Eggnog Cookies

Helga Glaesel de BlandingDecember 18, 2012

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Eggnog cookies. Of course I had to try them this year! This recipe was part of my cookie repertoir this year, which included Cinnamon Pinwheel Cookies, German Chocolate Cookies, Honey Spritz Cookies and my classic Gingerbread Cookies. Both Kitty and I always prepare our cookie doughs days in advance and keep them in the freezer, that way the whole baking process is much easier. You bake when you’re ready and the dough is there waiting for you. I had my daughter Kristen help me out this year, as usual. But this year she really helped out and was with me in the kitchen on our entire day of baking…. which also included us building and decorating a gingerbread house we got from a kit. I’m really enjoying our time together in the kitchen!

These cookies have a delicate eggnog flavor, but it is still noticeable. My tip for this recipe is to leave room between the unbaked cookies as these do grow and expand quite a bit. When they cool off, they “de-puff” and the result is a thin, crispy round cookie. I put 10 on each cookie sheet and some of them did en up touching each other. Also, watch for the timing. The recipe says 20-23 minutes, but I kept mine in for as long as 28 minutes. Keep an eye on them and take them out when they start turning golden brown around the edges. And lastly, I did not sprinkle nutmeg on top but a mixture of sugar and cinnamon I have in a grinder. It’s a great tasting cookie, and a definite keeper.

Helga

Eggnog Cookies

Yield: About 30 cookies
Recipe adapted from Social Couture

Ingredients:
1 ¼ cups sugar
¾ cup unsalted butter, softened
½ cup eggnog
1 teaspoon vanilla extract
2 egg yolks
1 teaspoon ground nutmeg
2 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon

Procedure:

Preheat oven to 300ºF.
Combine flour, baking powder, cinnamon and nutmeg.
Cream sugar and butter until light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth.
Add flour mixture and beat at low speed until just combined. Do not overmix.
Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart. Sprinkle lightly with nutmeg.
Bake 20 to 23 minutes until bottoms turn light brown.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

Want more?

You can subscribe to our newsletter and we’ll send you the monthly recipes! You can also keep up to date on Facebook, Twitter, Instagram, Pinterest or Tumblr.