Eggnog Cookies Soft And Chewy Food

EGGNOG COOKIES

Steps:

• Preheat oven to 350 degrees. Line cookies sheets with parchment paper.
• Combine the flour, baking powder, cinnamon, nutmeg, ginger and cloves together in a small bowl.
• Using an electric mixer cream the sugar and butter together in a large bowl.
• Add the eggnog, vanilla, and egg beating at medium speed until smooth.
• Gradually add the dry ingredients to the wet ingredients. Beat at low speed just until blended.
• Create 2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Place the balls on the prepared baking sheet.
• Leave 1 inch between each cookie.
• Sprinkle lightly with additional nutmeg.
• Bake at 350 degrees for about 15 minutes. (Or until bottoms turn light brown.)
• Allow the cookies to cool slightly before transferring to a wire rack.
• Leave the cookies on a wire rack to cool completely.

EGGNOG COOKIES

Steps:

• 1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside. 2. Combine the flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt in a medium sized bowl and set aside. 3
• . Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it's ready. 4.
• Add the egg and vanilla extract mix until well combined. 5.
• Add the eggnog and mix until well combined. 6. Add the dry ingredients and mix until the dough is well combined. It will be a little sticky, but should still be workable. Do not over mix. 7. Create 2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet. 8.
• ake cookies for 9-11 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just as the edges begin to turn golden. Don't over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool. 9. Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely. 10. If using the icing, combine the powdered sugar, 2 tablespoons of eggnog and nutmeg in a small bowl and whisk to combine. Add additional eggnog, as needed. 11. Drizzle the icing over the cookies and allow to dry. The icing will firm up and no longer be sticky, but won't be as hard as something like royal icing. 12. Store the cookies in an airtight container at room temperature. Cookie should stay soft and chewy for 3-4 days.

CHEWY EGGNOG COOKIES

Steps:

• Prepare cookies: Sift flour, baking powder, cinnamon, and salt together in a bowl.
• Cream butter, white sugar, and brown sugar together in a separate bowl until fluffy. Add eggs, vanilla, and rum extract; mix until combined. Mix in eggnog. Mix in flour mixture, a little at a time, until fully incorporated; try not to overmix. Place dough in the refrigerator to cool for about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Drop about 2 tablespoons of chilled dough for each cookie onto the prepared baking sheet.
• Bake in the preheated oven just until the edges start to turn golden brown. Cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely, about 30 minutes.
• While the cookies are cooling, whisk powdered sugar and eggnog for glaze together. Add more or less eggnog until you get the desired consistency. Glaze the cooled cookies and sprinkle with cinnamon.