Eggnog Cookies
On the eleventh day of cookies I slaved and baked for thee, fluffy Eggnog Cookies.
My eleventh cookie recipe is another Christmas cookie staple in my house. These tender little cookies are very cake-like in their texture and positively fluffy just like a cloud. But the texture alone isn’t why my family loves these cookies. When dunked in milk these cookies turn your milk into Eggnog! Yes, you heard me right Eggnog! The cookie contains all the ingredients that eggnog would typically have so naturally all those flavors are imparted on your cold glass of dunking milk. They are the epitome of Christmas magic.
EggNog Cookies
2½ cups all-purpose flour
2 tsp baking powder
¾ tsp freshly grated organic whole nutmeg, plus extra for dusting
½ tsp ground cinnamon
1 package cream cheese, room temp.
½ cup unsalted butter, room temp
1½ cups granulated sugar
1 TBSP bourbon
1 TBSP spiced rum
2 tsp pure vanilla extract
¼ tsp Disaronno
½ tsp kosher salt
1 large egg plus 1 large egg yolk
1½ cups powdered sugar, sifted, for rolling & dusting cookies
In a medium bowl, whisk together flour, baking powder and spices until well blended. Set aside.
With an electric stand mixer, cream together cream cheese and butter. Beat in sugar, bourbon or rum, extracts and salt; mix until light and fluffy, scraping the bowl with a rubber spatula when necessary. Add egg and egg yolk and beat well until creamy and light, about 2 minutes on medium speed. Do not skimp on this important step as it develops the structure of the cookies.
On low speed, gradually add flour mixture and mix until just fully incorporated. Dough will be very sticky. Cover the bowl with saran wrap and refrigerate for several hours, preferably overnight.
The next day when ready to bake, preheat the oven to 325ºF and line baking sheets with parchment paper.
Place powdered sugar in a small bowl and set aside.
Roll dough into round 1-inch balls and roll in powdered sugar to lightly coat. Place dough balls on prepared baking sheets at least 2 inches apart.
Bake until cookies are puffed and crackly, about 14 minutes. Do not overbake!
The cookies will still be soft in the centers. If they start to brown around the edges, they have baked too long. The underside of the cookies should be only very lightly browned.
Transfer baking sheet to wire rack and allow cookies to cool on baking sheet for at least 10 minutes. If desired, while cookies are still warm, dust with freshly grated nutmeg. Carefully transfer to the wire rack to cool completely. Once completely cooled, store in an airtight container.
Before serving, dust cookies lightly with additional powdered sugar and freshly grated nutmeg.