Cinnamon Eggnog Christmas Cookies

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Cinnamon Eggnog Christmas Cookies

Ingredients:
  • 3/4 cup (1.5 sicks) butter
  • 1 1/2 cups packed brown sugar
  • 2 tablespoons eggnog (or water or milk)
  • 2 (10 oz) bags Wilton Eggnog Baking Melts
  • 2 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 (10 oz) bag cinnamon baking chips

Directions:
  1. Heat butter, sugar, and eggnog in a large sauce pan over medium low heat until butter is just melted. Add 2 cups eggnog baking melts and stir until just melted. Immediately remove from heat and pour into a large mixing bowl and set in refrigerator to cool for about 10 minutes, or until batter is cool to the touch all the way through.
  2. Meanwhile, preheat oven to 350 degrees F. Whisk together the flour, baking soda, and salt and set aside. Coarsely chop the remaining eggnog melts.
  3. Once the batter is cool, beat in eggs at medium high speed until light and fluffy, about 2-3 minutes. Reduce speed to low and add dry ingredients, mixing until just combined.
  4. Add remaining chopped eggnog melts (about 3/4 cup) and the cinnamon baking chips. Stir until just combined.
  5. Use a medium (1.5 tbsp) cookie scoop to place dough on a cookie sheet lined with parchment paper. Bake at 350 for 8-10 minutes until edges just start to turn golden brown. Let stand on the pan for a few minutes, then transfer to a wire rack to cool completely.

This recipe may easily be halved. Alternatively, this dough freezes really well so you can make what you need right away, then with the remaining dough, go ahead and shape into balls (press down slightly to flatten) then put them in the freezer. They’ll keep in the freezer 2-3 months if stored in an airtight freezer bag. Then whenever you want fresh, warm, homemade cookies, pull out as many as you want and bake as needed. You can have instant homemade cookies all season long! :) You don’t even need to thaw before baking. Happy baking!

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