Eggnog Cookies

Eggnog lovers unite with these soft, chewy and flavourful eggnog cookies! Plus, cheers to drinking eggnog in a Christmas Vacation moose mug!

Eggnog Cookies

• 2¼ cups flour
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ¾ cup salted butter, room temperature
• 1¼ cups sugar
• ½ cup eggnog
• 1 teaspoon vanilla
• 2 egg yolks

Eggnog Icing

• 1 cups powdered sugar
• 1 tbsp softened butter
• ¼ cup eggnog (more or less depending on thickness)
• Nutmeg for sprinkling if desired

Preheat your oven to 300°F and combine the flour, baking powder, cinnamon, and nutmeg in a medium bowl and set aside.

Cream white sugar and salted butter and then add in egg yolks and vanilla until well blended & smooth. Add dry ingredients into wet ingredients and stir just until combined. Drop by rounded teaspoon or small cookie scoop onto silicone baking mat or parchment-lined cookie sheets ~1″ apart.

When all of your cookies are baked and cooled you can make your icing! In a small mixing bowl beat powdered sugar with salted butter (or margarine if you prefer) until blended. Gradually beat in eggnog until desired consistency (can add more or less to suit your needs). Decorate cookies by drizzling icing from a piping bag (or cut a tiny hole in the corner of a Ziploc bag!) or paint the whole cookie top with icing. Sprinkle with nutmeg if desired.

Eggnog Cookies

 

Author: Sarah Schultz

Recipe type: Dessert

Prep time:  20 mins

Cook time:  17 mins

Total time:  37 mins

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Soft, chewy, eggnog cookies that will make your mouth do a happy dance - I promise!

Ingredients

Cookies:

• 2¼ cups flour
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ¾ cup salted butter, room temperature
• 1¼ cups sugar
• ½ cup eggnog
• 1 teaspoon vanilla
• 2 egg yolks

Eggnog Icing:

• 1 cups powdered sugar
• 1 tbsp softened butter or margarine
• ¼ cup eggnog (more or less depending on thickness)
• Nutmeg for sprinkling if desired.

Instructions

1. Preheat oven to 300 degrees F.
2. In a medium bowl combine flour, baking powder, cinnamon and nutmeg; mix well with a whisk and set aside.
3. In a large mixing bowl, cream sugar and butter with an electric or stand mixer.
4. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth.
5. Add the dry ingredients to the wet ingredients and beat at low speed just until combined.
6. Drop by rounded teaspoons or cookie scoops onto silicone baking mats (or parchment paper if you don't have), 1 inch apart.
7. Bake for 17-22 minutes or *just* until bottoms turn light brown.
8. Transfer to cooling racks immediately with spatula because we don't want these cookies to keep baking.

For the Eggnog Icing:

1. In small mixer bowl, beat the powdered sugar, and butter until well blended.
2. Gradually beat in eggnog until icing is smooth and the desired consistency (add more or less depending on your like).
3. I find this still makes a LOT of icing whether you drizzle it like I have or you can cover the entire cookie.
4. Sprinkle lightly with nutmeg after you ice the cookies if you prefer.

3.5.3229

Recipe adapted from The Girl Who Ate Everything.

If you make these, you won’t regret it…well, maybe your calorie count will – but it’s Christmas, enjoy!! If you want to have a good old fashioned Griswold family Christmas, you can find your own awesome moose mugs here.

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Sarah Schultz

I'm a nurse who married a farmer and I'm a boy mom of 3 to Braden, Ethan and Jonathan. I love blogging about family life, farming, recipes and embracing my role as farm wife and mom. I'm knee-deep in tractors, trains and trucks and I'm often seen with my camera in my hands catching life's moments.

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