There’s nothing like filling your home with the smell of holiday baking, and Cinnamon Eggnog Cookies are the perfect way to kick things off. Soft, spiced, and wonderfully festive, these cookies bring all the comfort of the season straight from your oven. If you haven’t added these to your holiday baking list yet, now’s the time — they’re too good to miss.
Inspired by the classic holiday drink, this recipe mixes cinnamon bits, warm spices, and eggnog flavor right into the dough. Even if you’re not an eggnog fan, you will love the magic that happens when those flavors melt into a fresh-baked cookie.
Ingredients:
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Salted Butter (Softened to room temp): 1 cup
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White Sugar: 1½ cups
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Large Eggs: 2
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Vanilla Extract: 1½ tsp
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Rum Extract: 1 tsp
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Salt: 1½ tsp
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Baking Soda: ½ tsp
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Cinnamon powder: 2 tsp
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Nutmeg powder: ½ tsp
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Clove powder: ¼ tsp
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All-purpose bleached Flour: 2 ½ cups
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Cinnamon Sweet Bits: ½ cup
Instructions:
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In a large mixing bowl, cream butter and sugars together using a hand mixer/Kitchen Aid on medium speed until mixture is smooth.
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Add eggs, rum extract, vanilla, salt, and baking soda to the butter mixture. Mix until no separation of liquids is seen.
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Add the spice powders to the flour (cinnamon, nutmeg, cloves), sift (optional).
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Add flour and spices to the bowl. Mix on low speed until flour is no longer loose, and medium speed only until flour is blended fully.
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Add the sweet cinnamon bits and mix well until evenly distributed in the dough.
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Line a cookie sheet with parchment paper.
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Scoop cookie dough using a medium-sized cookie scooper, slightly rounded, and place at least 2 inches apart onto the cookie sheet (approx. 1.75 tablespoons of dough for each cookie).
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Bake at 375°F for 9-11 minutes, taking out when tops are still white, but edges are brown.
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Slide parchment paper with cookies off the baking sheet directly onto the counter for cooling. (If not using parchment paper, let cookies sit for one minute and then remove to cool on the counter or wire rack).