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Eggnog Cookies

Eggnog cookies are soft, buttery cookies flavored with vanilla and nutmeg, with edges that bake up set and just beginning to turn golden. Chill the dough for 30 minutes before baking for cookies that hold their shape.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 30 minutes
Total Time 1 hour 2 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp ground nutmeg
  • 0.25 tsp fine salt
  • 0.75 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 1 egg yolk large
  • 1 tsp vanilla extract
  • 0.25 cup eggnog

Equipment

  • 2 baking sheets
  • 1 electric mixer

Method
 

  1. Preheat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. Whisk the flour, baking powder, nutmeg, and salt together in a medium bowl.
  4. Beat the butter, granulated sugar, and brown sugar in a large bowl on medium speed for 2 to 3 minutes, until pale and fluffy.
  5. Beat in the egg yolk and vanilla.
  6. Mix in the eggnog until combined.
  7. Add the flour mixture and mix on low just until no dry streaks remain.
  8. Cover the dough and refrigerate for 30 minutes.
  9. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  10. Bake for 10 to 12 minutes, rotating the sheets between racks halfway through, until the edges are set and just beginning to turn golden.
  11. Cool the cookies on the baking sheets for 5 minutes.
  12. Transfer them to a wire rack to cool completely.

Notes

Chill the dough for the full 30 minutes to help the cookies hold their shape. Store in an airtight container in the refrigerator for up to 5 days; freeze baked cookies for up to 3 months. A 1:1 gluten-free flour blend can be used as a dietary swap.