Soft Eggnog Cookies Recipes
EGGNOG COOKIES
This cookie's flavor fits right into the holiday spirit-pick your favorite cookie cutter shapes to make them even more festive! -Myra Innes, Auburn, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 7 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 71 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 35mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
EGGNOG COOKIES I
What a delectable treat for Eggnog lovers everywhere! These cookies have a wonderful spicy aroma and are great tasting. The fragrance of nutmeg and cinnamon will infuse your home with holiday spirit as you bake these cookies. They make delicious gifts and are a welcome addition to cookie exchanges.
Provided by Maureen
Categories Desserts Cookies Spice Cookie Recipes
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees 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.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 13.5 g, Cholesterol 23.6 mg, Fat 4.5 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.7 g, Sodium 43.3 mg, Sugar 7.3 g
SOFT EGGNOG COOKIES
If you're looking for a Christmas cookie, these soft Eggnog Cookies are great for Christmas plates. From https://www.the-girl-who-ate-everything.com/soft-eggnog-cookies/
Provided by Gagoo
Categories Dessert
Time 20m
Yield 3 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Line baking sheets with parchment paper.
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks, eggnog and rum extract. Gradually mix in the flour. Chill for two hours.
- Shape into 1.5 inch balls and bake until bottoms are golden brown, about 10 minutes - tops won't brown much. Cool completely.
- For the Frosting: Beat In a large bowl, beat the first five frosting ingredients until blended; Mix in additional eggnog to reach desired consistency. Frost cookies and sprinkle with nutmeg if desired. Store in airtight containers.
Nutrition Facts : Calories 2663.7, Fat 136.1, SaturatedFat 84, Cholesterol 597, Sodium 1174.3, Carbohydrate 350.1, Fiber 3.6, Sugar 249.9, Protein 18.9
EGGNOG COOKIES
"What a delectable treat for Eggnog lovers everywhere! These cookies have a wonderful spicy aroma and are great tasting. The fragrance of nutmeg and cinnamon will infuse your home with holiday spirit as you bake these cookies. They make delicious gifts and are a welcome addition to cookie exchanges. "
Provided by RecipeNut
Categories Drop Cookies
Time 33m
Yield 6 dozen
Number Of Ingredients 9
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.
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- Preheat oven to 350°F (180°C). In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy.
- Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
- Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart.
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- 1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside. 2. Combine the flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt in a medium sized bowl and set aside. 3
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- Add the eggnog and mix until well combined. 6. Add the dry ingredients and mix until the dough is well combined. It will be a little sticky, but should still be workable. Do not over mix. 7. Create 2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet. 8.
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