Eggnog Cookies are a great cookie recipe to make for the holiday season! They have a lightly crisp exterior with a tender, eggnog flavored cookie inside.
National Eggnog Day: Dec. 24
December 24th is a day to celebrate Eggnog! Raise your glasses for a toast on the day before Christmas with a creamy and delicious mug of nog.
And now that you’re almost finished baking Christmas cookies, use your eggnog to make Eggnog Cookies- the best holiday flavored cookie of all!
Eggnog is also known as milk punch, or egg milk punch. It’s a sweet, dairy-based beverage traditionally made with milk, cream, sugar, eggs, cinnamon and nutmeg. Sometimes rum, brandy, whiskey or bourbon are added to turn it into a cocktail. Eggnog can be served cold or warm.
How to make the best Eggnog Cookies:
This is a very simple cookie recipe. A typical cookie dough is made, with the addition of actual eggnog. The recipe calls for using vanilla extract, but to really amp up the flavor of eggnog in these Eggnog Cookies, I recommend buying eggnog extract and using that instead! You’ll roll the dough into balls and then roll the balls in sugar before baking.
Eggnog cookies bake for 14 or 15 minutes. They’ll get a little crisp around the outside, and the middle will remain tender.
This recipe makes about 28 cookies. You may cut the recipe in half to bake a smaller amount, if you’d like. They’re a good cookie for gifting, and Eggnog Cookies are a favorite for the holidays season!
- What are the best supplies to have on hand for baking cookies?
I like to use rimmed baking sheets. I line them with parchment paper or silpat mats. Parchment paper is easy because you can buy perfectly sized pieces to use, and silpat mats are great because they last forever. A cookie scoop is a must for making uniformly sized cookies. And cooling racks come in handy too.
- What’s the best way to store cookies at room temperature?
Cookies will stay fresh at room temperature for about 3 days. Keep them in a well-sealed container.
- What’s the best way to freeze cookies?
Most cookie freeze well for about 3 months. Store them in a well-sealed container- layers separated by wax paper. Using a large freezer zip baggie works well for freezing cookies too.
- 1 ½ cups sugar
- ¾ cup unsalted butter
- 2 large egg yolks
- ¼ cup eggnog
- 2 teaspoons vanilla extract
- 2 ½ cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon ground nutmeg
- ½ cup sugar
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silpat mats.
- In a large bowl, use an electric mixer to combine the sugar, butter, egg yolks, eggnog and vanilla.
- In a separate bowl, whisk together the flour, salt, baking powder and nutmeg. Mix the dry ingredients into the wet ingredients.
- Us a 1 ½-tablespoon scoop to measure out the cookie dough. Roll the dough balls in the rolling sugar to coat. Place the sugared dough balls on the prepared baking sheets.
- Bake 14 to 15 minutes, until the cookies are set along the edges and just a touch still tender in the center. Cool the cookies for 10 minutes on the baking sheet and them remove to a rack to cool completely.
- Store these cookies for up to 3 days in a well-sealed container at room temperature. Freeze in a well-sealed container or freezer zip bag for up to 3 months.
Nutrition Information:Yield: 28 cookies Serving Size: 1
Amount Per Serving: Calories: 150Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 54mgCarbohydrates: 23gFiber: 0gSugar: 15gProtein: 2g
Nutritional information is an estimate, using a program to calculate.