Eggnog Cookies
A snickerdoodle base is modified to incorporate rum, nutmeg, and eggnog to create a delicious eggnog cookie. The cookie is dipped in an eggnog glaze and sprinkled with nutmeg and white sanding sugar for a festive holiday treat.
Eggnog, a classic American beverage consisting of eggs, sugar, nutmeg, milk, and some sort of booze that is enjoyed during the holidays. It is rich, sweet, creamy, and an interesting texture, almost like a drinkable crème anglaise.
I was suggested eggnog as a cookie flavor years ago and have just came around trying to ‘cookie’ this iconic flavor. Although eggnog the beverage isn’t for everyone, many find it too sweet myself included, it makes for an amazing cookie.
I began by modifying my classic snickerdoodle recipe, opting for a rum extract and nutmeg in tandem with cinnamon and vanilla to create a rich buttery cookie. The result was a thick cookie with a soft crumb, buttery bite, and simple but delicate flavors to match. The result was cookie perfection.
If you love snickerdoodle cookies, check out my awesome recipe for Snickerdoodle Apple Pie Cookie
As I made these cookies, I struggled with adding a topping that would pair well with this cookie. I originally had planned an eggnog frosting but feared it would be too rich and overpower the delicate cookie underneath. I dipped a test cookie in white chocolate to no avail, it was pretty but didn’t add any eggnog flavor to the cookie, only a layer of cloying sweetness. I wanted to leave the cookie plain, since it was so delicious by itself, but the nagging though of incorporating a creamy component to mimic the creaminess of traditional eggnog was tugging at my creative cookie brain.
I thumbed through the pages of my tattered baking journal trying to inspire some sort of connection between creamy, flavorful, but not too overpowering topping for this cookie. It is Christmas time after all, cookies need to have an option for festive embellishments for those who need just a little more pizzazz for their treats. I had a bottle of Promise Land eggnog in the fridge and decided on either an eggnog ganache, hopefully the white chocolate would have a little more flavor this way then drizzled plain on top, or an eggnog glaze.
The glaze is much easier to whip up, so I started with a test recipe for it first. It took 2 small tastes from the spoon for me to decide this was the perfect topping for the cookie. It is a thick glaze with rum and eggnog flavor that marries perfectly with the nutmeg and rum in the cookie. I dunked a test cookie, sprinkled with nutmeg then rummaged through my baking kit to find white sanding sugar to sprinkle on top as well. The glaze gives the perfect amount of creamy texture and flavor without overpowering the cookie.
The eggnog cookie is spectacular without glaze but hey, it’s the holidays. Time to give a little extra and make our cookies extra too.
Why I Love This Recipe
Flavor-This cookie is another case of simple flavors done well. This is a modified snickerdoodle base cookie dough, so it has a wonderful tang from the cream of tartar used in the dough. The rum extract along with the vanilla adds a nice warmth to the cookie dough. I used nutmeg in the dough and just a tiny pinch of cinnamon to continue the warm flavor journey this cookie is on with the rum and vanilla. The glaze on top adds a creamy element that is synonymous with eggnog and adds another layer of nutmeg, eggnog, and rum flavor.
Texture-This is a thick and pillowy soft cookie thanks to the use of cake flour in the dough. These bake up very tender and with a crumb that is on the finer side. The cookie dough is rolled in a nutmeg sugar coating which adds a nice crisp bite to the edges of the cookies. The glaze creates a smooth creamy layer over the cookie and when the glaze has set also has a crispness to the edges which give the cookie a great texture. Both the glaze and cookie melt in your mouth with every bite.
Easy Recipe-This recipe does require a few extra minutes to adequately cream the butter, sugar, and eggs together but comes together in 10 minutes. It is best to leave the dough to chill for at least 30 minutes, but I have tested the dough baked without chilling successfully. It will spread more than when the dough is chilled just fyi, but they will still bake up on the thicker side with great flavor.
Ingredients You Need
-Butter- unsalted room temperature butter.
-Brown & Granulated Sugar-extra granulated sugar will be used to roll cookies in .
-Eggs
-Eggnog- I used Promised Land Old Fashioned Eggnog. I was not about to whip up homemade eggnog. I glanced at few recipes and quickly went to the store to buy some instead. If you make homemade eggnog or have a favorite brand you like to purchase, please use as substitute for what I used in this recipe. You will need some for the dough and the glaze.
-Rum Extract-Can use your favorite rum, substitute 1 tablespoon.
-Vanilla Extract
-Salt-for flavor.
-Baking Soda
-Cream of Tartar
-Flour
-Cake Flour- Cake flour is cake flour. I have a lot of people asking if it can be substituted with all-purpose flour and cornstarch, and while yes, that is an adequate substitute for some recipes, it is NOT cake flour. Cake flour has lower protein, is finely milled soft white wheat, and produces less gluten in your recipes which creates a finer more tender crumb in your baked goods. Trust me, use cake flour in this recipe, it is worth the effort buying it.
-Nutmeg-for the cookie dough and dusting on top of the glaze.
-Cinnamon-I used a pinch in the cookie dough. I want the warmth of the cinnamon, but I don’t want it taking over the flavor of the nutmeg or rum.
-Powdered Sugar
-Coarse White Sanding Sugar-Optional for decorating the tops.
Let’s Cookie
I place the butter and both types of sugars into the bowl of my stand mixer with a paddle attachment. A handheld mixer would work just as well here too. I cream the butter and sugars on medium high speed for 5 minutes or until the mixture is pale, fluffy, and creamy.
I scrape down the sides of the bowl then add in the eggs, vanilla and rum extracts, and the eggnog. I turn my mixer on medium high and beat for 2-3 minutes or until the mixture is very creamy. I scrape down the bowl once during this time.
I add the dry ingredients, flour, cake flour, baking soda, cream of tartar, nutmeg, cinnamon, and salt and mix on low speed. I let it mix just until the dough comes together. The dough will look quite thick.
In a small bowl I mix the 1/3 cup of sugar and teaspoon of nutmeg until evenly mixed.
I take a 2-ounce cookie scoop and scoop the cookie dough into the bowl of sugar. I roll the dough in the sugar making sure it is coated evenly in the mix.
I place the sugar-coated cookie doughs on a baking sheet and place in the fridge for at least 30 minutes. The dough will stay fresh in the fridge for up to 3 days and can also be frozen and stored in a sealed bag for up to 6 months.
You can bake the cookies after they are made but I did notice they spread if not chilled before baking. If spread doesn’t bother or if you are in a rush, then you can bake right away. I wanted my cookies to stand as thick as possible after baking so I let them chill.
Bake these cookies 6-8 at a time at 375*F for 12 minutes. I know they are done when the edges are slightly golden, they have puffed up, and look dry on the tops. These cookies will stay on the paler side after baking.
I transfer the cookies to a wire rack to cool completely before glazing. These cookies are wonderful without glaze as well and can be enjoyed right after baking.
Eggnog Glaze and Decorations
*if you would rather use the glaze as a drizzle instead of dunking the cookies in glaze, you can halve the recipe so you don’t have too much glaze leftover*
In a bowl, I combine the powdered sugar, eggnog, and rum extract. You can also use your favorite rum if you prefer a little more kick to your cookie glaze.
I mix the ingredients well until it is a thick and smooth glaze. It should resemble thick honey when it is ready. If it is too thick, add in a teaspoon of eggnog until you reach the desired consistency. If it is too thin, add a ¼ cup of powdered sugar until it is thick enough.
I take the cooled cookies and dip them one at a time into the eggnog glaze. I place them back on a wire rack to drain off excess glaze. While the glaze is still wet, I sprinkle nutmeg and a pinch of coarse white sanding sugar on the tops of the cookies.
I let the glaze set up and harden for at least 30 minutes before I move them for packaging and storing.
These are simple cookies done well and should be a part of your holiday baking in the upcoming days leading to Christmas. I hope you enjoy them as much as I have enjoyed creating them!
If you try this recipe and love it as much as I do, please tag, follow, and like @sunshinetxcookies on Instagram and Facebook. New posts every Thursday so be sure to follow me for more delicious cookie recipes. Happy Baking!
Eggnog Cookies
Ingredients
- 2 sticks butter
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 2 tbspn eggnog I used store bought old fashioned eggnog. Optional.
- 1 tspn vanilla extract
- 1½ tspn rum extract if using Rum instead, use 1 tbspn.
- 1 tspn ground nutmeg
- 1½ tspn cream of tartar
- ½ tspn baking soda
- 1 tbspn cornstarch
- ½ tspn salt
- 1 cup cake flour
- 1¾ cup all purpose flour
- ⅓ cup granulated sugar for sugar coating.
- 1 tspn ground nutmeg for sugar coating.
Eggnog Ganache
- 2 cups powdered sugar
- 5-6 tbspn eggnog
- ½ tspn rum extract can also use rum.
- nutmeg for sprinkling on top.
- white sanding sugar for sprinkling on top.
Instructions
- In a mixer with paddle attachment, cream butter and both types of sugar until light and creamy. It took me 5 minutes on medium high heat.
- Add in eggs, eggnog, vanilla and rum extract and continue to beat on medium high speed for 2-3 minutes. The mixture will look creamy.
- Add dry ingredients to the mixer using a sifter to make sure there are no clumps.
- Mix on low until the dough just comes together.
- Combine the ⅓ cup sugar and teaspoon of nutmeg in a bowl.
- Using a 2-ounce cookie scoop, scoop the cookie dough into the bowl of nutmeg sugar making sure to coat all sides of the cookie. Place on baking sheet.
- Refrigerate dough for at least 30 minutes and up to 3 days in the fridge. You can also freeze the dough in a sealed bag or container for up to 6 months.
- Bake at 375*F for 12 minutes or until the edges are lightly golden. The cookies will be dry on the top and slightly cracked and domed.
- Cool the cookies on a wire rack for 30 minutes before glazing.
Eggnog Glaze
- In a bowl combine the powdered sugar, rum extract, and eggnog.
- Mix until it is thick and creamy. It should resemble thick honey.
- Dip the cooled cookies in the glaze and set on a wire rack to drip.
- While the glaze is still wet, sprinkle nutmeg and white sanding sugar.
- Allow 30-45 minutes minimum for the glaze to set before transferring to tin, bag, box, or cookie jar for storing.
- Enjoy!
