I cannot believe Christmas is only a little over a week away. At 33 weeks pregnant, I’m making every attempt to keep up with holiday traditions, but this girl is tired and pretty much waddling through the month of December.
One tradition that I won’t deviate from is making a huge assortment of Christmas cookies to take home for the holidays. From Peanut Butter Blossoms to Snowball Cookies, I’m working my way through family favorites, one dozen at a time. I'm also eyeing up this Red Velvet Cookies Recipe from Rachel.
Although I have never been very fond of eggnog, I purchased 2 cartons of it last week. I’m fairly certain the holiday flavors and festive packaging sucked me right in. And since there was no way I was actually going to drink the stuff, I decided to bake up something delicious. First up on the eggnog baking list were eggnog cookies.
Eggnog cookies are loaded with warm, winter spices, baked until golden brown, and then dipped in delicious eggnog glaze. The texture of these eggnog cookies is almost cake-like when they’re fresh out of the oven. I found myself repeatedly sneaking into the kitchen to do a little quality control, if you get me.
After allowing the cookies to cool completely, they take on a heartier texture. While I’d happily nosh on the unglazed version, the eggnog glaze definitely puts them over the top. They’re perfect with a cup of tea in front of a cozy fire and although their appearance in quite unassuming, they’ll definitely be a fave on any cookie platter.
I wish you all the happiest of holiday seasons – eat, drink, and be merry!
Ready for more cookies from Jamie? Don't miss her classic Reese's Peanut Butter Cup Cookies Recipe.
Eggnog Cookies Recipe
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Ingredients
1 cup unsalted butter, softened (2 sticks)
1 cup granulated sugar
1 large egg
1 cup eggnog
1 teaspoon vanilla extract
3 cups all-purpose flour
1 1/4 teaspoons ground cinnamon
3/4 teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
For the Glaze:
1 1/2 cups confectioners sugar
1/2 teaspoon ground cinnamon
pinch of nutmeg
3-4 tablespoons eggnog
Directions
Preheat oven to 350°F. Line baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together the butter and sugar until light and fluffy; about 3 minutes. Add in the egg and 1 cup eggnog, and vanilla extract; mix until thoroughly combined.
In a medium bowl, sift together the flour, cinnamon, nutmeg, baking powder, baking soda and salt. Gradually add the dry ingredients to the sugar and butter mixture until they are fully incorporated.
Using a medium cookie scoop, drop dough by rounded spoonfuls onto the prepared cookie sheets. Bake in preheated oven for 10-12 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
To prepare the glaze:
In a medium bowl, combine confectioners' sugar, cinnamon, and nutmeg. Stir in the remaining eggnog one tablespoon at a time until the desired consistency is reached.
Spread onto cooled cookies and let dry before serving.
Notes
This recipe was tested using store-bought eggnog. The outcome will vary if using homemade eggnog.
Eggnog cookies are best served the day they are made, but will keep in an airtight container at room temperature for up to 3 days.
Source:
Adapted from AllRecipes