Eggnog Cookies
Because of the addition of eggnog, this dough is pretty moist. Make sure to wet your hands when you roll the dough out into balls. It will keep the dough from sticking to your hands. It will also slightly dissolve the sugar you are rolling the cookie dough balls in, creating more of a crunchy “glaze” like effect on the cookie. I use rum extract which has a punchier rum flavor than rum itself when baking as well as freshly grated nutmeg on top to give it that holiday cheer. If you don’t have either, just omit the rum (or use the same amount of actual rum) and use ground nutmeg in the jar. But the freshly grated stuff really is great! Take note this cookie bakes at 300˚F for a longer period of time.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 cup (170 g or 1 1/2 sticks) unsalted butter
- 1 cup (200 g) white granulated sugar
- 1/4 cup (55 g) dark brown sugar
- 1 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 2 large egg yolks
- 2 1/4 cups (315 g) all-purpose flour
- 1/2 cup eggnog
- about 3/4 cup white granulated sugar
- Fresh grated nutmeg