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

Cinnamon Bun Cookies

Recipe courtesy of Culinary Institute of America

Eggnog

Recipe courtesy of Alton Brown

Butter Cookies with Eggnog Cream Cheese Icing

Recipe courtesy of Todd Porter|Diane Cu

Eggnog Ice Cream

Recipe courtesy of Alton Brown

Eggnog Custard Pie

Recipe courtesy of Jamie Deen

Eggnog Ice Pops: Coquito

Recipe courtesy of Ingrid Hoffmann

Pumpkin Baked Alaska with Spiked Eggnog Center

Recipe courtesy of Zac Young

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Man Fire Food

10am | 9c

Man Fire Food

10:30am | 9:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c
On Tonight
On Tonight

Iron Chef America

8pm | 7c

Iron Chef

10pm | 9c

Iron Chef

11pm | 10c

Iron Chef

2am | 1c

Iron Chef

3am | 2c

So Much Pretty Food Here