Description
Delight in these festive Eggnog Cookies, perfectly spiced with nutmeg and coated with a creamy eggnog icing. These soft and flavorful cookies are ideal for holiday gatherings and make a charming treat to share.
Ingredients
Scale
Cookie Dough
- 1 cup butter, softened
- 2 cups sugar
- 1 cup eggnog
- 5-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon ground nutmeg
Icing
- 1/4 cup butter, softened
- 3 cups confectioners’ sugar
- 1/3 cup eggnog
Instructions
- Cream Butter and Sugar: In a large bowl, cream together 1 cup of softened butter and 2 cups of sugar until the mixture is light and fluffy, about 5-7 minutes.
- Add Eggnog: Beat in 1 cup of eggnog thoroughly to combine with the creamed mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together 5-1/2 cups all-purpose flour, 1 teaspoon baking soda, and 3/4 teaspoon ground nutmeg.
- Mix Dough: Gradually add the dry mixture to the creamed mixture and mix until well incorporated, forming a dough.
- Shape Rolls and Chill: Divide dough into four equal portions and shape each into a 10-inch roll. Wrap each roll in waxed paper and refrigerate overnight to firm up.
- Preheat and Slice: Preheat the oven to 375 degrees Fahrenheit. Unwrap the dough rolls and cut each into 1/4-inch thick slices.
- Bake Cookies: Place the slices 1 inch apart on ungreased baking sheets. Bake for 10 minutes or until cookies are set but still soft.
- Cool Cookies: Remove the cookies from the oven and transfer them to wire racks to cool completely.
- Prepare Icing: In a large bowl, beat 1/4 cup softened butter until fluffy. Gradually add 3 cups confectioners’ sugar and 1/3 cup eggnog, beating until smooth and spreadable.
- Frost Cookies: Once cooled, frost the cookies with the eggnog icing using a spatula or knife.
- Store: Store the frosted cookies in an airtight container to maintain freshness.
Notes
- For a stronger eggnog flavor, use a higher-quality or homemade eggnog.
- Wrap dough rolls tightly to prevent drying out during refrigeration.
- Do not overbake cookies; they should be soft when removed from the oven as they firm up upon cooling.
- The cookies can be stored in an airtight container for up to one week.
- For a dairy-free version, substitute butter and eggnog with plant-based alternatives.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
