Eggnog Cookies

December 09, 2014


To make the filling:
  1. Combine eggnog, sugar, and salt in medium saucepan. Slowly whisk in corn starch. Bring to a boil, stirring constantly, over medium heat. Boil for 1 minute.
  2. Remove from heat and stir in butter and bourbon. Let cool before refrigerating until thoroughly chilled.
For the dough:
  1. In bowl of an electric mixer fitted with paddle attachment, combine butter, sugar, salt, vanilla, and egg. Beat on medium-high speed until light and fluffy, scraping bowl as necessary.
  2. Reduce speed to low and gradually add flour, scraping bowl as necessary, until a soft dough forms.
  3. Divide dough into two portions, form into 1-inch-thick disks, and wrap in plastic wrap. Refrigerate for at least 15 minutes or until ready to use.
  4. Heat oven to 350°. Portion dough into 1-inch balls and place on parchment-lined baking sheet.
  5. Use thumb to make a deep indentation in each cookie to hold custard after baking. Bake until light golden, 16–18 minutes. Transfer to wire rack to cool completely.
  6. Fill each cookie with a dollop of cold eggnog custard. Dust with confectioners sugar and sprinkle with nutmeg. Serve immediately.

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  • 1½ cups eggnog
  • 3 tablespoons sugar
  • Pinch salt
  • 2 tablespoons cornstarch
  • 1 tablespoon butter
  • 2 teaspoons bourbon or rum
  • 1 cup unsalted butter, slightly softened
  • ¾ cup granulated sugar
  • ¼ teaspoon fine salt
  • ¼ teaspoon ground nutmeg, plus more for decorating
  • 2 teaspoons pure vanilla extract
  • 1 large egg
  • 2½ cups all-purpose flour
  • Confectioners sugar, for decorating
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