Easy Eggnog Cookies Recipe

Eggnog is one of the most go-to drinks in my household during the holidays. And, my loved ones and yours too will love this new idea that combines eggnog and cookies. This Easy Eggnog Cookies Recipe is so simple and to die for.

Easy Eggnog Cookies Recipe

This Eggnog cookie recipe is so moist and flavorful. The recipe is easy and quick to prepare. The eggnog in the cookie gives the cookie a wonderful taste and adds to the creamy and soft texture of the cookie. This recipe would be a great addition to a dessert buffet for the holidays to share with friends and family.

I love the flavors of the holiday season. The tastes of pumpkin, cranberry, peppermint, and spice all take me back to memories of Christmas past. For me eggnog conjures up all sorts of holiday memories. I couldn’t get enough of it as a kid, and always looked forward to November when the fresh eggnog started showing up at the supermarket. These days I have to be careful how much of the rich beverage I consume, lest I lose my girlish figure over the holidays. Who am I kidding? I lost my girlish figure years ago! Anyhow, these eggnog sugar cookies are a treat any time of the year. Enjoy!

What Does Eggnog Taste Like?

This Eggnog cookie recipe has a wonderful flavor of eggnog. Eggnog is similar to that of melted vanilla ice cream. This flavor perfectly blends into the cookie recipe.

Ingredients

1-1/4 cups unsalted butter, softened
1 cup granulated sugar (preferably unbleached)
1-1/2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 large egg
1 tablespoon eggnog
2 teaspoons vanilla extract
3-1/4 cups unbleached all-purpose flour

Glaze:
1 cup powdered sugar
1 tablespoon eggnog
1 teaspoon vanilla extract

How to Make Eggnog Sugar Cookies

In a large bowl, beat the softened butter for about 30 seconds. Add the sugar, baking powder, nutmeg, cinnamon, and salt. Beat until well combined. Mix in the egg and eggnog. Add the vanilla extract, and continue to mix until well combined.

Slowly add the flour, about 1 cup at a time. Mix just until all ingredients are combined, scraping the side of the bowl if necessary. Divide the dough in half and form each portion into a disc. Wrap in plastic wrap and refrigerate for at least an hour or overnight.

To bake, preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Begin with one disc of the dough. Roll dough out onto a lightly floured surface to about 1/4-inch thickness.

Cut the dough with a cookie cutter.

Using a thin metal spatula, transfer the cookies to baking sheets. Bake for approximately 7-8 minutes, until the bottoms and edges are slightly golden. Transfer to a wire rack to cool. If desired, reroll scraps and repeat this process.

Once cookies are cooled, whisk together the glaze ingredients in a small bowl. If necessary, add additional powdered sugar or eggnog to get the desired consistency. Using a small spatula or back of a spoon, spread the cookie tops with the glaze. Let the cookies fully dry.

Store in an airtight container for up to three days, or freeze.

Eggnog Cookies

About a Mom

Eggnog is one of the most go-to drinks in my household during the holidays. And, my loved ones and yours too will love this new idea that combines eggnog and cookies. This Easy Eggnog Cookies Recipe is so simple and to die for.

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Prep Time 25 mins

Cook Time 8 mins

Total Time 33 mins

Course Dessert

Cuisine American

Servings 24

Ingredients

  

1x2x3x

• 1-1/4 cups unsalted butter softened
• 1 cup granulated sugar preferably unbleached
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 large egg
• 1 tablespoon eggnog
• 2 teaspoons vanilla extract
• 3-1/4 cups unbleached all-purpose flour

Glaze:

• 1 cup powdered sugar
• 1 tablespoon eggnog
• 1 teaspoon vanilla extract

Instructions

 

• In a large bowl, beat the softened butter for about 30 seconds. Add the sugar, baking powder, nutmeg, cinnamon, and salt. Beat until well combined. Mix in the egg and eggnog. Add the vanilla extract, and continue to mix until well combined.
• Slowly add the flour, about 1 cup at a time. Mix just until all ingredients are combined, scraping the side of the bowl if necessary. Divide the dough in half and form each portion into a disc. Wrap in plastic wrap and refrigerate for at least an hour or overnight.
• To bake, preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Begin with one disc of the dough. Roll dough out onto a lightly floured surface to about 1/4-inch thickness. Cut the dough with a cookie cutter. Using a thin metal spatula, transfer the cookies to baking sheets. Bake for approximately 7-8 minutes, until the bottoms and edges are slightly golden. Transfer to a wire rack to cool. If desired, reroll scraps and repeat this process.
• Once cookies are cooled, whisk together the glaze ingredients in a small bowl. If necessary, add additional powdered sugar or eggnog to get the desired consistency. Using a small spatula or back of a spoon, spread the cookie tops with the glaze. Let the cookies fully dry.
• Store in an airtight container for up to three days, or freeze.

Keyword eggnog cookies

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