Imagine the comforting aroma of freshly baked cookies wafting through your kitchen, the sweet scent of nutmeg mingling with the warm, buttery notes of a holiday classic.
Picture the golden edges and crumbly texture of Eggnog Shortbread Cookies, their delicate, melt-in-your-mouth goodness offering a comforting respite from the hustle and bustle of the season.
This matters to me because it brings back cherished memories of family gatherings, where these cookies were a staple, their festive flavors a reminder of the joy of togetherness.
On busy weeknights when time is short or during leisurely Sunday suppers, these cookies are the perfect sweet treat to end a meal or accompany a cozy cup of tea.
Ready to bring a little joy to your kitchen? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a hint of nutmeg and rum extract.
- Uses pantry staples for a quick and easy dessert preparation.
- Creates a festive treat perfect for holiday gatherings.
- Offers a tender, melt-in-your-mouth cookie texture.
- Freezes beautifully for convenient, make-ahead baking.
Ingredients
- 1 cup Unsalted butter, softened — make certain it’s well softened for easier creaming with sugar.
- 3/4 cup Powdered sugar — helps achieve a tender cookie texture.
- 1/2 teaspoon Vanilla extract — adjust to your flavor preference.
- 1/2 teaspoon Rum extract — adjust according to taste preference.
- 2 cups All-purpose flour — can add a bit more if dough is too sticky.
- 1/4 teaspoon Salt — enhances overall flavor.
- 1 teaspoon Nutmeg, ground — sprinkle extra on top for a festive touch.
- 1 tablespoon Eggnog — adds a seasonal flavor.
Step-by-Step Method
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. This guarantees that your cookies bake evenly and don’t stick to the sheet.
Preparing your baking sheet in advance will save you time once the dough is ready to be baked.
Cream Butter & Sugar
Cream the softened unsalted butter and powdered sugar in a mixing bowl using an electric mixer until the mixture is light and fluffy. This process is vital for achieving the tender texture of shortbread cookies.
Make sure there are no lumps in the butter and sugar mixture.
Blend Flavorings
Add the vanilla extract, rum extract, and eggnog to the creamed butter mixture. Blend until well combined.
These ingredients add the signature flavor to your cookies, so mix thoroughly to guarantee an even distribution throughout the dough.
Whisk Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, salt, and ground nutmeg. This step helps to evenly distribute the dry ingredients before they’re incorporated into the wet mixture, ensuring consistent flavor and texture in each cookie.
Form Dough
Gradually add the dry ingredients to the butter mixture, mixing until a dough forms. If the dough is too sticky, add a little more flour, a tablespoon at a time, until it becomes manageable.
The dough shouldn’t be too dry or crumbly.
Chill Dough
Wrap the dough in plastic wrap and refrigerate for 30 minutes. Chilling the dough helps it firm up, making it easier to roll out and cut into shapes.
It also develops the flavors, resulting in tastier cookies.
Roll & Cut
Roll out the chilled dough on a lightly floured surface to a 1/4-inch thickness using a rolling pin. Cut out cookies using a cookie cutter.
Ensure consistent thickness to achieve uniform baking. Feel free to use cookie cutters of different shapes for variety.
Bake Cookies
Place the shaped cookies on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes until the edges are lightly golden.
Keep an eye on the cookies to prevent over-baking, as they can quickly go from golden to burnt.
Cool & Serve
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Transfer them to a cooling rack to cool completely.
Cooling on a rack helps maintain their crisp texture. Once cooled, serve and enjoy your delicious eggnog shortbread cookies.
Ingredient Swaps
- Substitute the unsalted butter with a plant-based butter to make the cookies vegan.
- For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.
- If eggnog is unavailable, use almond milk with a dash of nutmeg and cinnamon as a substitute.
You Must Know
1. Preheat Oven: Always preheat your oven to 350°F (175°C) to guarantee even baking and the perfect texture for your cookies.
2. Soften Butter: Make sure your unsalted butter is well softened before creaming with sugar to achieve a light and fluffy texture in your cookie dough.
3. Chill Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
This helps the dough firm up, making it easier to roll out and cut into shapes.
4. Roll Evenly: Roll out your chilled dough to a consistent 1/4-inch thickness using a rolling pin for uniform baking and a professional look.
5. Cool Properly: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to prevent them from breaking and to guarantee they hold their shape.
Serving Tips
- Serve with a warm cup of eggnog or spiced tea for a cozy treat.
- Pair with a scoop of vanilla ice cream for a delightful dessert experience.
- Arrange on a festive platter with a sprinkle of powdered sugar for holiday gatherings.
- Accompany with a cheese board featuring mild cheeses for a sweet and savory combination.
- Present in a decorative tin as a thoughtful homemade gift during the holiday season.
Storage & Make-Ahead
Eggnog Shortbread Cookies can be stored in an airtight container at room temperature for up to one week.
For make-ahead convenience, you can freeze the dough for up to three months.
Thaw in the refrigerator before rolling out and baking.
This allows for easy holiday preparation.
Reheating
To gently reheat eggnog shortbread cookies, use a microwave for 10-15 seconds.
An oven set at 300°F for 5 minutes.
Or a stovetop with a covered pan briefly.
Cultural Holiday Traditions
While the holiday season sweeps in with its magical charm, I find myself drawn to the kitchen, where the aroma of freshly baked treats fills the air.
Growing up, baking cookies was always a cherished tradition, filling our home with warmth and laughter. As I knead the dough for eggnog shortbread cookies, memories flood back:
- The vibrant twinkle of lights on the tree, casting colorful reflections.
- The soft glow of candles, adding a cozy ambiance.
- The harmonious carols playing softly, setting a festive mood.
- The playful giggles of children, enthusiastic to sneak a taste.
- The comforting embrace of family, gathering to share stories.
Baking these cookies, I feel connected to generations past, embracing the joy and togetherness this season brings.
Final Thoughts
Give these Eggnog Shortbread Cookies a try for a delightful holiday treat, and feel free to adjust the rum extract to suit your taste preference. Enjoy crafting this festive dessert and share the joy with friends and family!
Frequently Asked Questions
Can I Use Salted Butter Instead of Unsalted Butter?
I’ve switched salted butter for unsalted in recipes before, and it usually turns out fine. Just skip adding extra salt. The flavor might be slightly different, but it often adds a delightful twist. Give it a try!
How Do I Prevent the Cookies From Spreading Too Much During Baking?
To prevent cookies from spreading, I always chill the dough thoroughly before baking. Once, I skipped this step, and my cookies turned into sad pancakes. Make certain your baking sheet isn’t warm from previous batches too!
Can I Make the Dough Ahead and Freeze It?
Yes, you can freeze the dough! I’ve done it before, and it’s a time-saver. Wrap it tightly in plastic wrap, then freeze. When ready, thaw in the fridge overnight. It’s like a little gift to your future self!
Are There Any Alternatives to Using Eggnog in This Recipe?
I’ve swapped eggnog with heavy cream and a dash of cinnamon before, and it worked wonders! The cookies still had that cozy holiday flavor. Try it out; you might discover a new favorite twist to the recipe!
What Is the Best Way to Store These Cookies for Maximum Freshness?
I always store these cookies in an airtight container, keeping them fresh for about a week. My grandma taught me this trick; she’d tuck a slice of bread inside to maintain moisture. It works like magic!
Eggnog Shortbread Cookies
Equipment
- 1 Mixing bowl
- 1 Electric mixer
- 1 Baking sheet
- 1 Parchment paper
- 1 Cooling rack
- 1 Rolling Pin
- 1 Cookie cutter
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon rum extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon nutmeg ground
- 1 tablespoon eggnog
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream the unsalted butter and powdered sugar until light and fluffy using an electric mixer.
- Add the vanilla extract, rum extract, and eggnog to the butter mixture and blend until well combined.
- In a separate bowl, whisk together the all-purpose flour, salt, and nutmeg.
- Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Roll out the chilled dough on a lightly floured surface to a 1/4-inch thickness using a rolling pin.
- Cut out cookies using a cookie cutter and place them on the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes or until the edges are lightly golden.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
