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Ingredients for Eggnog Cookies
Eggnog is readily available from November through December and sometimes even into January. These cookies only use half a cup of eggnog so they’ll be plenty leftover to drink or trying using the leftovers in Eggnog Meltaways or Glazed Eggnog Pound Cake. So good!!
White Sugar: White sugar will help them develop the crisp tender outside.Butter: Soften your butter but do not melt it.Eggnog: You can use light or full fat eggnog.Vanilla: Adds a nice mellow flavor. Replace with eggnog extract for extra flavor.Egg Yolks: Yes you read that right, just the yolks.Nutmeg: Classic spice that goes perfectly with eggnog.Flour: Spoon the flour into the measuring cups to prevent getting too much flour.Baking Powder: This is your all important rising agent.Cinnamon: Adds a nice complimentary taste to the nutmeg.
Eggnog Glaze
Powdered Sugar: Sift your powdered sugar to reduce lumps.Eggnog: Add slowly to the powdered sugar to get the right consistency, add more if you need to.
Making Eggnog Cookies
Making cookies is usually pretty simple, and these are right up there in the mix of being easy. The glaze, however makes them look like you took hours. Sprinkling them with a touch of nutmeg gives them that elegant look, besides a touch of extra flavor. These are going to be a new family favorite. Try them today!
For The Best Cookies
Making cookies is pretty easy, but it also seems like they can be tricky to get just right. Often it’s just a matter of making sure you do a few things to get them perfect. Here are a few ideas that have helped me.
The Cookie Sheet: One of the biggest mistakes when making cookies, is spraying the cookie sheet with non-stick cooking spray. Unless a recipe tells you specifically to grease a cookie sheet, don’t. The fat in the cookies will melt while the cookies cook and spread on their own. If you spray it they’ll spread too much and become flat and over baked. Use parchment paper to line your baking tray, not only does it ensure your cookies won’t stick, it makes for easy clean up.Measure: Measure your ingredients precisely. Getting too much or too little of an ingredient can alter the texture and taste. Especially when it comes to the fat or the flour. Spoon flour into a measuring cup and level with a table knife to get it just right. When it comes to the fat in cookies, whether it’s oil, shortening, or butter follow the instructions. Melted, softened, or chilled will all affect the outcome of your cookies.Mix: Follow the recipes instructions when it comes to mixing. Cream the butter and sugar but don’t over mix your cookie dough. This can cause too much air to form in the dough which will cause them to collapse while they bake.Chill: Some recipes call for you to chill your dough, some don’t, like this eggnog cookie recipe. You can always chill your dough however. Chilling the dough can make it easier to handle, reduce unwanted spreading and even enhance the flavor. Refrigerate your dough for 30 in then let it sit for 10 min before baking to make it easier to work with.Bake: It can make all the difference in the world to bake just a few cookies first to see about the size, spread and how long you need to bake them. This way you won’t potentially ruin a whole pan of cookies.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Read More Posts by Alyssa facebook twitter pinterest instagram “I always roll my cookies into a ball and flatten them a little once on the cookie sheet.” Comment * Name * Email * Website
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