This eggnog cookie recipe is from the 1992 cookbook, Mrs. Fields Cookie Book. I have been baking cookies using Debbi Fields’ recipes for well over 20 years. Her drop cookie recipes are consistently delicious. Most intriguing for me is that she uses 300° as the oven temperature and an approximate 20 minute bake time for most cookies. I rarely see that written in others’ recipes. And yet, they are perfect!
Basic ingredients used:
- unsalted butter
- sugar/brown sugar
- egg yolks
- eggnog
- vanilla
- all purpose flour, baking powder
- cinnamon, nutmeg
The original recipe called for using just white sugar. I personally like to use brown sugar for extra flavor so I used half and half. Also, don’t worry about having leftover eggnog if you purchased a carton. It freezes for up to 6 months in ice cube trays or freezer containers. I double my cookie recipe and also make an eggnog quick bread so I don’t have leftovers.
Sugar and Spice Eggnog Cookies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 30 cookies 1x
Description
Eggnog cookies are the perfect holiday treat! They are delicious and special since we don’t make them year round.
Ingredients
2 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cups white sugar
1/2 cup brown sugar
3/4 cup salted butter, softened
1/2 cup eggnog
1 teaspoon pure vanilla extract
Topping
1 tablespoon nutmeg
1/2 cup confectioner’s sugar
Instructions
Preheat oven to 300°.
Whisk together the flour, baking powder, cinnamon and nutmeg in a bowl. Set aside.
In an electric mixer, cream the sugars and butter. Add eggnog, vanilla and egg yolks. Beat on medium speed until smooth.
Add the flour mixture and blend just until combined; don’t overmix
Drop by rounded teaspoons onto ungreased baking sheet. I use parchment paper but it’s not necessary.
Bake for 20-22 minutes or until bottom is light brown and the cookie has a little spring to it when you lightly touch the center. You can start checking at 20 minutes if you like a very soft cookie.
Transfer to cooling rack with either a towel or wax/parchment paper underneath. Mix the confectioner’s sugar and nutmeg and lightly sprinkle the mixture with a fine mesh sieve over the cookies.
- Category: cookies
- Method: Baking
Leave a Reply