The cookies are here, the cookies are here! Sorry for shouting, but I’m really excited to share these eggnog cookies with you! Are you a fan of eggnog? I have to admit that it wasn’t until last year I discovered my love for it. And now that I think about it, I don’t know if that’s a good thing or bad thing because let me tell you, I am all about the nog! More so, I am all about eggnog cookies blanketed with eggnog glaze. Do you see the vanilla beans sparkling away?
Okay, so these cookies aren’t a maybe I should make them kind of cookie, they’re a get that oven on right now kind of cookie! Even if you think you don’t like eggnog, you will probably like these cookies. They’re super easy to make and they’re full of flavor. A little freshly grated nutmeg warms them up and a zip of bourbon gives them a little pop that’ll definitely keep you going back for just one more!
Another thing I love about these cookies is you can bake them right away. You guys know I’m usually all about chilling cookie dough before you bake it, but these work either way. I’ve made a few batches and you can bake them right away or chill the dough if you’re trying to get ahead.
I loved these cookies right out of the oven and actually thought for about a whole second, maybe two that they didn’t need any glaze. Now I can report that yes, they are wonderful all on their own, but the glaze – the glaze just takes them to a whole new level! I mean, come on.
Normally I find glazes too sweet, but not this time. Yes it’s sweet, but the bourbon cuts it and a pinch of nutmeg adds to the warmth. And let’s not forget the vanilla beans, they make it!
Paired with a mug of hot cocoa or my current favorite, coffee with a splash of nog, these cookies definitely hit the spot when the snow starts falling. I hope you enjoy them!
- 6 ounces unsalted butter, room temp
- 1 & 1/4 cups sugar
- 2 egg yolks
- 1/2 teaspoon vanilla extract
- 2 teaspoons bourbon
- 4 ounces eggnog - I use the Southern comfort brand & you can find it in the grocery store.
- 2 & 1/4 cups AP flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 3/4 teaspoon freshly grated nutmeg
- 1 and 1/2 cups powdered sugar
- pinch nutmeg
- 2 Tbsp. eggnog
- 1 Tbsp. bourbon
- 1/2 tsp. vanilla bean paste
- Cream butter and sugar till light and fluffy.
- Add egg yolks, followed by vanilla and bourbon.
- Mix in eggnog till smooth.
- Combine flour, salt, baking powder, cinnamon and nutmeg and add into mixture, mixing just until combined. Don't over mix the batter.
- At this point you can either bake the cookies or wrap the dough in plastic wrap and refrigerate.
- Scoop cookies using a one ounce cookie scoop and bake at 300 degrees for 21-24 minutes, rotating once halfway through. I found that when I baked them right away they took abut 22 minutes. When I refrigerated the dough overnight, they took about 24 minutes. Please remember every oven is different!
- Whisk all ingredients together in bowl. If glaze is too stiff, add an additional 1/2 tsp of eggnog.
- Spoon glaze on completely cooled cookies and set aside so it can set up.
- Store in an air tight container at room temp. Cookies are best within 2 days of baking.
As I mentioned above, I use the Southern Comfort brand of eggnog & you can find it in the grocery store.
Whichever brand you get, I suggest getting the regular kind. The other flavors they have usually contain more sugar and will make the cookie too sweet.
If the glaze is too stiff when you first make it, add an additional teaspoon of eggnog. Also, you can omit the bourbon and use extra eggnog in the glaze if you like.
To ensure the cookies look pretty, spoon the glaze on with a regular teaspoon and then spread it around gently with a spatula. Don't mess with the glaze too much.
I find these cookies are best within 2 days of baking. Believe me, they don't last long.
You can half this recipe if needed.