Description
Eggnog cookies are a delicious soft and chewy holiday cookie with a perfect crackly top. They are made with eggnog, spiced warmly with cinnamon and nutmeg, and have a drizzle of homemade eggnog glaze on top. The coziest Christmas cookie ever!
Ingredients
For the eggnog cookies:
- 3 cups (360 grams) all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 cup (227 grams) unsalted butter, melted
- 3/4 cup (165 grams) dark brown sugar
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (60 grams) eggnog
- 2 large egg yolks
- 1 teaspoon vanilla extract
For the eggnog glaze:
- 1 cup (120g) confectioners' sugar
- 3 tablespoons eggnog
- pinch of nutmeg
Instructions
Make the eggnog cookies:
- Preheat oven to 350°F and prepare 3 half sheet baking pans with parchment paper (or one, if working in batches).
- In a large mixing bowl, add flour, baking soda, baking powder, salt, nutmeg, and cinnamon. Whisk well to combine, then set aside.
- In another large mixing bowl, add melted butter, brown sugar, white sugar, eggnog, egg yolks, and vanilla. Beat with a hand mixer or whisk until well combined and smooth.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined, scraping down the edges of the bowl. Ensure the batter is well combined, but do not overmix.
- Using your hands or a cookie scoop, scoop 2 tablespoons of cookie dough. Place the cookie balls evenly onto the baking sheets, spacing them 2-3 inches apart (I do about 6 per sheet).
- Place the cookies into the oven and bake for 11-13 minutes, until the edges are set. Allow the cookies to cool on baking sheet for 10 minutes before transferring onto a wire rack to fully cool before glazing.
Make the eggnog glaze:
- Add all of the ingredients (confectioners' sugar, eggnog, and nutmeg) to a medium mixing bowl and whisk until smooth.
- Using a spoon, drizzle the glaze over the cooled cookies. Allow the glaze to set for an hour before enjoying.
Notes
How to store: Store leftover eggnog cookies (unglazed) in an airtight container at room temperature for up to 1 week. Once glazed, these cookies will need to stored in the refrigerator because of the eggnog in the glaze. Store them for up to 1 week in the fridge.
How to freeze: Freeze eggnog cookies in an airtight container or freezer bag for up to 3 months. If possible, it is best to freeze them before icing for the best results. Then, when ready to eat, allow the cookie to thaw overnight in the refrigerator and add the eggnog icing before serving.
How to freeze cookie dough: You can also freeze the rolled cookie balls for up to 3 months. Simply scoop the cookies and place on a parchment paper lined baking sheet and place in the freezer for 1-2 hours until hard. Then, transfer the hard cookie balls to a freezer bag and freeze for up to 3 months. When ready to bake, simply allow the cookie dough to defrost in the refrigerator, overnight before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American