Eggnog Cookies
Soft, cakey eggnog cookies layered with nutmeg and rum extract, finished with a sweet eggnog glaze that sets into a thin sugary shell.
Equipment
- Stand mixer or hand mixer - for creaming the butter and sugar
- Mixing bowls - for wet and dry ingredients
- Whisk - for the dry ingredients and the glaze
- Baking sheets - two half sheet pans so you can rotate batches
- Silicone baking mat or parchment paper - to line the baking sheets
- Cookie scoop - for evenly sized mounds
- Wire cooling rack - so the cookies cool before glazing
- Measuring cups and spoons or kitchen scale - for the metric weights
- Microplane zester grater - (optional) for grating fresh nutmeg
Ingredients
For the Cookies
- 2¼ cups all-purpose flour - 281 g
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground nutmeg - freshly grated preferred
- ½ teaspoon ground cinnamon
- ¾ cup unsalted butter - 170 g, softened to cool room temperature
- 1 cup granulated sugar - 200 g
- 2 large egg yolks
- ½ cup full-fat eggnog - 120 ml
- 1½ teaspoons pure vanilla extract
- ½ teaspoon rum extract - optional, for classic eggnog flavor
For the Eggnog Glaze
- 1½ cups powdered sugar - 180 g, sifted
- 3 to 4 tablespoons full-fat eggnog - 45 to 60 ml
- ¼ teaspoon ground nutmeg - plus a little more for sprinkling
Instructions
- Position a rack in the center of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside.
- In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon until the spices are evenly spread through the flour. Set aside.
- In a stand mixer or large bowl with a hand mixer, beat the softened butter and granulated sugar on medium speed for 2 to 3 minutes until pale and fluffy. Scrape down the sides once.
- Add the egg yolks and beat until fully combined. Mix in the vanilla extract and rum extract if using, then pour in the eggnog and mix on low until blended. Scrape the bowl again.
- With the mixer on low, add the dry ingredients and mix just until no dry streaks remain and a soft dough forms. Do not overmix.
- Use a medium cookie scoop or heaping tablespoon to portion mounds of dough onto the lined sheets, spacing them about 2 inches apart. Press each mound down gently with the back of a spoon for a flatter cookie.
- Bake one sheet at a time for 10 to 12 minutes, until the edges look set and the tops are no longer wet. The centers should still feel soft and should not brown. Rotate the pan halfway through if needed.
- Let the cookies rest on the hot pan for 5 minutes, then transfer to a wire rack and cool completely before glazing.
- In a small bowl, whisk the sifted powdered sugar with 3 tablespoons eggnog and ¼ teaspoon nutmeg until smooth. Add more powdered sugar for a thicker glaze or the last tablespoon of eggnog for a thinner drizzle.
- Spoon or drizzle the glaze over the fully cooled cookies, or dip the tops directly into the bowl. Sprinkle with a little extra nutmeg while the glaze is still wet. Let stand for about 15 minutes until the glaze sets into a dry finish.
Notes
- Use full-fat eggnog, not light, for the softest texture and clearest flavor.
- Keep the butter at cool room temperature to prevent the cookies from spreading into thin, greasy disks.
- Grate the nutmeg fresh when possible for a louder, warmer spice note than pre-ground.
- Measure flour by spooning and leveling to avoid dense, dry cookies.
- Don't overbake; pull the cookies while the centers still look soft, as they finish setting on the hot pan.
- Let the glaze rest for two minutes before adjusting consistency, as it tightens as it sits.
- Chill the dough for 20 to 30 minutes only if your kitchen is warm and the mounds are spreading too much.
- Store glazed cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.
- Freeze baked, unglazed cookies between layers of parchment for up to 3 months, then thaw and glaze before serving.
- Freeze scooped dough balls for up to 2 months and bake from frozen, adding 1 to 2 minutes to the baking time.
Nutrition
Serving: 1CookieCalories: 132kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 3.5gCholesterol: 30mgSodium: 70mgSugar: 12g
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