Description
These Vanilla Eggnog Cookies are a festive, buttery treat perfect for the holiday season. With a rich vanilla and bourbon-infused dough spiced with cinnamon and nutmeg, topped with a luscious spiced vanilla icing, these cookies bring the nostalgic flavors of eggnog into a delicious, easy-to-make cookie form. Ideal for sharing at parties or enjoying with a warm beverage.
Ingredients
Scale
Cookie Dough
- 1 1/2 sticks (3/4 cup) salted butter, at room temperature
- 3/4 cup packed brown sugar
- 1 egg, at room temperature
- 2 tablespoons bourbon (optional)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, plus an additional 2-4 tablespoons if needed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon grated nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Spiced Vanilla Icing
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon grated nutmeg or cinnamon
- 1/2 cup eggnog (or use milk or water)
- Edible gold dust, vanilla sugar, and/or sprinkles for decorating
Instructions
- Prepare the Cookie Dough: In a large bowl, cream together the softened salted butter and packed brown sugar until light and fluffy. This creates the base of your cookie dough and ensures a tender texture.
- Add Wet Ingredients: Beat in the egg, bourbon (if using), and vanilla extract until fully combined, adding a fragrant warmth to the dough that echoes classic eggnog flavors.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, grated nutmeg, baking soda, and kosher salt. These spices add the signature holiday touch to the cookies.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Add the optional extra 2-4 tablespoons of flour if the dough feels too sticky, ensuring a dough that is easy to handle but not dry.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to make it easier to roll out and cut into shapes.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Roll and Cut Dough: On a floured surface, roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to shape the cookies as desired, then place them on the prepared baking sheets allowing space for slight spreading.
- Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes or until the edges are lightly golden. Removing them promptly prevents overbaking and keeps them tender.
- Cool the Cookies: Transfer the baked cookies to a wire rack to cool completely before icing.
- Prepare the Spiced Vanilla Icing: In a bowl, combine the powdered sugar, vanilla extract, and grated nutmeg or cinnamon. Slowly add the eggnog, stirring until the icing reaches a smooth and spreadable consistency.
- Ice and Decorate: Spread or pipe the icing over each cooled cookie and decorate with edible gold dust, vanilla sugar, or sprinkles to add a festive sparkle.
- Set the Icing: Allow the icing to set completely before serving or storing the cookies in an airtight container.
Notes
- Optional bourbon adds warmth and depth to the cookie dough; omit for a non-alcoholic version.
- If the dough is too sticky after mixing, add an extra 2-4 tablespoons of flour gradually.
- For best results, chill the dough before rolling to make handling easier and to prevent spreading during baking.
- Cookies can be stored in an airtight container at room temperature for up to one week.
- Use eggnog in the icing for authentic flavor, or substitute with milk or water if preferred.
