Eggnog Cookies |  A delicious tender cookie made with real eggnog, a crunchy center and an eggnog white chocolate drizzle.   These eggnog cookies have the perfect amount of eggnog flavor and are great for your Holiday cookie trays or placed on your Christmas dessert table!  THREE layers of yummy holiday cheer!

I love making rolled cookies!  Since the stores start stocking the shelves with eggnog right after or even before Thanksgiving, half the work can be done before the craziness of the holidays really begin.  The dough can be made well in advance and for short term freshness can be stored in the refrigerator and for long term stored in the freezer.

Grab a bag of butterscotch hard candies from Dollar Tree, unwrap and throw them in your blender, grind up and spoon the powder into the center of each cookie for a nice crunchy center.  You can use any cookie cutter, I chose the star.  I like the golden yellow center the candy gave and I thought it went with a star shape.

Making the white chocolate eggnog drizzle is easy.  All you do is melt the white chocolate (I used a 12 ounce bag of bright white candy melts) and add 1/2 teaspoon of ground nutmeg.  Pour the melted candy into a squeeze bottle, zip top bag or pipping bag, snip one corner and in a back and forth motion add the drizzle, turn the cooling rack to add more drizzle in another direction.

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Eggnog Cookies

Yield: Makes 3 1/2 Dozen Cookies

Prep Time: 2 hours 40 minutes

Cook Time: 15 minutes

Total Time: 2 hours 55 minutes

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Ingredients

For the Cookies:

• 2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2/3 cup unsalted butter
• 1 cup granulated sugar
• 1 slightly beaten egg
• 1/4 cup eggnog
• 1/2 cup finely crushed butterscotch candies {about 25}

For the Glaze:

• I used eggnog flavored candy melts
• OR
• 3 cups confectioners' sugar
• eggnog {enough to make the icing a drizzle consistency}

Instructions

For the Cookies:

1. In a medium bowl whisk together the flour, baking powder, salt, and nutmeg and set aside.
2. Beat together the butter and sugar until light and creamy.
3. Add flour mixture and mix until combined.
4. In a small bowl, combine egg and eggnog; add all at once to flour mixture.
5. Stir until moistened.
6. Cover and refrigerate about 2 hours or until easy to handle.
7. Line a 3 cookie sheets with parchment paper; set aside.
8. On a well-floured surface, roll dough to 1/4 inch thickness.
9. Cut with 2-1/2 to 3-inch cookie cuter.
10. On the prepared cookie sheet, arrange cutouts 1 inch apart.
11. Cut small shapes out of cookie centers.
12. Fill each center with candy. {I used a blender to crush my candy}
13. 
14. Bake in a 375 degree oven for 12 - 15 minutes or until edges are firm and light brown.
15. Cool on cookie sheet for 5 minutes.
16. 
17. Carefully transfer cookies to a wire rack; cool.

For the Glaze:

1. Place candy melts in a microwave safe bowl and melt the candy.
2. 
3. Place in a small zip top bag, cut a small corner and drizzle in a back and forth motion over the cookies.

OR

1. Place sugar in a bowl and add enough eggnog to make a drizzle.
2. At first add 3 tablespoons then only add 1 tablespoon at a time.
3. 

Did you make this recipe?

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More holiday cookie recipes you might like.  SOFTBATCH NO-ROLL HOLIDAY SPRINKLES COOKIES and HOLIDAY PEANUT BUTTER KISS COOKIES.