- Baking Powder: This is your all important rising agent.
- Cinnamon: Adds a nice complimentary taste to the nutmeg.
- Powdered Sugar: Sift your powdered sugar to reduce lumps.
- Eggnog: Add slowly to the powdered sugar to get the right consistency, add more if you need to.
Making Eggnog Cookies
Making cookies is usually pretty simple, and these are right up there in the mix of being easy. The glaze, however makes them look like you took hours. Sprinkling them with a touch of nutmeg gives them that elegant look, besides a touch of extra flavor. These are going to be a new family favorite. Try them today!
- Combine: In a bowl combine the flour, baking powder, cinnamon and nutmeg and set aside.
- Cream: In a stand mixer or another large bowl using a hand mixer, cream the sugar and butter together.
- Add: Add the eggnog, vanilla and egg yolks to the butter and mix on medium till smooth.
- Beat: Add the flour and beat on low speed until combined. Do not overmix.
- Spoon: On an ungreased cookie sheet or parchment paper spoon by the Tablespoon and roll into balls. Sprinkle with a bit of nutmeg.
- Bake: Bake in a 300 degree oven for 15-18 min until the edges are lightly brown.
- Glaze: While the cookies bake make the glaze. In a bowl combine the powdered sugar and eggnog. Drizzle over the cookies.
For The Best Cookies
Making cookies is pretty easy, but it also seems like they can be tricky to get just right. Often it’s just a matter of making sure you do a few things to get them perfect. Here are a few ideas that have helped me.
- The Cookie Sheet: One of the biggest mistakes when making cookies, is spraying the cookie sheet with non-stick cooking spray. Unless a recipe tells you specifically to grease a cookie sheet, don’t. The fat in the cookies will melt while the cookies cook and spread on their own. If you spray it they’ll spread too much and become flat and over baked. Use parchment paper to line your baking tray, not only does it ensure your cookies won’t stick, it makes for easy clean up.
- Measure: Measure your ingredients precisely. Getting too much or too little of an ingredient can alter the texture and taste. Especially when it comes to the fat or the flour. Spoon flour into a measuring cup and level with a table knife to get it just right. When it comes to the fat in cookies, whether it’s oil, shortening, or butter follow the instructions. Melted, softened, or chilled will all affect the outcome of your cookies.
- Mix: Follow the recipes instructions when it comes to mixing. Cream the butter and sugar but don’t over mix your cookie dough. This can cause too much air to form in the dough which will cause them to collapse while they bake.
- Chill: Some recipes call for you to chill your dough, some don’t, like this eggnog cookie recipe. You can always chill your dough however. Chilling the dough can make it easier to handle, reduce unwanted spreading and even enhance the flavor. Refrigerate your dough for 30 in then let it sit for 10 min before baking to make it easier to work with.
- Bake: It can make all the difference in the world to bake just a few cookies first to see about the size, spread and how long you need to bake them. This way you won’t potentially ruin a whole pan of cookies.
Eggnog Cookie Perfection
Now that you have some basic cookie know how, here are few things to know about Eggnog cookies.
- Store bought Eggnog is best: You can definitely make your own eggnog and I highly recommend it. But using homemade eggnog to bake with can often create inconsistent flavor and uneven baking in your cookies. Pick some up at the store the next time you go to make these.
- It’s a drizzle: The frosting on the cookies isn’t meant to smother the cookies. Use a spoon or a spatula to drizzle the glaze over the cookies in a fun zig zag pattern.
- Want more Eggnog Flavor: The flavor of the cookies is pretty subtle, if you desire a stronger flavor you can add ½ -1 teaspoon of eggnog extract.
- Storing Cookies: Keep cookies fresh in an airtight container for up to 4-5 days. You can refrigerate them for a longer shelf life.
- Freeze: These cookies will freeze best without the frosting on them. Just prepare the frosting and glaze once they’ve thawed to room temperature. To freeze them with the frosting on them, place between sheets of parchment or wax paper to prevent them from sticking together.
- Make it Festive: Add some sprinkles to the cookies right after you glaze if you desire.
More Holiday Sweet Treats
Holidays just aren’t the holidays without a few homemade treats to make and share. I like to think that Christmas calories don’t count, especially if you give some away! Either way these tasty vittles will be sure to please and become new baking traditions in your home.
- Pumpkin Cream Cheese Truffles
- The Best Carmelitas Cookie Bars
- No Bake Oreo Balls
- Cream Cheese Snickerdoodles
- Christmas Gooey Butter Cookies
- 1 1/4 cups white sugar
- 3/4 cup butter softened
- 1/2 cup eggnog
- 1 teaspoon vanilla extract
- 2 egg yolks
- 1 teaspoon nutmeg
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 ½ cup powdered sugar
- 3 tablespoons eggnog
- Preheat your oven to 300 degrees.
- Combine the flour, baking powder, cinnamon and nutmeg. Set aside.
- Cream sugar and butter together in mixing bowl.
- Add eggnog, vanilla, and egg yolks. Beat at medium speed with a mixer until smooth.
- Add the flour mixture and beat at low speed until combined. Do not over-mix.
- Spoon onto ungreased cookie sheet or parchment paper and make the dough balls rather small because they will spread in the oven. I always test about 3 cookies in the oven first before making an entire batch. Sprinkle the cookies with nutmeg.
- Bake 15-18 minutes, mine took 17, until the edges are lightly brown.
- While the cookies are in the oven make the glaze by combining the powdered sugar with 3 T eggnog.
- Drizzle the glaze over your cookies and devour!
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.