Eggnog Cookies

By | January 24, 2020

Ingredients

SERVINGS: 2 Dozen
Cookie batter
  • ⅓ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • ¼ cup eggnog
  • 1 box yellow or white cake mix
  • ½ teaspoon nutmeg
  • 1 teaspoon baking powder
  • ½ cup granulated sugar for rolling
Eggnog glaze
  • 2 tablespoons eggnog
  • 1–2 cups powdered sugar

Preparation

In a mixing bowl, add butter, eggs and eggnog; beat until smooth. Add cake mix, nutmeg and baking powder; mix until just combined into dough. Chill dough 1 hour so it is easier to handle.

Preheat oven to 350°F. Using a portion of the dough at a time to keep it chilled, make small balls of dough and roll them in granulated sugar. Place them on a cookie tray lined with parchment paper. Flatten them very slightly if you don’t want the cookies to bake up too round and tall.

Bake at 350° for about 10–12 minutes, until the edges are firm and golden brown.

While the cookies are baking, prepare glaze by combining eggnog and powdered sugar into a thick drizzling consistency. When the cookies have cooled down completely, drizzle them with eggnog glaze.

Ingredients

SERVINGS: 2 Dozen
Cookie batter
  • ⅓ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • ¼ cup eggnog
  • 1 box yellow or white cake mix
  • ½ teaspoon nutmeg
  • 1 teaspoon baking powder
  • ½ cup granulated sugar for rolling
Eggnog glaze
  • 2 tablespoons eggnog
  • 1–2 cups powdered sugar