What is it about the holiday season that makes me want to bake a bunch of delicious cookies and subsequently not ever want to eat cookies again for a long time? Okay, so that last part isn’t entirely true.
The past few weeks, I have been baking up a storm as I got ready to deliver cookies to friends and send to family for Christmas. Instead of doing what I would’ve done last year (or any other time without a baby) and having one long baking marathon day, this year I had to plan ahead a bit more.
On day one, I sourced my ingredients which meant we made a trip to the grocery store between naps. Day two involved prepping the dough and leaving it in the fridge overnight, regardless of whether the recipe called for chilling or not. Day three was finally baking day!
Moral of the story? Everything takes longer with a kid. I totally didn’t understand how that was possible before having a kid and now, I’m that mom at the grocery store who spends at least five minutes digging through her giant bag trying to find her car keys and then takes a bajillion minutes to actually leave the parking lot. I got tired all over again just typing that.
Anyhow, before I get sidetracked any further let’s bring it back around to these eggnog cookies. As an adult, I’ve never been a huge fan of eggnog although I’m pretty sure as a kid, I was probably ecstatic about it like many other things.
The thing about these eggnog cookies is that the flavor isn’t overwhelming. While you can taste some eggnog, the more pronounced taste is that of the warm spices and brown sugar. It’s like a spice cookie with a subtle eggnog flavor. Of course, if you were to completely cover the cookies in the eggnog glaze that’s a different story. These cookies are soft and puffy, which is a requirement in my book. The brown sugar gives them depth and chewiness, while the coconut oil makes them just a tad healthier than using butter. What’s not to love?
Go ahead and use up some of that leftover eggnog you have languishing in the back of the fridge by baking these cookies – they’re perfect with a glass of eggnog or cup of coffee.
Brown Sugar Eggnog Cookies
adapted from here
Yield: about 2 dozen cookies
Prep Time: 15 minutes
Bake Time: 12-14 minutes
2 1/4 C all purpose flour
1 tsp baking powder
2 tsp ground nutmeg
1 tsp ground cinnamon
1 1/4 C light brown sugar, loosely packed
3/4 C coconut oil*
2 egg yolks
1/2 C eggnog
1 tsp vanilla extract
*Whether your coconut oil is liquid or solid, the consistency you’re looking for here is similar to that of room temperature softened butter. In my pantry, the coconut oil is more of a liquid so I popped it in the fridge for just a few minutes (after I measured it for the recipe, just to make it easier on myself) to solidify. It the coconut oil is too solid, just pop it in the microwave until it becomes the right consistency. Bottom line: you want the consistency of softened butter.
1/4 C eggnog
1 C confectioner’s sugar
In a small bowl, whisk together eggnog and confectioner’s sugar until no lumps remain and glaze is smooth. If it’s too thick, add more eggnog. If it’s too runny, add more confectioner’s sugar until desired consistency is reached. Using a knife, gently drizzle glaze over the cooled cookies or cover tops – use whichever method you prefer, and know that you’ll most likely have some leftover glaze. Let glaze harden before packaging or storing.
Preheat oven to 350F degrees. Line baking sheets with parchment paper or silicone mats. Set aside.
In a medium bowl, whisk together the flour, baking powder, nutmeg, and cinnamon. Set aside.
In a large bowl, using an electric mixer cream the coconut oil and sugar until light and fluffy. Add the egg yolks, eggnog and vanilla extract and beat until smooth and creamy.
Gradually, add in the dry ingredients until just combined. Do not over mix. Cover with plastic wrap and chill the dough for at least 1 hour or even overnight. When ready to bake, portion out 2 tablespoons of dough per cookie. Roll into a ball and place about two inches apart on the prepared baking sheet. They will spread slightly but mostly just puff up, so there is no need to press down the dough balls.
Bake for 12-14 minutes or until the edges turn light golden brown. Remove pans from oven after baking and let cookies sit for a few minutes, then use a flat spatula to gently place cookies on a cooling rack. While the cookies are baking and cooling, make your eggnog glaze. After cookies have completely cooled, drizzle with eggnog glaze. Store cookies in an airtight container for up to three days for maximum freshness. Cookies also freeze well. Enjoy!