Glazed Eggnog Cookies are a wonderful cookie for eggnog lovers, and they are a great way to use up any leftover eggnog.
Now that we are in the thick of the Holidays you are sure to have eggnog hanging around in the refrigerator. I love eggnog, but can only drink so much. This is a great use for your leftovers. The flavor of the eggnog really comes through in these slightly cakey cookies. If you have never tried using fresh nutmeg, try it for these cookies. Once I tried fresh grated nutmeg, I have never gone back. It is super easy to grate with a microplane and the difference is significant. These are such a nice change from the oatmeal and chocolate cookies that are everywhere right now.Print
Glazed Eggnog Cookies
- Category: Dessert
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 1/4 cups sugar
- 3/4 cup butter, room temp
- 1/2 cup eggnog
- 1 teaspoon vanilla
- 2 egg egg yolks
- 1 1/2 cups powdered sugar
- 3–4 tablespoons eggnog
- Preheat oven to 300°.
- In a medium bowl, combine flour, baking powder, nutmeg and cinnamon.
- In a large bowl, beat together butter and sugar until light and fluffy. Add eggnog, vanilla and egg yolks. Beat at medium speed until smooth.
- Add flour mixture and beat at low speed until just combined. Do not over mix.
- With an ice cream scoop place a 1 Tablespoon-sized mound of dough on cookie sheets, give them some room to spread. Sprinkle lightly with nutmeg.
- Bake 15 to 18 minutes or until the edges just start to become golden. Remove to a wire rack to cool.
- Mix together powdered sugar and eggnog to make glaze. You may need more eggnog to make it thin enough to drizzle or spread. Sprinkle with cinnamon after glazing.
- Makes about 3 dozen.
- Crumbs and Chos, lightly adapted from Your Cup of Cake