Soft and chewy, these Eggnog Cookies are the perfect additional to your Christmas dessert table or for gifting to your friends & family. They’re filled with the the distinct flavour of eggnog and cinnamon, and are drizzled with an eggnog glaze.
If you enjoy sipping on eggnog during Christmastime, you are going to love these eggnog cookies! The cookies are spiced with cinnamon and nutmeg and taste just like eggnog. And they’re topped with a delicious spiced eggnog glaze, which makes them irresistible.
Ingredients needed for Eggnog Cookies:
For the cookies:
- Eggnog: Store-bought or homemade. I used Almond Breeze eggnog.
- 2 egg yolks
- All-purpose flour
- Baking powder
- Ground nutmeg
- Ground cinnamon
- Unsalted butter
- Rum extract (or you can replace with more vanilla)
- Vanilla extract
- Granulated sugar
- Salt
Ingredients needed for the glaze:
- Eggnog
- Confectioners sugar
- Ground cinnamon
- Ground nutmeg
- Vanilla extract
How to make Eggnog Cookies:
- Line cookie sheets with parchment paper or silicone baking mats.
- Whisk together the dry ingredients: flour, baking powder, ground nutmeg, cinnamon and salt.
- In another bowl, beat the butter and granulated sugar until pale yellow in colour and creamy (about 2 minutes).
- Add the eggnog, vanilla extract, and rum extract and stir to combine. Add the egg yolks one at a time. Beat on medium speed until well incorporated.
- With the mixer on low speed, add the flour and mix until just combined.
- Using a 1.5 tablespoon cookie scoop, scoop the dough on the prepared cookie sheets, leaving 4 inches between each ball. Bake at 350 degrees for 12 minutes or until the edges are set.
- Allow cookies to cool on cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
- While the cookies bake, make the glaze: in a medium bowl sift the confectioners sugar, cinnamon and nutmeg. Stir in the eggnog and vanilla. Whisk until combined and glaze is a drizzling consistency.
- Once cookies are completely cool, drizzle the glaze on top.
Tips for making Eggnog Cookies:
- Cookie dough does not need to be chilled, but the dough can be made ahead of time and chilled if needed. If dough is too stiff after chilling, allow to come to sit at room temperature for 30 minutes before scooping and baking.
- Aim to make the cookies all the same size for even baking. I used a 1.5 tablespoon cookie scoop. You don’t want to go any larger than 2 tablespoons of dough per cookie as they will spread too much.
- Rum or bourbon can be added to the eggnog for more depth of flavour.
- To save time, mix up the glaze while the cookies are baking.
- Allow cookies to cool for 10 minutes on cookie sheet before transferring to a wire rack to cool completely.
Eggnog Cookies
Soft and chewy cookies filled with delicious eggnog and cinnamon and topped with an eggnog glaze.
Servings: 22 cookies
Ingredients
- 2¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¾ (170g) cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon rum extract
- ½ cup eggnog (I used Almond Breeze eggnog)
For the glaze:
- 1 cup confectioners sugar
- 3 tablespoons eggnog
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- ½ teaspoon rum extract
Instructions
Make the cookies:
- Preheat oven to 350°F (177°C). Line two cookie sheets with parchment paper or silicone baking mats. Set aside.
- In a medium bowl, whisk together the flour, baking powder, salt, nutmeg and cinnamon. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, cream together the butter and sugar until pale in colour and fluffy (about 2 minutes), scraping down the sides of the bowl as needed.
- Add the eggnog, vanilla and rum extract and stir to combine. Add the egg yolks one at a time, and mix on medium speed until well combined.
- Adjust mixing speed to low and add in the flour, mixing until just combined and no flour streaks remain.
- Using a 1.5 tablepoon size cookie scoop (or up to 2 tablespoons), scoop out the dough and place on the prepared cookie sheet. Leave about 4 inches between each cookie.
- Bake for 12 minutes or until the edges are set and cookies look golden. Allow cookies to cool on cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
Make the glaze:
- In a medium bowl, sift the confectioners sugar, cinnamon and nutmeg (this will prevent any lumps in the glaze). Add 3 tablespoons of eggnog and 1 teaspoon vanilla. Whisk together until well combined. If glaze is too thick, add more eggnog. If glaze is too thin, add more confectioners sugar. The goal is to achieve a drizzling consistency.
- Drizzle the icing onto the cooled cookies using a teaspoon. Allow glaze to set and enjoy.
Notes
- For added depth of flavour, you can spike the eggnog with 1 to 2 teaspoons of dark rum or bourbon.
- Try to keep cookies all the same size for even baking. I used a 1.5 tablespoon cookie scoop. You don’t want to go much larger than this or they will spread too much.
- Allow cookies to cool on baking tray for 10 minutes before transferring them to a wire rack to cool completely.
- Allow glaze to harden before storing cookies.
- Store cookies at room temperature in an air-tight container for up to 5 days.
Yum Yum Yum, these sound and look so delicious would love to make them but unfortunately here in N.Z you can t buy EggNog