eggnog cookies

These eggnog cookies taste just like Christmas! Eggnog, white chocolate and the warm flavors of cinnamon and nutmeg make this cakey textured cookie hard to pass up.

Eggnog Cookies

all-purpose flour

baking powder

salt

cinnamon

nutmeg

salted butter, softened

white sugar

brown sugar

eggnog

rum extract

white chocolate chips

Line a cookie sheet with parchment paper. Set...

Line a cookie sheet with parchment paper. Set aside.

In a medium bowl, whisk together the flour,...

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.

In a large bowl, with an electric mixer,...

In a large bowl, with an electric mixer, cream together the butter, white sugar and brown sugar.

Add the eggnog, egg, and rum extract beating...

Add the eggnog, egg, and rum extract beating until smooth.

Add the flour mixture and stir until just...

Add the flour mixture and stir until just combined.

Fold in the white chocolate chips.

Use a cookie scoop to scoop tablespoonful of...

Use a cookie scoop to scoop tablespoonful of the dough and place them on the prepared cookie sheet 1 inch apart.

Chill in the refrigerator for 20 minutes.

Heat the oven to 350F and bake for...

Heat the oven to 350F and bake for 15-18 minutes, until edges of the cookies are just beginning to brown.

Allow to cool on the baking sheet for...

Allow to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

https://mediavine-res.cloudinary.com/video/upload/wk4bsf2mhgbdmwqijsze.mp4

Buttery shortbread cookies filled with eggnog spices of nutmeg and cinnamon.

Eggnog Shortbread Cookies

icing sugar

cornstarch

icing sugar (to roll baked cookies in)

Preheat the oven to 325ºF. LIne two large baking sheets with parchment paper.

In a large bowl using a handheld mixer beat the butter on high speed until creamy. &nbsp;Add the icing sugar, cornstarch, flour, nutmeg, and cinnamon and turn the mixer onto low speed at first and then increase the speed to high and beat until mixture is fluffy and light in color.

Roll the cookie dough into balls about 1-inch in diameter placing 12 cookies on each pan. &nbsp;Bake the cookies one pan at a time for 24 minutes or until their undersides are lightly golden brown.

Place the extra icing sugar in a small bowl and roll each cookie in the icing sugar to coat as soon as they come out of the oven being careful not to burn yourself or break the cookies.

Let the cookies cool fully on a wire rack. Enjoy!

These eggnog cookies are the perfect Christmas cookie! They are soft, delicious and are topped with the most delicious eggnog icing glaze!

Kari Skelton's Eggnog Cookies

butter

vanilla extract

sugar

Preheat oven to 300 degrees F

Combine flour, baking powder, cinnamon and nutmeg.

Cream sugar and butter until light.

Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth.

Add flour mixture and beat at low speed until just combined. Do not overmix.

Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart.

Sprinkle lightly with nutmeg.

Bake 15-18 minutes until bottoms turn light brown.

While cookies are in the oven,make the eggnog glaze by whisking together the powdered sugar with the three tbsp of eggnog. I sometimes make the icing the night before.

Let cookies cool for five minutes, glaze and sprinkle with cinnamon.

Place in the fridge for 15 minutes to harden the icing a bit.

Eggnog Cookies perfect for Santa! Soft &amp; chewy sugar cookies topped with a creamy frosting all with the delicious flavor of eggnog! Lovely cookie recipe for Eggnog lovers.  

butter, unsalted, softened

vanilla

Eggnog

flour

tsp baking soda

tsp salt

tsp nutmeg

tsp ground cinnamon

Preheat oven to 350ºF. Line a baking sheet with parchment paper.

In a large mixing bowl or stand mixer cream together the butter, sugar and brown sugar. Add in the egg, vanilla and eggnog. Continue to mix until well combined and a soft, creamy mixture is formed.

In a separate mixing bowl whisk together the flour, baking soda, salt, cinnamon and nutmeg until well combined.

Add the flour mixture to the butter mixture and mix until a soft dough forms.

Using a cookie scoop or spoon, drop the cookies onto the baking sheet. With the back of a drinking cup, press the cookies until they are 1/4 inch thick. If the cup sticks to the cookies, grease with a little oil or butter.

Bake the cookies for 8-10 minutes, until golden brown around the edges. Place on a cooling rack to cool.

In a mixing bowl with an electric mixer combine the butter, powdered sugar, Eggnog and vanilla. Mix until soft frosting has formed. Frost the cooled cookies.

Mix the nutmeg and cinnamon, sprinkle over the top of the frosted cookies.

Instructions for Eggnog Frosting

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!

(360 grams) all-purpose flour

teaspoon baking soda

teaspoon baking powder

teaspoon salt

teaspoon nutmeg

teaspoon cinnamon

(227 grams) unsalted butter, melted

(165 grams) dark brown sugar

(150 grams) granulated sugar

(60 grams) eggnog

large egg yolks

teaspoon vanilla extract

(120 grams) confectioners' sugar

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 cookies:

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. 

Make the eggnog glaze:

Made these for the annual cookie exchange at work. All my coworkers loved it!

If eggnog is one of your favorite holiday beverages, you will love the taste of these freshly baked Eggnog Sugar Cookies containing rum, eggnog, and sugar.

Eggnog Sugar Cookies

baking soda

Maraschino cherries

eggnog (as needed)

Rum extract (optional)

Preheat oven to 350F.

Line two baking sheets with parchment paper or silicone baking mats. Set aside.

In a large bowl, beat together the butter and sugar until light and whipped, about 2 minutes. Add the eggnog and rum extract and beat until combined.

In a small bowl, stir together the flour, baking powder, baking soda, nutmeg and salt. Slowly beat the dry ingredients in the butter mixture until fully incorporated.

Use a cookie scoop to portion out the cookie dough onto the prepared cookie sheets. Press a maraschino cherry into the center of each cookie dough ball.

Bake for 8-10 minutes, until just lightly golden brown on the edges.

Allow the cookies to cool completely before adding the optional drizzle.

To make the drizzle, combine the powdered icing sugar, nutmeg and 2 Tablespoons of eggnog. Add the rum extract, if using. Beat until fully combined, adding more eggnog as needed to achieve a thick yet runny consistency.

Scoop the drizzle mixture into a piping bag and make a small snip at the end. Drizzle over the cookies. Allow the drizzle to set before eating or storing.

Soft and delicious Eggnog Cookies that are perfect for the holidays. Don&#039;t forget to check out my step by step photos and tips above!

all-purpose flour ((270 grams))

tsp baking powder

tsp cinnamon

unsalted butter,

sugar ((200 grams))

tsp vanilla extract

tbsp eggnog

In a medium bowl whisk together the flour, baking powder, salt, cinnamon and nutmeg then set aside.

Cream the butter and sugar in the bowl of your stand mixer fitted with a paddle attachment or in a large bowl if using an electric hand mixer. Scrap the bowl down and beat on high until light and fluffy.

Pour in the eggnog and vanilla then add the egg yolks in one at a time while mixing on medium then scrape the bowl down and mix once more.

Add the flour in while mixing on low and mix until just combined. Finish the batter off with a spatula mixing in any stray bits of butter or flour.

Portion out roughly two-tablespoon sized pieces of dough (40g) and drop them onto a parchment or silicone-lined baking sheet leaving about 4 inches of room between each. You can roll each ball in your hands for a more finished look but this is optional. Bake in the center rack at 350F for 11-12 minutes or until the edges are set and the center appears dry.

While the cookies are baking mix the glaze up. Add a cup of powdered sugar to a medium bowl along with the cinnamon and nutmeg then drizzle in 3 tablespoons of eggnog and 1 tsp of vanilla. Whisk together adding a tablespoon at a time of eggnog as needed to achieve a drizzling consistency.

Drizzle the icing onto the cooled cookies and enjoy.

Eggnog Cookies are perfectly tender and chewy, bursting with eggnog flavor inside and out! Make two dozen treats with this easy recipe.

butter (room temperature)

eggnog (we use Shamrock Farms brand)

fresh grated nutmeg (plus more for garnish)

Preheat oven to 350°F.  Prepare 2 baking sheets by lining them with parchment paper.  Set aside.

Combine flour, baking powder, cinnamon and nutmeg in a medium bowl. Mix well with a whisk. In the bowl of an electric mixer on medium speed, cream sugar and butter until light and fluffy, about 3 minutes.  Add eggnog, vanilla, and egg yolks; beat on medium speed until you have a smooth consistency. Add flour mixture and mix on low speed until combined.

Using a 1 tablespoon scoop, drop onto prepared baking sheets about 2 inches apart .

Bake for 9-11 minutes until slightly golden brown around the edges. Allow to cool on baking sheet for 2-3 minutes and transfer to a cooling rack to cool completely.

Meanwhile, prepare the eggnog drizzle in a medium bowl. Combine the powdered sugar, eggnog and vanilla. Whisking until well combined and smooth.

Drizzle over cookies and then sprinkle with fresh grated nutmeg.

I just made these and they are amazing. Very rich and sweet! The spices come through very nicely! I'll definitely be making these again very soon.

These homemade Eggnog Cookies are super chewy, soft, perfectly spiced, and topped with a creamy, buttery frosting. Perfect for Christmas!

Eggnog Cookies Recipe

flour (0.52)

salt (0.01)

nutmeg (0.55)

cinnamon (0.04)

tsp baking powder (0.04)

tsp baking soda (0.01)

unsalted butter, softened (2.13)

vanilla extract (0.29)

½ tsp rum extract (0.18)

unsalted butter, softened (0.53)

¼ tsp rum extract (0.09)

Tbsp heavy cream (0.30)

Preheat

Preheat oven to 350F. In mixing bowl, combine flour, salt, nutmeg, cinnamon, baking powder, and baking soda. Whisk to combine and set aside.

Cream

Add the room temperature softened unsalted butter and 1 ¼ cups granulated sugar to a mixing bowl. Cream them together with hand mixer on low speed.

Beat

Beat the egg, vanilla, and rum extract together and add to the butter/sugar mixture. Mix on low until combined.

Slowly add all the dry ingredients to wet mixture and mix until a sticky dough forms.

Chill

Chill the dough for 20-30 minutes. Then, using a 1 oz cookie scoop, portion cookies and roll each into a ball in your hands. Toss each ball in the remaining ¼ cup granulated sugar.

Flatten

On a parchment-lined baking sheet, place the dough balls 2 inches apart and flatten slightly with the bottom of a clean cup.

Bake

Bake for 8-10 minutes. Let them cool completely before frosting, for about 10 minutes.

To make the icing, add powdered sugar, softened unsalted butter, vanilla extract, rum extract, and heavy cream to a mixing bowl and mix on medium-high with a hand mixer until smoothly whipped and creamy.

Spread

Transfer icing to a piping bag (or a ziplock bag with one of the corners snipped off!) and frost each cookie. Alternatively, you can smooth the frosting on each cookie by hand with a butter knife. Enjoy!

These are delicious! I think I would double the icing- maybe because my cookies were a little smaller, so there were more of them.

Oh wow!!  I love these flavors and festive cookies!!  My family loved them and we made some for gifts too!

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Top 9 eggnog cookies recipes from across the web

The most viewed eggnog cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Eggnog Cookies

Eggnog Shortbread Cookies

Kari Skelton's Eggnog Cookies

Eggnog Cookies

Eggnog Cookies

Eggnog Sugar Cookies

Eggnog Cookies

Eggnog Cookies

Eggnog Cookies Recipe

The most viewed eggnog cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine