Name: Eggnog Cookies
Prep time: 30 min
Cook time: 30 min
Yield: 3
Ingredients: For the cookie dough: -; 3/4 cup unsalted butter at room temperature -; 1 cup white sugar -; 1/4 cup packed light brown sugar -; 1 teaspoon baking powder -; 1/2 teaspoon ground nutmeg -; 1/4 teaspoon ground cinnamon -; 1/4 teaspoon kosher salt -; 1/2 cup eggnog, store-bought is fine -; 2 large egg yolks -; 1 teaspoon vanilla extract -; 1/2 teaspoon rum extract (optional) -; 2 1/4 cups all-purpose flour -; For the glaze: -; 1 cup powdered sugar, sifted -; 2 tablespoons eggnog -; 1/2 teaspoon vanilla extract -; 1/2 teaspoon rum extract (optional) -; To finish: -; Grated nutmeg -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Eggnog Cookies

1. For the cookie dough: -

2. 3/4 cup unsalted butter at room temperature -

3. 1 cup white sugar -

4. 1/4 cup packed light brown sugar -

5. 1 teaspoon baking powder -

6. 1/2 teaspoon ground nutmeg -

7. 1/4 teaspoon ground cinnamon -

8. 1/4 teaspoon kosher salt -

9. 1/2 cup eggnog, store-bought is fine -

10. 2 large egg yolks -

11. 1 teaspoon vanilla extract -

12. 1/2 teaspoon rum extract (optional) -

13. 2 1/4 cups all-purpose flour -

14. For the glaze: -

15. 1 cup powdered sugar, sifted -

16. 2 tablespoons eggnog -

17. 1/2 teaspoon vanilla extract -

18. 1/2 teaspoon rum extract (optional) -

19. To finish: -

20. Grated nutmeg -

How to cook deliciously - Eggnog Cookies

1. Stage

Mix together the butter, sugar, and spices In the bowl of a stand mixer fitted with a paddle attachment, place the butter, white sugar, brown sugar, baking powder, nutmeg, cinnamon and salt. Mix on slow speed until most of the ingredients are blended, then increase to medium speed and mix until the butter is creamy and clings to the side of the bowl, about 2 minutes. Scrape down the sides of the bowl halfway through mixing and then afterwards.

2. Stage

Whisk liquid ingredients In a small bowl, add the eggnog, egg yolks, vanilla, and rum extract (if using). Beat together with a fork then drizzle the mixture into the mixing bowl as it is turned on to low speed. Continue to mix on low speed until all the liquid is incorporated. Scrape down the sides of the bowl.

3. Stage

Beat in the flour Add the flour and turn the mixer to low. Once most of the flour has been absorbed, increase the speed to medium low until no dry flour remains. Scrape down the sides of the bowl once or twice to make sure the dough is completely homogenized.

4. Stage

Prepare the dough to chill Scrape out the dough onto some plastic wrap and wrap tightly. Pat the dough down into a 1-inch thick layer. The dough will be sticky so, use the plastic wrap to help pat it down.

5. Stage

Chill the dough Refrigerate the dough for at least 2 hours or overnight.

6. Stage

Preheat the oven and prepare the baking sheets Once the dough has chilled, preheat the oven to 325°F. Line two baking sheets with parchment paper or silicon baking mats.

7. Stage

Shape the cookies Break off small chunks of the dough and roll them into 1-inch balls. Place them on the baking sheet, about 2 inches apart.

8. Stage

Bake the cookies Bake in the oven for 11 to 13 minutes, or until the bottoms are starting to turn golden brown.

9. Stage

Cool Let the cookies rest on the warm baking sheet for 5 minutes before moving them to a wire cooling rack to cool completely. Repeat with baking the remaining cookies.

10. Stage

Make the glaze Once the cookies have cooled completely make the glaze by placing the sifted powdered sugar in a medium-sized bowl. Add the eggnog, vanilla extract, and rum extract (if using) and mix together.

11. Stage

Glaze the cookies Drizzle the glaze over the cookies. Then garnish each cookie with a sprinkling of fresh grated nutmeg if you wish.

12. Stage

Serve with a big glass of real milk, and enjoy!