A cookie that captures one of the iconic flavors of Christmas, these eggnog blossom cookies are going to be a sure hit at any holiday party. You don’t even need to have eggnog on hand to make these cookies, but the flavor really stands out. Blossom cookies are fun to make with kids as well and make a great choice for cookie exchanges around the holiday.
As always, I love making holiday themed blossom cookies as an alternative to the iconic peanut butter versions most people are familiar with. I started making these a few years ago and tweaked the recipe a few times to find a nice, soft cookie that fully tasted like eggnog in a cookie form.
One of the best parts about these cookies is that they’re super simple to make and other than picking up some Hershey’s Kisses and possibly rum extract, they’re made with almost all pantry staple items. You don’t even need eggnog to make them.
Eggnog Without Eggnog?
A lot of eggnog flavored baked goods are made with spices and extract as opposed to actual eggnog. While you can use eggnog and spike it with some rum, their flavors tend to be very muted in baked goods. The good news is that you can ramp up those same flavors with a little spice and extract.
These cookies are made with a good amount of nutmeg and a pinch of cloves. Some recipes will use nutmeg and cinnamon, but I find a small amount of ground cloves give it a punchier flavor. The other ingredient you need is some rum extract. Regular rum will cook out and leave very little flavor behind, while the concentrated form of extract retains a more prominent flavor that comes through in baked goods.
Ingredients for Eggnog Blossom Cookies
Flour – I use 2 cups of all-purpose flour here for enough structure to make about 36 blossoms.
Baking Soda – Just enough for a small rise without making the cookies puff up too much or taste cakey.
Spices – A full teaspoon of ground nutmeg with just a pinch of ground cloves helps create the flavor of eggnog. Also add a pinch of nutmeg to the sugar for rolling the cookie dough in.
Butter – One stick of unsalted butter at room temperature.
Sugar – I use both white and light brown sugar here. I find the light brown sugar helps a little with color and a better flavor for the final cookie. You’ll also want about a ½ cup of granulated sugar to roll the dough in before baking.
Eggs – I use one whole egg and one egg yolk here for moisture. I found the extra egg yolk adds moisture without making the cookies cakey, as well as boosting the eggy flavor familiar in eggnog.
Extracts – I use a little vanilla for flavor and a full teaspoon of rum extract to help boost the eggnog flavor in the cookies.
Milk – I use a tablespoon of whole milk near the end to help add needed moisture to the dough. Use any milk you have on hand; I just find whole milk to work best, and I usually have it on hand with holiday baking. You can also substitute eggnog here if you have some.
Hershey’s Kisses – I use Hugs instead of Kisses here, but feel free to use any Kiss candy you like. Because of the eggnog flavoring though, I would stay away from flavored Kisses like mint or cherry or strawberry etc.
How to Make Eggnog Blossoms
In a mixing bowl, combine the flour, nutmeg, cloves, baking soda, and salt. Whisk to combine fully and set aside.
In the bowl of a stand mixer with the paddle attachment (or a large mixing bowl if using a hand mixer) add the butter and both sugars and mix on medium speed until light and fluffy, about 2 minutes. Add the vanilla extract, rum extract, egg, and egg yolk and beat on low speed until fully combined, about a minute or two.
Slowly add the dry ingredients into the wet ingredients, including the milk, mixing on low speed until fully combined into a sticky dough. Cover and refrigerate for at least 2 hours.
Remove the dough from the fridge and preheat your oven to 350°F/177°C.
Prepare the toppings for the cookies by pouring about a ½ cup of granulated sugar into a bowl with a ¼ teaspoon of ground nutmeg and whisking together. Remove your Hugs (or Kisses) from their wrappers. Line a half-sheet pan with parchment paper or a silicone baking mat.
Use a 1 tablespoon cookie scoop or estimate that amount with your hands and scoop out some cookie dough. Roll the dough into a ball and then roll in the sugar and nutmeg. Place the cookies on your pan about 2 inches apart and bake for 11-13 minutes.
Once cooked, remove from the oven, and gently press a Hug/Kiss into the top of each cookie. Allow the cookies to cool and set on the baking sheet about 5 more minutes, and then move them to a cooling rack. The chocolate will be very soft, so allow the cookies to fully cool at least an hour so that the Hugs/Kisses will set again.
The cookies can be stored covered at room temperature for about a week.
📋 Recipe
Eggnog Blossom Cookies
Ingredients
For the cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup unsalted butter, (1 stick) at room temperature
- ¼ cup granulated sugar
- ¾ cup light brown sugar, packed
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- ½ teaspoon vanilla extract
- 1 teaspoon rum extract
- 1 tablespoon whole milk
Toppings:
- ½ cup granulated sugar
- ¼ teaspoon ground nutmeg
- 36 Hershey’s Hugs
Directions
- In a mixing bowl, combine 2 cups flour, 1 teaspoon ground nutmeg, ⅛ teaspoon ground cloves, 1 teaspoon baking soda, and ½ teaspoon salt. Whisk to combine fully and set aside.
- In the bowl of a stand mixer with the paddle attachment (or a large mixing bowl if using a hand mixer) add the ½ cup unsalted butter, ¼ cup granulated sugar, and ¾ cup light brown sugar and mix on medium speed until light and fluffy, about 2 minutes. Add the ½ teaspoon vanilla extract, 1 teaspoon rum extract, egg and egg yolk and beat on low speed until fully combined, about a minute or two.
- Slowly add the dry ingredients into the wet ingredients, including the 1 tablespoon whole milk, mixing on low speed until fully combined into a sticky dough. Cover and refrigerate for at least 2 hours.
- Remove the dough from the fridge and preheat your oven to 350°F/177°C.
- Prepare the toppings for the cookies by pouring about a ½ cup of granulated sugar into a bowl with a ¼ teaspoon of ground nutmeg and whisking together. Remove your Hugs (or Kisses) from their wrappers. Line a half-sheet pan with parchment paper or a silicone baking mat.
- Use a 1 tablespoon cookie scoop or estimate that amount with your hands and scoop out some cookie dough. Roll the dough into a ball and then roll in the sugar and nutmeg. Place the cookies on your pan about 2 inches apart and bake for 11-13 minutes.
- Once cooked, remove from the oven, and gently press a Hug/Kiss into the top of each cookie. Allow the cookies to cool and set on the baking sheet about 5 more minutes, and then move them to a cooling rack. The chocolate will be very soft, so allow the cookies to fully cool at least an hour so that the Hugs/Kisses will set again.
- The cookies can be stored covered at room temperature for about a week.
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