Eggnog Cookies
Soft and spiced eggnog cookies that blend rich flavors reminiscent of the holiday season, perfect for gifting and sharing.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.25 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup eggnog
- 1 teaspoon grated nutmeg for topping Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and light in color.
- Add the eggs one at a time, blending well after each addition. Stir in the vanilla extract.
- Gradually mix in the dry ingredient mixture. Once fully combined, add the eggnog and mix until smooth and creamy.
Baking
- Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Optionally, sprinkle a bit of grated nutmeg on top of each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a thicker cookie, chill the dough for 30 minutes before baking. These cookies can be stored in an airtight container for about a week or frozen for up to three months.