Description
These soft and cakey eggnog cookies are the perfect holiday treat, infused with warm spices and topped with a sweet eggnog glaze. Easy to make and bursting with festive flavor, they are a must-have for Christmas cookie platters and holiday parties.
Ingredients
Scale
Cookies
- 2 1/4 cups all-purpose flour (or gluten-free 1-to-1 flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 3/4 cup unsalted butter, softened
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 cup full-fat eggnog
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons eggnog
Instructions
- Preheat the oven and prepare the baking sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, nutmeg, cinnamon, and salt until evenly combined. This step ensures the spices are well distributed.
- Cream the butter and sugars: In another large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This process helps create a tender, cakey texture in the cookies.
- Add the wet ingredients: Mix in the egg and vanilla extract until fully incorporated. Slowly pour in the eggnog, continuing to mix until the batter becomes smooth.
- Combine the wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, stirring just until combined. Overmixing can make the cookies tough, so stop once the flour is fully incorporated.
- Form the cookies: Use a medium cookie scoop or tablespoon to drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Lightly press down on each cookie with the bottom of a glass to flatten them slightly.
- Bake the cookies: Place the baking sheet in the oven and bake for 9-11 minutes, or until the tops look set and the edges begin to turn golden brown. Remove from the oven and allow the cookies to cool for a few minutes before transferring them to a wire rack.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar and eggnog until smooth. The consistency should be thick but pourable. Adjust by adding more eggnog if needed.
- Glaze the cookies: Once the cookies have completely cooled, drizzle the glaze over the tops using a spoon or piping bag. Allow the glaze to set for about 15 minutes before serving.
Notes
- Measuring flour correctly ensures soft cookies. Spoon flour into the measuring cup and level it off rather than scooping directly from the bag.
- For a richer flavor, swap vanilla extract for rum extract or add a dash of real rum to the glaze.
- To store cookies, keep them in an airtight container at room temperature for up to five days. Separate layers with parchment paper to prevent sticking.
- To freeze unbaked dough, scoop the dough onto a baking sheet, freeze until solid, then transfer to a sealed container. Bake from frozen, adding an extra minute to the baking time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 134
- Sugar: 12g
- Sodium: 48mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.3g
- Trans Fat: 0.2g
- Carbohydrates: 20g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 23mg