Eggnog Cookies

These eggnog cookies capture the rum and the spices of eggnog in a cookie.

These cookies are loaded with flavors of an eggnog cocktail.

These cookie cutter eggnog cookies are crisp on the edges and soft on the inside. I drizzled them with a powdered sugar glaze, and sprinkled them with white nonpareils.

The flavor for these eggnog cookies comes from, LorAnn's eggnog flavorings.

These cookies were a big hit with my taste testers and they were super easy to make. The dough requires a one hour refrigeration before rolling out and baking. You can also refrigerate the dough overnight if you prefer.

You can make these eggnog cookies with or without the glaze and sprinkles. I'm a big fan of sprinkles, as are my grandkids.

This recipe yields about 60 cookies. I frosted and decorated about half of the cookies and froze the rest for a cookie exchange that I'm attending later this month.

These cookies were a huge hit with my kids and grandkids. The eggnog flavor is lovely, and the decoration is a lot of fun!

Welcome to #ChristmasSweetsWeek 2018 hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures!

What better way to celebrate the holidays than with food and a fun giveaway? 44 bloggers from around the country have come together to share over 180 sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, martinis, cocoa, and more! 

#ChristmasSweetsWeek recipes:

Beverages:

Brownie Batter Hot Chocolate Mix from The Spiffy Cookie
Christmas Flip from Our Good Life
Easy Cranberry Orange Madras from Love and Confections
Glogg from Culinary Adventures with Camilla
Grinch Cocoa with Peppermint Marshmallows from Kate's Recipe Box
Sparkling Snowfall Cocktail from Seduction in the Kitchen

Breakfast:

Christmas Cranberry Bread from Hezzi-D's Books and Cooks
Easy Cinnamon Roll Christmas Tree from Jonesin' For Taste
Overnight Caramel French Toast from Rants From My Crazy Kitchen

Candies:

Cherry Mash Truffles from Strawberry Blondie Kitchen
Chocolate Covered Orange Cheesecake Truffles from Cooking with Carlee 

Dark Chocolate Cherry & Grinch Fudge Topped Brownies from Big Bear's Wife
Pineapple Upside Down Cake Fudge from Lady Behind the Curtain
Red Velvet Fudge from Live Love Texas

Desserts:

Black Forest Tiramisu Parfait from A Kitchen Hoor's Adventures
Christmas Chocolate Chip Sprinkles Butter Cookies from Moore or Less Cooking
Cookie Butter Pudding Cups from The Beard and The Baker
Cranberry Almond Ecstasy Bars from Tip Garden
Date Filled Cookies from Platter Talk
Easy Snickerdoodle Cake from Daily Dish Recipes
Eggnog Blossom Cookies from Blogghetti
Eggnog cookies from Karen's Kitchen Stories
Gingerbread Cheesecake Trifle from My Suburban Kitchen
Gingerbread Cupcakes with Eggnog Buttercream from Tara's Multicultural Table
No Bake Peppermint Eggnog Pie from Who Needs A Cape?
Pepper Jelly Rugelach from Take Two Tapas
Sugar Cookie Cheesecake from Cookie Dough and Oven Mitt
Toffee Thumbprint Cookies from The Bitter Side of Sweet
Vanilla Yogurt Mousse with Cinnamon Apples from With Two Spoons
Vegan Hot Chocolate Layer Cake from The Baking Fairy
Winter Wonderland Snack Mix from An Affair from the Heart

eggnog, cookies, dessert

Cookies, dessert

American

Yield: 60 cookiesAuthor: Karen Kerr

Eggnog Cookies Recipe

ingredients

For the Cookies

• 1 cup (8 ounces) unsalted butter
• 2 cups (8 ounces) powdered sugar (I used Dixie Crystals)
• 2 tablespoons light corn syrup
• 1/2 teaspoon egg nog flavor or 1 teaspoon rum flavoring (I used LorAnn)
• 1/4 teaspoon ground nutmeg
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large egg
• 2 tablespoons water
• 3 1/2 cups (14 7/8 ounces) unbleached all purpose flour

Glaze

• 1 cup powdered sugar
• 1 teaspoon clear vanilla
• Enough water to create a glaze (about 3 tablespoons)
• Nonpareils for sprinkling

instructions

1. In the bowl of a stand mixer, beat together the butter, powdered sugar, and corn syrup until fluffy. Add the eggnog flavor, nutmeg, baking powder, and salt and beat. 
2. Add the egg and water and beat to combine. Add the flour and mix on low until incorporated. 
3. Divide the dough into thirds, press into 3/4 inch disks, and wrap with plastic wrap. Refrigerate for at least an hour. 
4. Heat the oven to 350 degrees F. 
5. On a lightly floured work surface, roll the dough to 1/8 inch thick and cut  with a star cookie cutter. Transfer the cut dough to parchment lined baking sheets. 
6. Bake the cookies, one sheet at a time, for 8 to 10 minutes. Cool the cookies on the pan. 

To Make the Glaze

1. Mix the confectioners sugar with the clear vanilla and water until you have a "drizzly" glaze. Drizzle the cookies with the glaze and garnish with the nonpareils. 

https://www.karenskitchenstories.com/2018/12/eggnog-cookies-christmassweetsweek.html

Karen's Kitchen Stories

Recipe adapted from King Arthur Flour