Eggnog Cookies

3.4 from 5 ratings

Rich Ptack and his daughter Sarah created this recipe after years of baking together, and it earned them an honorable mention in 2013. The cookie has a warm nutmeg accent, and its flavor mimics the traditional holiday drink. These cookies bake at a lower temperature than most so that they do not dry out. Reprinted with permission from Holiday Cookies by the Chicago Tribune staff, Agate Surrey, November 2014.

Servings

servings

Ingredients

2 1/4 cup flour
1 teaspoon baking powder
1 teaspoon nutmeg, plus more for sprinkling
1/2 teaspoon cinnamon
1 1/2 sticks (3/4 cup) butter, softened
1 1/4 cup sugar
1/2 cup store-bought eggnog
2 egg yolks
1 teaspoon vanilla extract

Directions

Preheat the oven to 300 degrees F. Combine the flour, baking powder, nutmeg, and cinnamon in a bowl.
Cream the butter and sugar in a separate bowl with an electric mixer until light and fluffy. Add eggnog, egg yolks, and vanilla. Beat on medium speed until smooth. Add the flour mixture; beat at low speed until just combined. You don’t want to overmix.
Scoop up dough by heaping spoonfuls; roll into balls. Place the balls onto the parchment-lined cookie sheets 1 inch apart. Sprinkle lightly with nutmeg. Bake until the bottoms turn light brown, 20 to 23 minutes.