So who doesn’t like the sweet eggnog flavour, reminiscent of the holiday spirit? As it turns out, a lot of people really dislike it, for some its the “egg” flavour or it is “too milky” or it does not have “enough spike”. Enter these scrumptious eggnog christmas cookies, one bite and I guarantee you’ll fall in love with them. Not to mention, your entire house will be smelling like christmas!
Eggnog Christmas Cookies
- 1 1/2 cups of flour
- 2/3 cup light brown sugar
- 1/2 cup unsalted butter
- 1/2 cup raisins
- 1/4 cup eggnog
- 1/4 tsp baking soda
- 1/4 tsp nutmeg
- 1/8 cinnamon
- 2 tsp rum
- 1 egg yolk
- Preheat oven to 350. Line a baking pan with parchment paper or silicone mats.
- Whisk together all of your dry ingredients (flour, baking soda, cinnamon, and nutmeg), set aside.
- Grab a handful of your dry ingredients blend and coat your raisins in it (this will ensure that your raisins don’t sink to the bottom of your cookies).
- In a stand mixer, using the whisk attachment, or with a handheld mixer, beat the butter and the brown sugar until it reaches a light color and a fluffy consistency.
- Reduce speed and add the wet ingredients, one at a time (egg yolk, eggnog, rum).
- Slowly add the flour blend until combined, making sure you don’t overmix.
- Slowly, with the use of a spatula, fold in the raisins..
- Refrigerate your cookie dough for at least 4 hours or overnight.
- Portion your cookie dough with the use of an ice cream scoop. I used 1 1/2 tbs of dough for each cookie.
- Bake for approx. 9-12 min, or until the edges are golden.
- Transfer to cooling racks and let them cool completely.
- 1 cup of powdered sugar
- 1 tbs rum
- 2tbs eggnog
- Mix in all of the ingredients.
- If the mixture is too runny, add more powdered sugar, one tbs at a time, until you reach your desired consistency.
- Place your glaze in a piping bag and drizzle onto your cooled cookies.
If you try this recipe, drop a comment down below and let me know how they turned out!