It is gettin’ allllll Christmasy up in here! In this house, that means eggnog everyday. David accompanied me to the grocery store recently and almost fainted when he saw the eggnog end cap he was so excited. Then we noticed that they were all weird versions of eggnog! Soynog, lightnog, nogcreamer, peppermintnog, vanillanog, basically every kind of nog except the regular ole filled up with fat nog. Our grocery store was trying to rob us of our Christmas cheer! We stared in disbelief at the crazy not-eggnog display until our eyes landed on the one lonely box of real eggnog. We grabbed it and ran! Ran all the way home and fixed ourselves two glasses of Christmas cheer complete with rum and a sprinkling of freshly grated nutmeg. Then we got into a discussion about what alcohol is supposed to be added to eggnog. I thought it was brandy, he thought it was rum. A quick internet search revealed that nobody knows and the top three alcoholic additions to eggnog are brandy, rum, and bourbon. So just go ahead and pour any old alcohol into your cup o’ nog and be on your merry way.
If you can spare some of your eggnog, which David almost couldn’t, make some of these Eggnog Cookies. They really do taste like eggnog! I was very impressed with the rich eggnog taste. These cookies are great for all those bake sales, parties, and cookie exchanges you’re obligated to attend. When David came home and tasted these cookies, he was a fan, and then he realized that meant I had used the eggnog in the fridge. Luckily for me, I hadn’t used the end of it, and was allowed to live another day. Then I made adjustments to the recipe and made another batch of Eggnog Cookies. So now I need to run out to the market for some more eggnog before David gets home today! So I’ll be there checking to see if they have restocked their real eggnog yet, and you’ll be here baking some of these rich and cakey Eggnog Cookies. Enjoy!
Keep on scrolling past the recipe to find even more cookie recipes to last you the entire holiday season!
- 6.25 ounces (2 1/4 cups) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg, plus more for sprinkling
- 1/4 teaspoon kosher salt
- 6 ounces (3/4 cup) unsalted butter, softened
- 5.25 ounces (3/4 cup) granulated sugar
- 4 fl ounces (1/2 cup) eggnog
- 1 large egg
- 1 teaspoon vanilla extract
- Preheat the oven to 325F.
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
- In a medium bowl, cream together the butter and sugar. Add in the eggnog, egg, and vanilla and mix to combine.
- Pour the wet mixture into the dry mixture, and mix to thoroughly combine.
- Place in the fridge for 10 minutes, then drop rounded tablespoons onto a Silpat-lined baking sheet. Sprinkle the tops of the cookies with additional nutmeg. Keep the batter in the fridge between batches.
- Bake until the bottoms begin to turn golden brown, about 25 minutes. Remove to a cooling rack immediately.
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