Description
Delight in these festive Eggnog Cookies, perfect for the holiday season. Soft, spiced cookies infused with creamy eggnog and topped with a luscious eggnog icing make a sweet treat to share with family and friends.
Ingredients
Scale
Cookie Dough
- 1 cup butter, softened
- 2 cups sugar
- 1 cup eggnog
- 5-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon ground nutmeg
Icing
- 1/4 cup butter, softened
- 3 cups confectioners’ sugar
- 1/3 cup eggnog
Instructions
- Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar together using an electric mixer until the mixture is light and fluffy, which should take about 5 to 7 minutes.
- Add Eggnog: Beat in 1 cup of eggnog into the creamed butter and sugar until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and ground nutmeg to combine evenly.
- Mix Dry Ingredients Into Wet: Gradually add the flour mixture to the creamed mixture, blending well after each addition to form a firm cookie dough.
- Shape and Refrigerate: Divide the dough into four equal portions and shape each into a 10-inch roll. Wrap each roll tightly in waxed paper and refrigerate overnight to firm up the dough for easier slicing.
- Preheat Oven: When ready to bake, preheat your oven to 375 degrees Fahrenheit.
- Slice Dough: Unwrap the chilled dough rolls and cut into 1/4-inch thick slices carefully to maintain the shape.
- Prepare Baking Sheet: Place the cookie slices 1 inch apart on ungreased baking sheets to allow spreading without sticking.
- Bake Cookies: Bake in the preheated oven for 10 minutes or until the cookies are set and lightly golden around the edges.
- Cool Cookies: Remove the baking sheets from the oven and transfer the cookies to wire racks to cool completely before icing.
- Make Icing: In a large bowl, beat the 1/4 cup softened butter until fluffy. Gradually add confectioners’ sugar and 1/3 cup eggnog, beating until the icing is smooth and spreadable.
- Ice Cookies: Spread the prepared eggnog icing over the cooled cookies evenly.
- Store Cookies: Store the iced cookies in an airtight container to maintain freshness and softness.
Notes
- For a stronger eggnog flavor, add a teaspoon of vanilla or rum extract to the dough or icing.
- If dough is too soft after chilling, place it in the freezer for 15 minutes before slicing to achieve cleaner cuts.
- Ground nutmeg can be toasted beforehand to enhance its aroma and flavor.
- To make the recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend, maintaining the same quantity.
- Cookies can be stored in an airtight container at room temperature for up to one week, or frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
