Eggnog Cookies
These eggnog cookies are chewy, soft, cakey cookies that taste just like a cup of eggnog. Perfect for the holidays! What could be better than a cookie that transforms your favorite holiday beverage into a delicious handheld treat! Gluten-free option!
Ingredients
- 6 tbsp unsalted butter at room temperature
- 1 cup sugar, divided (1/4 cup and 3/4 cup)
- 1 large egg yolk
- 2 tbsp eggnog
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour (substitute gluten-free 1:1 flour for gluten-free cookies).
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon nutmeg
Instructions
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Gather and measure the ingredients.Preheat the oven to 350 degrees F.Line 2 large baking sheets with parchment paper or use Silpat liners.In a medium-sized mixing bowl, add the flour, salt, baking powder, and nutmeg. Whisk to combine and set aside.Place the remaining 1/4 cup sugar in a small bowl. Set aside. This will be used to roll cookie dough balls in later.In a large mixing bowl, add the butter, 3/4 cup sugar, egg yolk, eggnog, and vanilla extract. Mix to combine.Add the flour mixture to the large mixing bowl. Stir to combine.Use a 1 1/2 tablespoon scoop to measure out the cookie dough.Roll the dough in balls and coat with the remaining 1/4 cup sugar.Arrange the sugared dough balls on the prepared baking sheets.Bake until the cookies are set at the edges and just slightly doughy in the center, about 15 minutes. Rotate the baking trays halfway through the baking time.Cool the cookies on the trays and then transfer them to cooling racks.Store the cookies in an airtight container at room temperature for up to 3 days.
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Preheat the oven to 350 degrees F
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Line 2 large baking sheets with parchment paper or use Silpat liners.
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In a medium-sized mixing bowl, add the flour, salt, baking powder, and nutmeg. Whisk to combine and set aside
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Place the remaining 1/4 cup sugar in a small bowl. Set aside. This will used later to roll cookie balls in later.
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In a large mixing bowl, add the butter, 3/4 cup sugar, egg yolk, eggnog, and vanilla extract. Mix to combine.
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Add the flour mixture to the large mixing bowl. Stir to combine
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Use a 1 1/2 tablespoon scoop to measure out the cookie dough.
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Roll the dough in balls and coat with the remaining 1/4 cup sugar.
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Arrange the sugared dough balls on the prepared baking sheets.
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Bake until the cookies are set at the edges and just slightly doughy in the center, about 15 minutes. Rotate the baking trays halfway through the baking time
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Cool the cookies on the trays and then transfer them to cooling racks.
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Store the cookies in an airtight container at room temperature for up to 3 days.