Eggnog Cookies
If you look forward to that first glass of eggnog every holiday season, these cookies are for you! Eggnog cookies are soft and cakey and filled with the flavors of eggnog. Topped with an eggnog icing and sprinkle of nutmeg, these holiday cookies are bound to be your new favorite!
Servings 24 cookies
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup lightly packed brown sugar
- ½ cup granulated sugar
- ¾ cup unsalted butter softened
- ¾ cup eggnog
- 2 egg yolks
- 1 teaspoon vanilla extract
For the icing:
- 1 tablespoon unsalted butter room temperature
- 2 cups powdered sugar sifted
- ¼ cup eggnog
- sparkling sugar or extra nutmeg for sprinkling optional
Instructions
- In a medium bowl, whisk together the flour, baking powder, nutmeg, cinnamon and salt. Set aside.
- Beat sugars and butter together in a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy. Add eggnog, egg yolks, and vanilla; beat at medium speed until smooth. Gradually beat in flour mixture at low speed until just combined.
- Cover dough and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 300°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Use a medium cookie scoop to portion the dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until edges are just golden, about 20-25 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
- Once the cookies have cooled completely, prepare the icing.
- Add the butter, powdered sugar, and eggnog to the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer. Beat on low speed until combined, then increase speed to high and mix for 2-3 minutes.
- Spread icing onto cookies. If desired, sprinkle with sparkling coarse sugar or additional nutmeg while the icing is still wet.
Notes
If eating within a day, cookies are fine to leave at room temperature. If storing, store in an airtight container in the refrigerator, within pieces of parchment paper between the layers of cookies, for up to 3 days.
Helpful resources:
- Make sure you know how to measure flour correctly before starting.
- Forgot to set out your butter ahead of time? Learn how to soften butter quickly.
- Ran out of brown sugar? Make a simple brown sugar substitute to use instead. Your brown sugar hardened? Learn how to soften brown sugar.
- Ran out of powdered sugar? Learn how to make powdered sugar for this recipe.
- Store unbaked cookie dough in the freezer to bake later using my tutorial on how to freeze cookie dough.