🍪 Melt-in-Your-Mouth Eggnog Cookies 🥛
Ingredients
2¼ cups (281g) all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¾ cup (170g) unsalted butter, softened
¾ cup (150g) granulated sugar
¾ cup (165g) packed light brown sugar
1 large egg
½ cup (120ml) real eggnog (store-bought or homemade)
1½ teaspoons pure vanilla extract
½ teaspoon rum extract (optional but recommended for authentic flavor)
For rolling:
½ cup (60g) powdered sugar
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
Instructions
Prep: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
Whisk dry ingredients: In a medium bowl, sift together flour, baking powder, baking soda, salt, and ½ teaspoon nutmeg. Set aside.
Cream butter and sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy (about 2–3 minutes).
Add wet ingredients: Beat in the egg, eggnog, vanilla extract, and rum extract (if using) until smooth and fully combined.
Incorporate dry mix: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until no dry streaks remain. Do not overmix.
Prepare coating: In a small bowl, whisk together powdered sugar, ¼ teaspoon nutmeg, and ¼ teaspoon cinnamon.
Scoop and roll: Use a 1½-tablespoon cookie scoop to portion dough. Roll each into a smooth ball, then gently roll in the spiced powdered sugar until fully coated.
Bake: Place dough balls 2 inches apart on prepared sheets. Bake for 9–10 minutes, or until edges are just set and centers look soft (they’ll firm up as they cool).
Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.