Description
Delight in these festive Eggnog Cookies, a perfect holiday treat that combines warm spices and creamy eggnog in a tender cookie, topped with a sweet eggnog glaze. These cookies offer a flavorful twist on classic holiday flavors with a soft texture and a light glaze that adds just the right touch of sweetness.
Ingredients
Scale
For the Eggnog Cookies
- 3 cups (360 grams) all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 cup (227 grams) unsalted butter, melted
- ¾ cup (165 grams) dark brown sugar
- ¾ cup (150 grams) granulated sugar
- ¼ cup (60 grams) eggnog
- 2 large egg yolks
- 1 teaspoon vanilla extract
For the Eggnog Glaze
- 1 cup (120 grams) confectioners’ sugar
- 3 tablespoons eggnog
- pinch of nutmeg
Instructions
- Preheat the oven: Preheat your oven to 350°F and prepare three half-sheet baking pans by lining them with parchment paper. If you plan to bake in batches, one pan will suffice.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, nutmeg, and cinnamon until evenly mixed. Set aside for later.
- Mix wet ingredients: In a separate large bowl, beat together melted butter, dark brown sugar, granulated sugar, eggnog, egg yolks, and vanilla extract using a hand mixer or whisk until the mixture is smooth and well combined.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined, scraping down the bowl edges to ensure everything is incorporated without overmixing the batter.
- Form cookie dough balls: Using your hands or a cookie scoop, portion out 2 tablespoons of the cookie dough per cookie. Place the dough balls evenly on the prepared baking sheets, spacing them 2-3 inches apart to allow for spreading, about 6 cookies per sheet.
- Bake the cookies: Place the baking sheets in the preheated oven and bake for 13 minutes or until the cookie edges are set. Remove and allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the glaze: In a medium bowl, whisk together confectioners’ sugar, eggnog, and a pinch of nutmeg until smooth and free of lumps.
- Glaze the cookies: Once the cookies are fully cooled, use a spoon to drizzle the eggnog glaze over the top of each cookie. Let the glaze set for about 1 hour before serving to allow it to firm up nicely.
Notes
- Storage: Store leftover unglazed cookies in an airtight container at room temperature for up to 1 week. Once glazed, keep cookies refrigerated for up to 1 week because of the eggnog in the glaze.
- Freezing cookies: Freeze unglazed cookies in an airtight container or freezer bag for up to 3 months. For best quality, freeze before glazing. Thaw frozen cookies overnight in the refrigerator before adding glaze.
- Freezing cookie dough: Freeze scooped cookie dough balls on a parchment-lined baking sheet for 1-2 hours until firm, then transfer to a freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
