Simply put, these cookies taste like Christmas.
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What are your opinions on eggnog? Love it? Hate it? It’s a pretty divisive holiday beverage! It’s the winter holiday equivalent of candy corn.
Personally, I am staunchly anti-eggnog. At least when it’s in liquid form. I cannot abide any dairy-based alcoholic beverages. Adding it to these cookies, however… The eggnog imparts a really nice flavor to the cookies. They’re sweet, warmly spiced, and, well, taste just like Christmas.
So, what I’m saying is, leave your preconceived notions about eggnog at the door. If you’re an eggnog hater, these cookies just might change your mind.
This recipe comes from the blog Liv for Cake. I doubled the recipe listed on her blog, and subbed bourbon for the rum that she used. Because, bourbon.
You’ll need (makes ~36 cookies):
For the cookies –
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground nutmeg
- 1/4 tsp cinnamon
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup brown sugar, packed
- 1 tsp salt
- 2 tsp bourbon
- 1 egg
- 1/2 cup eggnog
For the glaze –
- 2 cups powdered sugar
- 2 tsp bourbon
- 2 tbs eggnog
- freshly grated nutmeg and/or colored sanding sugar, for garnish (optional)
In a medium-sized bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon. Set the bowl aside.
In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy. Add the bourbon, egg, and and eggnog. Beat until combined. Scrape the sides of the bowl as necessary.
Bit by bit, add the flour mixture and mix until combined. Again, scrape down the sides of the bowl as needed.
Refrigerate the cookie dough for at least 3 hours. I scooped the dough, using a ~1.5 tbs cookie scoop, onto parchment paper-lined baking sheets before tucking them into our chest freezer.
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Transfer the chilled cookie dough to the prepared baking sheets.
Bake 9-11 minutes or until the cookies are golden around the edges. Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before removing them to a wire rack to finish cooling completely.
To make the glaze, combine the powdered sugar, bourbon, and eggnog in a small bowl. Stir until the glaze comes together. Drizzle over the cooled cookies and top with some freshly grated nutmeg and/or colored sanding sugar, if desired.