Eggnog Cookies
A tender and soft cookie with nutmeg, rum, and eggnog is rolled in a nutmeg sugar and baked to pillowy soft perfection. They are dipped in eggnog glaze then dusted with nutmeg and white sanding sugar for festively delicious cookies. Easy to make and perfect for Christmas, you are going to wan to save this recipe for your holiday baking menu.
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!
Notes
These cookies are just as magical without the glaze! They are a delicious spin on a snickerdoodle cookie and are the perfect addition to your Christmas menu.
If you would rather use the glaze as a drizzle on top of the cookies, you can cut the glaze recipe in half.