Description
These soft and chewy Eggnog Cookies are packed with warm spices and topped with a creamy eggnog glaze. They taste just like a glass of holiday eggnog but in cookie form!
Ingredients
Units
Scale
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup eggnog
For the Eggnog Glaze:
- 1 cup powdered sugar
- 2 tablespoons eggnog
- 1/4 teaspoon ground nutmeg (for sprinkling)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, nutmeg, cinnamon, and salt. Set aside.
- Cream Butter & Sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Add Wet Ingredients: Mix in the egg yolks, vanilla extract, and eggnog until well combined.
- Combine & Chill: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Cover and refrigerate the dough for 30 minutes (this helps prevent spreading).
- Scoop & Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and lightly golden.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Glaze: In a small bowl, whisk together powdered sugar and eggnog until smooth. Drizzle over cooled cookies and sprinkle with nutmeg.
- Enjoy! Let the glaze set for about 15 minutes before serving.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra eggnog flavor, add a teaspoon of rum extract to the dough.
- If you like a stronger spice flavor, increase the nutmeg and cinnamon slightly.