Eggnog Sugar Cookies
Description
Last new Christmas treat of 2025 – and these taste exactly as NYT Cooking says they will! I was hesitant to use ‘artificial’ rum extract…but that’s the only kind in existence (easy to source at any regular grocery store), and the nutmeg flecks are everything. A true Christmas cookie through and through – enjoy!
Ingredients
3 1/2 c. (438 g) flour
1 1/2 t. cream of tartar AND 1 t. baking soda
1 c. (227 g) butter, room temperature
1 3/4 c. (350 g) sugar AND 1 t. kosher salt
1 egg + 2 yolks, room temperature
1 T. rum extract
1/4 c. (50 g) sugar AND 2 t. freshly grated nutmeg – combine for rolling before baking
Instructions
In a medium bowl, whisk together the flour, cream of tartar and baking soda and set aside. Using your electric mixer, cream together the butter, sugar and salt for a few minutes until fluffy, scraping down the bowl at least once to make sure all is well blended. Add in the egg and yolks, one at a time, beating in between additions. Scrape down the bowl, pour in the rum extract and beat all again for another minute or 2.
With the mixer on low, slowly and carefully add in the flour mix and continue to mix until all of the dry ingredients are well incorporated – you’ll likely need to scrape down the bowl before the mixing is finished. Roll the dough into 40 gram balls (this recipe gave me 28 balls), roll each ball thoroughly through the sugar/nutmeg mix, and then place the prepped cookie balls into the fridge for 30 minutes to chill. If they’re going to be in the fridge for longer, then cover them, and if you’re leaving them for several hours then make time to let them sit at room temperature for a good half hour before baking.
Preheat the oven to 350 and line a couple of large baking sheets with parchment. Place the dough balls on the sheets a couple of inches apart and bake for 10 minutes. The tops should be cracking and the middles should be just set. Leave the cookies to cool for several minutes on the baking sheets before moving them to a rack to cool completely. These freeze well like most cookies and make for a wonderful Christmas treat!
