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Soft Eggnog Cookies arranged on a festive platter

Soft Eggnog Cookies

A soft, spiced cookie that tastes like a mug of holiday eggnog. Perfect for gifting or dunking, these cookies feature a buttery, tender crumb with spiced flavors and a quick glaze for added sweetness.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2 sticks Unsalted Butter High-quality European-style butter recommended.
  • 1 cup Granulated Sugar Controls spread and moisture.
  • 1/2 cup Brown Sugar Use light brown for a milder taste.
  • 2 large Eggs Room temperature for better incorporation.
  • 2 tbsp Store-bought Eggnog Full-fat recommended for best flavor.
  • 1 tsp Vanilla Extract
  • 1.5 tsp Rum Extract
  • 1 tsp Ground Nutmeg
  • 1.5 tsp Cream of Tartar
  • 1/2 tsp Baking Soda
  • 1 tbsp Cornstarch
  • 1/2 tsp Salt
  • 1 cup Cake Flour Lower protein for a softer crumb.
  • 1.75 cups All-Purpose Flour Adjust with cornstarch for tenderness.
For the Coating
  • 1/3 cup Granulated Sugar
  • 1 tsp Ground Nutmeg
For the Glaze
  • 2 cups Powdered Sugar
  • 5-6 tbsp Eggnog
  • 1/2 tsp Rum Extract
  • to taste Sanding Sugar/Nutmeg For garnish

Method
 

Preparation
  1. Cream the butter and sugars in a stand mixer fitted with a paddle attachment for 5 minutes until light and fluffy.
  2. Add eggs, eggnog, vanilla extract, and rum extract, beating for 2-3 minutes until glossy.
  3. Sift together cake flour, all-purpose flour, nutmeg, cream of tartar, baking soda, cornstarch, and salt, then mix into the wet ingredients until just combined.
  4. Combine granulated sugar and nutmeg for coating in a small bowl and mix.
  5. Scoop dough into 2-ounce portions, roll in sugar-nutmeg coating, and place on a tray.
  6. Chill the dough for at least 30 minutes.
Baking
  1. Preheat oven to 375°F (190°C) and bake the dough balls for about 12 minutes.
  2. Transfer cookies to a wire rack to cool for 30 minutes before glazing.
  3. Make the glaze by whisking powdered sugar, eggnog, and rum extract until pourable.
  4. Dip the tops of the cooled cookies into the glaze and allow to set for about 45 minutes.

Notes

Refrigerate glazed or unglazed cookies for up to 5 days, and freeze unglazed dough balls for up to 3 months. Glaze can be adjusted with powdered sugar for desired consistency.