Eggnog is an iconic flavor of the Christmas season right alongside peppermint. The nutmeg and rum taste is comforting but it can be a tricky flavor in a cookie. Most of the time it seems to bake out. With a few slight tweaks to an Eggnog Cookie recipe found in Taste of Home Magazine’s Christmas Cookie edition (pg. 45), the eggnog flavor was prominent and delicious. The cookies practically flew off the platter we brought to a Christmas party tonight!
10 Days Before Christmas – Eggnog Cookies
First of all, eggnog + cookies = delicious! The biggest burst of eggnog flavor ended up coming from our impromptu eggnog glaze. It brought out the warm nutmeg taste baked in the cookie and it added a nice decoration to our cute trees.
- 1 cup butter, softened
- 2 cups sugar
- 1 cup eggnog
- 1 tsp. rum
- 1 tsp. baking soda
- ½ tsp. nutmeg
- 5 ½ cups all-purpose flour
- Colored sugar (optional)
- Eggnog Glaze (recipe below)
Cream butter and sugar with an electric mixer until light and fluffy.
Beat in eggnog, baking soda, nutmeg, and rum.
Gradually add flour and mix well.
Cover and chill 1 hour.
Preheat oven to 350 degrees Fahrenheit.
On a lightly floured surface, roll ¼ of the dough ¼ inch thick. Cut using 2 ½ inch floured cookie cutters and place on ungreased baking sheets (we use parchment paper for easy removal and cleanup!). Repeat with remaining dough. Sprinkle with colored sugar if desired.
Bake until the edges are golden brown, 6-8 minutes. Cool on wire racks entirely before drizzling eggnog glaze on the cookies.
Eggnog Glaze Ingredients:
- 1 ½ cups confectioner’s sugar
- ¼ cup eggnog
- Pinch of nutmeg
Eggnog Glaze Directions:
Mix all of the glaze ingredients in a small bowl using a fork. Add eggnog until you get the desired consistency.
If you aren’t sure what the 12 Days of Cookies is, definitely check out our original post this year and give Take-2-Create a follow to get updates on all the cookies made!