Eggnog, Rum and Nutmeg Cookies

I tried harder to develop this cookie recipe than I have for any other recipe. Typically, if a recipe doesn't come together as planned after three attempts, I give up. However, I tested this eggnog, rum and nutmeg cookie recipe five times. 

I was so determined to get these cookies right because I had such a clear idea of what I wanted them to be. I pictured a cookie that was crunchy on the outside, chewy in the middle, undeniably eggnog-y, AND three-toned, with a perfect wrinkly appearance, of course. (Pst! the three-toned idea was inspired by Constellation Inspiration's absolutely gorgeous Matcha Neapolitan Sugar Cookies!) 

The first tests of this cookie were all either not flavorful enough, too flat or too puffy. After four attempts (and entirely too many internet searches for "pan banging"), I finally achieved the eggnog cookie of my dreams. It's rum-y, nutmeg-y and eggnog-y, perfect for a cozy night of cookie baking. 

Let me know what you think of the recipe and don't forget to follow the sustainability tips below!

Time: 1 hour

Makes: 24 large cookies

Ingredients

Base

• 1 1/4 cups butter, softened

• 1 1/2 cups granulated sugar

• 1 egg

For the Eggnog Cookie Dough

• 1 tablespoon eggnog

• 1 tablespoon water

• 1 teaspoon vanilla extract

• 1 cup flour

• 1/4 teaspoon baking power

• 1/8 teaspoon baking soda

• 1/4 teaspoon salt

For the Nutmeg Cookie Dough

• 1 tablespoon eggnog

• 1 tablespoon water

• 1 teaspoon vanilla extract

• 1 cup flour 

• 1/4 teaspoon nutmeg

• 1/4 teaspoon cinnamon

• 1/4 teaspoon baking power

• 1/8 teaspoon baking soda

• 1/4 teaspoon salt

For the Rum Cookie Dough

• 2 tablespoons spiced rum

• 1 tablespoon molasses

• 1 teaspoon vanilla extract

• 1 cup flour

• 1/4 teaspoon baking power

• 1/8 teaspoon baking soda

• 1/4 teaspoon salt

Finishing Touches

• Raw sugar or granulated sugar for rolling

Methods

For the Base

1. Using a hand mixer or a stand mixer fitted with the paddle attachment, cream together the butter and sugar until well combined, about 30 seconds. Add in the egg and beat until just combined.

2. Separate the sugar and butter mixture into three equal parts in three separate bowls. Each portion should be about 2/3 cup plus 2-3 tablespoons. I suggest first adding 2/3 cup to each bowl. Then add one tablespoon to each bowl until the mixture is evenly divided.

For the Eggnog Dough

1. Designate one of the sugar and butter bowls as the eggnog dough. To this bowl, add the eggnog dough's eggnog, water and vanilla. Whisk with a fork to combine.

2. Add the dry ingredients and stir to combine. Set aside while you make the other two doughs.

For the Nutmeg Dough

1. Designate another sugar and butter bowl as the nutmeg dough. Add the nutmeg dough's eggnog, water and vanilla, and whisk with a fork to combine to this bowl.

2. Add the dry ingredients (including the nutmeg and cinnamon!) and stir to combine. Set aside while you make the final dough.

For the Rum Dough

1. Designate the last sugar and butter bowl the rum dough. To this bowl, add the rum, molasses and vanilla and whisk with a fork to combine.

2. Add the dry ingredients and stir to combine.

Putting it all together

1. Preheat oven to 350 F. Then, roll each dough into 24 dough balls, each about 1-inch in diameter. The dough will be quite sticky. To avoid excessive sticking, dust your hands with a small amount of flour.

2. Take one ball of each flavor and roll them together. Then, roll in sugar and place on a platter. Repeat with remaining dough. Once you have formed all the balls and rolled them in sugar, place them in the freezer for 15 minutes.

3. Space chilled cookies about 3 inches apart on a large, parchment-lined baking sheet. Bake cookies for 10 minutes. Then, grab the tray with two hands and lightly tap it on the stovetop. Tapping the cookies makes them denser and gives them an appealing, wrinkly texture. Put the cookies back in the oven and bake for another 3 minutes. Repeat tapping. Then, bake for a final 2-4 minutes, or until the edges are golden brown. Eat up!

Sustainability Tips

• Butter and eggnog: Since cows contribute a lot to climate change, I like to buy my dairy products from B Corps, which are held to really high environmental and social standards. You could also try out vegan options, but please keep in mind that I have not tested vegan eggnog or butter in this recipe.

• Egg: Local eggs are pretty easy to find in most regions. Buying locally means your eggs won't have to travel as far, reducing greenhouse gas emissions and energy use. You can also replace the egg with a flax egg (2 tablespoons flaxseed meal mixed with 3 tablespoons of water) for a vegan egg replacement.

• Flour: I like to buy King Arthur Flour brand because King Arthur Flour is a B Corp. That means that they're held to a high environmental and social standard. Alternatively, you could find a farmer who grows and mills flour locally. Buying locally can help connect you to your local food system and cut back on the miles your food has to travel.

• Rum: Buying locally-produced rum is your most sustainable option here. This way, you can support your local economy and get to know your local food producers.