|Nutrition Facts (per serving)|
|Servings: 10 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 1g||2%|
|Total Sugars 31g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
I can't think of anything that screams holiday cookie exchange more than eggnog cookies. These melt in your mouth crackly cookies ooze holiday spirit thanks in part to an actual spirit, in this case rum, but mostly because of the warm fuzzies we get at just the thought of eggnog.
This iconic cocktail has roots in Medieval England, where it was called a “posset” which contained wine, milk, and sometimes eggs, and was served as a cold and flu remedy. It wasn’t until the 1700s when it was adopted into American culture that it quickly became a holiday staple. If we’re being honest, drinking eggnog is like drinking a spiked ice cream base so it’s easy to see how it finagled its way to becoming a cookie flavor.
“These festive cookies are so chewy and delicious, it is impossible to stop at just one! Make sure to leave ample space between the dough balls on your baking sheet, as they do spread while baking.” —Julia Hartbeck
For the Cookies:
2 cups (240 grams) all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon ground nutmeg, more for garnish
1/2 teaspoon ground cinnamon
6 ounces (3/4 cup) unsalted butter, room temperature
1 1/4 cups (250 grams) granulated sugar
2 large egg yolks
2 tablespoons dark rum, divided, optional
1 tablespoon pure vanilla extract
7 tablespoons store-bought or homemade eggnog, divided
1 cup confectioners' sugar
For the Cookies
Gather the ingredients.
Line 4 baking sheets with parchment paper. Position 2 racks in the upper and lower third of the oven and heat to 350 F.
Whisk together the flour, baking soda, baking powder, salt, nutmeg, and cinnamon in a medium bowl and set aside.
Cream together the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium low speed for 10 seconds then continue to paddle on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through.
Scrape down the sides of the bowl again, add the yolks, and paddle on medium speed until combined.
Turn the mixer off, scrape down the sides again, and 1 tablespoon of the rum, if using, and vanilla extract and paddle for another 20 seconds on medium speed.
With the mixer running on medium-low speed, drizzle in 4 tablespoons of the eggnog until fully combined. Turn off the mixer, scrape down the sides of the bowl, and then continue to mix for another 2 minutes until light, fluffy, and smooth, not curdled.
Add the dry ingredients. Turn the mixer back on the lowest speed so you don’t end up with a flour and spice explosion in your face. Once the dust has cleared, turn the machine up to medium-low speed to finish incorporating all the dry ingredients.
Use a cookie scoop or spoons to drop 1 tablespoon portions of dough onto the baking sheets making sure to space them at least 3 inches apart. There should be a maximum of 6 cookies per sheet (they spread a lot).
Bake in batches, rotating the baking sheets in the oven half way through cooking time, until the edges start to turn golden brown and the centers are set, 9 to 12 minutes. Remove from the oven and place the baking sheets on wire racks or trivets to cool completely.
Meanwhile, make the icing.
Combine the confectioners' sugar, the remaining 3 tablespoons of eggnog, and the remaining 1 tablespoon of rum, if using, in a small bowl and whisk to combine. You can adjust the viscosity by adding more powdered sugar or eggnog.
Once the cookies have completely cooled, drizzle or top them with the icing and garnish with freshly grated nutmeg on top to finish.
I highly recommend getting a set of cookie scoops. This will make all your cookies uniform in size and shape. For these cookies I used a 1 tablespoon scoop.
• Don’t like rum? Try brandy, cognac, sherry, whiskey, or bourbon.
• Instead of icing, try rolling the scoops of dough in some granulated sugar laced with a little cinnamon and nutmeg for more of a snickerdoodle effect.
How to Store and Freeze
• The cookies will stay fresh for 3 days stored in an airtight container at room temperature.
• You can pre-scoop cookies onto a parchment lined baking sheet and freeze for 3 hours before transferring them to a freezer bag for up to 3 months in the freezer.
The dough can be made in advance and kept in an airtight container in the fridge for up to 3 days and scooped and baked à la minute. If baked straight out of the fridge the cookies will be more domed and less flat, which is neither good nor bad… just personal preference.