|nutritional information (per serving)|
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|Servings: 10 to 12|
|amount per serving|
|% Daily Value*|
|Saturated Fat 8g||39%|
|dietary fiber 1g||2%|
|Total sugar 31g|
|Vitamin C 0 mg||1 %|
|Calcium 49 mg||4%|
|Iron 1 mg||7%|
|Potassium 56 mg||1 %|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
I can't think of anything that calls for a holiday cookie swap more than eggnog cookies. These crunchy, melt-in-the-mouth cookies ooze Christmas cheer, thanks in part to a real spirit, in this case rum, but mostly because of the warm fuzziness we get just from the thought of eggnog.
This iconic cocktail has its roots in medieval England, where it was called a “posset,” which contained wine, milk, and sometimes eggs, and was served as a cold and flu remedy. It was not adopted into American culture until the 18th century and quickly became a staple of the holiday season. If we're being honest, drinking eggnog is like drinking a spiked ice cream base, so it's easy to see how it evolved into a cookie flavor.
“These holiday cookies are so chewy and delicious, it's impossible to stop on just one! Be sure to leave enough space between the balls of dough on your baking sheet, as they will spread out as they bake.” -Julia Hartbeck
For the cookies:
2 cups (240 grams) all purpose flour
1 1/4 teaspoon baking powder
1 teaspoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon ground nutmeg, more for garnish
1/2 teaspoon Cinammon
6 ounces (3/4 cup) unsalted butter, room temperature
1 1/4 cups (250 grams) granulated sugar
2 large egg yolk
2 tablespoon dark rum, shared, optional
1 tablespoon pure vanilla extract
7 tablespoon store bought or homemade Advocaat, divided
1 Cup powdered sugar
For the cookies
Gather the ingredients.
Line 4 baking sheets with parchment paper. Place 2 racks in the top and bottom thirds of the oven and heat to 350 F.
Whisk together the flour, baking soda, baking powder, salt, nutmeg, and cinnamon in a medium bowl and set aside.
In the bowl of a stand mixer fitted with the mixer attachment, cream the butter and sugar on medium speed for 10 seconds, then continue beating on medium speed for 2 to 3 minutes until light and fluffy, scraping the sides of the bowl halfway through.
Scrape the sides of the bowl again, add the egg yolks and beat on medium speed until well combined.
Turn off the mixer, scrape the sides again, add 1 tablespoon rum (if using) and vanilla extract and continue beating on medium speed for another 20 seconds.
With the mixer running on medium-low speed, drizzle in 4 tablespoons eggnog until well combined. Turn off the mixer, scrape down the sides of the bowl, then continue to mix for an additional 2 minutes until the mixture is light, fluffy, smooth and has not curdled.
Add the dry ingredients. Turn the mixer back down to the lowest speed so you don't get the flour and spice blast shooting you in the face. Once the dust is gone, set the machine to medium-low speed to finish processing all the dry ingredients.
Using a cookie scoop or spoon, scoop 1 tablespoon of batter onto baking sheets, making sure there is at least 3 inches (7.5 cm) between them. There should be a maximum of 6 biscuits per sheet (they spread a lot).
Bake in batches, rotating the baking sheets halfway through the cooking time in the oven, until edges begin to golden brown and center is set, 9 to 12 minutes. Remove from the oven and place the baking sheets on wire racks or trivets to cool completely.
Meanwhile make the glaze.
Combine the powdered sugar, remaining 3 tablespoons eggnog, and remaining 1 tablespoon rum (if using) in a small bowl and stir to combine. You can adjust the viscosity by adding more powdered sugar or eggnog.
Once the cookies are completely cool, drizzle or top with the icing and finish with a garnish of freshly grated nutmeg.
I highly recommend getting a set of cookie scoops. This will make all of your cookies uniform in size and shape. I used a 1 tablespoon measuring scoop for these cookies.
• don't like rum Try brandy, cognac, sherry, whiskey or bourbon.
• Try not to frost the balls of dough, but roll them in some granulated sugar with a bit of cinnamon and nutmeg for the snickerdoodle effect.
How to store and freeze it
• The cookies will stay fresh for 3 days when stored in an airtight container at room temperature.
• You can pre-spoon cookies onto a parchment-lined baking sheet and freeze for 3 hours before placing in a freezer bag and storing in the freezer for up to 3 months.
The batter can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days, then scooped out and baked a la minute. When baked straight from the fridge, the cookies will be more domed and less flat, which is neither good nor bad, just personal preference.