If you love eggnog, then these Eggnog Cookies are for you. And even if you are not a fan of eggnog, you may just love these cookies anyway! My husband is not a fan of the texture of eggnog, but he gobbled these cookies up and said how wonderful they were. They are soft and are covered in warm nutmeg sugar and drizzled with a rich and sweet eggnog glaze. YUM!
Ingredients for the best-ever Eggnog Cookies:
- 1/4 cup butter, softened
- 1/4 cup shortening
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 cup eggnog
- 3 cups flour
For Rolling Cookies:
- 1/2 cup sugar
- 1/2 tsp ground nutmeg
For the Drizzle:
- 1 cup powdered sugar
- 2 Tbsp. eggnog
LET’S MAKE THESE DELICIOUS EGGNOG COOKIES:
This recipe starts with both butter AND shortening. These two ingredients are the dream team for soft cookies that stay soft. Butter has water content and melts more quickly than shortening which is full-fat. We love the butter for the flavor and the shortening for keeping these cookies nice and soft.
First, preheat your oven to 350 degrees Fahrenheit. Next, cream together the softened butter, shortening, and sugar. Whip until fluffy.
LEAVENING AND FLAVOR:
Next, add the egg, vanilla, salt, baking powder, and nutmeg.
Mix until just combined.
EGGNOG:
Add 1/2 cup of your favorite eggnog and mix until combined. Then add the flour and mix until it is all incorporated.
SCOOP AND ROLL:
Add the sugar and ground nutmeg to a small bowl and mix it. Next, using a tablespoon or cookie scoop, scoop a ball of dough and roll it into the nutmeg-sugar mixture, and place it on a baking sheet lined with parchment or a silicone baking mat. Continue with the rest of the dough, pressing down gently on each dough ball to flatten slightly. Bake for 10-12 minutes, or up to 14 for larger cookies.
COOL AND DRIZZLE:
Allow the cookies to cool on the tray for several minutes, then move them to a cooling rack. We like to place the cooling rack over another baking tray to catch the mess when drizzling.
Making the eggnog glaze is super simple. Add a cup of powdered sugar to a bowl then add 2 tablespoons of eggnog and whisk together until smooth. Once the cookies are cool, drizzle the eggnog glaze over them with a spoon, then allow the icing to set.
COOKIE TIME:
We love these soft Eggnog Cookies and think they are the perfect addition to your holiday cookie plates.
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Eggnog Cookies with drizzle
Ingredients
Cookie ingredients
- 1/4 cup butter softened
- 1/4 cup shortening
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 cup eggnog
- 3 cups flour
To roll the cookies in:
- 1 cup sugar
- 1/2 tsp ground nutmeg
For the drizzle:
- 1 cup powdered sugar
- 2 tbsp eggnog
Instructions
- Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment or silicone baking mats
- Add softened butter, shortening, and sugar to a mixing bowl and mix until light and fluffy.
- Add the egg, vanilla, salt, nutmeg, and baking soda and mix until just combined.
- Pour in 1/2 cup of your favorite eggnog and mix in.
- Add 3 cups of flour and mix until incorporated.
- Mix the sugar and ground nutmeg in a small bowl. Scoop 1 to 2 tbsp cookie dough balls and roll in sugar.
- Place cookie dough balls on prepared baking sheet and press gently to flatten a bit.
- Bake at 350 degrees fahrenheit for about 12 minutes, up to 14 if they are bigger cookies.
Cool and Drizzle
- Allow cookies to cool on the baking sheet for just a few minutes, then transfer to a cooling rack.
- Combine the powdered sugar and eggnog in a small bowl and whisk until smooth.
- Drizzle the cooled cookies with the eggnog glaze and allow it to set.
- Store cookies in an airtight container up to 5 days.
TO FREEZE
- Place in freezer safe container or bag and place in freezer. Use within 6 months.
