Eggnog Cookies
Soft, spiced cookies that embody the festive flavors of traditional eggnog, perfect for sharing during the holiday season.
Ingredients
Dry Ingredients
- 2 ¾ cups all-purpose flour Use the spoon-and-level method for accurate measurement.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground nutmeg Fresh nutmeg can be substituted for a more intense flavor.
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup unsalted butter, softened Make sure it's at room temperature.
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup eggnog Store-bought or homemade eggnog can be used.
- Optional powdered sugar for dusting For a festive touch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside.
- In a large mixing bowl, cream the butter and both sugars until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until well combined.
- Gradually add the flour mixture to the wet ingredients, alternating with the eggnog, starting and ending with flour. Mix until combined but do not over-mix.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving space between each cookie.
Baking
- Bake in the preheated oven for 12-15 minutes, until the edges are lightly golden and the centers remain soft.
- Remove from the oven and let cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
- Once cool, dust with powdered sugar if desired.
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Notes
Chill the dough for about 30 minutes before baking for better shape retention. Store leftovers in an airtight container for freshness.