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Eggnog Cream Cheese Cookies

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These soft-baked Eggnog Cream Cheese Cookies combine the festive flavors of eggnog and cream cheese for a pillowy, tender holiday treat. Lightly spiced and dusted with powdered sugar, they’re perfect for cookie swaps, family gatherings, or cozy winter nights.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 4 oz cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup eggnog
  • Powdered sugar, for dusting
  • Extra ground nutmeg, optional, for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon. Set aside.
  3. In a large bowl, beat softened cream cheese and butter with a hand mixer or stand mixer until smooth and creamy, about 2 minutes.
  4. Add granulated sugar and light brown sugar. Beat for another 1-2 minutes until light and fluffy, scraping down the sides as needed.
  5. Beat in egg yolk and vanilla extract until fully incorporated.
  6. Slowly pour in eggnog, mixing on low speed. (Mixture may look curdled; this is normal.)
  7. Add dry ingredients to wet mixture in two batches, mixing on low just until combined. Use a rubber spatula to fold in any remaining streaks of flour.
  8. If dough seems too runny, let it sit for 5 minutes to thicken.
  9. Use a 1.5 tablespoon cookie scoop or two spoons to drop dough onto the lined baking sheet, spacing about 2 inches apart.
  10. Bake for 11-13 minutes, until edges are set and tops look slightly puffed and matte (not glossy).
  11. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
  12. Once cooled, dust with powdered sugar and a pinch of extra nutmeg if desired.

Notes

For best results, use room-temperature butter and cream cheese. Do not overmix once the flour is added to keep cookies tender. If your dough is very soft, chill for 10 minutes before scooping. Dust with powdered sugar only after cookies are completely cool. Cookies freeze well for up to 2 months.

Nutrition

Keywords: eggnog cookies, cream cheese cookies, holiday cookies, Christmas cookies, soft cookies, easy cookies, festive cookies, nutmeg, cinnamon, eggnog dessert

Find it online: https://jodierecipes.com/eggnog-cream-cheese-cookies-recipe-easy-soft-bake-holiday-treats/