Why You’ll Love These
I’ve tried other eggnog cookie recipes, and we didn’t care for the cake-like consistency of the cookie or the thick cake-like eggnog frosting. I wanted a sugar cookie texture with a light glaze. This recipe delivers precisely that! The dough is eggnog flavored with cinnamon, nutmeg, vanilla, and rum extract. The glaze is flavored with eggnog and nutmeg. This eggnog cookies recipe will please even those who don’t love eggnog. They have the perfect amount of spice with fresh nutmeg and cinnamon! I am one of those people who doesn’t drink eggnog but loves the flavor in other baked goods. My favorite holiday treat is an eggnog latte! These hold their shape when baked and retain a smooth surface that’s perfect for decorating.
Key Ingredients Needed
This recipe calls for all the standard holiday spices we love. Cinnamon, nutmeg, etc. The key ingredient for this recipe is nutmeg. Fresh ground nutmeg, to be exact. There is a marked difference between fresh and ground nutmeg you buy off the spice rack. If you enjoy baking, please do yourself a favor and pick up a nutmeg grinder. It really is a game changer, and you will notice the difference. You will also need some rum extract and, of course, eggnog. And don’t forget the sprinkles!
How To Make Eggnog Cookies
Whisk together the flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Set aside. In a large bowl of a stand mixer, using the paddle attachment, beat the butter and powdered sugar together until pale and fluffy, about 2-3 minutes. Scrape the bowl down as needed. Add the room temperature egg, vanilla extract, and rum extract and beat until combined. Turn the mixer to low speed and gradually add the dry ingredients to the wet ingredients beating until a dough forms. Divide the dough in half, place each half in plastic wrap and form a disk. Refrigerate for at least 2 hours up to overnight. I like to chill the dough overnight, it helps develop a deeper flavor. Remove the dough from the refrigerator for about 30 minutes before rolling and cutting it out. Preheat the oven to 375 degrees F. Prepare two large baking sheets with parchment paper or a silicone mat. Dust your work surface with powdered sugar, and roll the dough out to 1/8″ to 1/4″ thickness. I tend to do 1/8″ thickness. Cut out the cookies with your favorite cookie cutters. Place at least 1-inch apart on the prepared baking pans. These cookies don’t spread much at all. The number of cookies this recipe makes will depend on the size of your cookie cutters. Bake for 7 to 10 minutes, or just until the edges start to brown. Let cool on the pans for about 1 minute, then transfer to a wire rack to cool completely.
How to Make Eggnog Glaze
Whisk together 2 cups of powdered sugar, 1/4 tsp fresh grated nutmeg, and 4 to 5 tablespoons of eggnog. This will depend on the consistency you prefer. Spread the glaze on the cooled cookies with a butter knife or dip the cookies in the glaze and allow the excess to drip off. Sprinkle with your favorite sprinkles if desired. Let the glaze dry completely before storing them in an air-tight container. Make these crispy eggnog cookies for your cookie swaps, Christmas cookie tray, or holiday baking! They won’t last long, I promise!
Tips
Measure the flour correctly. Aerate, spoon, and swoop level.Use room temperature egg and butter. Room temperature ingredients incorporate better to create smooth, silky doughs without any lumps or curdling.You can use homemade or store-bought eggnog.Be sure to chill the dough. This helps keep them from spreading too much. Overnight is preferable for developing a deeper flavor.Never bake cookies on a hot baking sheet, be sure it cools before baking another batch.
