Eggnog Cookies
Description
Eggnog meets Snickerdoodle in these eggnog cookies with crisp exteriors and chewy interiors.
Ingredients
Cookies
- 2½ cups (313g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon grated fresh nutmeg
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter (12 tablespoons), softened
- ½ cup (100g) packed light brown sugar
- ½ cup (100g) granulated sugar
- ¼ cup (50g) shortening
- 1 large egg + 1 large yolk
- 2 teaspoon rum extract
- ¼ teaspoon pure vanilla extract
Sugar Dusting
- ½ cup confectioners’ sugar
- ½ teaspoon grated fresh nutmeg
Eggnog Glaze
- 2¼ cups (260g) confectioners' sugar
- 6 tablespoons (100g) eggnog
- ¼ teaspoon grated fresh nutmeg
- pinch kosher salt
Instructions
Cookies
- Whisk together 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 45 minutes or up to 1 day.
- Heat oven to 400°F (204ºC)with rack set in middle position; line two baking sheets with parchment paper.
- Using a #24 cookie scoop, scoop dough then set on prepared sheets, 6 dough balls per sheet.
- Bake cookies, one sheet at a time, until edges are lightly browned and centers are puffed but still look slightly raw, 10–12 minutes, rotating sheet halfway through baking.
- Let cookies cool on sheet 5 minutes, then transfer to wire racks to cool completely. Repeat scooping and baking with remaining dough.
Sugar Dusting
- If you prefer to finish cookies with sugar dusting: Whisk together confectioners’ sugar and ½ teaspoon nutmeg; transfer to a fine-mesh sieve and dust cookies with sugar mixture.
Eggnog Glaze
- If you prefer to finish cookies with glaze: whisk together confectioners sugar, eggnog, nutmeg and salt. Drizzle over cookies and allow to dry 30 minutes before storing.
- These cookies are best eaten within first 3 days of baking but last up to 1 week.
Notes
To make these gluten-free, use a 1:1 gluten-free flour blend for the all-purpose flour and the whole-wheat pastry flour.
Nutrition
Serving: 1cookieCalories: 99kcalCarbohydrates: 11gProtein: 1gFat: 5.5gSaturated Fat: 3gCholesterol: 21mgSodium: 19mgFiber: 0.5gSugar: 5.5g
Did you make this recipe?Leave a comment below and tag @ZestfulKitchen on Instagram and hashtag it #zestfulkitchen!