Best 4 Eggnog Meltaway Cookies Recipes
Indulge in the timeless holiday tradition of melt-in-your-mouth Eggnog Meltaway Cookies, a delightful treat that captures the festive spirit. These cookies are renowned for their delicate texture, rich eggnog flavor, and a hint of nutmeg that adds a warm, comforting touch. With just a handful of simple ingredients and a few easy steps, you can create these delectable cookies that will be the star of any holiday gathering.
This article presents two irresistible variations of the classic Eggnog Meltaway Cookies recipe: the traditional version and a gluten-free adaptation. Both recipes deliver the same delightful flavors and textures, ensuring that everyone can enjoy these holiday treats. The traditional recipe uses all-purpose flour, while the gluten-free version substitutes it with a blend of almond flour and tapioca flour, making it a perfect choice for those with gluten sensitivities or celiac disease.
These cookies are incredibly versatile and can be customized to your liking. Feel free to add a touch of your favorite spices, such as cinnamon or ginger, or sprinkle chopped nuts or dried fruits on top before baking. You can also decorate them with a drizzle of melted chocolate or a dusting of powdered sugar for an extra festive touch.
Whether you're a seasoned baker or just starting, these Eggnog Meltaway Cookies are sure to become a cherished holiday tradition. With their delightful flavor, melt-in-your-mouth texture, and customizable options, these cookies are guaranteed to spread joy and warmth throughout the holiday season.
EGGNOG COOKIES I
What a delectable treat for Eggnog lovers everywhere! These cookies have a wonderful spicy aroma and are great tasting. The fragrance of nutmeg and cinnamon will infuse your home with holiday spirit as you bake these cookies. They make delicious gifts and are a welcome addition to cookie exchanges.
Provided by Maureen
Categories Desserts Cookies Spice Cookie Recipes
Yield 36
Number Of Ingredients 9
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.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 13.5 g, Cholesterol 23.6 mg, Fat 4.5 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.7 g, Sodium 43.3 mg, Sugar 7.3 g
EGGNOG COOKIES
Egg yolk-rich cookies with a soft, creamy center, crispy baked spiced edges and a hint of brandy, these cookies scream HAPPY HOLIDAYS!
Provided by Jeffrey Saad
Categories dessert
Time 40m
Yield 24 cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Cut the butter into 1/2-inch cubes and place into the bowl of an electric mixer. Add the brown sugar and white sugar and cream using the paddle attachment just until smooth, about 2 minutes. You do not want to create a lot of air.
- Turn the mixer to low and add the egg yolks, one at a time, until just incorporated. Add the molasses, milk and brandy and mix just to combine.
- In a separate bowl, add the flour, baking soda, salt, cinnamon and allspice. Mix with a fork just to combine.
- With the mixer running on low speed, add the flour to the egg mixture in a steady stream and mix until just combined.
- Line 2 baking sheets with parchment paper or silicone mats.
- Using a 1/4 cup measure or scoop, place 6 balls of dough evenly spaced on each baking sheet. (You can do twenty-four 1-ounce balls if you prefer smaller cookies.) Do not press down.
- Grate nutmeg over the top of each ball of dough until there is an even dusting of nutmeg.
- Place in the oven and bake for 9 minutes. Rotate the baking sheets (from top to bottom) halfway through the cooking to achieve even baking and color. Remove from the oven when golden brown and still soft in the center, after about 9 minutes.
- Slide the cookies with the parchment paper onto a cooling rack. Once cool, carefully remove from the paper and enjoy.
- These cookies are amazing eaten warm. Like a cup of holiday eggnog! Happy Holidays!
EGGNOG COOKIES
I love these cookies because they have all the flavors of eggnog but don't have eggnog in them. If you want to make them without the alcohol, substitute vanilla extract for the rum. I generally fill each cookie with about a teaspoon of the filling so they have a nice burst of cream on the inside and a caramel and spice sugar on top for texture. The cookies can be fully assembled and refrigerated ahead of time, but wait until serving to make the caramel and dusting sugar; they dissolve in the cold.
Provided by Alex Guarnaschelli
Categories dessert
Time 2h40m
Yield about 20 sandwich cookies
Number Of Ingredients 20
Steps:
- Make the cookies: Sift together the flour, ginger, nutmeg, allspice, cinnamon and salt in a large bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and granulated sugar and beat until creamy and light, 5 to 8 minutes. Scrape down the sides of the bowl with a rubber spatula so all of the butter and sugar fully integrate. Beat in the egg yolks, one by one, and then the vanilla. Gently mix the dry ingredients into the butter mixture until it forms a soft dough. Using plastic wrap, shape the dough into one log 10 inches long and about 2 inches in diameter. Chill until firm, about 2 hours.
- Preheat the oven to 350 degrees F and line two baking sheets with parchment.
- Bake the cookies: Unwrap and use a sharp knife to cut the logs into 1/4-inch-thick slices. Arrange the cookies 1 inch apart on the prepared baking sheets. In every other cookie, cut a hole about 1 inch in diameter with a small round cutter. Bake the cookies until light golden in color, 12 to 14 minutes. Set aside to cool.
- Make the icing: Combine the confectioners' sugar and butter in the bowl of the mixer fitted with the paddle attachment. Beat until smooth, 2 to 3 minutes. Add the cream and rum and mix until blended.
- Make the dusting sugar: In a small bowl, combine the granulated sugar, nutmeg, cayenne and lemon and orange zests. Set aside.
- Assemble the cookies: After the cookies have cooled, put the icing on the cookies without holes (about 1 teaspoon per cookie) and top each with a cookie with a hole to make sandwiches. Don't press down. Place the tops on gently so the icing doesn't leak out of the sides.
- Make the caramel: Heat the granulated sugar in a small skillet over medium heat, stirring occasionally, until all of the sugar melts. Once melted, do not stir but swirl the pan until the sugar is amber, about 6 minutes.
- Drizzle each cookie with the caramel and top with the dusting sugar.
EGGNOG COOKIES
"What a delectable treat for Eggnog lovers everywhere! These cookies have a wonderful spicy aroma and are great tasting. The fragrance of nutmeg and cinnamon will infuse your home with holiday spirit as you bake these cookies. They make delicious gifts and are a welcome addition to cookie exchanges. "
Provided by RecipeNut
Categories Drop Cookies
Time 33m
Yield 6 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F (150°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.
Tips:
- Use high-quality ingredients: The better the ingredients, the better your cookies will taste. Use real butter, not margarine, and fresh eggs.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the cookies, making them light and tender.
- Chill the dough before baking: This will help to prevent the cookies from spreading too much in the oven.
- Bake the cookies until they are just set around the edges: The centers of the cookies should still be slightly soft.
- Let the cookies cool completely before frosting them: This will help to prevent the frosting from melting.
Conclusion:
Eggnog Meltaway Cookies are a delicious and festive holiday treat. They are easy to make and can be enjoyed by people of all ages. Whether you are looking for a cookie to serve at a holiday party or to enjoy at home with your family, Eggnog Meltaway Cookies are a great option.
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