Our glazed eggnog cookies are extra festive for Thanksgiving and Christmas, plus they’re easy to make. Cinnamon, nutmeg, sour cream and a splash of eggnog are just the ticket to taste and texture, so the cookies flavorful, soft and chewy.
The results are hover-over-the-buffet-table delish, even if you’re not typically inclined to a cup of regular eggnog. A cookie in one hand and a holiday cocktail in the other sounds like a winning combination to us!
Glazed Eggnog Cookies Recipe
- 3/4 cup unsalted butter, room temperature, 1½ sticks
- 1 1/4 cup sugar
- 1 tsp vanilla
- 1 large egg
- 2 tsp eggnog
- 1/2 cup sour cream
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 tsp nutmeg
- 1 1/4 cups powdered sugar
- 3 Tbsp eggnog
- Nutmeg for dusting
- Preheat oven to 325 degrees. Line two cookie sheets with parchment paper and set aside
- Add butter and sugar to the bowl of a stand mixer. Cream together on high speed for 5 minutes until very light and fluffy. Add vanilla, egg, eggnog, and sour cream. Mix together 1 minute until well combined. Sift together flour, baking powder, salt, cinnamon and nutmeg. Whisk to combine thoroughly then pour over butter mixture. Fold together only until no dry areas appear—do not overmix. Cover and let rest in refrigerator for 30 minutes.
- When rested, scoop dough onto cookie sheets. Use a flat-bottomed glass or mug to flatten each cookie. Since the dough is somewhat sticky, dip the glass in water or spray with cooking spray to keep the dough from sticking. When all the cookies heave been flattened, bake for 12–14 minutes. Remove from the oven and slide the parchment paper onto a rack to cool.
- While the cookies are baking, combine the powdered sugar and eggnog in a small bowl. Whisk until combined then set aside. When the cookies are completely cool, spread a bit of glaze over each cookie and sprinkle with nutmeg before the glaze hardens.
Dig the recipe? You can always double the ingredients then freeze some for later!