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Eggnog Cookies MICHAEL SYMON

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Ready to taste one of the best cookies ever? These Eggnog Cookies are true cookie swap winner.

1 stick unsalted butter
1/2 cup eggnog
1 teaspoon vanilla extract
2 1/2 cups confectioners’ sugar
2 1/2 cups all-purpose flour
pinch Kosher salt
1 1/2 cups confectioners’ sugar
1 teaspoon cardamom
2 cups confectioners’ sugar
1 cup eggnog
pinch Kosher salt

Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.
In a stand mixer fitted with the paddle attachment, cream together the butter and eggnog. Add the vanilla and salt. Scrape the sides and bottom of the bowl. Add the confectioners’ sugar and mix to combine. Add the flour and mix to combine.
Scoop the cookie dough using a 1-ounce scoop onto the baking sheets, place in the oven and bake for 12-15 minutes. Remove from the oven and allow to cool on the pan for 2 minutes then remove to a baking rack to cool completely.
For the Cardamom Powdered Sugar: In a small bowl, add the confectioners’ sugar and cardamom and whisk to combine.
For the Glaze: In a medium bowl, add the confectioners’ sugar, eggnog, and salt, and whisk to combine.
To Serve: Drizzle the glaze over half of the cookies. Roll the other half of the cookies in the cardamom topping.
Tip: Sift your flour and powdered sugar for the cookie batter prior to mixing into the dough to avoid lumps.

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