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Photograph of eggnog cookies in a silver tray with glasses of eggnog set around.

Eggnog Cookies

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 15 minutes + 30 minutes chilling
  • Cook Time: 30 minutrd
  • Total Time: 1¼ hours
  • Yield: 3 dozen cookies (36) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Cookies

Description

A cross between a snickerdoodle, sugar cookie, and a vanilla wafer, these eggnog cookies have crisp exteriors, chewy interiors and are enhanced with the beloved flavors of eggnog—nutmeg and rum. 


Scale

Ingredients

Cookies:

1¾ cups all-purpose flour (7 ⅜ ounces) or all-purpose gluten-free flour blend (such as NuLife Market)

¾ cup whole-wheat pastry flour (2¾ ounces)

2 teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoon grated fresh nutmeg

¼ teaspoon table salt

¾ cup unsalted butter (12 tablespoons), softened

½ cup packed light brown sugar (3½ ounces)

½ cup granulated sugar (3⅝ ounces)

¼ cup shortening

1 large egg + 1 large yolk

2 teaspoon rum extract

¼ teaspoon pure vanilla

Topping:

½ cup confectioners’ sugar

½ teaspoon grated fresh nutmeg


Instructions

Whisk together flour, whole-wheat flour, cream of tartar, baking soda, ½ teaspoon nutmeg, and salt.

Using a stand mixer fitted with the paddle attachment, beat butter, brown sugar, granulated sugar, and shortening together on medium speed until light and fluffy and pale in color, 5 minutes.

Scrape down sides of bowl, add egg, yolk, rum extract, and vanilla and beat until incorporated; scraping down sides of bowl as needed.

With mixer on low speed, add flour in 4 additions and mix just until combined; chill dough at least 30 minutes or up to 3 days.

Heat oven to 400° with racks set in upper-middle and lower-middle position; line two baking sheets with parchment paper.

Working with 1 tablespoon of dough at a time (20 grams), roll into balls and arrange 2 inches apart on prepared baking sheets.

Bake cookies until edges are lightly browned, 8–10 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets 5 minutes, then transfer to wire racks to cool completely. Repeat rolling and baking with remaining dough.

Whisk together confectioners’ sugar and ½ teaspoon nutmeg; transfer to a fine-mesh sieve and dust cookies with sugar mixture.

These cookies are best eaten within first 3 days of baking but last up to 1 week.


Notes

Equipment you’ll need:

  • Stand mixer or hand-held mixer
  • Fine-mesh sieve or flour duster
  • Baking sheets

To make these gluten-free, use NuLife market’s gluten-free flour blend for the all-purpose flour and the whole-wheat pastry flour. It works 1:1!