Amazing Soft Eggnog Cookies
Amazing Soft Eggnog Cookies
Introduction
Prepare to fall in love with the ultimate holiday treat: these Amazing Soft Eggnog Cookies! Each bite delivers that classic, creamy, spiced flavor of your favorite festive drink, transformed into a melt-in-your-mouth cookie that’s simply irresistible. Perfect for potlucks, cookie exchanges, or a cozy evening at home, these soft cookies are guaranteed to bring a touch of holiday cheer to any occasion.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- ½ cup eggnog
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg, plus more for garnish
- 2 cups powdered sugar
- ¼ cup eggnog
- ¼ teaspoon ground nutmeg
Instructions
- In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the ½ cup eggnog and vanilla extract. The mixture may look slightly curdled; that's okay.
- In a separate medium bowl, whisk together the flour, baking powder, salt, and ½ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour. This step is crucial for preventing spread and ensuring soft cookies.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 9-11 minutes, or until the edges are lightly golden and the centers are just set. Do not overbake for maximum softness.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the glaze: In a small bowl, whisk together the powdered sugar, ¼ cup eggnog, and ¼ teaspoon ground nutmeg until smooth. If the glaze is too thick, add more eggnog a teaspoon at a time; if too thin, add more powdered sugar.
- Once the cookies are completely cool, drizzle or spread the eggnog glaze over them. Optionally, sprinkle with a little extra ground nutmeg for garnish. Allow the glaze to set before serving or storing.
Pro Tips & Notes
- Don't Overbake: For the softest cookies, remove them from the oven when the edges are just barely golden and the centers still look a little soft. They will continue to set as they cool.
- Chill the Dough: This step is non-negotiable for soft, thick cookies that don't spread too much. It allows the flour to fully hydrate and the butter to firm up.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smooth, well-emulsified dough. This helps create a lighter, fluffier texture.
- Storing Your Cookies: Store cooled, glazed cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, they can be frozen for up to 2 months.
Nutrition Facts (per serving)
- Calories: 180 kcal
- Protein: 2g
- Fat: 9g
- Carbohydrates: 24g
- Sugar: 16g
- Saturated Fat: 5g
- Sodium: 80mg
Frequently Asked Questions
- Q: Can I make these cookies ahead of time? A: Absolutely! The cookie dough can be made up to 2-3 days in advance and stored in the refrigerator, or frozen for up to 3 months. Just be sure to bring frozen dough to refrigerator temperature before baking. The baked cookies also freeze well.
- Q: What kind of eggnog should I use? A: Any store-bought or homemade eggnog will work perfectly. Full-fat eggnog will provide the richest flavor and texture.
- Q: Why did my cookies spread too much? A: Common reasons for excessive spreading include not chilling the dough long enough, using butter that was too soft, or too little flour. Ensure your measurements are accurate and don't skip the chilling step!
- Q: Can I add alcohol to these cookies? A: While the recipe is alcohol-free, you could add a teaspoon or two of rum extract to the dough or a tablespoon of rum, brandy, or bourbon to the glaze for an adult twist. Adjust liquid measurements in the glaze as needed.