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Soft and Chewy Eggnog Cookies with Simple Nutmeg Glaze

Stack of soft eggnog cookies, one cut in half to show the moist interior and topped with a white glaze and nutmeg.
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Bake soft, chewy holiday cookies infused with classic eggnog flavor and topped with a quick nutmeg glaze. These are simple to make for Christmas gatherings.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1/2 cup eggnog
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg (for dough)
  • 1 1/2 cups powdered sugar (for glaze)
  • 2 tablespoons eggnog (for glaze)
  • 1/4 teaspoon ground nutmeg (for glaze topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg, 1/2 cup eggnog, and vanilla extract until just combined.
  4. In a separate bowl, whisk together the flour, baking powder, salt, and 1/4 teaspoon nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 9 to 11 minutes, or until the edges are set but the centers remain soft.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of eggnog until smooth. Add more eggnog, one teaspoon at a time, if the glaze is too thick.
  10. Dip the top of each cooled cookie into the glaze, letting the excess drip off.
  11. Immediately sprinkle the tops with the remaining 1/4 teaspoon of nutmeg before the glaze sets.
  12. Allow the glaze to set completely before serving or storing.

Notes

  • For extra flavor, you can substitute 1/4 cup of the all-purpose flour with almond flour for a slightly richer texture.
  • If you do not have eggnog, you can substitute it with milk mixed with 1/2 teaspoon of rum extract for a similar spiced flavor profile in the dough.
  • These cookies store well in an airtight container at room temperature for up to four days, maintaining their soft texture.

Nutrition

Find it online: https://cookingzenith.com/eggnog-cookies-recipe-soft-chewy-glaze/