Eggnog Cookies
These soft, pillowy Eggnog Cookies capture all the warm, cozy flavors of your favorite seasonal drink and turn them into delightful bite-sized treats. With a hint of nutmeg in the dough and a sweet eggnog glaze, they taste exactly like a glass of eggnog and are incredibly easy to make with basic pantry ingredients.
Equipment
- Mixing bowls
- Electric mixer hand mixer or stand mixer
- Cookie sheets
- Cookie scoop (optional) helpful for uniform cookies
- Wire cooling rack
- Whisk
- Measuring cups and spoons
Ingredients
For the Cookies
- 2¾ cups all-purpose flour 350g
- 2 teaspoons baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup unsalted butter 170g, softened
- 1 cup granulated sugar 200g
- 2 large eggs room temperature
- ½ teaspoon vanilla extract
- ½ cup eggnog 120ml
For the Glaze
- 2 cups powdered sugar 240g
- 3-4 tablespoons eggnog 45-60ml
- ground nutmeg for sprinkling
Instructions
- Preheat oven to 350°F (175°C) and line cookie sheets with parchment paper or silicone baking mats. Ensure butter is at room temperature.
- In a medium bowl, whisk together flour, baking powder, nutmeg, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar on medium-high speed for 3-4 minutes until light, fluffy, and pale. Scrape down sides halfway through.
- Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and mix until smooth and creamy.
- With mixer on low, alternate adding the flour mixture and eggnog, starting and ending with flour. Mix just until no flour streaks remain; do not overmix. Dough will be soft and slightly sticky.
- Drop rounded portions of dough onto prepared sheets, spacing 2 inches apart. Bake for 10-12 minutes until edges are just set and tops look slightly puffy; cookies should remain pale. Cool on sheet 5 minutes, then transfer to wire rack.
- Whisk powdered sugar with 3 tablespoons eggnog, adding more eggnog one teaspoon at a time until glaze is thick enough to coat the back of a spoon but thin enough to spread easily.
- Dip tops of completely cooled cookies into glaze or drizzle with a spoon. Return to wire rack and immediately sprinkle a tiny pinch of nutmeg over each. Let glaze set about 30 minutes before serving or storing.
Notes
- Room temperature matters: Make sure your butter is truly softened, not melted or cold. It should leave a slight indent when pressed.
- Don't overbake: These cookies are done when the edges are set but the centers still look slightly underdone. They'll continue to firm up as they cool.
- Chill if needed: If your dough seems too soft to scoop, refrigerate it for 15-20 minutes.
- Fresh nutmeg is best: While pre-ground works fine, freshly grated nutmeg gives a more vibrant flavor.
- Glaze consistency: If your glaze is too thick, add eggnog by the teaspoon. Too thin? Add more powdered sugar.
- Complete cooling: Never glaze warm cookies or the glaze will melt and become a mess.
- Uniform size: Use a cookie scoop for evenly sized cookies that bake at the same rate.
- Storage: Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to one week. Freeze unglazed cookies for up to 3 months and glaze after thawing.
- Make-ahead: Dough can be made up to 2 days in advance and stored in the refrigerator. Let sit at room temperature for 10 minutes before scooping.
- Substitution: If you don't have eggnog, substitute whole milk mixed with ¼ teaspoon rum extract and an extra pinch of nutmeg.
Nutrition
Serving: 1CookieCalories: 145kcalCarbohydrates: 24gProtein: 2gFat: 5gSaturated Fat: 3gCholesterol: 30mgSodium: 85mgSugar: 16g
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