Description
These Vanilla Eggnog Cookies blend the festive flavors of eggnog with classic vanilla and warm spices to create a delightful treat perfect for holiday celebrations. Soft, buttery, and lightly spiced, these cookies are topped with a creamy vanilla glaze and decorative accents like edible gold dust and sprinkles that bring the season’s joy to your dessert table.
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
Vanilla Eggnog 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)
Decorations
- Edible gold dust
- Vanilla sugar
- Sprinkles for decorating
Instructions
- Prepare the dough: In a large mixing bowl, beat together the room temperature butter and brown sugar until creamy. Add the egg and mix until well combined. Beat in the bourbon (if using) and vanilla extract. Add the flour, cinnamon, nutmeg, baking soda, and kosher salt, and continue to beat until the dough forms a cohesive ball. If the dough feels too wet to roll out, gradually mix in 2-4 tablespoons more flour until it is manageable.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Roll and Cut Cookies: Divide the dough in half. On a floured piece of parchment paper, roll out the dough to approximately 1/4 inch thickness. Use holiday-themed cookie cutters such as Christmas trees, snowflakes, and the Grinch to cut shapes from the dough. Use a floured spatula to carefully transfer the cookies to the parchment-lined baking sheet. Cover the baking sheet and freeze the cookies for 15 minutes to firm up the dough, which helps maintain shape during baking. Roll out leftover scraps and repeat cutting as needed.
- Bake Cookies: Place the baking sheet on the middle rack of the oven and bake the cookies for 8-10 minutes, or until they are just lightly golden around the edges. Remove from oven and allow to cool completely.
- Prepare Icing: In a medium bowl, whisk together the powdered sugar, vanilla extract, and grated nutmeg. Gradually add 1 tablespoon of eggnog (or milk/water) at a time, whisking until the icing is smooth and drizzly. Add more liquid if necessary to reach desired consistency.
- Decorate Cookies: Use a piping bag or a Ziploc bag with a small corner snipped off to pipe the icing onto cooled cookies. Decorate with sprinkles, vanilla sugar, or edible gold dust as desired. For snowflake cookies, pipe lines and dots to enhance the design. For Christmas trees, fill in the shape with icing and sprinkle with vanilla sugar. For the Grinch, use edible gold dust for the eyes and add details like eyebrows and mouth with dyed icing. Allow the icing to set completely, about one hour, before serving.
Notes
- For a non-alcoholic version, omit the bourbon and increase vanilla extract slightly for extra flavor.
- Make sure the butter and egg are at room temperature to ensure smooth dough consistency.
- Freezing the cut-out cookies before baking helps preserve their shapes and prevents spreading.
- The icing can be adjusted in thickness by varying the amount of eggnog or milk; add liquid slowly for best control.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Decorate creatively with seasonal themed cutters and colorful toppings to suit festive occasions.
