Get the Recipe: Eggnog Cookies
These eggnog cookies are warm, cozy and so flavorful! They have the flavor of classic eggnog and nutmeg. These cookies are quick and easy to make. They are very soft, gooey and melt in your mouth delicious!
Ingredients
Eggnog Cookies
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add cold butter and sugar. Mix on high for 2 to 3 minutes, until no clumps of butter remain.
- Add in eggnog. Stir to combine.
- Then, add in egg yolks and vanilla. Stir to combine.
- Add in flour, baking powder, salt, nutmeg and cinnamon. Stir until combined.
- Use an ice cream scooper to scoop balls of dough onto lined pan. Spread apart at least 3 inches.
- Bake for 9 to 11 minutes or until edges are softly golden brown.
- Remove from oven. Allow cookies to cool on pan for 5 to 10 minutes. Carefully transfer to a cooling rack.
- Once cookies have completely cooled, make icing. Combine powdered sugar, eggnog, and nutmeg in bowl. Stir to combine.
- Add icing to fully cooled cookies. Serve!
Notes
- Use cold butter right from the fridge. This helps prevent the cookies from spreading too thin.
- Both store bought and homemade eggnog can be used.
- Both regular all purpose flour and gluten free 1 to 1 flour can be used. Do not use another flour.
- The cookie dough will be thick.
- Use an ice cream scooper to scoop dough balls. This ensures they are round and evenly shaped.
- Do not bake too long. Mine were perfect at 10 minutes.
- Wait until cookies are fully cooled before adding icing.
- If your icing is too thin, add more powdered sugar. If it is too thick, add more eggnog.
- Store in an airtight container for up to 3 days.
- Freeze for 1 month.
Calories: 302kcal, Carbohydrates: 43g, Protein: 4g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 70mg, Sodium: 46mg, Potassium: 56mg, Fiber: 1g, Sugar: 23g, Vitamin A: 423IU, Vitamin C: 0.2mg, Calcium: 47mg, Iron: 1mg