Eggnog Cookies Recipe
These soft eggnog cookies are soft, fluffy, and packed with classic eggnog holiday flavor, then finished with a sweet eggnog icing made with real nutmeg and eggnog. They’re easy to make, perfect for Christmas cookie exchanges, and taste just like a cozy glass of eggnog in cookie form.
Servings: 28
Calories: 161kcal
Ingredients
Cookies:
- 1 cup unsalted butter room temperature
- 1/2 cup brown sugar
- 3/4 cup white granulated sugar
- 1/4 tsp salt
- 2 1/2 cups all purpose flour
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1 tsp baking powder
- 2 egg yolks
- 1/2 cup eggnog
- 1 tsp rum extract
Icing:
- 1 cup powdered sugar
- 1/4 tsp ground nutmeg
- 2 tbsp eggnog warmed
Instructions
- Take butter and eggs out of the refrigerator and leave it on the counter to get to room temperature for 30-45 minutes.
- When the eggs are at room temperature, separate egg yolks from egg whites. (You can discard egg whites or use it to make an egg-white omelet or something else.)
Prepare cookie dough:
- Preheat oven to 350°F and line a cookie sheet with parchment paper.
- Beat butter and sugars together for a couple of minutes in an electric mixer on medium-high speed.
- Scrape sides and bottom of the bowl and beat for another minute.
- Beat in rum extract and egg yolks.
- Lower the speed to low and mix in flour, baking powder, cinnamon, nutmeg, salt and eggnog.
- Beat just until combined. Turn off the mixer, scrape sides and bottom of the bowl and make sure that all ingredients are mixed evenly.
- Use a cooking scoop (preferably #50) to scoop cookie dough and quickly but gently roll it into a ball.
- Place all rolled cookie dough onto the prepare baking sheet about 2 inches apart.
Baking:
- Bake for 11-13 minutes, depending on the size of the cookie.
- Cool cookies on a wire rack before adding icing.
Icing:
- Place powdered sugar and ground nutmeg into a wide and shallow bowl.
- Warm up eggnog for only a few seconds (until hot but not too hot where it's boiling) in a microwave and mix it into the powdered sugar.
- Keep whisking until the icing in completely smooth.
- Drizzle the icing over cooled cookies.
Video
Notes
- Storing: You can store these cookies at room temperature WITHOUT icing or in the refrigerator. At room temperature, store them in an air-tight container for about 2 days. If you need to store them longer or with icing, place them in the refrigerator. Make sure to keep them in an air-tight container.
- Freezing: You can store them even longer in the freezer. Freeze cooled cookies on the baking sheet for 2 hours and then transfer into a zip-top freezer bag. Get as much air out as you can and seal.
Nutrition
Calories: 161kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 27mg | Potassium: 48mg | Fiber: 1g | Sugar: 14g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg