Imagine the aroma of warm nutmeg wafting through your kitchen, mingling with the creamy scent of vanilla and the rich, buttery fragrance of baked cookies.
These Eggnog Gooey Butter Cookies offer a comforting embrace with each bite, their soft, chewy texture reminiscent of cozy holiday gatherings.
For me, these cookies are a cherished reminder of a chilly winter afternoon when my family and I craved a sweet treat to accompany our mugs of hot cocoa.
The eggnog flavor was the perfect touch, transforming a simple moment into a cherished memory.
Whether you’re looking for a quick dessert to share during a bustling weeknight or a delightful addition to a leisurely Sunday supper, these cookies fit the bill beautifully.
They bring the warmth and joy of the holiday season right to your table, any time of year. Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a perfect blend of nutmeg and rum extract.
- Uses pantry staples like flour, sugar, and baking powder.
- Freezes beautifully for easy make-ahead holiday treats.
- Offers a gooey, buttery texture that’s irresistible to cookie lovers.
- Requires minimal prep time, making it a quick dessert option.
Ingredients
- 8 ounces cream cheese softened — make certain it’s fully softened for easy mixing
- 1/2 cup unsalted butter softened — use high-quality for best flavor
- 1 1/2 cups granulated sugar — white sugar works best
- 1/2 teaspoon vanilla extract — pure extract preferred
- 1/2 teaspoon rum extract — adds authentic eggnog flavor
- 1/2 teaspoon nutmeg — freshly grated for stronger taste
- 1 large egg — room temperature
- 2 1/4 cups all-purpose flour — measure accurately for proper texture
- 1 teaspoon baking powder — check freshness for rising
- 1/4 teaspoon salt — balances sweetness
- 1/2 cup powdered sugar for rolling — creates a sweet coating
Step-by-Step Method
Begin by softening the cream cheese and butter. Place them in a mixing bowl and beat until smooth. This foundation guarantees a creamy texture for your cookie dough.
Make sure both ingredients are at room temperature before mixing for the best results. A smooth start is key for a uniform dough later on.
Combine the Wet Ingredients
Add granulated sugar, vanilla extract, rum extract, and nutmeg to the softened mixture. Mix well until all ingredients are thoroughly combined.
This step infuses the dough with the warm, festive flavors reminiscent of eggnog. Beat in the egg until fully incorporated, confirming a consistent texture throughout.
Prepare the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This dry mixture will provide the structure needed for your cookies.
Whisk until evenly combined to avoid any clumps, confirming a smooth blend when integrated with the wet ingredients.
Integrate Dry and Wet Mixtures
Gradually add the dry ingredients to the cream cheese mixture. Mix until just combined to avoid overworking the dough.
This step is essential for achieving the desired gooey texture. The dough should come together smoothly, with no visible streaks of flour remaining.
Chill the Dough
Cover the dough and refrigerate for at least 30 minutes. Chilling is vital for the cookies to achieve their signature gooey texture.
It also makes the dough easier to handle when forming into balls. Don’t skip this step, as it greatly impacts the final texture of the cookies.
Preheat and Prepare
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
This preparation guarantees even baking and prevents the cookies from sticking to the sheet. Make sure your oven is fully preheated before placing the cookies inside.
Form and Coat the Cookies
Scoop tablespoon-sized balls of dough. Roll each ball in powdered sugar until fully coated.
This coating adds a delightful sweetness and helps create a delicate crust. Place the coated balls on the prepared baking sheet, spacing them evenly to allow for spreading during baking.
Bake and Cool
Bake for 10 minutes or until the edges are lightly golden. This short baking time keeps the centers gooey.
Allow the cookies to cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely, confirming they set properly.
Enjoy your delicious Eggnog Gooey Butter Cookies!
Ingredient Swaps
- For a dairy-free version, substitute the cream cheese and butter with plant-based alternatives like vegan cream cheese and margarine.
- Use coconut sugar or a sugar substitute like erythritol for a lower-sugar option.
- For a nut-free variation, verify that your extracts and other ingredients are certified nut-free.
You Must Know
- Chill the Dough: Make sure you chill the dough for at least 30 minutes to achieve the desired gooey texture of the cookies.
- Soften Ingredients: Use fully softened cream cheese and butter for easier mixing and a smoother dough consistency.
- Measure Accurately: Accurately measure the flour to avoid a dense cookie; spoon flour into the measuring cup and level it off for precision.
- Preheat the Oven: Preheat your oven to 350°F (175°C) before baking to make certain of even cooking and properly set cookies.
- Allow Cooling: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to prevent breaking or crumbling.
Serving Tips
- Serve cookies with a warm cup of eggnog or hot chocolate.
- Dust cookies with extra powdered sugar for a festive look.
- Pair with a scoop of vanilla ice cream for a delightful dessert.
- Arrange cookies on a holiday-themed platter for a festive presentation.
- Add a sprinkle of cinnamon on top for an enhanced flavor profile.
Storage & Make-Ahead
Eggnog Gooey Butter Cookies can be stored in an airtight container in the fridge for up to one week.
For make-ahead convenience, you can freeze the dough balls (without powdered sugar) for up to three months.
Thaw, roll in powdered sugar, and bake when ready to enjoy.
Reheating
To gently reheat Eggnog Gooey Butter Cookies, use a microwave for 10 seconds.
An oven preheated to 300°F for 5 minutes.
Or a stovetop with low heat briefly.
Holiday Tradition and Nostalgia
As I savor the warm, gooey goodness of these cookies, I’m reminded of my own holiday traditions and the nostalgia they bring. Each bite transports me to my grandmother’s cozy kitchen, where the scent of nutmeg and vanilla filled the air.
Her laughter was as sweet as the treats she baked, and her stories warmed our hearts like a fire on a snowy night.
Baking these eggnog cookies has become my way of carrying on her legacy. I love the simple joy of mixing dough, rolling it in powdered sugar, and anticipating the first taste.
It’s a ritual that connects me to the past and fills my home with the spirit of the season. I hope these cookies bring you the same warmth and joy.
Final Thoughts
Why not give these Eggnog Gooey Butter Cookies a try and bring a little holiday cheer to your kitchen?
Feel free to tweak the recipe to suit your taste, perhaps by adding a pinch of cinnamon for an extra festive flavor.
Frequently Asked Questions
Can the Cookie Dough Be Frozen for Later Use?
Yes, you can freeze the dough! I love doing that. I roll it into balls, freeze them on a tray, then store in a bag. When ready, just bake directly from the freezer—easy and delicious!
What Can Be Used as a Substitute for Rum Extract?
I’ve found that vanilla extract works beautifully as a substitute for rum extract. It adds a warm, familiar sweetness. Once, I tried almond extract and loved the subtle nutty twist it brought to the cookies.
Can These Cookies Be Made Gluten-Free?
I’ve tried making these cookies gluten-free by swapping all-purpose flour with a gluten-free blend. It worked like a charm! The texture remained delightfully gooey, and my gluten-sensitive friend couldn’t get enough. Give it a shot!
How Can I Adjust Baking Time for Larger Cookies?
When I make larger cookies, I usually bake them for around 12-15 minutes, keeping an eye out for golden edges. Adjusting time can be tricky, but a little experimentation makes the baking journey more delightful!
Is It Possible to Make These Cookies Dairy-Free?
I’ve tried making them dairy-free by substituting cream cheese with a vegan alternative and butter with coconut oil. They still turned out deliciously gooey! Experimenting with these swaps felt like a cozy kitchen adventure.
Eggnog Gooey Butter Cookies
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 Baking sheet
- 1 Parchment paper
- 1 Cookie scoop or tablespoon
- 1 Wire rack
Ingredients
- 8 ounce cream cheese softened
- 1/2 cup unsalted butter softened
- 1 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon rum extract
- 1/2 teaspoon nutmeg
- 1 large egg
- 2 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar for rolling
Instructions
- In a mixing bowl, beat the softened cream cheese and butter together until smooth.
- Add granulated sugar, vanilla extract, rum extract, and nutmeg, then mix until well combined.
- Beat in the egg until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the cream cheese mixture, mixing until just combined.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized balls of dough, roll them in powdered sugar, and place on the prepared baking sheet.
- Bake for 10 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
