Holiday baking season is upon us!! Nothing makes me feel more festive than cozying up with Christmas movie and milk & cookies.. or Eggnog & cookies?.. or Eggnog cookies!? Too far? Ok, ok – but these Eggnog Cookies are sweet, spicy, soft and oh so delicious. Santa approved.

Grab your elves & get cookin’! The cookie base is a dreamy classic snickerdoodle with an extra pinch of spice, and pairs perfectly with the Eggnog Ganache drizzle. The key to keeping these cookies looking as good as they taste is waiting for both the cookie and the ganache to come completely to room temperature before assembling. Otherwise you’ll end up with melty ganache (still tasty but you’ll miss that icy drizzle!) To add a little extra flair, add some cane sugar on top of the ganache, or even some festive red & green sprinkles!

Ingredients:

1. 2 1/2 cups all-purpose flour 
2. 1/2 tsp baking soda
3. 1/2 tsp baking powder
4. 1/2 tsp salt
5. 1/2 tsp cinnamon (+ more for rolling)
6. 1/2 tsp nutmeg
7. 1/4 tsp cloves
8. 1 1/2 cups granulated sugar (+ more for rolling)
9. 1 cup unsalted butter, room temperature
10. 1 large egg
11. 1 large egg yolk
12. 1/2 tsp vanilla extract
13. 1/2 tsp almond extract
14. 1 cup white chocolate chips
15. 1/3 cup full fat eggnog

Get Cookin’:

Cookies

1. Preheat oven to 350° and line 2 baking sheets with parchment paper.
2. In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Whisk or mix to combine.
3. Using a stand mixer, or a large bowl and hand mixer, mix sugar with butter until light and fluffy, and lighter in color (about 2-3 minutes).
4. Add in egg and egg yolk, vanilla & almond extracts. Mix for about 2 more minutes.
5. Slowly add dry ingredients to butter and sugar mixture.
6. Using large cookie scoop, scoop cookie dough and roll in cinnamon sugar before placing on parchment lined baking sheet.
7. Bake for 9-11 minutes. Cookies should be light with little to no browning on the edges. Let cool before topping with Eggnog Ganache.

Eggnog Ganache

1. Using a stovetop double boiler (any large metal, glass or ceramic mixing bowl over a pot of boiling water will do), melt white chocolate chips with eggnog.
2. Whisk frequently to ensure the mixture melts together smoothly and avoid overcooking/burning.
3. Once all of the white chocolate chips are melted, you have a ganache! Remove from heat and pour into a plastic bag and let cool (very important!!) Feel free to pop the ganache into the refrigerator to cool quickly.
4. Once both cookies and ganache are cool, cut a corner tip off of the bag of ganache and drizzle onto your cookies.
5. Enjoy!