No Christmas cookie plate is complete without Nutmeg Coins with Eggnog Glaze. They go great with a big glass of milk, or eggnog…boozy eggnog!
These cookies…I bought the Better Home and Gardens Christmas Cookies special publication last year. I dove into it pretty well last Christmas, but I was taunted by a couple recipes, and these cookies are one of them. The original recipe is called “Eggnog Wreaths with Nutmeg Glaze” which really make no sense because the eggnog is in the glaze and the nutmeg is the flavoring in the cookie dough. Yeah. Wrap your brain around that. But these cookies are pretty damn good. You do need a glass of milk to go with them because they’re dry like shortbread cookies. But you need these fun holiday cookies. Promise.
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The “wreath” version of this recipe calls for a mini doughnut pan, which I don’t have, so improvisation became the name of the game. I have a mini muffin pan and a mini whoopie pie pan (you know you want one too). I made these little darlings in the whoopie pie pan, but you could totally use a mini muffin tin too. Basically, make ’em however you like, they don’t really spread out. So you could even scoop them onto a baking sheet and press the dough down a little to flatten them slightly. Cookies shouldn’t be complicated. They’re too happy to be complicated.
Those other little treats on the plate? Those are Chocolate Peanut Butter Oatmeal Bars and they’re awesome.
Nutmeg Coins with Eggnog Glaze
Ingredients
Cookie:
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon ground nutmeg
- 1 cup unsalted butter room temperature
- ¼ cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
Glaze:
- 1 cup powdered sugar
- 4 tablespoons eggnog
Topping:
- 1 teaspoon ground nutmeg
Instructions
Cookies:
- Preheat oven to 375 degrees F.
- In a medium mixing bowl, combine flour, salt, and nutmeg.
- In a large bowl, beat butter for 1 minute until fluffy. Add sugar, and beat to combine. Add egg and vanilla, and beat until well mixed.
- Add flour mixture to butter mixture in two additions, mixing until just combined after each addition.
- Using a small cookie scoop (about 1 tablespoon) to portion dough into each cup of a mini whoopie pie pan (a mini muffin tin with 24 cups with be fine too). Press each dough ball slightly to flatten just a bit.
- Bake for 14 to 16 minutes, or until edge are golden brown and cookies are set. Remove from oven. Cool cookie in the pan.
- Once cookies have cooled, transfer them to a wire rack. Place the wire rack over a foil-lined baking sheet.
Glaze:
- In a medium mixing bowl, whisk together powdered sugar and eggnog until it is a thick syrup consistency. {You want the glaze to run over the cookies, but not be too thin.}
- Spoon 1/2 teaspoon glaze over the middle of each cookie and let glaze run over the cookie top and down the sides.
- Sprinkle ground nutmeg over the tops of the glazed cookies.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Laura says
Do these need to be refrigerated after because of the eggnog in the glaze?
Julie says
Hi Laura! I don’t usually refrigerate them and it’s fine. If you want to you absolutely can though. Around my house, these cookies disappear within a day or two. 🙂