Eggnog Blossom Cookies
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.
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.
Equipment Used
Notes
1) Melted Kisses – Adding the Hershey Kisses as soon as the cookies come out of the oven basically melts them from the heat of the cookie. I prefer to add them right away though, because if you allow the cookies to fully cool and set for an hour or so, the Kisses will set again too and retain their shape. What I like though, is that they reset softer than they were before, making the cookies easier to eat.
2) Rum – If you have rum on hand but not the extract, I wouldn’t recommend trying to substitute with that. Regular alcohol will mostly cook out of baked goods and leave almost no flavor behind. Rum extract, however, is a concentrated flavoring that will still come through in baked goods.
Nutrition
Serving: 1 cookieCalories: 107kcalCarbohydrates: 17gProtein: 1gFat: 4gSaturated Fat: 3gCholesterol: 14mgSodium: 69mgPotassium: 16mgFiber: 0.3gSugar: 11gCalcium: 16mgIron: 0.4mg
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