Eggnog Cookies

These are still warm as I type this, at least the ones that are left.  I have to admit when I first read the recipe I was a little skeptical - it sounded like something off the back of an eggnog carton.  But, Shawn loves eggnog and cookies, so I figured even if they weren't great, it wouldn't be a total waste.  They are great, and easy, and I've decided to add them to the Christmas cookie lineup.

A few notes on the recipe - I was out of nutmeg, and almost decided to hold off on making these until I got some, but figured they'd be just as good with cinnamon.  And just as good with cinnamon means even better with cinnamon sugar!  That's what I dusted the tops with - next time I think I'll use turbinado sugar and freshly grated nutmeg.  I substituted allspice for the nutmeg in the batter, but just used 1/4 tsp so it didn't overpower the nutmeg in the eggnog. 

The batter is soft and sticky, so next time I'll chill it for a few minutes, then roll the dough into balls and flatten it to make perfect circles.  They really do take 20 minutes to bake, and make sure to leave them on the cookie sheet for a few minutes after taking them out of the oven - they're very soft.

These would also be good with cream cheese frosting. 

Eggnog Cookies

• 2 1/2 cups all purpose flour


• 1 tsp baking powder


• 3/4 tsp cinnamon


• 1/2 tsp ground nutmeg


• 1 1/4 cup sugar


• 3/4 cup salted butter, softened


• 1/2 cup eggnog


• 1 tsp vanilla extract


• 2 large egg yolks


• additional ground nutmeg & sugar for dusting

Preheat oven to 300°.  Line cookie sheet with parchment paper or Silpat (this is a “wet cookie dough” and the parchment paper or Silpat helps to keep the cookies from spreading out too much)

In a medium bowl, combine flour, baking powder, cinnamon and the 1/2 tsp of nutmeg.  Set aside. 

Using the paddle attachment on your mixer, cream the sugar and butter to form a grainy paste.   Add eggnog, vanilla, and egg yolks  and continue beating until smooth.   Add the flour mixture and beat just until combined.  Do not overmix!   Chill 15-20 minutes.

Roll the dough into 1 1/2" balls and place on cookie sheet.  Using a flat-bottomed glass, flatten the tops slightly.  Dip the glass in cold water to keep the dough from sticking.  Dust lightly with nutmeg and sugar.

Bake 22-25 minutes, rotating your cookie sheets halfway through, until the bottoms are golden brown.  Cool 2-3 minutes on the cookie sheet, then transfer to a cooling rack.