Best Eggnog Shortbread Cookies Recipes

EGGNOG SHORTBREAD COOKIES

Steps:

• Preheat the oven to 325ºF. LIne two large baking sheets with parchment paper.
• In a large bowl using a handheld mixer beat the butter on high speed until creamy. Add the icing sugar, cornstarch, flour, nutmeg, and cinnamon and turn the mixer onto low speed at first and then increase the speed to high and beat until mixture is fluffy and light in color.
• Roll the cookie dough into balls about 1-inch in diameter placing 12 cookies on each pan. Bake the cookies one pan at a time for 24 minutes or until their undersides are lightly golden brown.
• Place the extra icing sugar in a small bowl and roll each cookie in the icing sugar to coat as soon as they come out of the oven being careful not to burn yourself or break the cookies.
• Let the cookies cool fully on a wire rack. Enjoy!

GLAZED EGGNOG SHORTBREAD COOKIES

Steps:

• In a medium bowl, whisk together flour, cornstarch, cinnamon, and salt.
• In mixer bowl, cream butter, eggnog and icing sugar together until smooth and fluffy. About 2 minutes.
• Turn mixer on low and slowly add flour mixture. Continue to mix on low until dough comes together. Be careful not to overmix.
• Roll dough between two pieces of parchment paper to about 1/4" - 1/2" thickness depending on your preference. Refrigerate rolled out dough for at least 1 hour.
• Once chilled, preheat oven to 375 degrees F. Line 2-3 large baking sheets with parchment paper or a silicone baking mat. Remove dough from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet about 1/2 inch apart.
• Bake for 10-13 minutes until cookies are slightly golden on bottom edges. Cool on a wire rack.
• Re-roll the remaining dough and continue cutting until all the dough is used up.

EGGNOG SHORTBREAD COOKIES

Steps:

• Using an electric mixer on medium speed, beat butter, powdered sugar, and vanilla extract in a large bowl until it just becomes light and fluffy, about 1 minute.
• Add flour, nutmeg and cinnamon. On low speed, beat until the dough just starts to come together, about 3 minutes.
• Turn dough out onto a lightly floured surface and press together to form a log. Divide the dough in half and form each piece of dough into a 6-inch log. Wrap in parchment paper and chill for at least 2 hours, up to two days.
• Preheat oven to 350 degrees and line two baking sheets with parchment paper.
• Slice each log into ¼ to ¾ inch slices and evenly space on the baking sheets. You should have about 40 cookies.
• Bake until the bottom edges of the cookies just start to brown, 14-16 minutes.
• Allow cookies to cool completely before icing.
• Whisk the powdered sugar and eggnog liqueur together until smooth. If needed add additional liqueur or powdered sugar to get a consitency that is thick enough to ice the cookie with.
• Evenly spread the icing on the cookies, about ½ teaspoon per cookie, and if you want, add luster dust or other sprinkles and enjoy!

EGGNOG SHORTBREAD COOKIES

Steps:

• Place a rack in the center of the oven and preheat to 350 degrees F. Very lightly spray two 8-inch round cake pans with cooking spray and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, 1/2 cup of the sugar, the nutmeg, cinnamon and salt together on low speed. Once combined, increase the speed to medium and beat until very smooth, about 1 minute.
• Scrape the sides of the bowl and the paddle with a rubber spatula and add the rum and vanilla. Beat on medium speed until combined, about 30 seconds. Add the flour and mix on low until uniformly combined. Scrape the bowl and paddle and then use your spatula to give the dough one final mix to ensure that everything is evenly combined.
• Divide the dough in half and place one half in each prepared pan. Use your hand to spread and flatten the dough to evenly cover the bottom of each pan. If the dough sticks, coat your hand in some granulated sugar.
• Whisk the egg yolk and cream together in a small bowl. Use a pastry brush to brush the egg wash over the dough (you won't use all of the egg wash). Avoid brushing the egg wash onto the edge of the pan. Sprinkle each pan with 1 1/2 tablespoons of the remaining granulated sugar. Use a fork to pierce the dough all over. Optionally, use an approximately 1-inch round cookie cutter to remove the center bit of dough; this will help the shortbread bake evenly and prevents breakage when cutting.
• Bake both pans side-by-side on the center rack of the oven until golden brown, 45 to 50 minutes, turning the pans about halfway through baking to ensure even browning. Allow the cookies to cool in the pans for 15 minutes, then turn them out onto a cutting board and slice each disk into 12 wedges. Transfer the wedges to a parchment-lined baking sheet.
• Melt the white chocolate chips in a small microwave-safe bowl in 10-second intervals, stirring between intervals, until smooth. Spoon the melted chips into a small resealable sandwich bag or small disposable piping bag and snip off the tip to create a small opening. Drizzle the chocolate over the warm shortbreads. Enjoy warm or room temperature. To store the cookies, allow them to cool and place them in an airtight container for up to 1 week.

EGGNOG COOKIES I

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine flour, baking powder, cinnamon and nutmeg.
• Cream sugar and butter until light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. Add flour mixture and beat at low speed until just combined. Do not overmix.
• Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart. Sprinkle lightly with nutmeg. Bake 20 to 23 minutes until bottoms turn light brown.

EGGNOG SHORTBREAD

Steps:

• Preheat oven to 350 degrees F.
• Place all ingredients in a bowl.
• Using hands rub ingredients together until perfectly blended.
• Pack mixture into a 9x13 pan that has been lined w/ waxed paper.
• Prick mixture well with a fork.
• Bake until a pale brown.
• Cut into small squares as soon as taken from the oven.