What a delectable treat for Eggnog lovers everywhere! These cookies have a wonderful spicy aroma and are great tasting. The fragrance of nutmeg and cinnamon will infuse your home with holiday spirit as you bake these cookies. They make delicious gifts and are a welcome addition to cookie exchanges.
Eggnog Cookie Ingredients
To make these you’ll need:
- All-purpose flour – I like to use unbleached all-purpose flour but standard bleached flour works too.
- Granulated sugar, brown sugar, and powdered sugar – that’s a lot of sugars. We’re making cookies!
- Ground cinnamon and nutmeg – these spices help give the cookie a classic eggnog flavor.
- Baking powder – this helps the cookies rise, don’t forget it.
- Salt – this brings out the flavors of the cookie.
- Unsalted butter – don’t use margarine or shortening, stick with butter for best flavor and texture.
- Egg yolks – egg yolks are used in eggnog so that’s what we go with here too.
- Eggnog – I’ve made these with both traditional eggnog and low-fat, the low fat spread more so I recommend sticking with the full-fat stuff.
- Vanilla extract and rum extract – the vanilla offers that classic background flavor while the rum flavor mimics that in eggnog.
How to Make Eggnog Cookies
These cookies are a breeze to make, and no chilling dough or cutting shapes here! Here’s what you’ll do to make them:
- Preheat oven and prepare baking sheets: Preheat oven to 350°F, line baking sheets with parchment paper. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon for 30 seconds, set aside.
- Cream butter with sugar: In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar, and brown sugar until pale and fluffy.
- Mix in wet ingredients: Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract, and egg nog.
- Blend in dry ingredients: With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
- Drop spoonfuls of batter onto cookie sheets: Scoop dough out by the heaping tablespoonfuls and drop onto prepared baking sheets, spacing cookies 2-inches apart.
Can you freeze Eggnog Cookies?
Yes, these Eggnog Cookies do freeze well. You can make them ahead and place freeze them in a well-sealed container. Freeze in layers separated by wax paper. I’d say they’ll stay pretty fresh for about 30 days. Just take them out of the freezer when you’re ready to serve them, and let them come to room temperature.
Tips for The Best Eggnog Cookies:
- These cookies bake best with store-bought eggnog. With homemade eggnog, they bake a little unpredictably.
- Be sure to measure your flour accurately. Adding too much or too little can greatly affect how your cookies spread.
- Your cookies can also be affected by the size of the cookie dough ball you make. A larger ball will produce a cookie that spreads more. A smaller one will spread less. I’d recommend following the two tablespoons in the recipe for cookies that look like the ones in the photos.
- These cookies puff up as they bake, but fall and get a little crackly on top as they cool, making them super soft and chewy.
- This cookie dough doesn’t need to be refrigerated. If you decide to refrigerate it, you’ll want to bring it room temperature before baking so that the cookies spread properly.
- 2 c Flour
- 2 tsp Baking powder
- ½ tsp Sea salt
- ½ tsp Ground nutmeg
- ½ tsp Cinnamon
- ¾ c Butter Softened
- ½ c Sugar
- ½ c Brown sugar packed
- 2 Egg yolks room temperature
- 1 tsp Vanilla extract
- ½ tsp Rum Extract or your favorite bourbon like Southern Comfort
- ½ c Eggnog
- ½ c Butter room temperature
- 3-5 tbsp Eggnog
- 1 ½ tsp Rum extract or your favorite bourbon like Southern Comfort
- 3 c Confectioners sugar
- ½ tsp Ground nutmeg
- ¼ tsp Cinnamon
- Preheat Oven to 350° F
- Whisk together flour, baking powder, salt, nutmeg, and cinnamon
- In a separate bowl whip together butter, granulated sugar and brown sugar until pale and fluffy.
- Mix in egg yolks (1 at a time) until just combined.
- Mix in vanilla, rum extract, and eggnog on low speed.
- Slowly add dry ingredients and mix until just combined.
- Scoop 1 tbsp size cookies onto a parchment lined cookie sheet 2 inches apart.
- Bake for 12-14 minutes. Allow to cool on sheet pan for several minutes before transferring to the wire rack to cool completely.
- Whip butter until pale and fluffy.
- Add rum extract, 3 Tbsp. eggnog; slowly add confectioners sugar, nutmeg, and cinnamon (add more eggnog if needed for desired consistency).
- Frost cooled cookies and enjoy your new favorite Holiday cookie!
- To save time while the first batch is in the oven it is best to start whipping up the frosting.