Eggnog Cookies
Soft and delicious Eggnog Cookies that are perfect for the holidays. Don't forget to check out my step by step photos and tips above!
- Prep time
- 8 min
- Cook time
- 11 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 ¼ cups all-purpose flour ((270g))
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 3/4 cup unsalted butter, at room temperature ((170g))
- 1 cup granulated sugar ((200g))
- 2 egg yolks
- 2 tsp vanilla extract
- 1/2 cup eggnog
- 1 cup powdered sugar
- 3 tbsp eggnog
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp vanilla extract
Instructions
- 1
In a medium bowl whisk together the flour, baking powder, salt, cinnamon and nutmeg then set aside.
- 2
Cream the butter and sugar in the bowl of your stand mixer fitted with a paddle attachment or in a large bowl if using an electric hand mixer. Scrap the bowl down and beat on high until light and fluffy.
- 3
Pour in the eggnog and vanilla then add the egg yolks in one at a time while mixing on medium then scrape the bowl down and mix once more.
- 4
Add the flour in while mixing on low and mix until just combined. Finish the batter off with a spatula mixing in any stray bits of butter or flour.
- 5
Portion out roughly two-tablespoon sized pieces of dough (40g) and drop them onto a parchment or silicone-lined baking sheet leaving about 4 inches of room between each. You can roll each ball in your hands for a more finished look but this is optional. Bake in the center rack at 350F for 11-12 minutes or until the edges are set and the center appears dry.
- 6
While the cookies are baking mix the glaze up. Add a cup of powdered sugar to a medium bowl along with the cinnamon and nutmeg then drizzle in 3 tablespoons of eggnog and 1 tsp of vanilla. Whisk together adding a tablespoon at a time of eggnog as needed to achieve a drizzling consistency.
- 7
Drizzle the icing onto the cooled cookies and enjoy.