15 Eggnog Christmas Cookie Recipes (Holiday Classic)

Eggnog Sugar Cookies

Eggnog sugar cookies are a delightful holiday treat that combines the rich flavors of eggnog with the classic softness of sugar cookies. These festive cookies are perfect for sharing at holiday gatherings or enjoying with a warm cup of cocoa. With a hint of nutmeg and vanilla, they capture the essence of the season in every bite.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that the cookies bake evenly.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and makes for easy cleanup.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, and salt. Set the mixture aside.
4. 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 until the mixture becomes light and fluffy, about 2-3 minutes.
5. Add Eggs and Eggnog: Beat in the eggs one at a time, making sure to mix well after each addition. Pour in the eggnog and vanilla extract, and mix until everything is well combined.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until the flour is incorporated. Be careful not to overmix, as this can make the cookies tough.
7. Scoop the Dough: Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly soft, which is okay as they will set while cooling.
9. Cool the Cookies: 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. Dust with Powdered Sugar: Once the cookies are completely cooled, dust the tops with powdered sugar for a festive touch.

Enjoy your delicious eggnog sugar cookies with family and friends this holiday season!

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Eggnog Snickerdoodles

Eggnog snickerdoodles are a festive twist on the classic snickerdoodle cookie, infusing the delightfully creamy flavors of eggnog and spices like cinnamon and nutmeg. These cookies are soft, chewy, and coated in cinnamon sugar, making them a delightful addition to any holiday cookie platter. Celebrate the season with these delicious treats that bring warmth and cheer to your holiday celebrations.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to guarantee that cookies bake evenly.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone mats to prevent sticking and make cleanup easier.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground nutmeg, ground cinnamon, and salt until well combined. Set aside.
4. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar and brown sugar until light and fluffy, which should take about 2-3 minutes.
5. Add Egg, Eggnog, and Vanilla: Beat in the egg, followed by the eggnog and vanilla extract. Mix until the ingredients are fully incorporated.
6. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, stirring until just combined. Be careful not to overmix the dough.
7. Form the Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Then, roll each ball in a mixture of granulated sugar and ground cinnamon to coat.
8. Bake the Cookies: Space the dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft but not raw.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy: Once cooled, enjoy your eggnog snickerdoodles with a cup of eggnog or your favorite holiday drink!

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Eggnog Crinkle Cookies

Eggnog crinkle cookies are a delightful holiday treat that combines the rich flavors of eggnog with the classic crinkle cookie texture. These soft, chewy cookies are coated in powdered sugar, giving them a festive appearance reminiscent of freshly fallen snow. The addition of nutmeg and cinnamon adds a warm spice that perfectly complements the creamy eggnog flavor, making these cookies a must-bake for your holiday celebrations.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) to allow it to reach the right temperature for baking.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent the cookies from sticking and to make cleanup easier.
3. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, ground cinnamon, and salt until evenly combined. Set this mixture aside.
4. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar and brown sugar. Mix until the mixture is light and fluffy, which should take about 2-3 minutes.
5. Add Egg and Wet Ingredients: Add the egg, eggnog, and vanilla extract to the butter and sugar mixture. Mix until all the ingredients are well incorporated and the mixture is smooth.
6. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until the dough comes together. Be careful not to overmix.
7. Chill the Dough: Cover the cookie dough and place it in the refrigerator for about 30 minutes to help it firm up and make it easier to handle.
8. Shape the Cookies: After chilling, scoop out tablespoon-sized portions of the dough and roll them into balls. Then, roll each ball in powdered sugar until they are completely coated.
9. Bake the Cookies: Arrange the cookie balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops crackle slightly.
10. 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. Enjoy your festive eggnog crinkle cookies!

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Eggnog Biscotti

Eggnog biscotti are a crunchy, twice-baked Italian cookie infused with the delightful flavors of eggnog, nutmeg, and a hint of cinnamon. Perfect for dipping in coffee or hot cocoa, these biscotti are a festive treat during the holiday season. With their unique texture and holiday spice, they make for a wonderful addition to your cookie platter or a great accompaniment to warm beverages.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, ground cinnamon, and salt until evenly blended. This will ascertain your dry ingredients are well mixed for an even flavor throughout the biscotti.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together on medium speed until the mixture is light and fluffy, approximately 2-3 minutes.
4. Add Eggs and Flavorings: Beat in the eggs, one at a time, making sure each egg is fully integrated before adding the next. Then, mix in the eggnog and vanilla extract until well combined.
5. Combine Wet and Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix as this can affect the texture of the biscotti.
6. Incorporate Almonds: Gently fold in the chopped almonds using a spatula or wooden spoon, which will add a delightful crunch to your biscotti.
7. Shape the Dough: Transfer the dough onto a lightly floured surface. Divide it into two equal halves and shape each into a log about 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving space for them to spread.
8. First Bake: Bake the logs in the preheated oven for about 25-30 minutes or until they are golden brown and firm to the touch. Remove from the oven and let the logs cool for about 10-15 minutes.
9. Slice the Biscotti: After cooling slightly, use a sharp knife to slice the logs diagonally into ½-inch thick pieces.
10. Second Bake: Return the sliced biscotti to the baking sheet, cut side down. Bake them again for an additional 10-15 minutes, flipping them halfway through, until they are crisp and dry.
11. Cool and Store: Allow the biscotti to cool completely on a wire rack before serving or storing. These biscotti will keep well in an airtight container for several weeks, making them ideal for holiday gifting or enjoying with a warm drink.

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Eggnog Cookies With Maple Frosting

Eggnog cookies with maple frosting are soft, chewy, and bursting with the warm flavors of the holiday season. These delightful cookies are infused with eggnog, nutmeg, and cinnamon, topped with a creamy maple frosting that adds the perfect touch of sweetness. They are an ideal treat for holiday gatherings or cozy evenings by the fire.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground nutmeg, ground cinnamon, and salt. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
4. Add Eggs and Flavoring: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the eggnog and vanilla extract until everything is well combined.
5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
6. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, until the edges are set and the tops are lightly golden. The centers may look a bit soft, but they will firm up as they cool.
8. Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.
9. Prepare the Maple Frosting: In a medium bowl, whisk together the powdered sugar and maple syrup until smooth and well combined. If the frosting is too thick, add a teaspoon of water or more maple syrup until you reach the desired consistency.
10. Frost the Cookies: Once the cookies are completely cool, drizzle or spread the maple frosting on top of each cookie. Allow the frosting to set before serving or storing the cookies in an airtight container. Enjoy!

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Eggnog Shortbread Cookies

Eggnog shortbread cookies are a delightful twist on the classic shortbread, featuring the rich, creamy flavors of eggnog and a hint of spices like nutmeg and cinnamon. These cookies are buttery, crumbly, and perfect for the holiday season. Whether enjoyed with a cup of coffee or shared with friends during festive gatherings, they evoke the warmth and joy of Christmas.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-5 minutes.
3. Add Eggnog and Vanilla: Pour in the eggnog and vanilla extract, mixing until everything is well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground nutmeg, ground cinnamon, and salt.
5. Blend Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
6. Shape the Dough: Lightly flour a clean surface, then turn the dough out onto it. Divide the dough in half, then shape each half into a log about 1-2 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 1 hour until firm.
7. Slice the Cookies: Once the dough is firm, remove the logs from the refrigerator. Using a sharp knife, slice the logs into ¼-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart.
8. Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers will remain soft.
9. Cool the Cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Serve and Enjoy: Once cooled, these eggnog shortbread cookies are ready to be enjoyed! They can be stored in an airtight container for up to a week.

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Eggnog Oatmeal Cookies

Eggnog oatmeal cookies offer a delightful blend of chewy oats and the rich flavors of eggnog, making them a perfect treat for the holiday season. These cookies are easy to make and can be enjoyed by the whole family. They capture the essence of festive flavors, combining spices and a hint of sweetness in every bite.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, brown sugar, and granulated sugar together until the mixture becomes light and fluffy, approximately 3-5 minutes.
3. Incorporate Wet Ingredients: Add the eggnog and the large egg to the butter-sugar mixture. Mix until well combined. Then, stir in the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, ground cinnamon, ground nutmeg, and salt until evenly mixed.
5. Mix Dry and Wet Ingredients: Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix until just combined, being careful not to overmix. If desired, fold in the optional chopped nuts or chocolate chips at this stage.
6. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
8. Cool the Cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes. After that, transfer them to a wire rack to cool completely.
9. Serve and Enjoy: Once cooled, serve the eggnog oatmeal cookies with a glass of eggnog or hot cocoa for a delightful holiday treat. Enjoy!

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Spiced Eggnog Thumbprint Cookies

Spiced eggnog thumbprint cookies are a delightful holiday treat that combines the classic flavors of rich eggnog with warm spices and a sweet jam filling. These tender, buttery cookies are perfect for celebrating the festive season and are sure to impress your family and friends with their unique taste and charming appearance.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, taking about 3-4 minutes.
3. Add Wet Ingredients: Incorporate the eggnog and the large egg into the butter-sugar mixture, mixing until everything is well combined. Add the vanilla extract and mix for another minute.
4. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, ground nutmeg, ground cinnamon, baking powder, and salt until thoroughly mixed.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently with a spatula until just combined. Be careful not to overwork the dough.
6. Shape the Cookies: Using a cookie scoop or tablespoon, scoop rounded portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Create Thumbprints: Gently press your thumb or the back of a spoon into the center of each cookie to create a small well.
8. Fill with Jam: Spoon a small amount of your chosen jam into the thumbprint of each cookie, being careful not to overfill.
9. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
10. Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
11. Serve and Enjoy: Once cooled, these spiced eggnog thumbprint cookies are ready to enjoy! Perfect for holiday gatherings or as a festive gift treat.

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Eggnog Gingerbread Cookies

Eggnog gingerbread cookies are a festive twist on the classic gingerbread cookie, incorporating the rich, creamy flavors of eggnog into the spiced dough. These cookies are soft, chewy, and have a delightful aroma of cinnamon, nutmeg, and clove, making them a perfect treat for the holiday season. Decorate them with royal icing or enjoy them plain; either way, they are sure to add a touch of cheer to your Christmas festivities.

Cooking Instructions:

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. Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
3. Add Wet Ingredients: Add the eggnog, molasses, and egg to the creamed butter and sugar. Beat on low speed until all the ingredients are well combined. Then stir in the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, baking powder, and salt until fully mixed.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Avoid over-mixing to keep the cookies tender.
6. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This helps the flavors meld together and makes the dough easier to handle.
7. Shape the Cookies: Once chilled, remove the dough from the refrigerator. Scoop tablespoons of dough and roll them into balls. Place them on the prepared baking sheets about 2 inches apart, as they will spread while baking.
8. Flatten the Cookies: Gently press down each cookie ball with the bottom of a glass or your hand to flatten them slightly. If desired, you can sprinkle a little sugar on top for added sweetness and crunch.
9. Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are firm and the centers are slightly soft. They will continue to set as they cool.
10. Cool the Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes. Then, transfer them to wire racks to cool completely before decorating or serving. Enjoy the warm, spicy aroma that fills your kitchen!

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Eggnog Pecan Sandies

Eggnog pecan sandies are deliciously rich and buttery cookies that bring together the warm, comforting flavors of eggnog with crunchy pecans. These melt-in-your-mouth treats are perfect for holiday gatherings, offering a delightful twist on traditional sandy cookies. The combination of nutmeg, cinnamon, and toasted pecans makes each bite taste like the festive season.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This will prevent the cookies from sticking and guarantee they bake evenly.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and powdered sugar until the mixture is light and fluffy, about 3-4 minutes.
3. Add Wet Ingredients: Mix in the eggnog and vanilla extract, beating on low speed until well incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground nutmeg, ground cinnamon, and salt until fully combined.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to over-mix.
6. Fold in Pecans: Gently fold in the chopped pecans using a spatula, making sure they are evenly distributed throughout the dough.
7. Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden. The centers should still be soft.
9. Cool and Dust: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, dust the cookies with additional powdered sugar for a festive touch.
10. Serve and Enjoy: Enjoy your eggnog pecan sandies with a glass of eggnog or your favorite holiday beverage!

Eggnog Chocolate Chip Cookies

Eggnog chocolate chip cookies are a delightful holiday twist on the classic chocolate chip cookie, incorporating the rich and creamy flavors of eggnog along with warm spices. These cookies are soft, chewy, and packed with chocolate chips, creating a festive treat that will surely impress your family and friends during the holiday season.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is fluffy and light in color, roughly 3-4 minutes.
3. Add Wet Ingredients: Beat in the eggnog, vanilla extract, and the large egg to the creamed mixture, mixing until fully combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground nutmeg, ground cinnamon, and salt until they are well mixed.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to over-mix as this can lead to tough cookies.
6. Fold in Chocolate Chips: Gently fold in the chocolate chips with a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
7. Scoop the Dough: Using a cookie scoop or tablespoon, portion out the dough and place it on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers remain soft.
9. Cool on Baking Sheets: Once baked, allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
10. Serve and Enjoy: Serve the cookies warm alongside a glass of eggnog or cool them down for a delicious treat anytime throughout the holiday season!

Eggnog Molasses Cookies

Eggnog molasses cookies are a warm, spiced treat that perfectly encapsulates the festive spirit of the holiday season. These cookies combine the rich flavors of classic molasses cookies with the creamy, nutmeg-infused essence of eggnog, creating a delightful dessert that is both chewy and flavorful. They are perfect for holiday gatherings and would make a wonderful addition to any cookie platter.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat together the softened butter, granulated sugar, and brown sugar. Mix on medium speed until the mixture is light and fluffy, typically around 3-4 minutes.
3. Add Egg and Wet Ingredients: Incorporate the large egg, eggnog, and molasses into the creamed mixture. Beat on low speed until everything is smooth and well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt until the ingredients are evenly mixed.
5. Mix Dry Ingredients into Wet Mixture: Slowly add the dry mixture to the wet ingredients, mixing on low speed. Combine until just incorporated, careful not to over-mix, as this could make the cookies tough.
6. Scoop the Dough: Using a cookie scoop or spoon, portion the dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie to allow for spreading during baking.
7. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes. The cookies should appear set around the edges but soft in the center.
8. Cool on Baking Sheets: Once baked, 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.
9. Serve and Enjoy: Serve these delicious eggnog molasses cookies warm or at room temperature, and pair them with a glass of eggnog for the ultimate holiday treat!

Eggnog Butter Cookies

Eggnog butter cookies are a soft and buttery delight that capture the essence of the holiday season. Infused with the creamy flavors of eggnog and a hint of nutmeg, these cookies are perfect for festive gatherings and are certain to be a hit with family and friends. Topped with a light dusting of powdered sugar or drizzled with a simple glaze, they provide a wonderful treat that complements any holiday cookie platter.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
2. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 3-4 minutes.
3. Add Eggnog and Egg: Beat in the eggnog and large egg, mixing until well combined. Make certain the mixture is smooth and uniform.
4. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, ground cinnamon, and salt. This will confirm that the leavening agent and spices are evenly distributed in the cookie dough.
5. Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture. Mix on low speed until just incorporated. Be careful not to over-mix, as this can lead to tougher cookies.
6. Scoop the Dough: Using a cookie scoop or a spoon, portion out the dough and place it onto the prepared baking sheets, ensuring there’s about 2 inches of space between each cookie.
7. Bake the Cookies: Place the baking sheets in the oven and bake for 10-12 minutes. The edges should be lightly golden while the centers remain soft.
8. 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.
9. Dust with Powdered Sugar: Once the cookies are completely cool, you may choose to dust them with powdered sugar for a sweet finish. Enjoy your delicious eggnog butter cookies!

Eggnog White Chocolate Cranberry Cookies

Eggnog White Chocolate Cranberry Cookies are a festive twist on traditional holiday cookies. These chewy and sweet treats combine the rich flavors of eggnog, tart dried cranberries, and creamy white chocolate chips, making them a perfect addition to your holiday cookie platter. Their delightful combination of flavors and textures will undoubtedly impress your family and friends during the festive season.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process should take about 3-4 minutes.
3. Add Eggnog and Egg: Beat in the eggnog and large egg, mixing until the ingredients are well combined and the mixture is smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground nutmeg, ground cinnamon, and salt. This guarantees that all the dry ingredients are evenly distributed.
5. Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture. Mix on low speed until just combined. Be careful not to over-mix, as this can result in tougher cookies.
6. Fold in Additions: Gently fold in the dried cranberries and white chocolate chips using a spatula or wooden spoon until they are evenly distributed throughout the dough.
7. Scoop the Dough: Using a cookie scoop or a tablespoon, portion out the dough and place it onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes. The cookies should be lightly golden around the edges but still soft in the center.
9. Cool the Cookies: After baking, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Transfer them to a wire rack to cool completely.
10. Dust with Powdered Sugar: Once the cookies are cooled, you may dust them with powdered sugar for an extra festive touch. Serve and enjoy!

Eggnog Pinwheel Cookies

Eggnog Pinwheel Cookies are a delightful holiday treat that combines the classic flavors of eggnog with a visually striking design. These festive cookies feature a rich eggnog-flavored dough rolled with a contrasting layer of spiced dough, creating stunning swirls that are not only delicious but also perfect for holiday gatherings. They are sure to be a hit on any cookie platter!

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, approximately 3-4 minutes.
3. Add Egg and Liquid Ingredients: Beat in the egg, eggnog, and vanilla extract until thoroughly blended and smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, ground cinnamon, and salt. Make sure all dry ingredients are well combined.
5. Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Do not over-mix; the dough should be soft and slightly sticky.
6. Divide the Dough: Divide the dough in half, transferring one half to a separate mixing bowl. In that bowl, add food coloring if you want to create a contrasting layer.
7. Roll Out the Dough: On a lightly floured surface, take each dough half and roll them into rectangles approximately ¼ inch thick. Aim for even shapes so they roll nicely together.
8. Layer and Roll: Place one rolled-out dough on top of the other. Starting from one edge, carefully roll the dough into a tight log. Be gentle to avoid tearing the dough.
9. Chill the Cookie Log: Wrap the log tightly in plastic wrap and refrigerate it for at least 1 hour or until firm. This step helps the cookies maintain their shape while baking.
10. Slice and Bake: Once chilled, slice the dough into rounds about ¼ inch thick. Arrange the slices on the prepared baking sheets, leaving space between each cookie to allow for spreading.
11. Bake the Cookies: Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden. The cookies will firm up as they cool.
12. Cool and Enjoy: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy your festive Eggnog Pinwheel Cookies!