Don’t forget to leave a plate of cookies out on Christmas Eve. The “big guy” looks forward to these soft and chewy Eggnog Cookies, made with creamy eggnog, cinnamon and nutmeg every year.
I am not much of a baker. If it’s not easy to make or contains a lot of ingredients, I’ll just pass it by. This recipe for Eggnog Cookies is perfect for novice bakers like myself and trust me, the family will love them!
One of the reasons I prefer cooking to baking is that I like to just throw in whatever I have and not measure. With baking, you can’t do that. It has to be precise.
It’s actually kind of funny in a way because I’m generally an A-type, organized personality so you would think that precise measurements would be my thing. But I love expressing my creativity in food so I get to use both sides of my brain.
Anyway, back to these cookies. I enjoy baking with eggnog and have made a few recipes like muffins and truffles, but these cookies are by far my favorite. The recipe is so simple to make and very forgiving; meaning half the time I don’t use separate bowls. I just throw all the ingredients into one and it comes out perfectly every time. Less mess too!
How do you make Eggnog Cookies?
For this recipe you’ll need all purpose flour, baking powder, cinnamon, nutmeg, granulated sugar, eggnog, vanilla extract, and egg yolks. Start by preheating your oven to 325 degrees F.
Combine all the dry ingredients together in a bowl. In a separate larger bowl, cream together the sugar and butter. Add eggnog, vanilla and egg yolks and beat with a spoon until smooth. Next, add the flour mixture to the wet mixture; mix well.
Drop the dough onto an ungreased nonstick baking sheet with a teaspoon; about 1-inch apart; then sprinkle with nutmeg. Bake for approximately 18-20 minutes or until bottoms turn light brown. You can freeze most cookies for up to 6 months in an airtight container.
I generally begin my holiday baking after Thanksgiving and store the well-cooled cookies in a resealable freezer bag. Then, when I’m ready to make a platter of cookies, I pull out only what I need at that time.
I also like that there aren’t that many ingredients in this Eggnog Cookie recipe. In fact, my kids were only 11 and 6 years old when I first found this recipe. They used to make these on their own and leave them out for Santa with a big mug full of milk. Notice that green mug with the striped handle?
My youngest actually got a little upset when I first posted this picture because it wasn’t meant to be used as a “food prop”. Thankfully, she got over it last year. Just kidding she’s almost 15, but she is truly a little kid at heart!
Even if you don’t celebrate Christmas or partake in leaving cookies out for Santa, I hope you try these Eggnog Cookies. They’re just too good to pass up. ~Enjoy!
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- Preheat oven to 325 degrees F.
- In a bowl, combine all the dry ingredients together.
- In a separate larger bowl, cream together the sugar and butter. Add eggnog, vanilla and egg yolks and beat with a spoon until smooth.
- Add the flour mixture to the wet mixture; mix well. Drop the dough onto an ungreased baking sheet with a teaspooon about 1 inch apart; then sprinkle with nutmeg. Bake for approximately 20 minutes or until bottoms turn light brown.
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What cookies do you leave out for Santa?
Looking for more cookies to make this holiday season? Purchase the Christmas Cookies & Holiday Baking eBook which includes over 40 recipes….only $4.99!