Meltaway Eggnog Cookies Recipe

Introduction

Meltaway Eggnog Cookies are tender, buttery treats perfect for the holiday season. Infused with warm spices and a touch of rum extract, these cookies capture the cozy flavors of eggnog in every bite.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup powdered sugar
• 1 cup butter, softened
• 3/4 teaspoon rum extract
• 1 teaspoon vanilla extract
• 1/4 cup eggnog
• 1 cup powdered sugar (for rolling)

Instructions

1. Step 1: Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper or spray them with cooking spray.
2. Step 2: In a small bowl, whisk together the flour, cornstarch, salt, cinnamon, and nutmeg. Set aside.
3. Step 3: In a large bowl or the bowl of a stand mixer, beat the softened butter and 1/4 cup powdered sugar until light and fluffy.
4. Step 4: Add the rum extract, vanilla extract, and eggnog to the butter mixture. Mix to combine, even if it looks slightly uneven.
5. Step 5: Gradually add the dry ingredients to the wet mixture and stir until a thick dough forms.
6. Step 6: Shape the dough into 1-inch balls and place them 1-2 inches apart on the prepared baking sheets.
7. Step 7: Bake for 12-14 minutes, or until the bottoms are lightly browned.
8. Step 8: Remove from the oven and let the cookies cool on the baking sheets for 15 minutes.
9. Step 9: Once cooled, roll each cookie in powdered sugar to coat completely. Enjoy!

Tips & Variations

• Use freshly grated nutmeg for a more pronounced spice flavor.
• For a stronger rum flavor, substitute rum extract with an equal amount of real rum.
• If the dough feels too soft, refrigerate it for 30 minutes before shaping the cookies.
• Flatten the cookie balls slightly before baking for a thinner, crispier texture.
• To add a festive touch, drizzle melted white chocolate over the cooled cookies.

Storage

Store cooled cookies in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze cookies in a single layer with parchment paper between layers for up to 6 months. Thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I refrigerate the dough before baking?

Yes, refrigerating the dough for up to 24 hours can help with shaping and prevent spreading during baking.

What type of butter should I use?

Salted butter is recommended for this recipe as it enhances the flavor, but unsalted butter can be used if preferred.

Meltaway Eggnog Cookies Recipe

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5 from 51 reviews

Meltaway Eggnog Cookies are tender, melt-in-your-mouth cookies flavored with warm spices and a hint of eggnog, rolled in powdered sugar for a festive finish. Perfect for holiday baking, these delightful cookies combine the classic flavors of cinnamon, nutmeg, and rum extract with a soft, buttery texture.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 12-14 minutes
• Total Time: 27-29 minutes
• Yield: Approximately 24–36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup powdered sugar (for dough)

Wet Ingredients

• 1 cup butter, softened (preferably salted)
• 3/4 teaspoon rum extract
• 1 teaspoon vanilla extract
• 1/4 cup eggnog

Finishing

• 1 cup powdered sugar (for rolling cookies)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them with cooking spray to prevent sticking.
2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, salt, cinnamon, and nutmeg. Set this dry mixture aside.
3. Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened butter and 1/4 cup powdered sugar until the mixture is light, fluffy, and well combined. This creates a smooth base for your dough.
4. Add Flavorings and Eggnog: Mix in the rum extract, vanilla extract, and eggnog. Don’t worry if this mixture does not blend perfectly at this stage; the next step will incorporate everything smoothly.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until a thick cookie dough forms. The dough should be firm enough to shape but soft enough to handle easily.
6. Shape Cookies: Roll the dough into 1-inch diameter balls. Place each ball on the prepared baking sheets spaced about 1 to 2 inches apart to allow for slight spreading during baking.
7. Bake Cookies: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the bottoms are lightly browned. Keep an eye on them to prevent overbaking which can dry out the cookies.
8. Cool and Roll in Sugar: Remove the cookies from the oven and let them cool on the baking sheet for about 15 minutes. Once they are cool enough to handle, roll each cookie in the remaining 1 cup of powdered sugar until fully coated.
9. Serve and Enjoy: Serve the cookies once coated or store them appropriately. They have a tender texture and a subtle eggnog flavor that’s perfect for holiday celebrations.

Notes

• Storage: Store cooled cookies in an airtight container at room temperature for up to 2 weeks.
• Freezing: To freeze, place cooled cookies in a single layer separated by parchment paper in an airtight container. Freeze for up to 6 months. Thaw at room temperature before serving.
• Make Ahead: The dough can be refrigerated for up to 24 hours before baking to make preparation easier.
• Butter: Salted butter is recommended unless you prefer unsalted and then adjust salt accordingly.
• Adjust Eggnog: If dough feels too dry or crumbly, you can add a little more eggnog, but be careful not to add too much to avoid soggy cookies.

Keywords: eggnog cookies, holiday cookies, meltaway cookies, Christmas cookies, spiced cookies