These eggnog cookies are soft and full of eggnog flavor! They’re perfect for holiday parties or for a low key dessert at home.
As you’re reading this I may or may not have power (thank goodness for auto-scheduling!) Is Hurricane Sandy as big of a mess as the weather people are predicting? We’ll find out soon enough. Jeff, Sofi and I are stocked up with emergency booze, emergency board games, emergency candy and of course emergency cat food. Yes yes we also have batteries and what not. And we may have some eggnog cookies on hand as well.
I’m sure we’ll be just fine. I like a good storm every now and then as long as everyone stays safe. Stay off the roads and have a hurricane party with your loved ones!
Now to the recipe. Who’s ready for eggnog? I AM. As soon as the grocery stores start carrying it I am ready with a bottle of rum. Don’t make these cookies with light eggnog or any crap like that. I highly recommend Southern Comfort eggnog, which I’ve seen at many grocery stores. It’s thick and rich and makes these cookies super decadent.
These eggnog cookies are soft and full of eggnog flavor! They're perfect for holiday parties or for a low key dessert at home.
- 15 ounces (3 cups) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh grated nutmeg
- 6 ounces (12 tablespoons) unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2/3 cup good quality eggnog
- 3 tablespoons good quality eggnog
- 1 1/2 cups powdered sugar
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silpats.
- Whisk together the flour, baking soda, salt and nutmeg.
- In a stand mixer with the paddle attachment, cream the butter and sugar together until light and fluffy. Add the eggs one at a time and scrape down the side of the bowl. Add the vanilla.
- Alternate between the flour mixture and eggnog, adding until all of the ingredients are incorporated.
- Scoop the cookie dough onto the prepared baking sheets. I used a 2 tablespoon scoop. Allow to chill for 15 minutes.
- Whisk together the glaze ingredients and set aside.
- Bake the cookies for 15 minutes, or until the edges are just starting to brown.
- Transfer the cookies to a cooling rack after a few minutes. Once the cookies have cooled down, brush with glaze or dip the tops of the cookies into the glaze.
- Garnish with fresh grated nutmeg.