Description
These Eggnog Cookies are soft, spiced treats infused with the classic holiday flavor of eggnog. Featuring a delightful nutmeg-spiced dough and finished with a sweet eggnog glaze, they are perfect for festive gatherings or cozy winter snacking.
Ingredients
Scale
Dry Ingredients
- 4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon nutmeg (optional: 2 teaspoons for stronger eggnog flavor)
Wet Ingredients
- 1 cup butter
- 3/4 cups granulated sugar
- 1 cup firmly packed brown sugar (light or dark)
- 2 eggs
- 1/4 cup Shamrock Farms Eggnog
- 1 teaspoon vanilla extract or rum extract (optional)
Topping
- 6 tablespoons sugar
- 1 1/2 teaspoons nutmeg
Glaze
- 2 cups powdered sugar
- 1/4 cup Shamrock Farms Eggnog
- 1/2 teaspoon nutmeg
Instructions
- Prepare Dry Ingredients: Sift together the flour, baking soda, baking powder, nutmeg, and cream of tartar into a bowl. This ensures the dry ingredients are evenly combined and aerated. Remember to gently spoon your flour into the measuring cup to avoid using too much flour.
- Cream Butter and Sugars: In a separate mixing bowl, cream the butter, granulated sugar, and brown sugar together until the mixture is fluffy. This process incorporates air, helping to create tender cookies.
- Add Wet Ingredients: Beat in the eggs, eggnog, and vanilla or rum extract into the creamed butter and sugar mixture. Mix well until fully combined.
- Combine Wet and Dry Ingredients: Gradually stir the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep cookies tender.
- Chill Dough: Cover the dough bowl or wrap the dough in plastic wrap and chill for at least 1 hour. The dough will be thick, which helps control spreading during baking.
- Preheat Oven and Prepare Dough Balls: Preheat your oven to 350°F (175°C). Form the chilled dough into 1-inch balls.
- Prepare Topping and Coat Cookies: In a small bowl, combine sugar and nutmeg. Roll each ball of dough in the sugar-nutmeg mixture to coat one side for added flavor and texture.
- Arrange on Baking Sheet: Place the coated dough balls on a greased baking sheet or one lined with wax paper or a silicone baking mat, spaced apart to allow slight spreading.
- Bake Cookies: Bake for 8-9 minutes until just set and slightly golden. Avoid overbaking to keep cookies soft. After baking, let them cool on the baking sheet for at least 10 minutes before transferring to a wire cooling rack.
- Prepare Glaze: In a small bowl, mix powdered sugar, eggnog, and nutmeg until smooth and well combined.
- Glaze Cookies: Drizzle the glaze over cooled cookies. Allow the glaze to set but keep in mind it remains slightly soft, so avoid stacking glazed cookies.
Notes
- The dough will be thick, especially after chilling, which helps prevent excessive spreading during baking.
- Cookie spreading can vary due to factors like flour amount, dough temperature, refrigerating time, baking sheet temperature, and oven accuracy.
- If your cookies do not spread much, that’s perfectly fine—they will still have delicious flavor and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
