This soft eggnog cookies are a great seasonal treat for the holidays. They’re deliciously soft, not too sweet with a subtle blend of spices topped with a not too rich eggnog frosting. Add this on your Christmas spread, you’ll be glad you did.
Indulge in this eggnog cookies while you can, once the holidays are over, it will be another year before you find eggnog in your grocery coolers. I guess you can make your own homemade eggnog, if you are really that desperate.
I’m not a big fan of drinking eggnog as it is too rich for my taste but added to baked goods or drinks, I’m all in. Before the holiday is over, I make sure I get a couple of cartons of eggnog, portioned and froze. So when craving strikes, I can easily make my favorite cookies or drinks.
If you’ve never had an Eggnog White Russian, try it and it might become one of your favorite holiday drink. Same for these delicious cookies, once you have it, you’ll be hooked. You’ll find yourself making it every year. It is easy festive cookies, great for potlucks, giveaways to friends and neighbors and perfect for your holiday dessert spread. It is something that you can make 2 days in advance and store in air tight container. One task out of your way!
When I was working, right after Thanksgivng, guess what’s coming! Tons and tons of different delicious cookies gifted by vendors, clients or brought by employees. If only my eyes can feast on and not my belly. But one of the cookies I looked forward to was my co-workers Soft Eggnog Cookies.
Her cookies became a holiday tradition in the office. Although we knew the week she would normally bring it, we kept asking. It’s like a constant reminder, you better make those cookies. She knew I loved her cookies and called it seasonal cookies that I can devour only once a year. Aside from bringing a tray of cookies at work, she gave away zip lock bags with 10 cookies that we can munch on at home. One day though, she asked, if you guys love these cookies so much how come only a few have asked for the recipe. One guy uttered loudly, it is easier if you make it yourself plus no one here can make it as good as you do! We laughed.
Anyway, I am one of the few who asked for the recipe. I’m glad I did coz she moved back to her home State and I no longer work for that company. Now, it is my turn to make these decadent goodies. One great thing about these cookies, most of the ingredients are staples in the kitchen. Eggnog might be the only thing you need to get, so get it now while groceries still have it in stock.
Tips in When Handling Flour
Baked goods like cakes and cookies are not as forgiving as your dinner. Measurements has to be exact to get that soft, chewy and fluffy cookie or cake. Unlike your dinner, you can tweak the recipe if it needs more seasoning or whatever. For a guaranteed baking result, measure correctly and properly.
Here’s a great tip when handling flour which I never knew myself until I got into baking.
- Spoon & Level method
When measuring flour, don’t we always take our measuring cup and dunk it in the flour bag and scoop out the flour. Thankfully, it is a habit of mine to sift the flour until I found out about this method. Have you noticed, flour is much heavier and denser after scooping it but after sifting, it is much lighter.
For this eggnog cookie recipe or as with any recipe, use the Spoon & Level method, not the Scoop & Level method. Instead of dunking the measuring cup in the flour bag, spoon the flour into the measuring cup and level.
- Don’t tap the flour in measuring cup
Here’s another mistake I made during my early days of baking, after scooping the flour, I was tapping the measuring cup to packed the flour down. BIG MISTAKE. Rather, after spooning the flour, level off the top of measuring cup with the back of a knife and your done. Nothing else.
- Sift the flour
If a recipe calls to sift the flour, do it. One good example is making macarons. It is easy to make but it becomes finicky if your flour or other ingredients measurement are not right. All your time, effort and money will go to waste. It might taste good but don’t you like a good looking, appetizing cookie or cake.
- 2 1/4 cups all-purpose flour (spoon and level method)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg plus more for topping
- 1/2 teaspoon ground cinnamon
- 3/4 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/2 teaspoon rum extract
- 1/2 cup eggnog
- 1/2 cup butter at room temperature
- 3 - 5 tablespoons eggnog
- 1/2 teaspoon rum extract
- 3 cups powdered sugar
- Pre-heat oven to 350°F (180°C). In a bowl, combine dry ingredients. Whisk together flour, baking powder, salt, cinnamon and nutmeg for 30 seconds and set aside.
- Using your mixer, combine and whip together butter, granulated sugar and brown sugar until well blended and fluffy.
Add vanilla, rum extract, egg yolks and eggnog, blend until combined. Set mixer to low speed, slowly adding dry ingredients until well blended.
- Scoop a heaping tablespoon of dough and place in baking sheet lined with parchment paper. Space each cookie by 2 inches.
- Bake in pre-heated oven between 11 – 13 minutes. When done, allow it to rest on baking sheet for a few minutes before transferring to wire rack to cool.
- Cool completely before topping with Eggnog Frosting sprinkled lightly with nutmeg. Enjoy!
- In mixer bowl, whip butter until well blended and fluffy. Mix in rum extract, 3 tablespoons eggnog and powdered sugar. Add more eggnog to reach desired consistency.
Store eggnog cookies in zip lock bags to keep it moist.