Soft Eggnog Cookies
1 h 11 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
These soft eggnog cookies are pure holiday comfort, all pillowy centers and creamy eggnog flavor, kissed with warm nutmeg, cinnamon, and a sparkly sugar top.
I do not serve dry cookies, so these stay tender from a splash of eggnog and a little cornstarch, making them perfect for cookie swaps, office trays, or that plate for Santa.
Ingredients (12 servings)
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Ingredients for the Cookies
- 2¼ cups all-purpose flour all-purpose flour 0.62 lb
- 1 tsp cornstarch cornstarch 0.1 oz
- ½ tsp baking soda baking soda 0.08 oz
- ½ tsp baking powder baking powder 0.08 oz
- ½ tsp salt salt
- ½ tsp ground nutmeg ground nutmeg 0.08 oz
- ¼ tsp ground cinnamon ground cinnamon 0.02 oz
- ⅔ cup unsalted butter, softened unsalted butter 5.36 oz
- 1 cup granulated sugar granulated sugar
- ½ cup light brown sugar, packed light brown sugar 3.43 oz
- 1 large egg yolk large egg 1 ct (for large egg yolk)
- ½ tsp pure vanilla extract pure vanilla extract 0.5 tsp
- ½ tsp rum extract rum extract 0.08 fl oz
- ¾ cup eggnog eggnog 6 fl oz
Ingredients for the Topping
- 2 Tbsp granulated sugar granulated sugar
- ½ tsp ground nutmeg ground nutmeg 0.08 oz
How to Make Soft Eggnog Cookies
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Preheat and prep pans
Preheat the oven to 350 F and line two baking sheets with parchment for easy release and even browning.
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Whisk the dry mix
In a bowl whisk together flour, cornstarch, baking soda, baking powder, salt, nutmeg, and cinnamon until evenly combined.
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Cream the butter and sugars
In a large bowl beat softened butter with granulated sugar and brown sugar until light and fluffy, about 2 to 3 minutes.
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Add yolk and extracts
Beat in the egg yolk, vanilla extract, and rum extract until fully emulsified and glossy.
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Alternate dry mix and eggnog
Add half the dry mix, then half the eggnog, repeating with the remaining halves, and mix on low just until no dry streaks remain.
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Chill the dough
Cover and refrigerate the dough for 30 to 45 minutes so the flour hydrates and the butter firms up.
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Make the topping
In a small bowl stir together the 2 tablespoons granulated sugar and 1/2 teaspoon ground nutmeg for the finishing sprinkle.
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Scoop and coat
Use a 1.5 tablespoon scoop to portion dough, roll into smooth balls with damp hands, and lightly roll the tops in the nutmeg sugar.
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Bake
Place 2 inches apart on prepared sheets and bake 10 to 12 minutes until edges are set and centers look puffed and slightly underdone.
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Set and cool
Let cookies rest on the sheet for 5 minutes to finish setting, then transfer to a rack to cool so the centers stay soft.
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Store smart
Store in an airtight glass container at room temperature for up to 4 days to keep the texture tender and the spice aromatic.
Substitutions
- Rum extract -> dark rum
- Swap 1/2 teaspoon rum extract for 1 tablespoon dark or spiced rum, which adds real-deal molasses depth and a rounder finish without making the dough too loose.
- Eggnog -> dairy-free eggnog
- Use the same amount of almond or coconut milk eggnog for a rich, nutty aroma and a slightly lighter crumb while keeping the holiday vibe.
- All-purpose flour -> 1:1 gluten-free flour blend
- Replace cup for cup with a reputable GF baking blend containing xanthan gum to maintain structure while keeping the interior soft and plush.
Tips
- Weigh your flour
- Use 270 g flour for accuracy so the dough stays soft without turning cakey.
- Cream to pale and fluffy
- Stop only when the butter mixture is visibly lighter to trap air that keeps the cookies tender instead of dense.
- Chill for control
- The 30 to 45 minute chill firms butter and hydrates flour, which limits spread and gives that thick, plush bite.
- Bake to just set
- Pull them when the edges set and centers still look a touch glossy because carryover heat finishes the middle without drying it out.
- Use light-colored sheets
- Light aluminum pans reduce hot spots and keep the bottoms from over-browning while the centers stay soft.
- Spice bloom
- Rub the nutmeg and cinnamon into the sugar before whisking with flour to release oils and boost aroma.
- Keep dough cold between batches
- Pop the bowl back in the fridge so later trays bake the same as the first and do not pancake on you.
Nutrition Facts *
| Energy | 188 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 6 | g |
| Carbohydrates | 31 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cookies spread too much?
- The dough was likely too warm or the flour under-measured, so chill longer and verify you used about 270 g flour, and be sure the butter started just soft, not melty.
- Why are my cookies cakey instead of soft and chewy?
- Overmixing after adding flour builds gluten and too much flour dries them, so mix on low only until combined and weigh the flour to keep the ratio right.
- Can I make the dough ahead?
- Yes, chill the dough up to 48 hours covered, let it sit 10 minutes at room temp if too firm, then scoop and bake as directed.
- Can I freeze these cookies?
- Freeze portioned dough balls for up to 2 months, bake from frozen adding 1 to 2 minutes, or freeze baked cookies and thaw at room temp uncovered for 20 minutes.
- Do I need both baking soda and baking powder?
- Yes, the combo balances spread and lift because the eggnog brings sugar and acidity that soda reacts with while powder gives steady rise.
- Can I use homemade eggnog?
- Absolutely, just keep it similar in thickness to store-bought and whisk well so the fat is evenly dispersed for consistent texture.
Serving Suggestions
Serve these with hot coffee or a little nip of spiced rum, and that sugar-nutmeg crust will sing like a holiday chorus.
For a playful twist, drizzle with a quick rum icing or sandwich two cookies around a smear of cinnamon cream cheese to turn them into bite-size desserts that hit like a festive mic drop.
More pairings:
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