Description
These Cinnamon Eggnog Christmas Cookies combine the warm spices of cinnamon and nutmeg with the creamy richness of eggnog, creating a festive cookie perfect for holiday celebrations. Soft and tender with a sweet eggnog-flavored icing, they are ideal for sharing with family and friends during the season.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups (310g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) eggnog
- 1 large egg
- 1 teaspoon vanilla extract
Icing
- 2 cups (250g) powdered sugar
- 3 tablespoons eggnog
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- Optional: Holiday sprinkles for decoration
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and to allow even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and eggnog into the creamed butter and sugar mixture until well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a smooth dough forms. Avoid overmixing.
- Shape Cookies: Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheets about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to wire racks to cool completely.
- Prepare Icing: In a small bowl, whisk together powdered sugar, eggnog, ground cinnamon, and vanilla extract until smooth. Adjust the consistency by adding more eggnog or powdered sugar as needed to reach a spreadable icing.
- Decorate Cookies: Once the cookies are completely cooled, spread or drizzle the eggnog icing over the tops. Add holiday sprinkles if desired for a festive touch.
- Set and Serve: Allow the icing to set for at least 30 minutes before serving or storing in an airtight container.
Notes
- You can substitute the eggnog with a mixture of milk and a pinch of nutmeg for a lower calorie option.
- For a sturdier cookie, chill the dough for 30 minutes before baking.
- These cookies keep well for up to one week in an airtight container at room temperature.
- To make the recipe gluten-free, substitute the all-purpose flour with a gluten-free blend.
- Be careful not to overbake to keep the cookies soft and tender.
