These Eggnog Ice Box Cookies with Eggnog Glaze are a perfect Christmas treat! Keep the dough in the fridge for up to 3 days and bake them as you need them (or even freeze a log or two for later)!
I’ve got my Christmas cookie bake on! I love love to bake Christmas cookies. I mean, what better excuse does one need to bake cookies than the holiday season? There’s no guilt with Christmas baking, right? Holiday calories don’t count. 😉
I find myself making ice box cookies every year…last year I made Cherry Ice Box Cookies, and the year before I made Brown Sugar Shortbread (Ice Box Cookies). Yum. I think ice box cookies are great because you don’t have to bake all the dough at once – you can keep the dough in the fridge for up to 3 days and bake them as you need them (or even freeze a log or two for later). I find that one log lasts for a day and a half, then it’s time to bake a fresh batch!
So this year I wanted to make ice box cookies with eggnog in them…eggnog is the best. I love it on it’s own, in lattes, in coffee, so why not in cookies? Yum.
Between the cookie and the icing, these Eggnog Ice Box cookies are bursting with eggnog flavour! Actually the icing is so good and eggnog-y that I’m already scheming up ways to use it somewhere else!
Eggnog Ice Box Cookies with Eggnog Frosting
Ice Box Cookie
- 1 cup butter at room temperature
- 2 cups sugar
- 1 cup eggnog I used 2%
- 5 1/2 cups flour
- 1 tsp baking soda
- 3/4 tsp nutmeg
- 1/4 cup butter at room temperature
- 3 cups icing sugar
- 1/3 cup eggnog
Ice Box Cookie
- In a mixer, beat together the butter and sugar until it's light and fluffy.
- Then add the eggnog, and mix well.
- In a separate bowl, whisk together the flour, baking soda and nutmeg.
- Add the flour mixture gradually to the butter mixture and mix well.
- Shape the dough into 4 balls of dough, then roll the dough out into 8 inch long logs.
- Wrap each log in parchment paper and refrigerate overnight.
- When it's time to bake the cookies, preheat the oven to 375 degrees.
- Then remove the paper and cut the dough into 1/4 inch slices.
- Place the cookies onto a parchment paper lined cookie sheet and bake for 8-10 minutes.
- After the cookies have finished baking, place them on a wire rack and let them cool completely.
- In a mixer, beat the butter until it is light and fluffy.
- Add the icing sugar and eggnog, and mix until smooth.
- Ice each cookie once they have cooled completely.
- Optional: Sprinkle with a teeny bit of nutmeg on the cookies for a garnish.
Recipe from Taste of Home
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Serve these cookies up with a mug of hot chocolate or coffee. So good! Now if we could just make these last more than a day…