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Classic Sugar Cookies
Classic sugar cookies are a festive and traditional treat that delights both young and old during the holiday season. Their soft, buttery texture and subtle sweetness create the perfect canvas for an array of decorations, from sprinkles to royal icing. Whether you’re baking for a holiday party, cookie exchange, or simply enjoying some quality time in the kitchen, these sugar cookies are sure to be a crowd-pleaser.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 ¾ cups |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Salt | ¼ tsp |
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 1 ½ cups |
| Egg | 1 large |
| Vanilla extract | 1 tsp |
| Almond extract (optional) | ½ tsp |
| Sprinkles (for decoration) | As desired |
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a separate large mixing bowl, use an electric mixer to beat the unsalted butter and granulated sugar together on medium speed until the mixture is light and fluffy (about 2 to 3 minutes).
- Add Egg and Extracts: Add the egg, vanilla extract, and almond extract (if using) to the butter and sugar mixture. Beat these ingredients together until they are well combined.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet mixture, mixing on low speed until just combined. Be careful not to over-mix; the dough should come together without any dry flour.
- Chill the Dough: Wrap the cookie dough in plastic wrap or cover it with a clean kitchen towel. Place it in the refrigerator to chill for at least 30 minutes. This helps the cookies maintain their shape while baking.
- Shape Cookies: After chilling, remove the dough from the refrigerator and scoop out tablespoon-sized portions. Roll each portion into a ball and place them on the prepared baking sheets, ensuring they are spaced about 2 inches apart.
- Add Sprinkles: If desired, gently press down on each dough ball to flatten it slightly, then sprinkle the tops with colored sprinkles.
- Bake: Bake in the preheated oven for 8 to 10 minutes, or until the edges are just beginning to turn golden. The centers may look slightly underbaked, which is okay as they will continue to cook on the baking sheets once removed from the oven.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to wire racks to cool completely.
- Serve: Enjoy your classic sugar cookies as is or decorate with icing for an extra festive touch!
With this simple recipe, you can easily bake a batch of delicious sugar cookies to share and enjoy throughout the holiday season.
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Peppermint Bark Cookies
Peppermint Bark Cookies are a delightful holiday treat that combines the rich flavors of chocolate with the revitalizing taste of peppermint. These cookies feature a soft chocolate base topped with a layer of melted chocolate and crushed peppermint candies, making them a festive addition to any holiday cookie platter or dessert table. They are perfect for sharing with family and friends during the holiday season.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Unsweetened cocoa powder | ½ cup |
| Baking soda | 1 tsp |
| Salt | ¼ tsp |
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Egg | 1 large |
| Vanilla extract | 1 tsp |
| Semi-sweet chocolate chips | 1 cup |
| Peppermint extract | ½ tsp |
| Crushed peppermint candies | ½ cup (for topping) |
| White chocolate chips | 1 cup |
Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugars: In a 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, about 2 to 3 minutes.
- Add Wet Ingredients: Add the egg, vanilla extract, and peppermint extract to the butter mixture. Beat until all the wet ingredients are well combined.
- Incorporate Dry Ingredients: Gradually add the flour and cocoa mixture to the wet mixture, mixing on low speed until just combined. Be careful not to over-mix.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the cookie dough using a spatula or wooden spoon.
- Shape Cookies: Scoop tablespoon-sized portions of the dough and place them onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the center is still soft. Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes.
- Prepare Topping: While the cookies are cooling, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
- Add White Chocolate Topping: Once the cookies have cooled slightly, drizzle or spread the melted white chocolate over each cookie, then immediately sprinkle the crushed peppermint candies on top before the chocolate sets.
- Cool Completely: Allow the cookies to cool completely on a wire rack until the white chocolate hardens.
- Enjoy: Once set, your Peppermint Bark Cookies are ready to be enjoyed! Store them in an airtight container to maintain their freshness.
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Gingerbread Cookie Bars
Gingerbread Cookie Bars are a deliciously festive treat that captures the warm, spicy flavors of classic gingerbread cookies in a convenient bar form. These soft and chewy bars are infused with ginger, cinnamon, and molasses, making them perfect for holiday gatherings, family dessert platters, or simply enjoying with a cup of warm cocoa.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 ½ cups |
| Ground ginger | 1 ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Baking soda | 1 tsp |
| Salt | ½ tsp |
| Unsalted butter | ¾ cup (1 ½ sticks) |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Egg | 1 large |
| Molasses | ½ cup |
| Vanilla extract | 1 tsp |
| Crystallized ginger (optional) | ½ cup, finely chopped |
Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) and greasing a 9×13 inch baking pan or lining it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt. Set this bowl aside.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Egg and Molasses: Add the egg, molasses, and vanilla extract to the butter mixture, beating until everything is well combined.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to over-mix; if you’re using crystallized ginger, fold it in gently at this stage.
- Spread the Batter: Pour the cookie batter into the prepared baking pan, spreading it evenly to guarantee uniform baking.
- Bake: Place the pan in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Once baked, remove the pan from the oven and allow the gingerbread bars to cool in the pan for about 10 minutes. Then, transfer the bars onto a wire rack to cool completely.
- Cut and Serve: Once cooled, use a sharp knife to cut the bars into squares or rectangles. These delicious gingerbread cookie bars are now ready to be enjoyed!
Feel free to frost them with cream cheese frosting or enjoy them plain for a simple, delightful treat.
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Chocolate Chip Pudding Cookies
Chocolate Chip Pudding Cookies are a delectable twist on the classic chocolate chip cookie, featuring the addition of instant pudding mix to create a soft and chewy texture. These cookies are perfect for holiday baking or any occasion where a rich, chocolatey treat is in order. The pudding not only enhances the flavor but also guarantees the cookies stay fresh and moist for longer.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 ¾ cups |
| Instant vanilla pudding mix | 1 package (3.4 oz) |
| Baking soda | 1 tsp |
| Salt | ½ tsp |
| Unsalted butter | 1 cup (2 sticks), softened |
| Granulated sugar | ¾ cup |
| Brown sugar | ¾ cup, packed |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Semi-sweet chocolate chips | 2 cups |
Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, instant vanilla pudding mix, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, approximately 2 to 3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and continue to mix until combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be cautious not to over-mix.
- Fold in Chocolate Chips: Using a spatula or wooden spoon, gently fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
- Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the edges are lightly golden and the centers appear set. The cookies will continue to firm up as they cool.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy your soft and chewy Chocolate Chip Pudding Cookies with a glass of milk or your favorite beverage! Store any leftovers in an airtight container at room temperature.
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Almond Joy Cookies
Almond Joy Cookies are a delightful treat that combines the classic flavors of chocolate, coconut, and almonds found in the famous candy bar. These cookies are soft and chewy, packed with shredded coconut, chopped almonds, and chocolate chips, making them a perfect festive addition to your holiday cookie platter.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking soda | 1 tsp |
| Salt | ½ tsp |
| Unsalted butter | 1 cup (2 sticks), softened |
| Granulated sugar | ¾ cup |
| Brown sugar | ¾ cup, packed |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Sweetened shredded coconut | 2 cups |
| Semi-sweet chocolate chips | 1 cup |
| Chopped almonds | 1 cup |
Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Once combined, set this dry mixture aside.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with the granulated sugar and brown sugar until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract until everything is well combined.
- Incorporate Dry Ingredients: Slowly add the dry ingredient mixture to the wet mixture, mixing on low speed until just incorporated. Be careful not to over-mix.
- Add Coconut, Chocolate, and Almonds: Gently fold in the sweetened shredded coconut, semi-sweet chocolate chips, and chopped almonds with a spatula or wooden spoon until evenly distributed throughout the cookie dough.
- Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading while baking.
- Bake: Place the cookie sheets in the preheated oven and bake for 10 to 12 minutes, or until the edges are lightly golden and the centers look set. They may appear soft but will harden as they cool.
- Cool: After baking, remove the cookie sheets from the oven and let the cookies cool on the sheets for about 5 minutes. Transfer them to a wire rack to cool completely. Enjoy your Almond Joy Cookies with a glass of milk or your favorite beverage!
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Cranberry Pistachio Biscotti
Cranberry Pistachio Biscotti are delicious, crunchy Italian cookies that are perfect for dunking in coffee or tea. These biscotti are studded with dried cranberries and crunchy pistachios, providing a delightful contrast of flavors and textures. Ideal for the holiday season or as a thoughtful homemade gift, they are simple to make and store well.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 tsp |
| Salt | ½ tsp |
| Unsalted butter | ½ cup (1 stick), softened |
| Granulated sugar | ¾ cup |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Dried cranberries | 1 cup |
| Shelled pistachios | 1 cup |
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until the mixture is light and fluffy.
- Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Do not over-mix.
- Fold in Add-ins: Gently fold in the dried cranberries and shelled pistachios using a spatula or wooden spoon until evenly distributed throughout the dough.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Divide it into two equal portions and shape each portion into a log that is about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spacing them about 3 inches apart.
- First Bake: Bake the logs in the preheated oven for 25-30 minutes, or until they are lightly golden and firm to the touch. Remove from the oven and let cool on the baking sheet for about 10 minutes.
- Slice the Biscotti: After the logs have cooled slightly, transfer them to a cutting board. Using a sharp knife, slice the logs diagonally into ½-inch thick pieces.
- Second Bake: Place the sliced biscotti back on the baking sheet, cut side up. Bake for an additional 10-15 minutes, or until they are crisp and golden. Turn them halfway through for even browning.
- Cool and Store: Once baked, allow the biscotti to cool completely on a wire rack. Once cooled, store them in an airtight container for up to two weeks, or freeze for longer storage. Enjoy your Cranberry Pistachio Biscotti!
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Snickerdoodles
Snickerdoodles are classic American cookies that are characterized by their soft and chewy texture and their signature cinnamon-sugar coating. These cookies are a holiday favorite, boasting a slightly tangy flavor thanks to the inclusion of cream of tartar. With their delightful sweetness and warm spices, snickerdoodles are perfect for sharing during the festive season or enjoying with a hot cup of cocoa.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 ¾ cups |
| Baking soda | 2 tsp |
| Cream of tartar | 2 tsp |
| Salt | ½ tsp |
| Unsalted butter | 1 cup (2 sticks), softened |
| Granulated sugar | 1 ½ cups |
| Brown sugar | ¼ cup |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Ground cinnamon | 3 tbsp |
| Additional sugar | 2 tbsp (for coating) |
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Set this mixture aside.
- 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 is fluffy and light in color.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Avoid over-mixing to keep the cookies tender.
- Prepare Cinnamon Sugar Mixture: In a small bowl, combine the ground cinnamon and the additional sugar for rolling the cookies.
- Form the Cookies: Using a cookie scoop or a tablespoon, portion out the dough and roll each piece into a ball. Then roll each ball in the cinnamon-sugar mixture until fully coated.
- Place on Baking Sheet: Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft. The cookies will continue to firm up as they cool.
- Cool and Enjoy: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your freshly baked snickerdoodles!
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Holiday Sprinkle Cookies
Holiday sprinkle cookies are delightful and festive treats that are perfect for any holiday gathering. These colorful cookies are soft, buttery, and packed with sprinkles, making them a hit for both kids and adults alike. With their cheerful appearance and sweet flavor, these cookies will bring joy to your holiday celebrations.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 ½ cups |
| Baking powder | 1 tsp |
| Salt | ½ tsp |
| Unsalted butter | 1 cup (2 sticks), softened |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Sprinkles | ½ cup |
Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture aside for later use.
- 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. Mix until the mixture is light and fluffy, approximately 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring that each egg is fully incorporated before adding the next. Then, mix in the vanilla extract until combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not over-mix, as this can result in tough cookies.
- Fold in Sprinkles: Gently fold in the sprinkles with a spatula or wooden spoon until evenly distributed throughout the cookie dough.
- Form the Cookies: Using a cookie scoop or tablespoon, scoop out portions of dough and roll into balls. Place the dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set but slightly soft.
- Cool and Enjoy: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your festive holiday sprinkle cookies with family and friends!
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No-Bake Chocolate Oatmeal Cookies
No-bake chocolate oatmeal cookies are a delightful and easy-to-make treat that combines the rich flavors of chocolate with the wholesome goodness of oats. These cookies are perfect for satisfying a sweet tooth without the need for baking. They are perfect for a quick dessert or snack and are sure to be a crowd-pleaser!
| Ingredients | Quantity |
|---|---|
| Old-fashioned rolled oats | 3 cups |
| Granulated sugar | 1 cup |
| Unsweetened cocoa powder | ½ cup |
| Butter | ½ cup (1 stick) |
| Milk | ½ cup |
| Vanilla extract | 1 tsp |
| Salt | ¼ tsp |
Instructions:
- Prepare the Workspace: Begin by gathering all your ingredients and setting up a clean workspace. You will also need a large mixing bowl and a baking sheet lined with parchment paper.
- Combine Sugar, Cocoa, and Butter: In a medium saucepan, combine the granulated sugar, unsweetened cocoa powder, and butter. Place the saucepan over medium heat.
- Heat Mixture: Stir the mixture continuously as it heats. Allow it to come to a boil, making sure to stir for about 1-2 minutes until everything is well combined and the butter has melted completely.
- Add Milk and Vanilla: Remove the saucepan from the heat. Carefully stir in the milk, vanilla extract, and salt, mixing until the ingredients are fully incorporated.
- Add Oats: Gradually fold in the rolled oats to the chocolate mixture. Stir until the oats are evenly coated with the chocolate mixture.
- Form Cookies: Using a spoon or cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet. Space the cookies apart slightly as they will set in place.
- Chill to Set: Allow the cookies to sit at room temperature for about 30-60 minutes to set, or place them in the refrigerator for a quicker setting time.
- Enjoy: Once the cookies have set and are firm to the touch, they are ready to be enjoyed. Store any leftovers in an airtight container at room temperature for a delicious treat anytime!
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White Chocolate Cranberry Cookies
White chocolate cranberry cookies are a festive and delicious treat that combines the creamy sweetness of white chocolate with the tartness of dried cranberries. These cookies are perfect for holiday gatherings and are bound to impress your family and friends with their delightful flavor and chewy texture.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 ¾ cups |
| Baking soda | 1 tsp |
| Salt | ½ tsp |
| Unsalted butter, softened | ½ cup (1 stick) |
| Granulated sugar | ¾ cup |
| Brown sugar, packed | ¾ cup |
| Vanilla extract | 1 tsp |
| Eggs | 2 large |
| White chocolate chips | 1 cup |
| Dried cranberries | 1 cup |
Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This will guarantee that your cookies bake evenly.
- Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats. Set them aside for later use.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. This step helps to evenly distribute the baking soda and salt in the flour.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure to fully incorporate each egg before adding the next. Then mix in the vanilla extract until everything is well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in Mix-ins: Gently fold in the white chocolate chips and dried cranberries using a spatula or wooden spoon, guaranteeing they are evenly distributed throughout the dough.
- Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: 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 a bit soft, but they will continue to set as they cool.
- Cool and Enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Store any leftovers in an airtight container to keep them fresh. Enjoy your delicious white chocolate cranberry cookies!
Eggnog Cookies
Eggnog cookies are a delightful holiday treat that captures the essence of the festive season. Infused with the warm spices of eggnog, these soft and chewy cookies are perfect for cookie exchanges or holiday gatherings. With a subtle flavors of nutmeg and vanilla, they bring the comforting taste of traditional eggnog into cookie form.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 tsp |
| Ground nutmeg | 1 tsp |
| Ground cinnamon | ½ tsp |
| Salt | ¼ tsp |
| Unsalted butter, softened | ½ cup (1 stick) |
| Granulated sugar | ¾ cup |
| Brown sugar, packed | ½ cup |
| Egg | 1 large |
| Eggnog | ½ cup |
| Vanilla extract | 1 tsp |
| Powdered sugar (for dusting) | optional |
Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) to prepare for baking your cookies.
- Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, ground cinnamon, and salt. This guarantees that the spices are evenly distributed throughout the flour mixture.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is creamy and light, which should take about 2-3 minutes.
- Add Egg and Eggnog: Beat in the large egg until it is fully incorporated. Then, slowly mix in the eggnog and vanilla extract until everything is well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tougher cookies.
- Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded balls of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each for spreading during baking.
- Bake: Place the baking sheets into the preheated oven and bake for 10-12 minutes. The edges should look set and lightly golden, while the centers will remain slightly soft.
- Cool and Dust: After baking, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can dust them with powdered sugar for an extra festive touch.
- Enjoy: Serve these delicious eggnog cookies at your holiday gatherings, and watch as they become a favorite among friends and family!