Description
These Eggnog Cookies are a festive holiday treat featuring a soft, spiced cookie base infused with traditional eggnog flavors. Topped with a creamy eggnog icing and a sprinkle of nutmeg or sparkling sugar, they perfectly capture the essence of the season in every bite.
Ingredients
Scale
Cookie Dough
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup lightly packed brown sugar
- ½ cup granulated sugar
- ¾ cup unsalted butter, softened
- ¾ cup eggnog
- 2 egg yolks
- 1 teaspoon vanilla extract
Icing
- 1 tablespoon unsalted butter, room temperature
- 2 cups powdered sugar, sifted
- ¼ cup eggnog
- Sparkling sugar or extra nutmeg for sprinkling (optional)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, nutmeg, cinnamon, and salt. Set this mixture aside to incorporate the spices evenly.
- Cream Sugars and Butter: Using an electric mixer or stand mixer with the paddle attachment, beat the brown sugar, granulated sugar, and softened butter together until the mixture is light and fluffy, which usually takes several minutes to incorporate air for a tender cookie.
- Add Wet Ingredients: Beat in the eggnog, egg yolks, and vanilla extract at medium speed until the batter becomes smooth and homogeneous.
- Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients at low speed to avoid overmixing, and mix until just combined to ensure the cookies remain tender.
- Chill Dough: Cover the dough and chill it in the refrigerator for at least 1 hour to firm up, which helps the cookies maintain their shape during baking.
- Preheat Oven and Prepare Sheets: Preheat your oven to 300°F (150°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
- Scoop Dough: Using a medium cookie scoop, portion the dough onto the prepared baking sheets, spacing the mounds about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for about 20-25 minutes until the edges are just golden. This lower temperature and longer bake time ensure soft, chewy cookies.
- Cool Cookies: Allow the cookies to cool briefly on the baking sheet before transferring them to a wire rack to cool completely, preventing breakage and preparing for icing.
- Prepare Icing: In a clean bowl, beat the room temperature butter, sifted powdered sugar, and eggnog together on low speed initially, then increase to high and beat for 2 to 3 minutes until the icing is smooth and fluffy.
- Ice Cookies: Spread the prepared icing on the cooled cookies evenly. Optionally, sprinkle with sparkling sugar or additional nutmeg while the icing is still wet for an extra festive effect.
Notes
- For best texture, chilling the dough is essential to prevent excessive spreading during baking.
- If consuming within a day, cookies can be stored at room temperature in an airtight container.
- For longer storage, keep cookies refrigerated in an airtight container with parchment paper between layers for up to 3 days.
- You can freeze unbaked cookie dough and bake it later following freezing guidelines for cookie dough.
- Softening butter beforehand ensures smoother mixing and better cookie texture. Quick softening methods can be used if butter is cold.
- Substitutes for brown sugar or powdered sugar are possible if unavailable, but may slightly alter flavor and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0.1g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 40mg
