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Eggnog Cookies

5 from 6 votes
Prep Time 15 minutes
Cook Time 12 minutes
Chilling time 45 minutes
Total Time 1 hour 12 minutes
Yield 19 cookies
Category Dessert
Cuisine Cookies

Description

Eggnog meets Snickerdoodle in these eggnog cookies with crisp exteriors and chewy interiors.

Ingredients

Cookies

Sugar Dusting

Eggnog Glaze

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.
    scoops of cookie dough on a parchment lined baking 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.
    yellow-hued cookies on a parchment lined baking sheet
  • 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.
    yellow-hued snickerdoodle cookies with glaze set on a wire rack
  • 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
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