Soft Eggnog Cookies Recipe
A holiday showstopper, these Eggnog Cookies are incredibly soft, thick, and infused with the warm spices of nutmeg and rum. They are finished with a rich eggnog glaze that sets beautifully for gifting.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 24 cookies
- Cuisine: American
Ingredients
Unsalted Butter – 2 sticks
Granulated Sugar – 1 cup
Brown Sugar – 1/2 cup
Large Eggs – 2
Store-bought Eggnog – 2 tbsp
Vanilla Extract – 1 tsp
Rum Extract – 1.5 tsp
Ground Nutmeg – 1 tsp
Cream of Tartar – 1.5 tsp
Baking Soda – 1/2 tsp
Cornstarch – 1 tbsp
Salt – 1/2 tsp
Cake Flour – 1 cup
All-Purpose Flour – 1.75 cups
Granulated Sugar (for coating) – 1/3 cup
Ground Nutmeg (for coating) – 1 tsp
Powdered Sugar (for glaze) – 2 cups
Eggnog (for glaze) – 5-6 tbsp
Rum Extract (for glaze) – 1/2 tsp
Sanding Sugar/Nutmeg – for garnish
Instructions
Cream butter and sugars in a stand mixer for 5 minutes until light and fluffy.
Add eggs, eggnog, vanilla, and rum extract. Beat on medium-high for 2-3 minutes.
Sift in the flours, nutmeg, cream of tartar, baking soda, cornstarch, and salt. Mix on low until dough forms.
In a small bowl, combine the 1/3 cup sugar and 1 tsp nutmeg.
Scoop 2-ounce portions of dough, roll in the sugar mixture, and place on a tray.
Refrigerate the dough balls for at least 30 minutes.
Bake at 375°F (190°C) for 12 minutes until edges are golden and tops are slightly cracked.
Cool on a wire rack for 30 minutes.
Whisk powdered sugar, eggnog, and rum extract for the glaze until it reaches a honey-like consistency.
Dip the tops of the cookies in the glaze, sprinkle with sanding sugar, and let set for 45 minutes.
Notes
• Ensure your butter is softened but not melted for the best rise.
• Don’t skip the sifting step; it ensures the cake flour is aerated and lump-free.
• If the glaze is too thin, add more powdered sugar; if too thick, add a teaspoon of eggnog.
• These can be made without the glaze for a classic ‘Eggnog Snickerdoodle’ experience.