Description

These Eggnog Sugar Cookies are soft, tender, and bursting with warm holiday flavors. Infused with creamy eggnog and a hint of nutmeg, they truly melt in your mouth. Perfect for festive gatherings, cookie exchanges, or cozy nights by the fire.

Ingredients

Scale

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup packed light brown sugar

2 large egg yolks

1/2 cup eggnog

1 teaspoon pure vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

For the Eggnog Glaze (Optional):

1 cup powdered sugar

2–3 tablespoons eggnog

A pinch of ground nutmeg (for sprinkling

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Instructions

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
Beat in the egg yolks, eggnog, and vanilla extract until smooth and well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix.
Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9–11 minutes, or until the edges are set and the centers look slightly soft. Do not overbake for a soft, melt-in-your-mouth texture.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

For the Eggnog Glaze:

In a small bowl, whisk together the powdered sugar and eggnog until smooth.
Drizzle the glaze over the cooled cookies and sprinkle with a pinch of nutmeg for a festive touch.
Let the glaze set before storing.

Notes

Make Ahead: Dough can be made ahead and chilled for up to 24 hours. Let it sit at room temperature for 10 minutes before baking.
Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze the baked cookies (without glaze) for up to 3 months. Thaw and add glaze before serving.