Every year since 2012, I’ve made these cookies for Christmas, and every year, people say “I don’t even like eggnog but these are GREAT!”
Actually these are the only successful cookies I make, so… I’m just sad they can only happen during the holidays, because no one sells eggnog any other time of year.
It’s not too late to make them! The actual cookie part is painless; it’s the glazing that takes a while.
Chai Eggnog Cookies
Heavily adapted from a Betty Crocker recipe
- 1 package sugar cookie mix
- 4 tbsp eggnog (I typically use the vanilla cinnamon kind, but if you can’t find it, see instructions for recipe modifications, but you’ll need 1 tbsp vanilla extract, 1 tsp ground cinnamon, and 1 tsp nutmeg)
- 1 egg
- 1 cup confectioner’s sugar
- 1/2 cup butter (basically, a stick)
- 1 tea bag, Chai tea (or if you use loose life, about two teaspoons)
- 1/2 tsp nutmeg
- In a large mixing bowl, melt the butter (ten seconds in the microwave, about 3 times). Open the tea bag and shake out the tea leaves into the bowl. Add the egg and 2 tablespoons of eggnog. Mix.
- If you did not get vanilla cinnamon eggnog, add a tablespoon of vanilla extract, a teaspoon of ground cinnamon, and a teaspoon of nutmeg into the mix.
- Mix in the sugar cookie mix. It’s going to get pretty stiff, which is okay. You want them soft and doughy, but you should be able to ball them up.
- In teaspoonfuls, drop the cookie dough onto a parchment-paper lined (for easy cleaning) cookie sheet. I’m usually able to fit about 16-18 cookies on a sheet, if I space them kitty-corner to each other and about 1 – 1.5 inches apart.
- Bake at 350 for about 10 minutes. Just watch the edges of the cookies…if they start to brown a bit, time to pull them out.
- Let the cookies cool completely. Meanwhile, mix the confectioner’s sugar with the other 2 tablespoons of eggnog and the nutmeg. Again, if you didn’t get the vanilla cinnamon eggnog, add a shake of nutmeg and cinnamon, as well as half a teaspoon vanilla extract. I usually eyeball this: you want the consistency to be pretty thick. This is your glaze, so you don’t want it dripping off the cookies.
- When the cookies have cooled, spread glaze over the tops. Let the glaze harden completely before packaging or eating.
And that’s it! Seems more complicated than it really is, but it’s pretty time consuming the first time. You do need advance planning because you can’t glaze until the cookies are cool. Also, they can be quite sweet. Lots of sugar in this!
These are such a hit though, so I hope you give them a try! They also make great last-minute presents. =)
It’s gonna be a tough week for Tasty Thursdays, what with all the delicious holiday food I’m sure you’ve been getting. So what was the best of the best? Share it here!