These delicious Eggnog Cookies have an eggnog and comforting holiday spice taste. These Christmas cookies are perfect for a holiday cookie exchange.
One of the things I look forward to most, for the upcoming holiday season, is participating in a cookie exchange. Each year I make a big batch of my current favourite holiday treat, and then divide them among others participating in the exchange. These Soft Ginger Cookies are ideal for an exchange.
In the end, you are left with a huge sampling of holiday cookies and treats, without having to make so many recipes yourself.
Not only is it fun, and gets you into the holiday spirit – yet it’s a great opportunity to be introduced to new recipes and tasty cookies that I have not tried before.
For each cookie exchange I like to make a new recipe, and this year it’s all about this amazing eggnog cookie recipe. This perfect addition has a taste that screams ‘happy holidays’.
Making soft eggnog cookies requires simple ingredients to make typical cookies, so I only had to ensure I had eggnog on hand. It was actually the first container of it that I purchased this season, because while I love it in holiday baking, I’m not really a true eggnog fan.
How to Make Eggnog Cookies
You’ll need the following ingredients to make these Christmas cookies, and the eggnog glaze to ice each cookie with.
- all purpose Flour
- Baking Powder
- Groung Nutmeg
- Brown Sugar
- Granulated White Sugar
- Large Eggs
- Vanilla Extract
- Rum Extract
- Icing Sugar / Powdered Sugar
To Make: pre heat your oven to 350 and in a large bowl, combine flour, baking powder, salt, nutmeg, and cinnamon – set aside.
Using a stand mixer on medium speed with a paddle attachment – combine the butter, brown sugar and sugar until fluffy. Then mix in the eggs (both whites and egg yolks), one at a time. Add vanilla and rum extract, and then eggnog into the wet mixture. Mix until combined.
With mixer on low speed, add the dry ingredients slowly to the wet ingredients, until combined. Drop the cookie dough batter onto a parchment lined baking sheet with a cookie scoop, into heaping tablespoon sized dough balls. Feel free to use your fingers to get that cookie form before popping into the oven.. Bake cookies until the edges start to brown, for best results, do not overcook.
While cookies are cooking and cooling on a wire rack, make the icing by combining all the ingredients in a stand mixer on high speed, until well combined and fluffy. Apply the frosting to each cooled cookie as desired and sprinkle with nutmeg for a festive look, and some extra taste.
To Store: Place in an airtight container or cover with plastic wrap, and store at room temperature. They are good for up to 5 days.
These tasty eggnog cookies are a deliciously soft cookie that melt away in your mouth. They have that slight but not overpowering eggnog taste.
My family and friends were taste testers for this recipe, and they claim that these sweet treats very closely resembles the taste of cinnamon buns. Of course, with a hint of eggnog to jazz it up a little. That is why I decided to swirl the icing on top of the cookie. It completes the look for this time of year.
Since our traditional cookie exchange isn’t until next month, I shared this batch with family and friends as a test-run. They all agreed this is one amazing cookie and plan to take some to all their holiday parties!
The flavours of nutmeg, cinnamon and eggnog in this cookie recipe cannot be beat. I do think it’s the ideal combination of ingredients for any holiday baking.
When the fall hits, it’s this cookie that I first think of making.
This is one seasonal cookie that deserves a double-batch, as they will be gone in no time. The holiday season is strong in this one dessert!
Enjoy this perfect holiday treat recipe my friends, they really do have the best flavor!
- 2 1/3 cups Flour
- 2 tsp baking powder
- 1/2 tsp Salt
- 1/2 tbsp Groung Nutmeg
- 1/2 tbsp Cinnamon
- 3/4 cup Butter
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 2 Large Eggs
- 1/2 cup Eggnog
- 2 tsp Vanilla Extract
- 1 tsp Rum Extract
- 1/2 cup soft Butter
- 2 tbsp Rum Extract
- 1 tbsp Vanilla Extract
- 1/3 cup Eggnog
- 3 cups icing Sugar
- Preheat oven to 350 degree.
- In a medium mixing bowl, combine flour, baking powder, salt, nutmeg, and cinnamon. Set aside.
- Using a stand mixer, combine butter, brown sugar and sugar until fluffy. Mix in eggs, one at a time. Add vanilla and rum extract, and then eggnog. Mix until combined.
- With mixer on low speed, add dry ingredients slowly, until combined.
- Drop batter onto a parchment lined cookie sheet, into about heaping tbsp balls. Form a little with fingers if needed, to get a circular shape when cooked.
- Bake for 13 minutes, or until edges start to brown, best if not overcooked.
- While cookies are cooking and cooling make icing by combining all the ingredients for the icing in a stand mixer until well combined and fluffy.
- After cookies are cooled, top with icing and sprinkle with nutmeg for additional taste and look.
Nutrition Information:Yield: 24 Serving Size: 24 Servings
Amount Per Serving: Calories: 5713Saturated Fat: 155gCholesterol: 1062mgSodium: 3484mgCarbohydrates: 819gFiber: 10gSugar: 580gProtein: 53g