11 Christmas Cookies Miso Caramel Glaze Recipes

Classic Sugar Cookies With Miso Caramel Glaze

Classic Sugar Cookies with Miso Caramel Glaze are a tasty twist on traditional holiday treats. These cookies feature a buttery, vanilla-flavored base that pairs wonderfully with a rich, umami-infused miso caramel glaze, creating a unique balance of sweet and savory. Perfect for holiday gatherings or as a delightful gift, these cookies are sure to impress friends and family alike.

Directions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will help to evenly distribute the leavening agents throughout the flour.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Eggs and Vanilla: Add the egg and vanilla extract to the butter and sugar mixture, continuing to whisk until fully incorporated.
5. Combine Dry with Wet: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix; you want the dough to be smooth but not tough.
6. Scoop Dough: Using a cookie scoop or tablespoon, portion the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers still appear soft. Allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
8. Prepare Miso Caramel Glaze: In a saucepan over medium heat, combine the brown sugar, heavy cream, and corn syrup. Stir until the mixture comes to a boil. Reduce heat and let it simmer for about 5 minutes, stirring frequently until it thickens.
9. Add Miso: Remove the caramel from heat and stir in the miso paste until it is fully dissolved and the glaze is smooth.
10. Glaze Cookies: Once the cookies have cooled completely, drizzle the miso caramel glaze over the tops using a spoon or small piping bag. Allow the glaze to set before serving.
11. Enjoy: Savor these delightful Classic Sugar Cookies with Miso Caramel Glaze either on their own or as part of a festive dessert spread!

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Gingerbread Cookies With Miso Caramel Drizzle

Gingerbread Cookies with Miso Caramel Drizzle are a delightful holiday treat that combines the classic flavors of gingerbread with a unique touch of miso caramel. These cookies are spiced with ginger, cinnamon, and molasses, and topped with a rich, salty-sweet miso caramel drizzle that elevates their flavor profile and makes them stand out on any dessert table.

Directions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside for later.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt. Set this mixture aside as it will be added to the wet ingredients later.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and packed brown sugar together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add Molasses and Egg: Mix in the molasses and egg to the butter and sugar mixture, followed by the vanilla extract. Continue beating until all ingredients are well combined.
5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; you want a nice dough consistency.
6. Shape Cookies: Lightly flour your hands and roll the dough into small balls, about 1 inch in diameter. Place them onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with your palm.
7. Bake the Cookies: Bake in the preheated oven for 8-10 minutes or until the edges are firm and the centers are slightly soft. Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
8. Prepare Miso Caramel Drizzle: In a saucepan over medium heat, combine the heavy cream, miso paste, corn syrup, and a pinch of salt. Stir until the mixture is smooth and starts to bubble. Remove from heat and let cool slightly to thicken.
9. Drizzle on Cookies: Once the cookies are completely cool, use a spoon to drizzle the miso caramel over each cookie, creating a delightful pattern. If desired, sprinkle a little granulated sugar on top for extra sweetness and crunch.

Enjoy your Gingerbread Cookies with Miso Caramel Drizzle as a perfect addition to your holiday dessert platter!

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Chocolate Chip Cookies With Miso Caramel Sauce

Directions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside for later use.
3. Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and packed brown sugar with an electric mixer on medium speed until the mixture is light and fluffy, which should take about 3-5 minutes.
4. Add Eggs and Vanilla: Add the eggs, one at a time, to the creamed butter and sugars, mixing well after each addition. Then, mix in the vanilla extract until fully combined.
5. Incorporate Dry Ingredients: Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; fold in the semi-sweet chocolate chips gently with a spatula.
6. Prepare Cookie Dough: Use a cookie scoop or a tablespoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake the Cookies: Place the cookie sheets in the preheated oven and bake for 10-12 minutes or until the edges are golden and the centers look slightly underbaked.
8. Make Miso Caramel Sauce: While the cookies are baking, prepare the miso caramel sauce. In a saucepan over medium heat, combine the heavy cream, miso paste, and corn syrup. Stir until the mixture comes to a gentle simmer, then reduce the heat and let it thicken for about 5 minutes, stirring occasionally.
9. Cool Cookies: Once the cookies are baked, remove them from the oven and let them cool on the baking sheets for about 5 minutes before transferring to wire racks to cool completely.
10. Serve: Drizzle the miso caramel sauce over the cooled cookies or serve it on the side for dipping. Enjoy the delightful combination of flavors!

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Snickerdoodles With a Miso Caramel Twist

Snickerdoodles With a Miso Caramel Twist are a delightful take on the classic snickerdoodle cookie, introducing a unique flavor combination that balances the traditional cinnamon-sugar coating with the depth of miso caramel. This version brings a rich umami element that pairs perfectly with the sweetness of the cookies, making them a perfect festive treat for the holiday season.

Directions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
2. Combine Dry Ingredients: In a medium bowl, mix together the all-purpose flour, cream of tartar, baking soda, and salt. Set this mixture aside for later.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
4. Add Eggs and Vanilla: Incorporate the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix until everything is fully combined.
5. Incorporate Dry Ingredients: Gradually mix the reserved dry ingredients into the wet mixture on low speed until just combined. Be cautious not to overmix the dough.
6. Shape and Coat Cookies: In a small bowl, combine the ground cinnamon and a few tablespoons of granulated sugar. Scoop tablespoon-sized amounts of dough and roll them into balls. Then, roll the balls in the cinnamon-sugar mixture until fully coated.
7. Arrange on Baking Sheets: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are light golden. The centers may look slightly underbaked, which is fine as they will continue to set while cooling.
9. Prepare Miso Caramel Sauce: While the cookies are baking, prepare the miso caramel sauce. In a saucepan over medium heat, whisk together the heavy cream, miso paste, and corn syrup. Bring to a gentle simmer, then reduce the heat to low and let it thicken for about 5 minutes, stirring occasionally.
10. Cool and Serve: Once the cookies are finished baking, allow them to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. Serve the cookies warm, drizzled with the miso caramel sauce for an extra touch of flavor. Enjoy!

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Peppermint Mocha Cookies With Miso Caramel Glaze

Peppermint Mocha Cookies With Miso Caramel Glaze are a festive treat that combines the rich flavors of chocolate and coffee with a invigorating hint of peppermint. These decadent cookies are topped with a unique miso caramel glaze that adds depth and creaminess, making them an irresistible addition to your holiday cookie platter.

For the Miso Caramel Glaze:

Directions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set this dry mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with the granulated sugar and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, approximately 3-5 minutes.
4. Add Eggs and Extracts: Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract, espresso powder, and peppermint extract, mixing until thoroughly combined.
5. Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Fold in the semi-sweet chocolate chips with a spatula.
6. Shape the Cookies: Scoop tablespoon-sized balls of dough and place them onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake the Cookies: Bake the cookies for 10-12 minutes or until the edges are set and the tops are slightly cracked. Allow them to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
8. Prepare Miso Caramel Glaze: While the cookies cool, make the miso caramel glaze. In a saucepan over medium heat, combine the heavy cream, granulated sugar, corn syrup, and miso paste. Stir until the sugar is dissolved and the mixture begins to simmer. Allow it to simmer for about 3-5 minutes, stirring constantly until it thickens slightly.
9. Glaze the Cookies: Remove the saucepan from heat and stir in the vanilla extract. Once the glaze has cooled slightly, drizzle it over the cooled cookies using a spoon or by dipping the cookies into the glaze.
10. Let Set: Allow the glazes to set for a few minutes before serving. Enjoy your delightful Peppermint Mocha Cookies with Miso Caramel Glaze!

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Oatmeal Raisin Cookies With Miso Caramel Topping

Oatmeal Raisin Cookies With Miso Caramel Topping are a delightful twist on a classic treat. These soft and chewy cookies are packed with hearty oats, sweet raisins, and a hint of cinnamon. Topped with a creamy miso caramel, they offer a unique flavor combination that’s perfect for the holiday season or any cookie platter.

For the Miso Caramel Topping:

Directions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
2. Combine Dry Ingredients: In a medium bowl, mix together the old-fashioned oats, all-purpose flour, baking soda, ground cinnamon, and salt. Whisk these dry ingredients until well combined and then set aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy, about 3-5 minutes.
4. Add Eggs and Vanilla: Add the eggs to the butter-sugar mixture one at a time, ensuring each egg is fully incorporated before adding the next. Then, stir in the vanilla extract until evenly mixed.
5. Incorporate Dry Ingredients: Gradually add the dry oat mixture to the wet mixture, stirring on low speed until just combined. Gently fold in the raisins with a spatula until evenly distributed throughout the dough.
6. Shape the Cookies: Scoop tablespoon-sized portions of dough and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
7. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are light golden brown and the centers are just set. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
8. Make the Miso Caramel Topping: In a small saucepan, combine the miso paste, heavy cream, granulated sugar, corn syrup, and vanilla extract. Cook over medium heat while whisking continuously until the sugar dissolves and the mixture is smooth. Allow it to simmer for a few minutes until it thickens slightly.
9. Drizzle Caramel On Cookies: Once the cookies have cooled, drizzle the miso caramel topping over each cookie using a spoon or a piping bag. Let the topping set for a few minutes before serving.

Enjoy these Oatmeal Raisin Cookies with their rich miso caramel topping, sure to be a hit during the festive season!

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Almond Biscotti With Miso Caramel Dip

Almond Biscotti with Miso Caramel Dip are a delightful Italian cookie, perfect for dipping in coffee or tea. These twice-baked cookies are crunchy yet flavorful, featuring a nutty almond base complemented by a sweet and savory miso caramel dip that elevates the traditional biscotti experience, making them ideal for holiday gatherings or cozy afternoons.

For the Miso Caramel Dip:

Directions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
3. Combine Wet Ingredients: In a large mixing bowl, use an electric mixer to beat the eggs, vanilla extract, and almond extract until well mixed and slightly frothy.
4. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Fold in the sliced almonds using a spatula until evenly distributed.
5. Shape Dough: Transfer the dough onto the prepared baking sheet. With floured hands, shape it into a log about 12 inches long and 3 inches wide, pressing the dough together to form a cohesive shape.
6. First Bake: Bake in the preheated oven for about 25-30 minutes, or until the log is light golden brown. Remove from the oven and let it cool on the baking sheet for about 10 minutes.
7. Slice the Log: Once slightly cooled, transfer the log to a cutting board. Use a serrated knife to slice it diagonally into ½-inch thick pieces.
8. Second Bake: Place the biscotti slices back on the baking sheet, cut side up. Bake for an additional 10-15 minutes, flipping the slices halfway through, until they are dry and golden.
9. Cool Biscotti: Remove the biscotti from the oven and allow them to cool completely on a wire rack.
10. Prepare Miso Caramel Dip: In a saucepan, combine the miso paste, heavy cream, granulated sugar, corn syrup, and vanilla extract. Cook over medium heat, stirring constantly until the mixture comes to a simmer and thickens slightly, about 5-7 minutes. Remove from heat and allow to cool slightly.
11. Serve: Serve the cooled biscotti with the miso caramel dip for a delightful treat. Enjoy your Almond Biscotti with Miso Caramel Dip!

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Red Velvet Cookies With Miso Caramel Swirl

Red Velvet Cookies with Miso Caramel Swirl are a unique twist on classic red velvet treats, blending the rich flavors of cocoa and buttermilk with an irresistible miso caramel. The result is a beautifully vibrant cookie that not only looks fabulous but also offers a delightful contrast of sweet and savory with each bite. Perfect for holiday gatherings or as a special gift, these cookies will enchant anyone who tries them.

Directions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined. Set this mixture aside.
3. Cream the Butter and Sugars: In another large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy.
4. Add Egg and Flavorings: Add in the large egg, buttermilk, red food coloring, and vanilla extract to the butter-sugar mixture. Beat until everything is fully incorporated and smooth.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Prepare Miso Caramel: In a small saucepan, combine the miso paste, heavy cream, granulated sugar, and corn syrup. Heat over medium heat, stirring continuously, until the mixture is smooth and thickened (about 5-7 minutes). Remove from heat and let it cool slightly.
7. Swirl in Miso Caramel: Take small spoonfuls of the cookie dough and drop them onto the prepared baking sheets, spacing them a couple of inches apart. Pour a small amount of the miso caramel on top of each dough ball, using a toothpick or the back of a spoon to swirl it gently into the dough.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for approximately 10-12 minutes, or until the edges are set and the centers are slightly soft.
9. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
10. Serve and Enjoy: Once cooled, your Red Velvet Cookies with Miso Caramel Swirl are ready to be enjoyed. Serve them warm or at room temperature, and watch them disappear quickly!

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Matcha Cookies With Miso Caramel Glaze

Matcha Cookies with Miso Caramel Glaze are a delightful fusion of flavors that combine the earthy richness of matcha with the unique savory sweetness of miso. These vibrant green cookies are perfect for festive gatherings or as a special treat, showcasing a beautiful contrast of flavors and colors that are certain to impress both family and friends.

Directions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
2. Cream the Butter and Sugars: In a large mixing bowl, add the unsalted butter, granulated sugar, and brown sugar. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, about 3-4 minutes.
3. Incorporate the Egg and Vanilla: Add the large egg and vanilla extract to the creamed butter and sugars. Beat until well combined and smooth.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, matcha powder, baking soda, and salt. This will guarantee that the dry ingredients are evenly distributed.
5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture. Mix on low speed until just combined, making sure not to overmix. The dough may appear slightly crumbly but should hold together when pressed.
6. Bake the Cookies: Scoop tablespoon-sized portions of the dough and place them on the prepared baking sheets, leaving space between each cookie. Flatten them slightly with your fingers. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
7. Prepare Miso Caramel Glaze: For the glaze, combine the miso paste, heavy cream, granulated sugar (for glaze), and corn syrup in a small saucepan. Heat over medium heat, stirring continuously until the mixture is smooth and thickened, about 5-7 minutes. Remove from heat and let it cool slightly.
8. Glaze the Cookies: Once the cookies are completely cool, drizzle the miso caramel glaze over the top using a spoon or a piping bag for more control. Let the glaze set for a few minutes before serving.

Enjoy your Matcha Cookies with Miso Caramel Glaze—perfect for brightening up any holiday celebration!

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Peanut Butter Cookies With Miso Caramel Drizzle

Peanut Butter Cookies with Miso Caramel Drizzle are a delectable twist on the classic peanut butter cookie. These cookies offer a rich, nutty flavor complemented by a unique miso caramel that adds a sweet and savory finish. Perfect for holiday gatherings, these cookies will surely delight anyone who enjoys the comforting taste of peanut butter with an unexpected gourmet touch.

Directions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
2. Cream the Butters and Sugars: In a large mixing bowl, combine the creamy peanut butter, unsalted butter, granulated sugar, and brown sugar. Using an electric mixer on medium speed, mix until the mixture is smooth and creamy, about 3-4 minutes.
3. Add Egg and Vanilla: Add the large egg and vanilla extract to the butter and sugar mixture. Beat until fully incorporated and the batter is smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This guarantees even distribution of the leavening agent and salt.
5. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; the dough should be thick and slightly sticky.
6. Form the Cookies: Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheets, ensuring to leave space between each cookie. Flatten each ball slightly with a fork, creating a crisscross pattern on top.
7. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are set. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
8. Make Miso Caramel Drizzle: In a small saucepan, combine the miso paste, heavy cream, granulated sugar (for glaze), and corn syrup. Heat over medium-low heat, stirring continuously until the mixture is smooth and slightly thickened, about 4-5 minutes. Allow it to cool slightly.
9. Drizzle the Caramel: Once the cookies are completely cool, use a spoon or small piping bag to drizzle the miso caramel over the top of each cookie. Allow the drizzle to set before serving.

Enjoy your Peanut Butter Cookies with Miso Caramel Drizzle as a standout treat this holiday season!

Eggnog Cookies With Miso Caramel Glaze

Eggnog Cookies with Miso Caramel Glaze are a festive and flavorful treat that captures the essence of the holiday season. These soft and chewy cookies are infused with the warm spices of eggnog and topped with a rich miso caramel glaze that adds a unique savory twist. Perfect for holiday parties or as a sweet gift, these cookies will delight anyone who loves the classic flavors of eggnog.

Directions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
3. Add Egg and Flavorings: Beat in the large egg, vanilla extract, and optional rum extract until fully incorporated and the mixture is smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground nutmeg, ground cinnamon, baking powder, baking soda, and salt. This helps to evenly distribute the dry ingredients.
5. Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Do not overmix; the dough should be soft and slightly sticky.
6. Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving enough space between each one to allow for spreading during baking.
7. Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers look set. Let them cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
8. Prepare Miso Caramel Glaze: In a small saucepan over low heat, combine the heavy cream, miso paste, corn syrup, and granulated sugar. Stir until the mixture is smooth and slightly thickened, about 5-7 minutes. Remove from heat and let it cool slightly.
9. Glaze the Cookies: Once the cookies are completely cooled, drizzle the miso caramel glaze over the tops of each cookie using a spoon or a piping bag for more control.
10. Serve and Enjoy: Let the glaze set for a few minutes, then enjoy your delicious Eggnog Cookies with Miso Caramel Glaze with family and friends during the holiday season!