Vixen's Soft and Chewy Eggnog Cookies
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Vixen's Soft and Chewy Eggnog Cookies with Creamy Maple Eggnog Frosting

It's got the Christmas spice of the creamy, luscious eggnog and the warm comfort of a soft and chewy sugar cookie.
Prep Time15 mins
Cook Time12 mins
Total Time8 hrs 27 mins
Course: Sweets
Cuisine: American
Servings: 27 cookies

Ingredients

Soft and Chewy Eggnog Cookies

  • 2 cups flour 250 gr
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/2 cup butter room temperature. 115 gr
  • 1/2 cup brown sugar 100 gr. semi-packed
  • 1/2 cup granulated sugar 100 gr
  • 2 egg yolks In other words: 1 whole egg + 1 yolk
  • 1 egg white
  • 1 tsp vanilla
  • 1/2 cup eggnog 125 ml. See link for homemade below*
  • 1/2 cup salted caramel chips optional. Any kind of caramel or fudge will do

Maple Eggnog Frosting

  • 1 3/4 cups powdered sugar 220 gr
  • 1/4 cup eggnog 60 ml
  • 1 tbsp maple syrup
  • pinch salt

Instructions

Soft and Chewy Eggnog Cookies

  • Begin mixing the dry ingredients in a medium bowl - flour, baking powder, baking soda, salt, nutmeg, cinnamon and ground cloves.
  • In a large bowl, cream butter and both white and brown sugar for 2 minutes (or until creamy).
  • Add egg, vanilla and eggnog into the creamed butter. Beat for one more minute. Then mix in the dry ingredients.
  • Lastly, you can fold in salted caramel chips or fudge, if desired. Cover and let it chill overnight, or at least 2 hours.
  • The next day; Line two-three baking sheets with parchment paper. Roll a tbsp-ish worth of dough into a ball and place on baking sheet. Add no more than 9 cookie balls per sheet. To get soft and chewy eggnog cookies we bake them at 190C (375F) for 11-12 minutes.** Let them cool on a cooling rack until room temperature.

Maple Eggnog Frosting

  • Meanwhile the cookies are baking, let's mix our maple eggnog frosting. Add powdered sugar, maple syrup, eggnog and a pinch salt to a small bowl and mix to smooth using a hand mixer. If you think it's too thick you may add more eggnog, and more powdered sugar if it's too liquidy. We want a pretty firm but spreadable consistency.
  • Spread a teaspoon worth or so of frosting on each cookie once they have cooled. Sprinkle with cinnamon, if desired. They need to sit out to let the frosting firm up before storing them in a cookie jar, with parchment paper in-between each cookie.

Notes

* Recipe for Dasher's Creamy Eggnog
** Reduce temperature to 170C (350F) if you want them even more soft and not much crisp.
 
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Author: Stine Mari from Ginger with Spice