Christmas Eggnog Cookies
Christmas, North American
Lord Byron's Kitchen
A soft, chewy cookie prepared with eggnog and rum. Christmas Eggnog Cookies are loaded with nutmeg too, which makes them taste extra eggnog-y! They aren't too pretty to look at, but they taste marvelous!
For the Cookies:
rum or vanilla extract
all purpose flour
cream of tartar
For the Topping:
In a large mixing bowl, use a hand-held mixer to cream together the butter and both sugars until light and fluffy.
Add in the eggs, eggnog, and rum or extract. Beat well to incorporate.
Add the flour, baking soda, baking powder, cream of tartar, and ground nutmeg. Beat until just incorporated.
Cover bowl with plastic wrap and refrigerate dough for 1 hour.
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a small, shallow bowl, whisk together the topping ingredients and set aside.
Portion cookie dough into tablespoons. Roll into balls and roll into the topping mixture. Set on prepared baking sheet, leaving 2 inches of space between each cookie.
Bake for 10 minutes. Remove from oven and allow to cool for 3 minutes before transferring to a wire cooling rack to finish cooling.
Dust with more freshly ground nutmeg, or drizzle with eggnog glaze.