The Best Soft Eggnog Cookies!
These eggnog cookies are a ready holiday favorite (and family favorite too)! They’re deliciously soft and completely divine cookies that do just as their titled – they melt away in your mouth! With their delicate texture and generous coating of eggnog frosting they are likely to become a cookie you’re not going to forget about. They really do taste just like eggnog in cookie form, so really they are one of the ultimate Christmas cookies! You wouldn’t believe how quickly we finished these off. I think they definitely need to be a new Christmas tradition for my family, and yours too. If you love eggnog I can pretty much guarantee you’ll love these cookies! Yes eggnog is great but it doesn’t quite curb those dessert cravings but these however definitely do the trick. We all love the classic cookie recipes during the holidays but it’s always so fun to add a new flavor to the mix like these! People will love them!
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Eggnog Cookie Ingredients
To make these you’ll need:
All-purpose flour – I like to use unbleached all purpose flour but standard bleached flour works too. Granulated sugar, brown sugar and powdered sugar – that’s a lot of sugars. We’re making cookies! Ground cinnamon and nutmeg – these spices help give the cookie a classic eggnog flavor. Baking powder – this helps the cookies rise, don’t forget it. Salt – this brings out the flavors of the cookie. Unsalted butter – don’t use margarine or shortening, stick with butter for best flavor and texture. Egg yolks – egg yolks are used in eggnog so that’s what we go with here too. Eggnog – I’ve made these with both traditional eggnog and low-fat, the low fat spread more so I recommend sticking with the full fat stuff. Vanilla extract and rum extract – the vanilla offers that classic background flavor while the rum flavor mimics that in eggnog.
How to Make Eggnog Cookies
These cookies are a breeze to make, and no chilling dough or cutting shapes here! Here’s what you’ll do to make them:
Preheat oven and prepare baking sheets: Preheat oven to 350°F, line baking sheets with parchment paper. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside. Cream butter with sugar: In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy. Mix in wet ingredients: Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. Blend in dry ingredients: With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Drop spoonfuls of batter onto cookie sheets: Scoop dough out by the heaping tablespoonfuls and drop onto prepared baking sheets, spacing cookies 2-inches apart.
How to Bake and Frost Cookies:
Bake then cool: Bake in preheated oven 11 – 13 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Make the frosting and spread over cooled cookies: In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add in rum extract and 3 Tbsp eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency.
How to Store Eggnog Cookies:
Store in an airtight container in refrigerator. They keep well for about 4 days. For longer shelf life cookies can be frozen. Bring to room temperature before serving.
More Christmas Cookie Recipes You’ll Love!
Butter Cookies Gingerbread Cookies Chocolate Crinkle Cookies Raspberry Almond Thumbprint Cookies Italian Ricotta Cookies No Bake Cookies
