These Eggnog Cookies transform your favourite holiday beverage into a a delicious handheld treat!
Notwithstanding hating eggnog in its pure, thick, unappealing natural form, I genuinely love the flavour it gives to baked items. In reality swapping out milk for eggnog in a recipe will certainly transform it and give it a perfect amount of spice and flavour.
To make these cookies, I began with my very preferred chocolate chip cookie recipe. I halved the recipe to make a smaller batch, and with some quick additions and substitutions, these Eggnog Cookies have been born. I opted to put rum into each the cookies and glaze, but if you decide upon them without or want to lead them to kid friendly, you can use rum extract or vanilla extract alternatively. if you use extract, make sure to use the amount indicated in the recipe due to the fact they’re more concentrated than rum.
His isn’t a should-do, but I suppose it makes for prettier cookies. Additionally, don’t crowd your cookie sheets! I discovered that once I baked fewer cookies per sheet, they became out better. I suggest no extra than 6 in line with sheet, however again, it’s a preference aspect. The batches in which I had nine consistent with sheet maybe weren’t as crackly/pretty, however tasted every bit as scrumptious!
INGREDIENTS :
Cookies:
- 1/2 tsp sea salt
- 1/4 tsp baking soda
- 1/4 tsp nutmeg ground
- 1/8 tsp cinnamon ground
- 1/2 cup unsalted butter room temperature
- 1/4 cup granulated sugar
- 1/2 cup light-brown sugar packed
- 1 1/4 cups all-purpose flour
- 1 tsp rum or 1/2 tsp rum extract or 1/2 tsp vanilla
- 1 large egg yolk room temperature
- 1/4 cup eggnog room temperature
Glaze:
- 1 cup powdered sugar
- 1 Tbsp eggnog
- 1 tsp rum or 1/2 tsp rum extract or 1/2 tsp vanilla
INSTRUCTIONS :
Cookies:
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Beat butter and sugars on medium speed until pale and fluffy (approx. 2-3mins).
- Reduce speed and add egg yolk, eggnog, and rum. Beat until well combined.
- Add flour mixture and mix until just combined.
- Refrigerate cookie dough for at least 3 hours.
- Preheat oven to 350°. Line baking sheets with parchment paper or silicone mats.
- Using a medium cookie scoop, portion cookies onto your baking sheets.
- Bake for about 9-11mins or until golden on the edges. Remove from oven.
- Let cool on pans for 2 minutes, then transfer onto wire racks to cool completely.
Glaze:
- Stir all ingredients with a fork until well combined. Drizzle over cooled cookies and sprinkle with nutmeg if desired.