Deck the Halls (and Your Palate) with Delightful Eggnog Cookies
Eggnog, the creamy, spiced holiday beverage, isn’t just for sipping. Transform that festive flavor into delectable eggnog cookies that will have everyone singing carols with joy! These cookies capture the essence of the season in every bite, blending warm spices, rich dairy, and a hint of rum (optional, of course!). This recipe provides detailed instructions, ensuring your eggnog cookies turn out perfectly soft, chewy, and bursting with holiday cheer.
Why You’ll Love These Eggnog Cookies
* **Festive Flavor:** They taste just like your favorite holiday drink, but in cookie form!
* **Soft and Chewy Texture:** The perfect balance of tenderness and chewiness that everyone loves.
* **Easy to Make:** The recipe is straightforward and easy to follow, even for beginner bakers.
* **Customizable:** Add your own personal touch with different spices, extracts, or decorations.
* **Perfect for Sharing:** A wonderful addition to any holiday cookie platter or gift basket.
Ingredients You’ll Need
* **For the Cookies:**
* 1 cup (2 sticks) unsalted butter, softened
* 1 cup granulated sugar
* 1/2 cup packed light brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/2 teaspoon rum extract (optional, but recommended for authentic flavor)
* 1/2 cup eggnog
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground cloves (optional)
* 1/4 teaspoon salt
* **For the Eggnog Glaze (Optional):**
* 2 cups powdered sugar
* 1/4 cup eggnog (or more, as needed)
* 1/2 teaspoon rum extract (optional)
* Pinch of ground nutmeg
Equipment You’ll Need
* Mixing bowls (large and medium)
* Electric mixer (stand mixer or hand mixer)
* Measuring cups and spoons
* Baking sheets
* Parchment paper or silicone baking mats
* Cookie scoop (optional, but helpful for uniform cookies)
* Wire rack
Step-by-Step Instructions
Part 1: Making the Eggnog Cookie Dough
1. **Cream the Butter and Sugars:** In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes using an electric mixer. Scraping down the sides of the bowl occasionally ensures everything is evenly incorporated. Properly creaming the butter and sugar is crucial for a soft and chewy cookie.
2. **Add the Eggs and Extracts:** Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and rum extract (if using). Make sure the eggs are fully incorporated into the mixture before adding the next ingredient.
3. **Incorporate the Eggnog:** Gradually pour in the eggnog, mixing until just combined. Be careful not to overmix at this stage, as overmixing can lead to tough cookies.
4. **Combine Dry Ingredients:** In a separate medium bowl, whisk together the flour, baking soda, baking powder, nutmeg, cinnamon, cloves (if using), and salt. Whisking ensures that the dry ingredients are evenly distributed, preventing pockets of baking soda or salt in the final cookies.
5. **Gradually Add Dry Ingredients to Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Again, be careful not to overmix. The dough should be soft and slightly sticky. Overmixing develops gluten, resulting in a tough cookie. Mix until *just* combined – a few streaks of flour are okay.
6. **Chill the Dough:** Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours. Chilling the dough prevents the cookies from spreading too much during baking and allows the flavors to meld together. The longer you chill the dough, the less the cookies will spread.
Part 2: Baking the Eggnog Cookies
7. **Preheat Oven and Prepare Baking Sheets:** Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. Parchment paper or silicone mats prevent the cookies from sticking to the baking sheets and make cleanup easier.
8. **Scoop and Arrange Dough:** Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. Using a cookie scoop ensures uniform cookie sizes, resulting in even baking. If you don’t have a cookie scoop, use a tablespoon and roll the dough into balls.
9. **Bake the Cookies:** Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are set. The baking time may vary depending on your oven, so keep a close eye on the cookies. Don’t overbake the cookies, as they will continue to bake slightly as they cool.
10. **Cool the Cookies:** Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Cooling on the baking sheet allows the cookies to firm up slightly before transferring them to the wire rack, preventing them from breaking.
Part 3: Making the Eggnog Glaze (Optional)
11. **Combine Glaze Ingredients:** In a medium bowl, whisk together the powdered sugar, eggnog, rum extract (if using), and nutmeg until smooth. Add more eggnog, 1 tablespoon at a time, until you reach your desired consistency. The glaze should be thick enough to coat the cookies but thin enough to drizzle easily. Be careful not to add too much eggnog, as the glaze can become too thin.
12. **Glaze the Cookies:** Once the cookies are completely cool, drizzle the eggnog glaze over the top of each cookie. You can also dip the cookies into the glaze. Let the glaze set completely before serving or storing the cookies. For a festive touch, sprinkle with extra nutmeg or edible glitter while the glaze is still wet.
Tips for Perfect Eggnog Cookies
* **Use Room Temperature Ingredients:** Using room temperature butter and eggs helps the ingredients to emulsify properly, resulting in a smoother batter and better-textured cookies. Take the butter and eggs out of the refrigerator at least 30 minutes before you start baking.
* **Don’t Overmix the Dough:** Overmixing the dough develops gluten, which can make the cookies tough. Mix until the ingredients are just combined.
* **Chill the Dough:** Chilling the dough prevents the cookies from spreading too much during baking and allows the flavors to meld together.
* **Use Parchment Paper or Silicone Baking Mats:** These prevent the cookies from sticking to the baking sheets and make cleanup easier.
* **Don’t Overbake the Cookies:** Overbaking the cookies will make them dry and crumbly. Bake until the edges are lightly golden brown and the centers are set.
* **Cool Completely Before Glazing:** Glazing warm cookies will cause the glaze to melt and run off.
* **Adjust Spices to Your Liking:** Feel free to adjust the amount of nutmeg, cinnamon, and cloves to your personal preference. You can also add other spices like ginger or cardamom for a unique flavor.
* **Add-Ins:** Consider adding chopped nuts (like pecans or walnuts), dried cranberries, or white chocolate chips to the dough for extra texture and flavor.
* **Make it Boozy (Optional):** For a more adult-oriented treat, add a tablespoon or two of rum or bourbon to the cookie dough or the glaze.
Variations
* **Eggnog Snickerdoodles:** Roll the cookie dough in a mixture of cinnamon and sugar before baking for a snickerdoodle-inspired twist.
* **Eggnog Biscotti:** Bake the dough into a log, slice it, and then bake the slices again for a crunchy biscotti treat.
* **Eggnog Crinkle Cookies:** Roll the cookie dough in powdered sugar before baking for a festive crinkle cookie effect.
* **Eggnog Thumbprint Cookies:** Make an indentation in the center of each cookie and fill it with a dollop of eggnog-flavored jam or frosting.
* **Gluten-Free Eggnog Cookies:** Substitute all-purpose flour with a gluten-free all-purpose flour blend.
Storage Instructions
* **Store:** Store the baked cookies in an airtight container at room temperature for up to 3-5 days. To keep them fresh, consider placing a slice of bread in the container – the bread will absorb excess moisture, preventing the cookies from becoming stale.
* **Freeze:** You can freeze the baked cookies for up to 2-3 months. Wrap them individually in plastic wrap or foil and then place them in a freezer-safe bag or container. Thaw at room temperature before serving. You can also freeze the unbaked cookie dough. Roll the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen cookie dough balls to a freezer-safe bag or container. When ready to bake, simply bake the frozen cookie dough balls as directed, adding a few minutes to the baking time.
Serving Suggestions
* **Enjoy with a glass of eggnog:** The classic pairing! A warm glass of eggnog perfectly complements the spiced flavors of the cookies.
* **Serve with coffee or tea:** Eggnog cookies are a delightful addition to your morning or afternoon coffee or tea break.
* **Add to a holiday cookie platter:** These cookies will be a standout on any festive cookie platter.
* **Package as gifts:** Tie a ribbon around a stack of eggnog cookies for a thoughtful and delicious homemade gift.
* **Serve with ice cream:** Crumble the cookies over vanilla ice cream for a decadent dessert.
Eggnog Cookie Recipe Card
**Yields:** Approximately 24 cookies
**Prep time:** 20 minutes
**Chill time:** 30 minutes – 2 hours
**Bake time:** 8-10 minutes
**Ingredients:**
* **For the Cookies:**
* 1 cup (2 sticks) unsalted butter, softened
* 1 cup granulated sugar
* 1/2 cup packed light brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/2 teaspoon rum extract (optional)
* 1/2 cup eggnog
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground cloves (optional)
* 1/4 teaspoon salt
* **For the Eggnog Glaze (Optional):**
* 2 cups powdered sugar
* 1/4 cup eggnog (or more, as needed)
* 1/2 teaspoon rum extract (optional)
* Pinch of ground nutmeg
**Instructions:**
1. **Cream Butter and Sugars:** In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
2. **Add Eggs and Extracts:** Beat in eggs one at a time, then stir in vanilla and rum extract.
3. **Incorporate Eggnog:** Gradually add eggnog, mixing until combined.
4. **Combine Dry Ingredients:** In a separate bowl, whisk together flour, baking soda, baking powder, nutmeg, cinnamon, cloves (if using), and salt.
5. **Add Dry to Wet:** Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. **Chill Dough:** Cover and chill for at least 30 minutes.
7. **Preheat Oven:** Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
8. **Scoop Dough:** Scoop rounded tablespoons of dough onto baking sheets, leaving space between.
9. **Bake:** Bake for 8-10 minutes, or until edges are lightly golden brown.
10. **Cool:** Let cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.
11. **Make Glaze (Optional):** Whisk together powdered sugar, eggnog, rum extract (if using), and nutmeg until smooth. Add more eggnog as needed to reach desired consistency.
12. **Glaze Cookies:** Drizzle or dip cooled cookies in glaze. Let set before serving.
Enjoy your homemade eggnog cookies! These treats are perfect for sharing with friends and family during the holiday season. Happy baking!