Christmas Eggnog Cookies Recipes

EGGNOG COOKIES

Steps:

• Line a cookie sheet with parchment paper. Set aside.
• In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
• In a large bowl, with an electric mixer, cream together the butter, white sugar and brown sugar.
• Add the eggnog, egg, and rum extract beating until smooth.
• Add the flour mixture and stir until just combined.
• Fold in the white chocolate chips.
• Use a cookie scoop to scoop tablespoonful of the dough and place them on the prepared cookie sheet 1 inch apart.
• Chill in the refrigerator for 20 minutes.
• Heat the oven to 350F and bake for 15-18 minutes, until edges of the cookies are just beginning to brown.
• Allow to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

CHRISTMAS EGGNOG COOKIES

Steps:

• In a large mixing bowl, use a hand-held mixer to cream together the butter and both sugars until light and fluffy.
• Add in the eggs, eggnog, and rum or extract. Beat well to incorporate.
• Add the flour, baking soda, baking powder, cream of tartar, and ground nutmeg. Beat until just incorporated.
• Cover bowl with plastic wrap and refrigerate dough for 1 hour.
• Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
• In a small, shallow bowl, whisk together the topping ingredients and set aside.
• Portion cookie dough into tablespoons. Roll into balls and roll into the topping mixture. Set on prepared baking sheet, leaving 2 inches of space between each cookie.
• Bake for 10 minutes. Remove from oven and allow to cool for 3 minutes before transferring to a wire cooling rack to finish cooling.
• Dust with more freshly ground nutmeg, or drizzle with eggnog glaze.

EGGNOG CHRISTMAS COOKIES RECIPE

Steps:

• Preheat oven to 350.
• In a mixing bowl with a stand or hand mixer, cream together the butter and sugar.
• Beat in eggs and extracts.
• In a separate bowl combine flour, nutmeg and salt. Add to creamed mixture. Cover and refrigerate 2 hours or overnight.
• Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper.
• Scoop dough into balls using a cookie scoop (or with your hands and form into 1 1/2 tablespoon size balls). Place cookie dough balls on lined baking sheets, about 2 inches apart (12 per baking sheet). Bake for 10-12 minutes, until outside edges begin to turn light brown. Remove from oven.
• Cool on wire racks.
• For the frosting. In a large bowl cream together the butter and extracts; add powdered sugar and milk, alternatively, until a desired consistency.
• Frost cookies with rum frosting, then sprinkle with colored sugar.

EGGNOG COOKIES

Steps:

• Make the cookies: Sift together the flour, ginger, nutmeg, allspice, cinnamon and salt in a large bowl.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and granulated sugar and beat until creamy and light, 5 to 8 minutes. Scrape down the sides of the bowl with a rubber spatula so all of the butter and sugar fully integrate. Beat in the egg yolks, one by one, and then the vanilla. Gently mix the dry ingredients into the butter mixture until it forms a soft dough. Using plastic wrap, shape the dough into one log 10 inches long and about 2 inches in diameter. Chill until firm, about 2 hours.
• Preheat the oven to 350 degrees F and line two baking sheets with parchment.
• Bake the cookies: Unwrap and use a sharp knife to cut the logs into 1/4-inch-thick slices. Arrange the cookies 1 inch apart on the prepared baking sheets. In every other cookie, cut a hole about 1 inch in diameter with a small round cutter. Bake the cookies until light golden in color, 12 to 14 minutes. Set aside to cool.
• Make the icing: Combine the confectioners' sugar and butter in the bowl of the mixer fitted with the paddle attachment. Beat until smooth, 2 to 3 minutes. Add the cream and rum and mix until blended.
• Make the dusting sugar: In a small bowl, combine the granulated sugar, nutmeg, cayenne and lemon and orange zests. Set aside.
• Assemble the cookies: After the cookies have cooled, put the icing on the cookies without holes (about 1 teaspoon per cookie) and top each with a cookie with a hole to make sandwiches. Don't press down. Place the tops on gently so the icing doesn't leak out of the sides.
• Make the caramel: Heat the granulated sugar in a small skillet over medium heat, stirring occasionally, until all of the sugar melts. Once melted, do not stir but swirl the pan until the sugar is amber, about 6 minutes.
• Drizzle each cookie with the caramel and top with the dusting sugar.

EGGNOG COOKIES

Steps:

• Cream butter and sugar. Beat in eggnog, baking soda and nutmeg. Gradually add flour and mix well. Cover and chill 1 hour. , On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Using floured 3-1/2-in. cookie cutters, cut into desired shapes; place on ungreased baking sheets. Repeat with remaining dough. Brush with egg white; sprinkle with colored sugar. , Bake at 350° until edges are lightly browned, 6-8 minutes. Cool on wire racks. If desired, decorate with frosting.

CHRISTMAS EGGNOG COOKIES

Steps:

• Preheat oven to 300 degrees.
• In a bowl, combine all dry ingredients together.
• In a large bowl, cream together the sugar and butter until it resembles a grainy paste.
• Add eggnog, vanilla and egg yolks and beat at medium speed until smooth.
• Add the flour mixture and beat at low speed until blended. Do not overmix.
• Drop by teaspoons onto an ungreased baking sheet, 1 inch apart. Lightly sprinkle nutmeg over the unbaked cookies.
• Bake for approximately 20 minutes or until bottoms turn a light brown. Transfer from pans immediately to cool.

EGGNOG CHRISTMAS COOKIES

Steps:

• 1- Preheat oven to 160C/325F. Grease or spray the cookie sheets with butter or oil. to prepare for the eggnog cookie batter , mix together the eggs then add only 2 tablespoons of the fine sugar, the rum and milk and beat till frothy. Set aside.
• 2- In a separate bowl mix the remaining fine sugar and the butter and hold back 1 tablespoon of the butter until smooth and fluffy. Add in the vanilla extract and egg yolks and continue mixing till smooth.
• 3- Sift the baking powder and all purpose flour together 2-3 times, add the all spice and sift one last time. Ad only half a cup of the eggnog mixture to the flour blend and mix just until all ingredient are combined.
• 4- Using a small ice cream scoop, scoop the eggnog cookies batter onto the greased baking tray about one and a half inch apart. Flatten them slightly with damp fingers and bake in preheated oven for approximately 25 minutes or until bottom of cookies are golden brown.
• Once baking is complete let cool for a few minutes and transfer to a wire rack, cookies should be completely cooled in approximately 20-30 minutes.
• In the mean time you can prepare the frosting. Add the confectioners sugar, remaining 1 tablespoon of butter and the remaining eggnog mixture to make the soft frosting.
• Once eggnog cookies are completed cooled spread the eggnog frosting onto the top. Sprinkle the tops with some cinnamon or nutmeg.

EGGNOG COOKIES

Steps:

• Preheat oven to 300°F (150°C).
• Combine flour, baking powder, cinnamon and nutmeg.
• Cream sugar and butter until light.
• Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth.
• Add flour mixture and beat at low speed until just combined.
• Do not overmix.
• Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart.
• Sprinkle lightly with nutmeg.
• Bake 20 to 23 minutes until bottoms turn light brown.

CHEWY EGGNOG COOKIES

Steps:

• Prepare cookies: Sift flour, baking powder, cinnamon, and salt together in a bowl.
• Cream butter, white sugar, and brown sugar together in a separate bowl until fluffy. Add eggs, vanilla, and rum extract; mix until combined. Mix in eggnog. Mix in flour mixture, a little at a time, until fully incorporated; try not to overmix. Place dough in the refrigerator to cool for about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Drop about 2 tablespoons of chilled dough for each cookie onto the prepared baking sheet.
• Bake in the preheated oven just until the edges start to turn golden brown. Cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely, about 30 minutes.
• While the cookies are cooling, whisk powdered sugar and eggnog for glaze together. Add more or less eggnog until you get the desired consistency. Glaze the cooled cookies and sprinkle with cinnamon.

FROSTED EGGNOG COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggnog. Combine flour, baking soda and nutmeg; gradually add to creamed mixture and mix well. Shape into four 10-in. rolls; wrap each in plastic wrap. Refrigerate overnight., Preheat oven to 375°. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool., For icing, in a large bowl, beat butter until fluffy. Add confectioners' sugar and eggnog; beat until smooth. Frost cookies. Store in an airtight container.