One of the many reasons I love this time of year is because of the eggnog. I remember when we were little, eggnog was a special treat. We didn’t have it too much, but when we did I sure did savor every drink.
This is the perfect dessert to bring to family parties or work parties this holiday season. They taste like Christmas in a cookie.
These cookies are soft, delicious, and iced with an amazing egg nog glaze.
Even non eggnog lovers, beg for these cookies. My 5 year old little girl does not like eggnog but she sure ate all the cookies that I would let her.
How to make Soft Eggnog Cookies
Step 1: Preheat oven to 300 degrees. I know it sounds crazy, but yes.. 300 degrees F.
Step 2: In a large bowl, cream together the sugar and butter with an electric mixer. You could use a hand mixer or a kitchen aid to do this. If you don’t have either of those, you could also use a whisk.
Step 3: Add the eggnog, vanilla, and egg yolks to the mixture. Beat at a medium speed until smooth. Again, you could also do this with a whisk, but try to keep the mixing constant.
Step 4: In a medium bowl combine flour, baking powder, cinnamon and nutmeg; mix well with a wire whisk or fork, and add to your eggnog/sugar/butter mixture.
Step 5: Stick in the refrigerator until dough is cool.
Step 6: Once the dough is cool, drop rounded teaspoons of the dough, onto a greased baking sheet. Place them 1 to 2 inches away from each other.
Step 7: Bake for 17 to 22 minutes or until bottoms turn light brown. Be sure to keep an eye on them.
Step 8: Once they are done cooking, transfer the cookies to a cool, flat surface, immediately with a spatula. If you leave them on the pan they will burn.
How to make the Icing:
Step 9: In small mixer bowl, beat the powdered sugar and butter until well blended.
Step 10: Gradually beat in eggnog a little at a time, until icing is smooth and the desired consistency.
You may need less or more egg nog depending on the consistency you like.
Step 11: Once cookies have completely cooled, frost them and let the icing harden. If the cookies are warm, the icing won’t stay on the cookie, and it will drip off.
Step 12: Enjoy! If you are making them ahead of time you will want to store them in an airtight container.
Did you know we have a Youtube Channel? We have hundreds of easy and delicious recipes you are going to love. Looking for more eggnog recipes? You have to try this Eggnog Trifle recipe. Watch how to make it here:
Looking for more Christmas recipes? Check out these fun cookie recipes:
- Christmas Santa Cookies
- Chocolate Reindeer Cookies
- Gingerbread Crinkle Cookies
- Chocolate Candycane Kiss Cookies
Soft Eggnog Cookies Recipe
- 1 ¼ cups sugar
- ¾ cup butter softened
- ½ cup light eggnog
- 1 teaspoon vanilla
- 2 egg yolks
- 2 ¼ cups flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 3 cups powdered sugar
- ¼ cup butter softened
- ½ cup light eggnog
- Preheat oven to 300 degrees. (Yes 300)
- In a large bowl, cream sugar and butter with an electric mixer.
- Add eggnog, vanilla and egg yolks and beat at medium speed until smooth.
- In a medium bowl combine flour, baking powder, cinnamon and nutmeg; mix well with a wire whisk and add to your eggnog/sugar/butter mixture.
- Stick in the refrigerator until dough is cool.
- Drop rounded teaspoons onto a greased baking sheets, 1 to 2 inches away from each other.
- Bake for 17 to 22 minutes or until bottoms turn light brown. Be sure to keep an eye on them.
- Transfer to cool, flat surface immediately with spatula. If you leave them on the pan they will burn!
- In small mixer bowl, beat the powdered sugar and butter until well blended.
- Gradually beat in eggnog until icing is smooth and the desired consistency.
- You may need less or more eggnog depending on the consistency you like.
- Then frost the cookies and let the icing harden.
- Mixing Bowl
- Baking Sheet
Adapted from The Girl Who Ate Everything
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