Imagine the comforting aroma of nutmeg and cinnamon wafting through your kitchen, mingling with the buttery scent of freshly baked cookies.
Picture a plate of golden eggnog shortbread cookies, their delicate, crumbly texture inviting you to take a bite.
These cookies are more than just a treat; they’re a warm, nostalgic embrace during the festive season.
I remember a particularly hectic holiday season when these cookies saved the day. With guests arriving unexpectedly, I whipped up a batch of eggnog shortbread cookies in no time.
Their rich flavor and comforting aroma instantly created a welcoming atmosphere, and everyone felt at home.
Perfect for busy weeknights or leisurely Sunday suppers, these cookies are a delightful addition to any gathering.
Ready to fill your home with the warmth of holiday spices and the joy of homemade treats? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with nutmeg, cinnamon, and creamy eggnog.
- Uses pantry staples like flour, butter, and sugar for convenience.
- Cools quickly, allowing you to enjoy them faster.
- Freezes beautifully for make-ahead holiday baking.
- Transforms simple ingredients into festive, melt-in-your-mouth cookies.
Ingredients
- 1 cup unsalted butter, softened — make certain it’s at room temperature for easier mixing.
- 1/2 cup granulated sugar — opt for fine granules for better texture.
- 1/4 cup eggnog — use fresh eggnog for best flavor.
- 1 teaspoon vanilla extract — choose pure extract for richer taste.
- 2 1/4 cups all-purpose flour — sifted for a smoother dough.
- 1/4 teaspoon salt — enhances overall flavor.
- 1/2 teaspoon ground nutmeg — freshly ground if possible for ideal aroma.
- 1/4 teaspoon ground cinnamon — use a high-quality brand for depth of flavor.
Step-by-Step Method
Cream the Butter and Sugar
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together the softened butter and granulated sugar in a large mixing bowl using an electric mixer. Mix until the mixture becomes light and fluffy. This step guarantees the sugar is well incorporated and creates a smooth base for your cookies.
Combine Wet Ingredients
Add the eggnog and vanilla extract to the creamed butter and sugar.
Mix until the wet ingredients are fully combined. This step adds flavor and moisture to the dough, creating a rich, eggnog-infused base that enhances the holiday spirit of the cookies.
Whisk Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, salt, ground nutmeg, and ground cinnamon.
Verify the spices are evenly distributed within the flour. This step guarantees every bite of your cookie is evenly flavored with the warm spices, creating a balanced taste.
Form the Dough
Gradually add the dry ingredients to the wet mixture, mixing with the electric mixer until a dough forms.
The dough should be well blended, smooth, and easily pulled away from the sides of the bowl. This step guarantees the dough has the right consistency for rolling and cutting.
Chill the Dough
Wrap the formed dough in plastic wrap and refrigerate for 30 minutes to firm up.
Chilling the dough prevents it from spreading too much during baking and makes it easier to roll out into an even thickness. This step is essential for achieving the perfect shortbread texture.
Roll and Cut the Dough
Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness.
Use cookie cutters to cut out your desired shapes. Re-roll scraps as necessary to maximize dough usage. This step allows you to create festive shapes that add visual appeal to your cookie platter.
Bake the Cookies
Place the cut-out cookies on the prepared baking sheet and bake in the preheated oven for 10-12 minutes.
Bake until the edges are lightly golden. Monitor closely to avoid over-baking, guaranteeing a tender and crumbly texture. This step is key to achieving perfectly baked shortbread cookies.
Cool and Serve
Transfer the baked cookies to a cooling rack and allow them to cool completely before serving.
Cooling guarantees the cookies firm up and reach the ideal texture. Serve plain or decorate with a simple icing drizzle or a sprinkle of powdered sugar for added sweetness and presentation.
Ingredient Swaps
- Butter Substitute: Use plant-based butter or margarine for a dairy-free option.
- Sugar Alternative: Replace granulated sugar with coconut sugar or a sugar substitute like stevia for a lower sugar version.
- Eggnog Replacement: Swap eggnog with almond milk or coconut milk mixed with a pinch of nutmeg and cinnamon for a non-dairy version.
- Gluten-Free Flour: Use a gluten-free all-purpose flour blend to accommodate gluten sensitivities.
You Must Know
1. Preheat the Oven: Always preheat your oven to 350°F (175°C) before starting to bake to guarantee your cookies bake evenly and achieve the desired texture.
2. Use Room Temperature Butter: Confirm your butter is softened to room temperature for easier mixing and to achieve a light and fluffy texture when creamed with sugar.
3. Chill the Dough: After mixing, 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: When rolling out the dough, aim for a consistent 1/4-inch thickness to ensure even baking and prevent some cookies from burning while others remain undercooked.
5. Cool Completely: After baking, transfer the cookies to a cooling rack and let them cool completely before serving or decorating.
This will help them set and maintain their shape.
Serving Tips
- Serve cookies on a festive platter with a sprinkle of powdered sugar for elegance.
- Pair with a warm cup of spiced eggnog for a cozy holiday treat.
- Arrange cookies alongside a selection of holiday teas for a delightful afternoon tea party.
- Present cookies in a decorative tin as a homemade holiday gift.
Storage & Make-Ahead
Eggnog Shortbread Cookies can be stored in an airtight container in the fridge for up to one week.
For make-ahead convenience, freeze the unbaked dough for up to three months.
Simply thaw in the refrigerator overnight before rolling out and baking for fresh, delicious cookies anytime.
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 skillet on low for a few minutes.
Holiday Tradition Significance
As the holidays approach, the comforting aroma of spices like nutmeg and cinnamon often fills our homes, evoking cherished memories and a sense of warmth.
I remember my grandmother’s kitchen bustling with laughter as she prepared her famous eggnog shortbread cookies. The scent of these cookies signified more than a treat; it was a symbol of tradition, binding us together.
Baking them each year has become my own tradition, a way to honor her legacy and keep her spirit alive. These cookies are more than just a delicious dessert; they’re a reminder of love, family, and celebrating togetherness.
As you bake your own batch, imagine the joy they’ll bring to your loved ones, creating new memories and strengthening bonds.
Final Thoughts
Why not give these delightful Eggnog Shortbread Cookies a try and bring a touch of holiday cheer to your dessert table?
Feel free to tweak the spices to suit your taste and add a personal touch to this festive treat!
Frequently Asked Questions
Can I Freeze the Cookie Dough for Later Use?
Absolutely, you can freeze the dough! I’ve done it myself. Just wrap it tightly in plastic wrap, then place it in a freezer bag. When you’re ready, thaw in the fridge overnight. It’s a lifesaver!
What Can I Use as a Substitute for Eggnog?
When I needed an eggnog substitute, I mixed equal parts milk and cream, then added a pinch of nutmeg and cinnamon. It worked beautifully! You’ll love how it still captures that cozy holiday flavor.
How Long Do the Cookies Stay Fresh?
From my experience, these cookies stay fresh for about a week when stored in an airtight container. I love savoring them with a cup of tea each day, and they maintain their delightful flavor throughout. Enjoy!
Can I Add Nuts or Chocolate Chips to the Dough?
Absolutely, you can add nuts or chocolate chips! I love mixing in roughly chopped pecans or dark chocolate chunks. It adds a delightful crunch and richness. Just fold them in gently after combining the dry ingredients. Enjoy!
Are These Cookies Suitable for Shipping as Gifts?
I’ve shipped these cookies as gifts before, and they traveled well. Just make certain you pack them securely in a tin or box with some padding. I like adding a festive touch with colorful tissue paper for charm.
Eggnog Shortbread Cookies
Equipment
- 1 large mixing bowl
- 1 Electric mixer
- 1 Rolling Pin
- 1 Baking sheet
- 1 Parchment paper
- 1 Cooling rack
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup eggnog
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
- Add the eggnog and vanilla extract to the mixture, and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, salt, ground nutmeg, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.
- Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness.
- Use cookie cutters to cut out desired shapes and place them on the prepared baking sheet.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Transfer the cookies to a cooling rack and allow them to cool completely before serving.
Notes
