Eggnog Cookies
Eggnog Cookies are fluffy, light, and melt in your mouth with every bite. Easy to make and perfectly spiced, this soft cookie tastes just like the beloved holiday beverage and is finished with an eggnog icing drizzle.
Servings 24 (1T) cookies
Calories 80kcal
Ingredients
- ¼ cup unsalted butter softened (½ stick)
- ½ cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup eggnog
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
Eggnog Icing Drizzle
- ½ cup powdered sugar
- 2 tablespoons eggnog
- A pinch of kosher salt
Instructions
- Measure the flour, baking powder, ground cinnamon, freshly grated nutmeg and kosher salt in a medium bowl. Whisk together, then set aside.
- Cream the softened butter and sugar together in a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy. This will take 2-3 minutes.
- Crack the egg into the bowl with the wet ingredients. Add the vanilla, too, and blend until smooth, about 2 minutes.
- Pour the eggnog into the wet ingredients. Gently mix until combined using a rubber spatula.
- Sprinkle the dry ingredients into the wet ingredients. Mix until just combined.
- Cover the bowl with plastic wrap, and refrigerate for at least two hours. (Your cookie dough can also chill overnight.)
- Once the cookies have chilled, preheat the oven to 375F. Line two large sheet pans with parchment paper or a nonstick baking mat. Set aside.
- Scoop the cookie dough using a 1-tablespoon cookie scoop onto the prepared sheet pan. The cookie dough is quite soft, so be gentle. Give the cookies about 1.5-2 inches of space between each so that they can spread slightly as they bake.
- Bake in the preheated oven for 9-10 minutes, or until golden brown and the edges just set.
- Let them sit on the pan for 5-10 minutes, then transfer to a wire cooling rack. Let cool completely.
- Mix the icing. Run the powdered sugar through a fine mesh strainer into a small bowl, and pour the eggnog on top. Add a pinch of salt. Stir to combine.
- Transfer the icing to a piping bag and snip the tip. Drizzle it over the cookies in whatever pattern you like. Add additional freshly grated nutmeg as a garnish.
- Enjoy with a glass of eggnog or milk.
Notes
The recipe can be doubled for more cookies.
How to store: Store in an airtight container in the refrigerator for 3-4 days. These cannot stay at room temperature because there is eggnog in the icing.
Do not store them with other cookies because the spices in these will creep into others.
Nutrition
Serving: 1cookie | Calories: 80kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 55mg | Potassium: 40mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 83IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 0.4mg
