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Soft eggnog snickerdoodle cookies with crackled nutmeg sugar tops and a white eggnog glaze drizzle on a holiday plate

Eggnog Cookies

Soft and chewy eggnog snickerdoodles flavored with nutmeg, rolled in spiced sugar and finished with a sweet eggnog glaze.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling 1 hour
Total Time 1 hour 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 132
Ingredients Method Notes

Ingredients
  

Cookies
  • 2 3/4 cups all-purpose flour spooned and leveled (345 g)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground nutmeg preferably freshly grated
  • 1 cup unsalted butter 2 sticks, softened (226 g)
  • 1 1/4 cups granulated sugar (250 g)
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1/4 cup eggnog full-fat, store-bought (60 ml)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon rum extract optional
Spiced sugar
  • 1/4 cup granulated sugar (50 g)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Eggnog glaze
  • 1 cup powdered sugar (120 g)
  • 2 tablespoons eggnog plus more as needed
  • 1 pinch ground nutmeg

Method
 

Make the cookies
  1. Whisk the flour, cream of tartar, baking soda, salt and 1 teaspoon nutmeg in a medium bowl.
  2. Beat the butter and 1 1/4 cups sugar on medium speed for about 3 minutes, until light and fluffy.
  3. Beat in the egg and egg yolk, then the eggnog, vanilla and rum extract.
  4. On low speed, add the flour mixture in two additions and mix just until combined.
  5. Cover and refrigerate the dough for 1 hour.
  6. Heat the oven to 350°F (175°C) and line baking sheets with parchment. Stir the spiced sugar ingredients together in a shallow bowl.
  7. Scoop 1 1/2-tablespoon portions, roll into balls, coat in the spiced sugar and place 2 inches apart.
  8. Bake one sheet at a time for 10 to 12 minutes, until the edges are set and the centers look slightly underdone.
  9. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Glaze
  1. Whisk the powdered sugar, eggnog and nutmeg until smooth, adding more eggnog a teaspoon at a time if needed.
  2. Drizzle the glaze over the cooled cookies and let it set for about 1 hour.

Notes

Eggnog: Use pasteurized store-bought eggnog or a cooked homemade version.
Storage: Keep unglazed cookies airtight at room temperature for 4 days. Keep glazed cookies at room temperature for 2 days, then refrigerate for up to 5 days. Freeze unglazed cookies for up to 3 months.
Nutrition is an estimate per glazed cookie.