Soft and chewy Eggnog Cookies topped with a sweet Eggnog Glaze. These will become a new holiday favorite!
2014 Countdown to Christmas…Cookies Week 2
What’s Christmas without Eggnog? Whether you give it a little kick with a splash of rum or just enjoy it alone, it’s a classic holiday beverage many people love.
I love adding eggnog to my holiday desserts. One of my favorites is my Eggnog Bundt Cake that is out of this world! If you are looking for a yummy and easy peasy cookie recipe to whip up this holiday season, you definitely need to make these cookies. They are soft and chewy and full of flavor in each bite. I seriously need to restrain myself from not eating all of them. Even my kiddos wouldn’t touch a glass of eggnog if you paid them, gobble these cookies up.
These cookies couldn’t be any easier to make. Simply cream the butter and sugar, stir in the eggnog, vanilla and dry ingredients and before you know it the aroma of these cookies baking in the oven will linger throughout your kitchen. If you can hold back from eating these cookies hot out of the oven, let them cool and dunk them in this Eggnog Glaze. Dust them with a little nutmeg and enjoy!
You can easily freeze these cookies to enjoy throughout the holiday season. Prepare the cookies as directed and once the glaze is harden gently wrap the cookies in plastic wrap then place in a freezer bag or container. When ready to eat, thaw at room temperature. They defrost quickly and will taste freshly baked!
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 cup 2 sticks butter, room temperature
- 1 cup sugar
- 1/4 cup eggnog
- 1 teaspoon vanilla extract
- 2 cups confectioners sugar
- 3-5 tablespoons eggnog
Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
In a medium bowl mix flour, baking soda, nutmeg and cinnamon and set aside.
Using an electric mixer cream butter and sugar.
Stir in eggnog and vanilla.
Gradually stir in flour mixture until combined.
Roll 1 tablespoon size balls of dough and place them 1 inch apart on prepared baking sheet. Bake for 8-10 minutes until bottoms are golden brown.
Cool on baking sheet for a few minutes before transferring to wire rack to cool completely.
Once cookies are cooled, in a medium bowl mix confectioners sugar and eggnog until creamy. Gently dip tops of cookies in glaze letting excess drip off then place them back on rack to dry. Dust with nutmeg if desired.
Store in an airtight container.