Christmas Eggnog Cookies
Servings: 36 cookies
A soft, chewy cookie prepared with eggnog and rum. Christmas Eggnog Cookies are loaded with nutmeg too, which makes them taste extra eggnog-y! They aren't too pretty to look at, but they taste marvelous!
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Ingredients
For the Cookies:
- 1 cup butter, softened
- 3/4 cup sugar
- 1 cup brown sugar, lightly packed
- 2 large eggs
- 1/4 cup eggnog
- 1 teaspoon rum or vanilla extract
- 4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon ground nutmeg
For the Topping:
- 8 tablespoons sugar
- 2 teaspoons ground nutmeg
Instructions
- 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.