Eggnog Cookies

Christmas Cookie #8! I like making eggnog cookies this time of year, but I think that it’s one of the hardest flavors to capture. I have come across eggnog recipes that contain no eggnog at all, and just have some small amount of nutmeg. That doesn’t really taste like eggnog, so I have happy to find this recipe that used eggnog in the dough and in the glaze. There was also a suggestion to add eggnog extract, but I didn’t have any extract.

This cookie has a soft dough, which looks curdled while you are making it, due to the dairy in the dough. It works out as you add the flour and spices, which was a relief. The cookies bake into fairly perfect circles, but they look plain. I wasn’t sure if sprinkling with nutmeg before baking was a good idea, as I didn’t know if you could still see it. I shouldn’t have worried as it was subtle but clear when the cookies were baked.

The glaze really makes these cookies special. It’s very simple, but just right for these cookies, adding additional eggnog flavor. The eggnog I used must be very thick, as I added 3 tablespoons and the glaze hadn’t fully come together. I added more eggnog, and it helped, but being so thick it didn’t help all that much. With the glaze they look great, and I’m really pleased that you can taste the eggnog. These beautiful but easy cookies are perfect for any holiday cookie plate.

Eggnog Cookies
2 1/4 cups flour
1 teaspoon baking powder
½ teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup butter softened
1 1/4 cups sugar
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
Nutmeg

1 ½ cup powdered sugar
3+ tablespoons eggnog

Heat the oven to 300 degrees. Line two baking sheets with silicone baking mats.

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg; set aside. In a large mixer bowl, beat the butter and sugar on medium until light. Add the eggnog, vanilla, and egg yolks, mixing on medium until smooth. With the mixer running on low, gradually add the flour mixture.

Shape the dough into small balls and place on the prepared baking sheets.

Bake for 15-18 minutes, until lightly browned along the edges. Once the cookies have come out of the oven, sprinkle with a small amount of nutmeg.

Once the cookies are cool, make the glaze: in a small bowl, whisk together the powdered sugar and eggnog. Drizzle the glaze over the cooled cookies.

Recipe from The Recipe Critic