This is a delicious cake-shaped biscuit. Although not overly sweet, it is very excellent.
| Prep Time: | 15 mins |
| Cook Time: | 8 mins |
| Additional Time: | 7 mins |
| Total Time: | 30 mins |
| Servings: | 72 |
| Yield: | 6 dozen |
Ingredients
- 1 cup margarine
- 1 cup white sugar
- 1 egg
- 1 cup eggnog
- 3 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups confectioners’ sugar
- 3 tablespoons eggnog
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the margarine and white sugar until smooth. Stir in the egg and 1 cup eggnog. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture so it is well blended. Drop by rounded spoonfuls onto the prepared cookie sheet. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- To prepare the icing, put the confectioners’ sugar into a small bowl. Stir in the remaining eggnog one tablespoon at a time until the desired consistency is reached. Spread onto cooled cookies and let dry before serving.
Nutrition Facts
| Calories | 70 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 71 mg |
| Sugars | 6 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I added a generous amount of cinnamon and vanilla extract, as well as extra egg nog to make cake-like cookies/muffin top style cookies
Surprizingly easy to make, had to add additional time to bake time 12 minutes instead of 10 called for in recipe (this could be due to oven inconsistency. Non the less they came out great. Taste as good as they looked. I would recommend these for your holiday baking
Surprizingly easy to make, had to add additional time to bake time 12 minutes instead of 10 called for in recipe (this could be due to oven inconsistency. Non the less they came out great. Taste as good as they looked. I would recommend these for your holiday baking
After reading reviews, I added the nutmeg, cinnamon & vanilla using the 3 1/4 cups of flour. We love Oberweiss eggnog so that was a no brainer. I baked on parchment paper too. They are awesome.
I added 1tsp cinnamon and nutmeg, decreased the flour to 2 3/4 cups. Delicious with the substations
I thought these cookies were very good! But like the others I added 1 tsp of cinnamon, 1 tsp of nutmeg and 1 tsp of vanilla. For the icing I added egg whites (so the icing would harden) and a 1/2 tsp of cinnamon. I didn;t get much eggnog flavor in the icing so I would probably omit it next time. I also added a dash of nutmeg on top.
I liked this recipe. It had a good eggnog flavor, but for anyone not expecting it, it is a very “cake like” cookie. Or at least it was for me. Very soft. My family enjoyed it, but it isn’t a traditional cookie.
Excellent christmas cookies. Followed the advice of others and added cinnamon, nutmeg and vanilla extract. Delicious! So soft and were thick/puffy – unlike another recipe I tried off of Pintrest (paper thin). Will definitely be adding this to my yearly christmas cookie list.
These cookies are really easy and yummy!! I used all organic ingredients. But instead of using all butter I used 1/2 cup butter, 1/4 cup coconut oil and 1/4 cup sour cream. The cookies remain soft, freeze well and we really enjoy w/our morning coffee.
I used butter instead of margarine, and just a splash more of the eggnog to make the frosting spread easier. When people at work say they’ve eaten five – you know it’s a success!
I made this recipe as-is. When the cookies first came out of the oven and cooled enough to eat, they were the perfect cakey texture, but tasted a little like biscuits. Although the biscuit flavor subsided and the eggnog became more detectable as they cooled a little, they’re always going to be a pretty plain cookie as they are. I frosted them with Sugar Cookie Frosting from this site by Kathy Brandt, substituting eggnog for milk, then sprinkled them with red and green sugars. They were phenomenal that way – my favorite cookie on the platter.
bland, no eggnog flavor at all…I should of guessed without vanilla to boost it. I didn’t make the frosting as the cookie should hold it’s own.
These cookies were excellent! I used pumpkin spice eggnog & butter instead of margarine. Turned out great! I will definitely be making these again.
I followed all the suggestions here regarding adding spices, used about 2 1/2 cups of flour, as well, added a teaspoon of rum extract, but I just didn’t like the consistency of this cookie, and still didn’t find it had enough taste. Sorry, but I wouldn’t make this again.
Cookies were yummy. Added about 1/2 tsp nutmeg to mine and was using vanilla eggnog. Mine needed a little more flour but use your judgement there. The frosting was too sweet so I added about 4 tbsp cream cheese.
These were quite good but did need some additions such as nutmeg and cinnamon. Overall a nice cookie.
I Loved these cookies. I also added 1 tsp cinnamon & 1 tsp vanilla. I liked them without the icing but the Hubby liked them both ways. I thought they tasted like eggnog. Yummy!!
Made these cookies but added 1/4 tsp of nutmeg to the icing. Were easy and delicious
Soft and delicious. I did add 1 tsp vanilla to the sugar mixture after the eggnog and 1 tsp nutmeg and 1 tsp cinnamon to the flour mixture. I also sprinkled a touch of nutmeg on the iced cookies.
Overall these cookies were great. Kids and husband really enjoyed based on number eaten. 🙂 I added 1 tsp each of cinnamon, nutmeg and vanilla. The amount of flour for me was great, I may have even added a bit more…but then I live in the NW US in a higher altitude. Also increased coooking time to 10-12 minutes and added a dash of nutmeg to the icing.
The rating is based on this altered version, which is a little disingenious; sorry. I followed one of the reviewer’s suggestion and added 1 t of cinnamon and nutmeg. I didn’t add the vanilla. It’s a very flavorful recipe this way and produces very cakey cookies. One thing though is that when I reduced the flour to 2.75c, I found the batter very wet…I guess that should have been obvious. I froze it for about 15 min and that seemed to help a little. Regardless, the cookies came out nicely risen. My second batch though was flat, b/c I tried to fit more cookies on the sheet. I think the glaze will not only add that extra oomph, but will also hide some irregularities of the second batch. Nice.