These Melt-in-your-mouth soft, eggnog drop cookies are iced with a yummy spiced eggnog glaze! That's double eggnog yum for holiday spirit!
These Easy Glazed Eggnog Drop Cookies almost didn't get made. *Shudder that thought* Had to make these happen! I've had these cookies before and they're the kind you want to inhale, once you've had a taste.
Now don't freak out if you don't like eggnog. My husband despises eggnog. He didn't want to try them or have anything to do with them. YUCK! - he said.
However, for the rest of us...it's a different scenario.
Eggnog is a classic holiday creamy drink typically made from milk, egg yolks, rum, and spices, like cinnamon and nutmeg and it's so tasty!
Sometimes, rum, brandy, whiskey or sherry is added to give it lil' kick. It is a celebration after all!
Eggnog does not last long during the holidays, which is the reason these cookies almost didn't get made, meaning...it did not take long for the eggnog to get spotted in the fridge!
Jeesh! Vultures around here!
For more eggnog trivia and facts, check out The History of Eggnog. President George Washington was even known for his eggnog recipe: (and it's a boozy doozy!)
"One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, ½ pint rye whiskey, ½ pint Jamaica rum, ¼ pint sherry—mix liquor first, then separate yolks and whites of eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently."
So, whether you love or hate this holiday cocktail, eggnog is a permanent fixture of the Christmas season.
BTW! I thought I'd let you know that hubby loved these easy drop cookies. Couldn't stay out of them once he had a taste...LOL . I just told him--You like custard? So why wouldn't you like these cookies, just give them a try. Works every time!
More Holiday Goodies?
Easy Glazed Eggnog Drop Cookies
- 2 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon sea salt or salt
- 1 cup brown sugar
- ¼ cup granulated sugar
- ¾ cup butter softened
- 1 teaspoon vanilla extract
- ¾ cup eggnog
- 2 eggs
- 2 cups powdered sugar
- ½ teaspoon ground nutmeg
- 6 tablespoons eggnog
- Optional: 1 teaspoon rum or ½ teaspoon rum or vanilla extract
- Preheat oven to 350 degrees and line baking sheets with parchment paper, set aside.
- In a medium mixing bowl, whisk together the flour, salt, cinnamon, nutmeg and baking powder and set aside
- In a large mixing bowl, using mixer, beat together the butter, vanilla and sugars together until mixed well.
- Beat in the eggs, one at a time mixing in between each addition and then add the eggnog, and mix until combined.
- Gradually add the flour mixture and mix well until fully combined. Dough will be very wet, like cake batter.
- Using a small cookie scoop, drop scoops of cookie dough onto parchment lined baking sheets. 12 to a sheet.
- Bake for 12-15 minutes, but do not over-bake. You can touch the tops with a fingertip to see if they are set.
- Remove from oven and let cookies cool.
- Transfer to baking wire rack and make glaze.
- In a small mixing bowl, add the eggnog, nutmeg and powdered sugar together and whisk together until you get a smooth glaze.
- Using a spoon, drop some glaze on each cookie and take the bottom on spoon to smooth the glaze out if you need to.
- Add sprinkles if desired.
- Allow icing to dry on the cooling rack for 2-3 hours until the icing starts to firm up. It's best not to stack these cookies after they are iced.
- These soft cookies should be stored in an airtight container, either in a single layer for iced or decorated cookies or with layers separated by a sheet of parchment paper to prevent sticking.
Recipe from Meatloaf and Melodrama