Food Dude recipe: Eggnog Cookies With Eggnog Icing for Santa

Food Dude recipe: Nichole Moisant shares family secrets for top holiday cookies: Soft and Chewy Gingerbread Cookies with Eggnog Icing and Eggnog Cookies With Eggnog Icing for Santa.
by Dave Cathey Published: December 21, 2011

¼ cup white sugar

1 cup brown sugar

¾ cup butter, softened

1 cup eggnog

2 teaspoons vanilla extract

2 egg yolks

1 teaspoon ground nutmeg

2¼ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon ground cinnamon

Extra nutmeg for icing

• Preheat oven to 350 degrees.

• Combine flour, baking powder, cinnamon and nutmeg.

• Cream sugars 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 tablespoonfuls onto ungreased cookie sheet 1 inch apart. Bake 8 to10 minutes. Cool on rack. Once cooled, drizzle eggnog icing over the cookie and sprinkle with ground nutmeg.


3 cups flour

2 teaspoon ginger, ground

1 teaspoon cinnamon, ground

1 teaspoon baking soda

¼ teaspoon nutmeg, ground

¼ teaspoon salt

¾ cup (1½ sticks) unsalted butter at room temperature

¾ cup brown sugar, packed

½ cup molasses

1 egg

¼ cup sugar

2 teaspoon vanilla

Eggnog icing

• Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.

• Beat butter and brown sugar in large bowl with electric mixer on medium speed until light

• Add molasses, egg and vanilla; beat well.

• Gradually beat in flour mixture on low speed until well mixed.

• Press dough into a thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

• Preheat oven to 350 degrees.

• Shape dough into 1-inch balls. Roll in granulated sugar.

• Bake 8 to 10 minutes. Let cool. Drizzle with eggnog icing.

• Source: Nichole Moisant.

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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