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+ servings
3 soft cookies with yellow icing in white plate.
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5 from 3 votes

Soft Eggnog Cookies - (Slice and Bake!)

These Soft Eggnog Cookies (slice and bake!) are the perfect fun treat to add to your family's Christmas baking! These cookies are soft, chewy, and topped with rich eggnog frosting. Enjoy them over the holidays, while eggnog is available!
Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Course: Dessert
Cuisine: American
Servings: 32 cookies
Calories: 102kcal
Author: Myra

Ingredients

For the Cookies

  • 2 and 3/4 cups flour
  • 1 tsp baking powder
  • 1/4 tsp nutmeg
  • 1 cup butter (softened)
  • 1 and 1/2 cup sugar
  • 1 egg (at room temperature*)
  • 1 tbsp vanilla extract**

For the "Frosting"

  • 1 cup eggnog
  • 2 tbsp cornstarch

Instructions

  • Whisk together flour, baking powder and nutmeg in a medium sized bowl.
  • In a large bowl, cream together butter and sugar with a hand mixer for several minutes, until it's light and fluffy.
  • Add egg and vanilla and mix well.  Scrape down sides of the bowl and make sure it's all mixed in.
  • Add 1/3 of the flour mixture to the butter mixture and mix until just combined.  Add another 1/3 and mix.  Add remaining flour and mix just until it's combined.  Don't overmix!
  • Roll out a large piece of parchment paper, dump dough on it, and form it into a large log near the long side of the paper.
  • Roll up the log, using pressure from your hands to form it into a tight cylinder with no air pockets.  Try to make it the same thickness across the entire length of the log.  Freeze for 30 minutes (you can also freeze for longer, but then let it thaw for 15 minutes before slicing).
  • Preheat oven to 350 degrees F.  Take out log and use a sharp knife to slice it into 1/4 - 1/2 inch slices.  You can use your fingers to reshape the circles if they get a little squished.  Bake on parchment paper lined pan for 8 minutes.  If you froze the dough for longer than 30 minutes, add an extra minute or two to the baking time.  You don't even want to edges to brown - just for the cookies to look "set".  If you overbake the cookies they'll be crumbly, instead of soft and chewy.
  • Whenever you want to frost them, mix eggnog and cornstarch in a small pot and heat over medium-low heat, whisking, until it thickens.  If you frost the cookies right away, store them in the fridge or freezer.  Or you can refrigerate the frosting until you're ready to eat the cookies.  If it gets too thick just thin it with a little more eggnog.
  • Enjoy! :)

Notes

* If you want to quickly bring an egg to room temperature, submerge it in a bowl of quite warm water for a few minutes
** Find out how to make your own vanilla extract (it's easy!)

Nutrition

Calories: 102kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 57mg | Potassium: 43mg | Vitamin A: 200IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.6mg