Description
These Eggnog Cookies are a festive and flavorful treat perfect for holiday celebrations. Soft, tender cookies infused with classic eggnog spices and topped with a creamy eggnog glaze make for a delightful seasonal dessert that’s both nostalgic and delicious.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon (optional, but nice)
- ¼ tsp ground cardamom
Wet Ingredients
- ¾ cup salted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, lightly packed
- 1 large egg (at room temperature)
- ½ cup full-fat eggnog, at room temperature
- 2 tsp vanilla extract
- ¼ tsp rum extract (optional, but classic eggnog flavor)
Glaze
- 1 ½ cups powdered sugar, sifted
- 3 tablespoons eggnog
- ½ tsp vanilla extract
- Pinch of salt
- Freshly grated or ground nutmeg (for dusting)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, fine salt, ground nutmeg, cinnamon, and cardamom. This combination adds warmth and spice to your cookies. Set aside.
- Cream Butter and Sugars: In a large bowl or stand mixer, beat the softened salted butter with granulated sugar and light brown sugar on medium speed until the mixture turns light and fluffy, about 2 to 3 minutes. This step incorporates air for a tender texture.
- Add Egg: Beat in the large egg until fully combined, ensuring to scrape down the bowl to mix evenly.
- Incorporate Eggnog and Extracts: Mix in the full-fat eggnog, vanilla extract, and rum extract (if using). The mixture may appear slightly curdled, which is normal and will not affect the final texture.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and mix on low speed just until combined, ensuring no dry streaks remain. Avoid overmixing to keep the cookies tender.
- Scoop Dough: Using a medium cookie scoop or tablespoon, portion dough into 1 ½ tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets for proper spreading.
- Bake Cookies: Bake for 10 to 12 minutes, or until the edges are set and starting to turn lightly golden while the centers remain soft and puffy.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, preventing them from breaking.
- Prepare Glaze: In a small bowl, whisk together sifted powdered sugar, 2 tablespoons eggnog, vanilla extract, and a pinch of salt until smooth. Adjust consistency by adding more eggnog a teaspoon at a time if too thick, or more powdered sugar if too thin.
- Apply Glaze: Drizzle or spoon the glaze over cooled cookies, or dip the tops into the glaze. Let excess drip off for even coating.
- Add Nutmeg Dusting: While the glaze is still wet, lightly dust cookie tops with freshly grated or ground nutmeg for a festive finishing touch.
- Set Glaze: Let the glaze set for 20 to 30 minutes before stacking or storing to avoid smudging.
Notes
- Ensure all wet ingredients, especially eggs and eggnog, are at room temperature for even mixing.
- Do not overmix the dough after adding dry ingredients to keep cookies tender and soft.
- If glaze is too runny, add more powdered sugar to thicken; if too thick, add eggnog gradually.
- Cookies keep well in an airtight container for up to 4 days.
- For a boozy version, add a splash of rum instead of rum extract.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
