Description
These Eggnog Cookies are tender, melt-in-your-mouth delights perfect for the holiday season. Featuring the warm flavors of cinnamon, nutmeg, and classic eggnog, these cookies come together quickly with no chilling required. They’re finished with a simple two-ingredient glaze, making them an irresistible addition to any Christmas cookie tray.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- ⅓ cup light brown sugar (firmly packed)
- 1 large egg (room temperature preferred)
- 1 teaspoon vanilla extract
- ¼ cup eggnog
- 3 ⅓ cups cake flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¾ teaspoon table salt
Glaze
- 3 cups powdered sugar (sifted after measuring if preferred)
- 6 Tablespoons eggnog
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside to prepare the dough.
- Cream Butter and Sugars: In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the softened butter with both granulated and light brown sugars on high speed for about 2-3 minutes until well creamed and fluffy.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed mixture and beat until combined thoroughly.
- Incorporate Eggnog: Stir in the ¼ cup eggnog into the wet ingredients until it is fully incorporated, creating a smooth dough base.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the cake flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt, ensuring all dry spices are evenly distributed.
- Combine Wet and Dry: Gradually add the dry mixture to the wet dough in 3 to 4 additions, stirring well after each addition. Use a spatula to scrape the sides and bottom of the bowl to incorporate all ingredients into a uniform dough.
- Scoop Dough: Using a 1 ½ tablespoon scoop, portion the dough onto the prepared baking sheet, spacing cookies evenly for baking.
- Bake Cookies: Place the baking sheet in the center rack of the preheated oven and bake for 10 minutes, or until the edges just start to turn a very light brown.
- Flatten Cookies: Within one minute of removing the cookies from the oven, gently press the surface of each cookie with the bottom of a measuring cup or a similar flat object to slightly flatten them, enhancing their texture.
- Cool Completely: Allow the cookies to cool entirely on the baking sheet before proceeding to the glazing step to ensure the glaze adheres properly.
- Prepare and Apply Glaze: Combine the sifted powdered sugar with 6 tablespoons of eggnog in a bowl, mixing until smooth into a thick but spreadable glaze. Once cookies are cooled, ice them generously with the glaze.
Notes
- These eggnog cookies require no chilling of the dough, making them quick and easy to bake.
- The glaze is made with only two ingredients – powdered sugar and eggnog – for a simple yet perfectly complementary finish.
- The cookies are incredibly tender and melt in your mouth, ideal for Christmas cookie trays or holiday gatherings.
- Use cake flour for a softer texture. All-purpose flour may work but will yield a slightly denser cookie.
- For extra festive flair, sprinkle a small amount of ground nutmeg or cinnamon on top of the glazed cookies before the icing sets.
Nutrition
- Serving Size: 1 cookie
- Calories: 187 kcal
- Sugar: 21 g
- Sodium: 82 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0.2 g
- Carbohydrates: 31 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 24 mg
