Egg yolk-rich cookies with a soft, creamy center, crispy baked spiced edges and a hint of brandy, these cookies scream HAPPY HOLIDAYS!
Recipe courtesy of Jeffrey Saad
Print
Eggnog Cookies
Total:
40 min
Prep:
20 min
Inactive:
10 min
Cook:
10 min
Yield:
24 cookies
Level:
Easy
Total:
40 min
Prep:
20 min
Inactive:
10 min
Cook:
10 min
Yield:
24 cookies
Level:
Easy

Ingredients

  • 8 ounces unsalted butter, at room temperature
  • 1 cup light brown sugar, lightly packed
  • 1/4 cup granulated white sugar
  • 8 egg yolks
  • 2 tablespoons molasses
  • 2 tablespoons whole milk
  • 2 tablespoons brandy
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 whole nutmeg

Directions

Preheat the oven to 375 degrees F.

Cut the butter into 1/2-inch cubes and place into the bowl of an electric mixer. Add the brown sugar and white sugar and cream using the paddle attachment just until smooth, about 2 minutes. You do not want to create a lot of air. 

Turn the mixer to low and add the egg yolks, one at a time, until just incorporated. Add the molasses, milk and brandy and mix just to combine. 

In a separate bowl, add the flour, baking soda, salt, cinnamon and allspice. Mix with a fork just to combine. 

With the mixer running on low speed, add the flour to the egg mixture in a steady stream and mix until just combined. 

Line 2 baking sheets with parchment paper or silicone mats.

Using a 1/4 cup measure or scoop, place 6 balls of dough evenly spaced on each baking sheet. (You can do twenty-four 1-ounce balls if you prefer smaller cookies.) Do not press down. 

Grate nutmeg over the top of each ball of dough until there is an even dusting of nutmeg. 

Place in the oven and bake for 9 minutes. Rotate the baking sheets (from top to bottom) halfway through the cooking to achieve even baking and color. Remove from the oven when golden brown and still soft in the center, after about 9 minutes. 

Slide the cookies with the parchment paper onto a cooling rack. Once cool, carefully remove from the paper and enjoy. 

These cookies are amazing eaten warm. Like a cup of holiday eggnog! Happy Holidays!

Cook's Note

VARIATIONS: Add white chocolate chips. For the most aromatic and delicious cookies, grind whole spices. Press a scoop of ice cream between 2 cookies.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Cookie Dough-Stuffed Dark Chocolate Cupcakes

Recipe courtesy of Lindsay Landis

Momofuku Compost Cookies

Recipe courtesy of Christina Tosi

Chocolate Chip Cookies

Recipe courtesy of Kelsey Nixon

Almond Shortbread Cookies

Recipe courtesy of Ching-He Huang

Breakfast Cookies

Recipe courtesy of Ellie Krieger

Corn Cookies

Recipe courtesy of Christina Tosi

Spicy Mexican Hot Chocolate Cookies

Recipe courtesy of Nealey Dozier

Homemade Chocolate Wafer Cookies

Recipe courtesy of Zoë François

Carrot Cake Cookies

Recipe courtesy of Culinary Institute of America

Trending Videos

Brunch Bonanza

So Much Pretty Food Here