Description

These classic Eggnog Cookies are buttery, tender, and infused with warm holiday spices and rich eggnog flavor. Topped with a smooth eggnog glaze dusted with nutmeg, they make a festive treat perfect for sharing during the holiday season or any cozy gathering. The cookies have a soft center with slightly crisp edges, delivering the nostalgic taste of eggnog in a delightful cookie form.

Ingredients

Scale

Eggnog Cookies

3 cups (360 grams) all-purpose flour
¾ teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon salt
1 teaspoon nutmeg
½ teaspoon cinnamon
1 cup (227 grams) unsalted butter, melted
¾ cup (165 grams) dark brown sugar
¾ cup (150 grams) granulated sugar
¼ cup (60 grams) eggnog
2 large egg yolks
1 teaspoon vanilla extract

Eggnog Glaze

1 cup (120 grams) confectioners’ sugar
3 tablespoons eggnog
pinch of nutmeg

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Instructions

Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line three half-sheet baking pans with parchment paper. If baking in batches, one sheet is sufficient. This setup ensures even baking and easy removal.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, nutmeg, and cinnamon until well combined. Set this bowl aside.
Combine Wet Ingredients: In a separate large mixing bowl, add the melted unsalted butter, dark brown sugar, granulated sugar, eggnog, egg yolks, and vanilla extract. Using a hand mixer or whisk, beat until the mixture is smooth and fully combined.
Form Cookie Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed to combine. Scrape down the sides to ensure all ingredients are integrated, but avoid overmixing to keep the cookies tender.
Shape Cookies: Using your hands or a cookie scoop, portion out 2 tablespoons of cookie dough per cookie. Place each dough ball onto the prepared baking sheets, spacing them about 2 to 3 inches apart to allow for spreading during baking (approximately six cookies per sheet).
Bake the Cookies: Bake in the preheated oven for 11 to 13 minutes, or until the edges are set and lightly golden while the centers remain soft. Once baked, let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
Make the Eggnog Glaze: In a medium mixing bowl, whisk together the confectioners’ sugar, eggnog, and a pinch of nutmeg until the glaze is smooth and lump-free.
Glaze the Cookies: Once cookies are fully cooled, use a spoon to drizzle the eggnog glaze over the tops. Allow the glaze to set for about an hour before serving to achieve a slightly firm finish.

Notes

Storage: Keep leftover unglazed cookies stored at room temperature in an airtight container for up to 1 week. Once glazed, store cookies in the refrigerator for up to 1 week due to the dairy content in the glaze.
Freezing Cookies: Freeze baked, unglazed eggnog cookies in an airtight container or freezer bag for up to 3 months. For best results, freeze before glazing. Thaw overnight in the refrigerator before glazing and serving.
Freezing Cookie Dough: Scoop cookie dough balls onto a parchment-lined baking sheet and freeze for 1-2 hours until firm. Transfer frozen dough balls to a freezer bag and store for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Nutrition

Serving Size: 1 cookie
Calories: 190
Sugar: 15g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg