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Soft Eggnog Cookies

Soft Eggnog Cookies
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Tender, cake-like cookies infused with real eggnog and warm spices, topped with a sweet eggnog glaze and dusted with nutmeg. Perfect holiday treat.

Ingredients

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  • 2¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup eggnog (full-fat)
  • 1 teaspoon vanilla extract
  • ½ teaspoon rum extract (optional)
  • 2 cups powdered sugar
  • 3–4 tablespoons eggnog for glaze
  • ¼ teaspoon ground nutmeg for glaze
  • Extra nutmeg for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Whisk together flour, baking powder, salt, nutmeg, and cinnamon in medium bowl. Set aside.
  3. Beat softened butter and sugar with electric mixer on medium-high speed for 3-4 minutes until light, fluffy, and pale.
  4. Add eggs one at a time, beating well after each addition until smooth and creamy.
  5. Mix in eggnog, vanilla extract, and rum extract on low speed. Batter may look slightly separated.
  6. Add dry flour mixture in three additions, mixing on low speed just until flour disappears. Don’t overmix.
  7. Cover bowl with plastic wrap and refrigerate for 30 minutes to 2 hours until dough is easier to handle.
  8. Use cookie scoop to drop rounded balls of dough onto prepared baking sheets, spacing 2 inches apart.
  9. Bake for 10-12 minutes until edges are set but centers still look slightly underdone and puffy. Don’t overbake.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack. Cool completely before glazing, about 20-30 minutes.
  11. Whisk together powdered sugar, 3 tablespoons eggnog, and nutmeg until smooth. Add more eggnog if needed for pourable consistency.
  12. Dip top of each cooled cookie into glaze or drizzle over tops. Immediately sprinkle with extra nutmeg.
  13. Let glazed cookies sit at room temperature for 30 minutes to allow glaze to set completely.

Notes

  • Use full-fat eggnog for tender, cake-like texture.
  • Don’t skip chilling the dough – makes handling easier.
  • Slightly underbake for softest texture.
  • Cookies are very delicate when warm, handle gently.
  • Can freeze unbaked dough balls or baked glazed cookies for up to 2 months.

Nutrition

Find it online: https://www.benefitiany.com/soft-eggnog-cookies/