Description
Delight in these festive Eggnog Cookies, perfectly spiced with nutmeg and enhanced by a creamy eggnog glaze. These soft, flavorful cookies combine traditional holiday flavors for a nostalgic treat that’s easy to make and sure to please your seasonal sweet tooth.
Ingredients
Scale
Dry Ingredients
- 4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon nutmeg (or 2 teaspoons for stronger eggnog flavor)
Main Ingredients
- 1 cup butter
- 3/4 cup granulated sugar
- 1 cup firmly packed brown sugar (light or dark)
- 2 eggs
- 1/4 cup Shamrock Farms Eggnog
- 1 teaspoon vanilla extract or rum extract (optional)
Topping
- 6 tablespoons sugar
- 1 1/2 teaspoons nutmeg
Glaze
- 2 cups powdered sugar
- 1/4 cup Shamrock Farms Eggnog
- 1/2 teaspoon nutmeg
Instructions
- Prepare Dry Ingredients: In a bowl, sift together the flour, baking soda, baking powder, nutmeg, and cream of tartar. Set this mixture aside. For accuracy, gently spoon your flour into the measuring cup instead of scooping to avoid using too much flour.
- Cream Butter and Sugars: In a separate large bowl, cream the butter, granulated sugar, and brown sugar together until the mixture is fluffy. This ensures a light texture in the cookies.
- Add Wet Ingredients: Beat in the eggs, eggnog, and your choice of vanilla or rum extract to the creamed mixture, mixing well for uniform flavor.
- Combine Dry and Wet: Gradually stir the dry ingredients into the wet mixture until just combined to avoid over-mixing and tough cookies.
- Chill Dough: Cover the bowl or transfer the dough to plastic wrap. Refrigerate for at least 1 hour to firm up the dough, making it easier to handle and shaping the cookies properly.
- Preheat Oven and Prepare Dough Balls: Preheat your oven to 350°F (175°C). Form the dough into 1-inch balls. In a small bowl, mix the sugar and nutmeg for the topping.
- Coat Dough Balls: Roll each dough ball through the sugar and nutmeg mixture to coat one side, adding a flavorful and decorative topping.
- Arrange on Baking Sheet: Place the coated dough balls on a greased baking sheet or one lined with wax paper or a silicone baking mat, spaced appropriately to allow spreading.
- Bake Cookies: Bake the cookies for 8-9 minutes in the preheated oven. Be careful not to overbake to maintain softness. Once done, let them cool on the baking sheet for at least 10 minutes before moving to a wire cooling rack.
- Prepare Glaze: Combine powdered sugar, eggnog, and nutmeg in a bowl. Stir until smooth and well mixed.
- Glaze Cookies: Drizzle the glaze over the cooled cookies. Allow it to set, noting that the glaze remains slightly soft; avoid stacking glazed cookies to keep them intact.
Notes
- The dough will be thick, particularly after chilling.
- Cookie spread can vary based on factors like flour measurement technique, refrigeration time, dough temperature, baking sheet temperature, and oven accuracy.
- Cookies that don’t spread much will still have amazing flavor, so differences in appearance don’t indicate a problem.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
