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5 from 1 vote

Eggnog Cookies

Soft and chewy cookies filled with delicious eggnog and cinnamon and topped with an eggnog glaze.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dessert
Cuisine: American
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.