Category Archives: eggnog

Frosted Eggnog Sugar Cookies

Frosted Eggnog Sugar Cookies

You could not pay me to drink a glass of eggnog, but I will happily bake with it all Christmas season long. Being made of eggs and dairy, it’s just a thin custard—think melted ice cream—so it’s an easy swap for the liquid in many of my favorite bakes.

I’ve made eggnog sandwich cookies, cakes, scones, and puff pancakes over the last several years, plus a few more treats that I still need to perfect before I pass them your way. These Frosted Eggnog Sugar Cookies though? They couldn’t wait. They’re the seasonal sibling of the Soft Sour Cream Sugar Cookies I posted earlier this year, and they are spectacular.

Frosted Eggnog Sugar Cookies

I think of these as a slightly-sophisticated holiday take on the Lofthouse Cookies I loved in college. Made with ingredients like softened butter, sour cream and eggnog, and sweetened with a mix of granulated and confectioner’s sugars, these cookies are super tender and slightly cakey (but in a good way). Their flavor is rounded out with cinnamon and nutmeg; you can add 1/2 teaspoon of rum extract (not straight rum!) too, if that’s your deal.

Heads up that this recipe requires a fair amount of inactive prep time. Initially, the dough is super sticky and needs a long chill to be workable. There is no way around this—I tried the freezer, rolling it between parchment, and separating it into quarters before the chill. You need to set aside at least four hours between mixing and baking, or prepare to have sticky hands and be extremely frustrated. No, thanks! Once the dough is cold and the ingredients have had a chance to meld though, it’s smooth sailing.

Make sure to roll your cookies out so that they’re super thick. I like them to be 1/2-inch thick before baking, and though they will spread somewhat significantly, they’ll still get some good height. They won’t look particularly enticing coming out of the oven, but that’s because they aren’t done yet. Ohhh no. Each of these ultra-soft sugar cookies is topped with a blanket of buttercream and sprinkled with a mixture of cinnamon and eggnog for maximum holiday cheer.

Frosted Eggnog Sugar Cookies

I know I say this about every recipe, but these are so good, y’all—feather soft with plenty of eggnog flavor and a little tang from the sour cream. The combination of tender cookie and hearty schmear of buttercream is akin to eating the top a cupcake. If that’s not the ideal way to consume eggnog this holiday season, I don’t know what is.

Frosted Eggnog Sugar Cookies
Frosted Eggnog Sugar Cookies
makes about 3 dozen

2 1/3 cups all-purpose flour
3/4 cup confectioner’s sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1 1/4 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar, packed
1 large egg, room temperature
1/4 cup sour cream (not fridge-cold)
1/4 cup eggnog (not fridge-cold)
2 teaspoons pure vanilla extract

Eggnog Buttercream:
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 cups confectioner's sugar
pinch of ground cinnamon
pinch of ground nutmeg
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
3 tablespoons eggnog

Special Equipment:
a 2-inch round cookie cutter
offset icing spatula

Make the cookie dough. In a small bowl, whisk together flour, confectioner’s sugar, cinnamon, nutmeg, baking powder and salt. Set aside.

In a medium-large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Beat in sugar until creamy. Mix in egg, followed by sour cream, eggnog and vanilla. Add dry ingredients in 2 installments, beating until combined. Dough will be a bit sticky.

Divide dough into halves and wrap each in plastic wrap. Chill for at least 4 hours or up to 3 days.

Place oven racks in central positions. Preheat oven to 350F. Line 2 rimmed sheet pans with parchment paper. Set aside.

Generously flour a surface and rolling pin. Unwrap one half of the dough. Roll the dough to 1/2-inch thickness, lifting and turning the dough frequently so that it doesn’t stick to your surface. Use a 2-inch round cutter to cut cookies. Cut directly down. Do not twist.

Place cookies 2 inches apart on prepared pans. Bake 10-11 minutes, rotating top-to-bottom and back-to-front at the 5 minute mark. Cookies are done when puffed and no-longer raw-looking. They should be mostly pale, but there may be some golden coloring at the bottom edges. Let cookies cool on the pans for 8-10 minutes before removing to a rack to cool completely. Let sheet pans come to room temperature before proceeding with the next batch.

Repeat rolling, cutting and baking with remaining half of dough. Re-roll scraps as desired, refrigerating if anything gets too sticky.

Make Eggnog Buttercream. In a large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Beat in confectioner's sugar in two installments, scraping down the bowl as necessary. Beat in cinnamon, nutmeg, salt and vanilla. Add eggnog and beat until combined.

After cookies have cooled completely, use an offset icing spatula to frost each one with about 1 tablespoon of Eggnog Buttercream. Garnish with pinches cinnamon and nutmeg immediately after frosting. Buttercream will crust after an hour or so. You may serve the cookies immediately after frosting, but they are softest the next day.

After they’ve crusted, leftovers may be layered with wax or parchment paper and kept in an airtight container. They will keep at room temperature for a couple of days or in the refrigerator for up to a week.

Eggnog Scones

Eggnog SconesI had something a bit more complicated planned for today’s post, but due to circumstances beyond my control (number of hours in a day, number of days in a week), I had to take the easy way out.Eggnog SconesLucky for all of us, the easy way out is through a warm batch of Eggnog Scones.Eggnog SconesY’all, these are goooood. We’re talking 8 springy, nubbly-edged breakfast treats made with eggnog and then topped with eggnog glaze—what’s not to love.?! I am not a fan of eggnog in its liquid state, but mix it into dough or whirl it into glaze and add warming spices, and I’m suddenly *very* interested.Eggnog SconesAs with nearly all scones, these are a breeze to make. The dough comes together in ten minutes and bakes in fifteen. The glaze is technically optional, but it’s a snap to whisk up while the scones are cooling, and it’s delicious, of course. Creamy and lightly spiced, it’s the perfect accompaniment to the not-too-sweet scones. And that’s to say nothing of how satisfying it is to drizzle over the tops!Eggnog Scones Speaking of satisfying, eating one…or one and a half…or two…of these with a big cup of coffee is, like, the best way to start a holiday morning. I’ve been so busy since I returned home from Thanksgiving that I keep forgetting that Christmas is almost here. When I’m eating an Eggnog Scone though, the holiday cheer is real. Real delicious, that is.Eggnog Scones

Eggnog Scones
makes 8 scones

3/4 cup eggnog + more for brushing, very cold
1 teaspoon pure vanilla extract
1 3/4 cups + 2 tablespoons all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, very cold, cut into pieces

Glaze:
1 cup confectioner’s sugar
small pinch of ground cinnamon + more for garnish
small pinch of ground nutmeg + more for garnish
pinch of Kosher or sea salt
3 tablespoons eggnog

Preheat the oven to 400F. Line a baking sheet with parchment. Set aside.

Use a fork to whisk together 3/4 cup eggnog and vanilla. Set the mixture in the refrigerator.

In a large mixing bowl, whisk together flour, sugar, cinnamon, nutmeg, baking powder, and salt. Use a pastry blender (or two forks or your fingertips) to cut the cold butter into the flour mixture. Remove the eggnog from the refrigerator and pour it into the bowl. Stir with a rubber spatula or wooden spoon until a dough forms.

Turn dough out onto a very well-floured surface. Using floured fingertips, press dough into a large 1-inch thick disc. Use a floured chef’s knife to cut the circle into 8 wedges. Remove wedges to prepared pan, setting them at least two inches apart. Brush the tops of the scones with additional eggnog. Bake for 15-16 minutes, until they “bounce back” when pressed with your finger. Let cool on their pan for about 10 minutes, or until you can handle them.

Line a rimmed baking sheet with parchment or wax paper. Set a cooling rack over the top. Place Scones on cooling rack.

Make the glaze. In a small bowl, use a fork to whisk together confectioner’s sugar, cinnamon, nutmeg, salt and eggnog. Mixture should be very thick, but pourable. Drizzle glaze over scones. Top each with small pinches of cinnamon and nutmeg, if desired.

Serve scones immediately, or once the glaze sets (20 minutes or so). Scones are best the day they’re made, but will keep covered at room temperature for up to 48 hours.Eggnog SconesEggnog Scones

Soft & Chewy Eggnog Cookies

Soft & Chewy Eggnog CookiesWe’re getting down to the wire, folks! Christmas is less than a week away. The time for complicated baking has come and gone…Soft & Chewy Eggnog Cookies…so let’s make something uncomplicated, okay? Okay.Soft & Chewy Eggnog CookiesThese Soft & Chewy Eggnog Cookies are a simple drop cookie with big holiday flavor.Soft & Chewy Eggnog CookiesCreamy eggnog + a little spice + white chocolate chips = one festive cookie!Soft & Chewy Eggnog CookiesThese guys don’t require any skills you don’t already have—if you have ever made chocolate chip cookies or snickerdoodles, you can make Eggnog Cookies.Soft & Chewy Eggnog CookiesThis recipe requires 1/4 cup of eggnog. Normally I’d advise against adding a liquid ingredient to a cookie recipe (liquid + cookie dough = cakey cookies), but by swapping the usual egg whites for an equal volume of ‘nog, you get all the flavor without sacrificing soft & chewy texture.Soft & Chewy Eggnog CookiesI decided to make these cookies on the smaller side, using just one tablespoon of dough per cookie. I tested them in a larger size (2 tablespoons) and while I liked the texture, flavor, and basically everything else, I wished they were smaller. I am the kind of Christmas cookie snacker who wants to be able to try lots of different things—smaller cookies mean I have more room for other holiday food. You know, like Peppermint Mocha Fudge.Soft & Chewy Eggnog CookiesI clearly have my priorities in order.Soft & Chewy Eggnog Cookies
Looking for more eggnog? Check out these cute sandwich cookies, this showstopping puff pancake, or this festive bundt cake!

Soft & Chewy Eggnog Cookies
makes about 4 dozen small cookies

2 2/3 cups all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar
2 large egg yolks, room temperature
1/4 cup (4 tablespoons) full-fat eggnog
2 teaspoons pure vanilla extract
1 1/4 cups white chocolate chips + more for decorating

In a large mixing bowl, whisk together flour, cornstarch, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter until light and fluffy. Beat in sugar until combined. Add egg yolks one at a time, followed by eggnog and vanilla. Next, add the flour mixture in two installments. Fold in the white chocolate chips. Cover the dough with plastic wrap and chill for 2 hours or up to 2 days.

Preheat the oven to 350F. Line two cookie sheets with parchment paper.

Scoop the dough in 1 tablespoon* increments. Roll dough into balls, and set them two inches apart on your prepared pans. Bake cookies for 9-10 minutes, rotating top-to-bottom and front-to-back at the halfway point. Cookies are ready when the tops no longer look doughy and edges are just barely starting to turn golden. Let cool on the baking sheets for 7-10 minutes before transferring to a rack to cool completely. Dot the tops of the warm cookies with additional white chocolate chips, if desired. Repeat baking process until all dough has been used.

Eggnog Cookies may be kept in an airtight container at room temperature for up to a week.

Note:

For larger cookies, use 2 tablespoons of dough per cookie and bake them for 11-12 minutes.Soft & Chewy Eggnog CookiesSoft & Chewy Eggnog CookiesSoft & Chewy Eggnog Cookies

Eggnog Puff Pancake {Dutch Baby}

Eggnog Puff Pancake {Dutch Baby}I don’t think I’ll ever grow bored of puff pancakes. When I rediscovered my childhood favorite breakfast a few years ago, I was shocked to learn how easy they are to make, and so I have made many. (Many many many.)

I already have the classic recipe and a Caramel Apple version in the archives. Two variations over two years may not sound like much, but just know that this could easily be an all-puff-pancake-all-the-time blog 😉

Today, I’m giving you a version of my favorite weekend breakfast worthy of any Christmas morning spread. Feast your eyes on this rumpled beauty: the Eggnog Puff Pancake {Dutch Baby}.

Eggnog Puff Pancake {Dutch Baby}Like all puff pancakes, this holiday version is ridiculously easy and far more than the sum of its parts. It comes together quickly and bakes in the oven (no pancake flipping!), culminating in a soft-centered, shareable pancake flavored with everyone’s favorite seasonal beverage.

Eggnog Puff Pancake {Dutch Baby}Eggnog Puff Pancake {Dutch Baby}Making an Eggnog Puff Pancake is as easy as putting eggnog, a few eggs, a touch of sugar, a bit of spice, and some flour in a food processor and blitzing it into a thin batter. The hardest part is waiting five minutes for some air bubbles to dissipate.

Eggnog Puff Pancake {Dutch Baby}Eggnog Puff Pancake {Dutch Baby}Pour the batter into a searing hot pan and bake it for fifteen minutes, until puffed and golden. Within 90 seconds of its removal from the oven, your Eggnog Puff Pancake will collapse on itself, leaving behind a rustic, fragrant holiday breakfast masterpiece.

Eggnog Puff Pancake {Dutch Baby}Let your pancake cool for a minute or two before slicing it up.

Eggnog Puff Pancake {Dutch Baby}As far as toppings go, I recommend maple syrup…

Eggnog Puff Pancake {Dutch Baby}…and a dusting of confectioner’s sugar that you’ve spiked with cinnamon and nutmeg…

Eggnog Puff Pancake {Dutch Baby}…and a dollop of whipped cream.

Eggnog Puff Pancake {Dutch Baby}It may seem like overkill, but the combination of toppings and the custard-like, nutmeg-scented center of the pancake will have everyone at the table asking you to make this again before the New Year. And you will because it’s just that easy, and just that delicious.Eggnog Puff Pancake {Dutch Baby}Eggnog Puff Pancake {Dutch Baby}

Looking for more eggnog treats? Try these sandwich cookies and this cake!

Eggnog Puff Pancake {Dutch Baby}
makes 4-6 servings

1 cup eggnog
4 large eggs, room temperature
2 teaspoons pure vanilla extract
3/4 cup + 2 tablespoons all-purpose flour
3 tablespoons granulated sugar 
3/4 teaspoon ground nutmeg 
1/2 teaspoon ground cinnamon 
pinch of Kosher or sea salt
3 tablespoons unsalted butter

For serving:
maple syrup
confectioners sugar (with pinches of cinnamon and nutmeg)
whipped cream

Place a large ovenproof cast iron or stainless steel pan in a cold oven. Preheat oven to 400F.

In the bowl of a food processor* or high-powered blender, combine eggnog, eggs, vanilla, flour, sugar, nutmeg, cinnamon, and salt. Process 15-30 seconds, or until no lumps remain. Let batter rest five minutes.

Once oven has reached 400F, remove the hot pan and add butter. Place pan back in the oven for 60-90 seconds, until butter has melted. Remove pan from the oven, and swirl the butter so it coats the pan. Pour in batter. Bake 15 minutes, until puffed and golden. Do NOT open the oven door during baking.

Let pancake cool 2-5 minutes before slicing. Serve immediately with maple syrup, confectioners sugar, and whipped cream, if desired.

Note:

If you don’t have a food processor or blender, you may mix the batter and then push it through a fine mesh sieve to remove lumps and bubbles.

Eggnog Puff Pancake {Dutch Baby}