Welcome to the Christmas season! This is my absolute favorite time of year. I love experiencing the wonderful delectables surrounding us as we celebrate the birth of Jesus Christ … Christmas trees, twinkling lights, ornaments, presents, spending time with family and friends and, of course, special treats! Christmas cookies are a big deal at our house and these Eggnog Cookies are one of our favorites.
As I announced earlier, I’m fortunate to partner with a fellow blogger, Jenny Warkentin, from “Jenny Is Baking” to create a Food Advent Calendar entitled “Spice It Up!” Starting on December 1, the first day of Advent, and continuing through December 24, Jenny is featuring a blogger highlighting a spice popular during the holidays from that blogger’s country. Each day of the month, a new “window” will open featuring a new recipe. At the end of Advent, 24 recipes will be shared. Isn’t this the coolest idea? When Jenny reached out to bloggers interested in participating, I jumped at the opportunity. To view the recipes featured on the calendar to date, click here.
Grab a cup of coffee and let’s chat about these scrumptious Eggnog Cookies!
What kind of eggnog to use for Eggnog Cookies
I’m fairly picky about my eggnog. While I don’t make it from scratch (although I might have to try that this year!), I’m not a huge rum fan which limits my choices at the grocery store. Several have rum extract added. I’d rather serve it to guests without the rum and let them add a shot or two of the real thing! I’ve also been purchasing low-fat versions when I can. As much as I love the rich, creamy full-fat version, I can only drink a few sips before I’m full. In my area, Kroger and United Dairy Farmers both have low-fat versions that I love. Trust me, they taste just as good as the full-fat version. Both versions work great in this recipe.
How to make Eggnog Cookies
But I digress … I know you’re really here to find out more about these delicious Eggnog Cookies. This cookie is similar to a sour cream softie cookie but without the sour cream! They puff up nicely while baking and retain their shape, so icing them is super-easy. The dough for this cookie is sticky but manageable. I use a medium-sized cookies scoop (about 2 tablespoons) to create a nice mound of dough. No need to roll the dough … just plop them onto parchment paper or a Silpat mat and refrigerate 15 minutes so they retain their shape. Bake for 15 minutes in a 350 oven.
Once the edges of the cookies are slightly golden, remove them from the oven. Allow to cool for 2 minutes on the baking sheet and then transfer them to a cooling rack. Let the cookies sit for 15 minutes before icing and decorating. The icing for this cookie is fairly stiff. Be sure to mix it really well. I like a stiffer icing so it doesn’t fall off the cookie too easily. I use a silicone brush and “paint” the cookies with the icing. Then I decorate with colored sprinkles, ground nutmeg or ground cinnamon. You can also use a butter knife to ice the cookies.
These cookies will make your house smell delicious! If you want to share these cookies with Santa, I’d recommend popping a few in the freezer now and putting them out for the big guy on Christmas Eve. Who knows? Maybe Santa will love these so much he’ll leave an extra present or two!
Eggnog Cookies made with nutmeg.
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon fresh grated nutmeg
- 1/2 teaspoon cinnamon
- 1 1/2 sticks (6 ounces) unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2/3 cup eggnog
- 3 tablespoons eggnog
- 1 1/2 cups powdered sugar
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or Silpat mats.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg.
- Using a mixer, cream the butter and sugar together for 2 minutes. Scrape down the mixing bowl with a rubber spatula. Add the eggs and vanilla and beat for 2 minutes. Alternate adding the flour mixture and the eggnog until fully combined.
- Scoop the dough onto the prepared baking sheets (about 2 tablespoons per cookie) and refrigerate for 15 minutes.
- Bake the cookies for 15 minutes or until the edges are just starting to brown. Allow cookies to cool on the baking sheet 2 minutes before transferring them to a wire rack to cool completely.
- Whisk together the icing ingredients and set aside.
- Once the cookies have cooled for 15 minutes, brush with icing and decorate with sugar sprinkles or nutmeg.