You know the holidays are approaching when the stores start selling eggnog. It’s creamy, it’s milky and it screams holidays, just like the Swedish Dryck Julmust. Even though it’s normally in the form of a drink, I have been making eggnog cookies for years. Normally they’re a bit bigger, but I decided to make a bunch of mini ones this year.
2 1/4 cups all purpose flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/4 cups granulated sugar
3/4 cup salted butter, softened
1/2 cup eggnog
1 tsp vanilla extract
2 large egg yolks
Extra ground nutmeg for dusting
Confetti sprinkles (red, green and white)
In a medium bowl, combine the flour, baking powder, cinnamon and 1/2 tsp of nutmeg. Mix with a wire whisk and set aside.
In another bowl, cream the sugar and softened butter together with an electric mixer to create a grainy paste.
Add the eggnog, vanilla and egg yolks into the same bowl and continue beating at medium speed until you get a smooth consistency.
Add the dry mixture from the first bowl gradually into the bowl with the wet ingredients while mixing in between at low speed. Don’t overmix!
On an ungreased cookie sheet, add rounded teaspoons of batter about 1 inch apart from each other. If you want to make them smaller like I did, put 3/4 teaspoons of batter onto the sheet. Sprinkle a light dusting of nutmeg on top and add some confetti sprinkles to make it more festive, if you like.
Bake in a preheated oven at 350ºF for about 18 minutes for mini ones and about 23 minutes for regular sized ones.
What you end up with is soft, moist cookies with all the fun of eggnog! These go well with tea, coffee or even more eggnog. It’s definitely great for the upcoming holidays because they’re not too sweet and they’re tasty little treats.