Amazing Soft & Chewy Eggnog Cookies
Amazing Soft & Chewy Eggnog Cookies
Introduction
Welcome to your new favorite holiday treat: our Amazing Soft & Chewy Eggnog Cookies! These delightful cookies capture all the cozy, festive magic of the season in every single bite. With a perfectly soft and chewy texture, infused with the rich, comforting flavors of eggnog and a hint of warm spices, they are simply irresistible. Easy to make and guaranteed to bring smiles, these homemade cookies are destined to become a staple on your holiday dessert table. Get ready to bake some joy!
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon freshly grated nutmeg (or ground nutmeg)
- ½ teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- ½ cup store-bought or homemade eggnog
- 1 teaspoon rum extract (optional, but highly recommended for authentic eggnog flavor)
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar, sifted
- 3-4 tablespoons eggnog
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon rum extract (optional)
Instructions
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside.
- Cream Butter and Sugars: In a large bowl using an electric mixer (or stand mixer with paddle attachment), cream together the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the ½ cup eggnog, rum extract (if using), and vanilla extract. Beat on low speed until just combined. The mixture may look slightly curdled, which is normal.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing can lead to tough cookies.
- Scoop and Bake: Drop rounded tablespoons of dough (or use a 1.5-inch cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still look soft. Do not overbake.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Glaze: While the cookies cool, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, 3 tablespoons of eggnog, nutmeg, and rum extract (if using) until smooth. If the glaze is too thick, add more eggnog a teaspoon at a time until desired drizzling consistency is reached. If too thin, add more powdered sugar.
- Glaze Cookies: Once the cookies are completely cool, drizzle the eggnog glaze over them. Let the glaze set before serving or storing.
Pro Tips & Notes
- Fresh Nutmeg is Key: For the most vibrant and aromatic eggnog flavor, always opt for freshly grated nutmeg. It makes a significant difference!
- Don't Overmix the Dough: Overmixing develops the gluten in the flour, which can result in tough, dense cookies. Mix until just combined.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows them to cream together properly, creating a smooth, emulsified dough that bakes more evenly.
- Chill the Dough (Optional but Recommended): If you have time, chilling the dough for 30 minutes to an hour can help prevent spreading, deepen the flavors, and make it easier to handle.
- Use a Cookie Scoop: A cookie scoop ensures uniform cookie size, which leads to even baking.
- Don't Overbake: For soft and chewy cookies, pull them from the oven when the edges are just set and lightly golden, and the centers still look a little soft. They will continue to set as they cool.
- Store Properly: Store cooled and glazed cookies in an airtight container at room temperature for up to 3-4 days.
Nutrition Facts (per serving)
- Calories: 190 kcal
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 35mg
- Sodium: 110mg
- Total Carbohydrates: 25g
- Dietary Fiber: 0.5g
- Total Sugars: 17g
- Protein: 2g
Frequently Asked Questions
- Q: Can I use store-bought eggnog for this recipe? A: Absolutely! Store-bought eggnog works perfectly well for both the cookies and the glaze, making this recipe super convenient.
- Q: Do I have to use rum extract? A: No, you can omit it if you prefer. However, rum extract significantly enhances that classic "eggnog" flavor, so it's highly recommended for an authentic taste. You could also substitute with an equal amount of vanilla extract if you don't have rum extract.
- Q: Can I freeze these cookies? A: Yes! You can freeze the baked and glazed cookies in an airtight container for up to 2-3 months. Thaw at room temperature. You can also freeze portions of unbaked dough for up to 3 months; just thaw slightly before baking, adding a minute or two to the bake time.
- Q: Why are my cookies spreading too much? A: This can be due to several factors: butter being too soft, oven not being hot enough, overmixing the dough, or not enough flour. Try chilling the dough for at least 30 minutes before baking to help mitigate spreading.