Eggnog Cookies


These cookies are as light as air with a creamy and rich eggnog flavor. With a drizzled dark chocolate glaze on top, they bring the taste of the holidays in every bite. The addition of rum and eggnog flavoring makes this an exceptionally tasty cookie.

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Ingredients
2 1/2 cups flour
3/4 cup sugar
1 egg + 2 egg yolks
1/2 cup butter, room temperature
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon eggnog spice
6 tablespoons spiced rum
3 tablespoons milk
2 squares dark chocolate

Preheat your oven to 325°F and line your cookie sheet with parchment paper or a silicone mat. Sift the flour, baking powder, nutmeg, and eggnog spice in a bowl and set it aside. In a measuring cup mix together the rum and milk and set aside.

In a stand mixer fitted with a paddle attachment, beat the butter with the sugar on high speed until pale and fluffy (about 10 minutes). Reduce to medium speed and add the egg and egg yolks, beating for an additional 1 to 2 minutes. Add the milk mixture. Add the flour slowly into the mixture, beating until the flour is combined. (You can fold in the flour by hand and then beat a few times with the mixer until it combines). You do not want to overmix the dough.

Using a tablespoon, drop the dough onto a sheet of plastic wrap in a straight line to form a 2” by 6” log. Wrap the plastic around the log shape. Roll the wrapped dough on the counter pushing outwards until the roll is even and a bit narrower and longer. Seat the edges and refrigerate the dough rolls for 1 hour.

Remove the chilled dough and unwrap. Slice the log into 1/4” thick cookies and place them on the prepared baking sheet about 2” apart. Bake for 10 to 12 minutes or until the edges are lightly browned. Allow to cool in the baking sheet for 5 minutes and then transfer to a wire rack to completely cool. Drizzle with melted dark chocolate. (Melt the chocolate in a microwave at 10-second intervals until melted. Transfer to a piping bag. Snip the edge of the piping bag and drizzle chocolate on cooled cookies in a back and forth motion.)

Makes 36 cookies.

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