Eggnog Cookies

These eggnog cookies are the perfect blend of holiday flavors, combining the richness of eggnog with the warmth of nutmeg and cinnamon. They are soft and cakey and topped with a sweet eggnog glaze.

Course Dessert

Cuisine American

Method Bake

Prep Time 20

Cook Time 15

Total Time 35

Servings cookies

Calories 130

Author Lily Ernst

Ingredients

Cookies

2 & 1/2 cups (315g) all-purpose flour
1 tsp baking powder
1 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp salt
3/4 cup (170g) unsalted butter softened
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla
1/2 tsp rum extract optional
1/2 cup eggnog

Glaze

1 cup powdered sugar
3 tbsp eggnog
1/4 tsp nutmeg

Instructions

Preheat oven to 325F and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl toss together the flour, baking powder, nutmeg, cinnamon, and salt. Set aside.
2 & 1/2 cups (315g) all-purpose flour, 1 tsp baking powder, 1 tsp ground nutmeg, 1/2 tsp ground cinnamon, 1/4 tsp salt
In a large bowl, beat the butter and sugar together until light and fluffy.
3/4 cup (170g) unsalted butter, 1 cup (200g) granulated sugar
Beat in the eggs (one at a time) and then the extracts.
2 large eggs, 1 tsp vanilla
With the mixer on low, slowly add in the eggnog. Mix until well blended.
1/2 cup eggnog
Add the dry ingredients to the wet ingredients and stir until just combined. Using a cookie scoop or tablespoon, drop mounds of cookie dough 2″ apart onto the prepared baking sheets.
Bake for 15 minutes or until the edges are lightly golden. Let cool for 5 minutes on the tray and then transfer the cookies to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar, eggnog, and nutmeg until smooth. Drizzle over the completely cooled cookies. Let the cookies stand for 15 minutes or so for the glaze to dry.
1 cup powdered sugar, 3 tbsp eggnog, 1/4 tsp nutmeg

Notes

Leftover cookies can be stored in an airtight container at room temperature for 3-4 days.

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