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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.

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/meltaway-eggnog-cookies-recipe/