Eggnog Cookies
These Eggnog Cookies capture the cozy, festive flavors of eggnog in a soft, spiced, and flavorful cookie perfect for holiday gatherings or cozy nights.
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional but recommended for depth of flavor
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves optional
- ½ cup eggnog use a plant-based eggnog for a dairy alternative
- powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to ensure the cookies don’t stick and bake evenly.
- In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. This step is key for creating a tender texture.
- Beat in the egg, vanilla extract, and almond extract until fully incorporated. The almond extract adds a lovely nutty undertone that complements the eggnog flavors beautifully.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, nutmeg, cinnamon, and cloves. These spices provide the signature warmth of eggnog.
- Gradually add the dry ingredients to the butter mixture alternately with the eggnog, beginning and ending with the dry ingredients. Mix just until combined — overmixing can make the cookies tough.
- Using a cookie scoop or spoon, drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly cracked. The cookies will still be soft when warm but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cooled, dust with powdered sugar for a festive touch, if desired.
Equipment
- Electric Mixer
- Large Mixing Bowl
- Baking Sheets
- Parchment paper or silicone baking mats
- Cookie scoop or spoon
- Wire Rack
Notes
Use room temperature ingredients for an even texture. Don’t overmix the dough to keep cookies tender. Adjust spices to taste and chill the dough for thicker cookies. Plant-based eggnog and vegan butter can be used for dairy-free and vegan versions. Almond extract adds unique depth to the flavor. Variations include cookie bars, frosted cookies, chocolate chip additions, and gluten-free adaptations. Store cookies in an airtight container at room temperature up to 5 days or freeze up to 3 months.