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
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
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.