Eggnog Spice Cookies
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Eggnog Spice Cookies
These festive cookies have all the flavours of eggnog wrapped up in a soft snickerdoodle-like cookie!
To be honest, the thought of eggs in my drink does not appeal to me, so I’ve never actually been a big fan of eggnog, but the thought of putting flavours like vanilla, cinnamon, nutmeg and maybe some rum together does sound delightful. Enter: Eggnog spice cookies!
So, what I’m trying to say is: You will like these cookie whether you like eggnog or not!
What do I need to make them?
Here’s your grocery list:
-Ground Nutmeg
-Ground Cinnamon
-Ground Cloves
-Rum (optional - I like to use an amber rum. You could also use a rum flavouring, but I would only use 1/4-1/2 tsp if you are using a flavouring)
-Sea Salt
-Salted Butter
-Baking Soda
-Baking Powder
-Granulated Sugar
-Eggs
-All purpose flour (I like to use unbleached)
You will also need the following equipment:
You will also need a kitchen scale or measuring cups & spoons (but I highly recommend the scale!) , a stand or handheld mixer (or a bowl and a wooden spoon and some arm strength!), a couple bowls, a spatula, a whisk, a couple baking sheets, parchment paper, and a #24 cookie scoop (which is approximately 3 TBSP) if you want to make perfectly uniform cookies.
Ready to make them??
Pour yourself a glass of eggnog (if you want!) and gather all your ingredients! You can find the recipe below. Enjoy!
Eggnog Spice Cookies
Ingredients
- 440 g (3 1/3 cups) All Purpose Flour
- 6 g (1 1/3 tsp) Baking Soda
- 4 g (1 tsp) Baking Powder
- 2 g (3/4 tsp) Salt
- 225 g (1 cup) Salted Butter (Softened/Room Temperature)
- 360 g (1 3/4 cup) Granulated Sugar (plus more for rolling)
- 2 Eggs (Room Temperature)
- 30 g (2 TBSP) Rum (I like to use an amber rum)
- 10 g (2 tsp) Vanilla Extract
- 100g (1/2 cup) Granulated Sugar (for rolling)
- 1 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 1/4 tsp Ground Cloves
Instructions
- Put butter and sugar in mixer bowl and beat on medium speed with paddle attachment until smooth.
- While your butter and sugar is mixing, whisk together flour, baking soda, baking powder, and salt in a bowl. Set aside.
- Crack your eggs into a pitcher or bowl and add vanilla and rum (if using). With mixer running on medium speed, add half your egg mixture, waiting until thr first half is incorporated before adding the next.
- Stop your mixer, scrape down the sides and bottom of bowl, then mix again for a few seconds.
- Add your flour mixture to mixer bowl and mix on low speed until just incorporated.
- Remove the bowl from the mixer and give your cookies a final mix in by hand or with a spatula to make sure everything is evenly incorporated.
- Put the sugar for rolling along with the cinnamon, nutmeg, and cloves in a shallow bowl or pie plate and whisk together. Scoop cookies with a #24 scoop into the pie plate with the spiced sugar. Roll each fully in the spiced sugar and place on a baking tray. Bake at 350 for 8-9 minutes until there are no wet spots on the tops of the cookies.
- Let cool to room temperature on a wire rack then store at room temperature in an airtight container for up to 3 days or in the freezer in an airtight container for several months.
Notes
It's always best to use a kitchen scale when baking for accuracy, and that's why I list weights first in my recipes, but I also have provided volume measurements for those who don't own a kitchen scale.
