11 Eggnog Baking Recipes That Capture the Flavor of the Holidays

As we get closer to the holiday season, there’s nothing quite like the cozy vibe of eggnog-infused goodies to bring a festive touch to your home. From the sweet simplicity of eggnog sugar cookies to the creamy decadence of cheesecake bars, these recipes are sure to be a hit. Each bite offers a little taste of holiday magic. Ready to add some eggnog-inspired charm to your celebrations? Let’s explore these delightful recipes together.

Eggnog Sugar Cookies

Eggnog Sugar Cookies are a delightful twist on the classic holiday beverage, bringing the rich and creamy flavors of eggnog into a soft, sweet cookie. These cookies are perfect for holiday gatherings, cookie exchanges, or simply to enjoy with a cup of your favorite warm beverage. The subtle taste of nutmeg and the creamy glaze makes these cookies both festive and irresistible.

These cookies aren’t only easy to make but also add a touch of holiday spirit to your dessert table. The recipe yields a batch suitable for 4-6 people, making it ideal for family gatherings or small get-togethers. Enjoy the cozy flavors of eggnog in a new and exciting way with these Eggnog Sugar Cookies.

Ingredients (for 4-6 people):

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large egg yolks
• 1/2 cup eggnog
• 1 teaspoon vanilla extract
• 1/2 teaspoon rum extract (optional)
• For the glaze:
• 1 cup powdered sugar
• 2-3 tablespoons eggnog
• A pinch of nutmeg (for sprinkling)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, ground nutmeg, and salt. This guarantees that the baking powder and spices are evenly distributed throughout the flour.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy. This should take about 2-3 minutes on medium speed.
4. Add Egg Yolks and Extracts: Beat in the egg yolks, one at a time, followed by the vanilla and rum extracts. Mix until everything is well combined.
5. Incorporate Eggnog: Gradually add the eggnog to the butter mixture, beating on low speed until just combined.
6. Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. Avoid overmixing to make sure the cookies remain tender.
7. Scoop and Bake: Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing each cookie about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
8. Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
9. Prepare the Glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons of eggnog until smooth. If the glaze is too thick, add another tablespoon of eggnog.
10. Glaze the Cookies: Once the cookies are completely cooled, drizzle the glaze over each cookie using a spoon. Optionally, sprinkle a pinch of nutmeg over the glaze for added flavor.

Extra Tips:

When making Eggnog Sugar Cookies, make sure your butter is softened to room temperature to achieve the best texture. Using freshly grated nutmeg enhances the flavor, so consider grating it yourself if possible.

If you prefer a stronger eggnog flavor, you can adjust the amount of nutmeg or add a little extra eggnog to the dough. Remember, cookies will continue to cook slightly on the baking sheet after being removed from the oven, so take care not to overbake them. Enjoy your delicious holiday treat!

Eggnog Cheesecake Bars

Eggnog Cheesecake Bars are a delightful holiday treat that combines the rich, creamy flavors of eggnog with the silky texture of cheesecake. Perfect for festive gatherings or as a special dessert, these bars are sure to impress your family and friends.

The subtle hint of nutmeg and cinnamon in the eggnog pairs beautifully with the tangy cream cheese, creating a dessert that’s both comforting and indulgent. Whether you’re an eggnog enthusiast or just looking for a unique twist on traditional cheesecake, these bars are a must-try during the holiday season.

This recipe yields approximately 12-16 bars, making it ideal for serving 4-6 people depending on portion sizes. The crust is made from crushed graham crackers, adding a satisfying crunch that contrasts the creamy filling.

The key to a perfect eggnog cheesecake bar is achieving a smooth, crack-free top, which can be done by baking at a low temperature and allowing the bars to cool gradually. With a little patience and attention to detail, you’ll have a batch of eggnog cheesecake bars that are both visually stunning and irresistibly delicious.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 cup eggnog
• 1/4 cup all-purpose flour
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon

Instructions:

1. Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium mixing bowl, combine the graham cracker crumbs and 1/4 cup of granulated sugar. Pour in the melted butter and mix until the crumbs are evenly moistened.

Press the mixture firmly into the bottom of a 9×13-inch baking pan to form an even layer. Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.

2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add 3/4 cup of granulated sugar, beating until well combined.

Add the eggs one at a time, mixing well after each addition. Stir in the eggnog, flour, vanilla extract, nutmeg, and cinnamon. Mix until the batter is smooth and all ingredients are fully incorporated.

3. Assemble and Bake: Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.

Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly when the pan is gently shaken.

4. Cool and Chill: Remove the cheesecake bars from the oven and allow them to cool completely at room temperature. Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the cheesecake to firm up and the flavors to meld.

5. Serve: Once chilled, cut the cheesecake into bars using a sharp knife. For clean cuts, wipe the knife with a damp cloth between slices. Serve the bars chilled and optionally garnish with a sprinkle of nutmeg or a dollop of whipped cream.

Extra Tips:

To avoid cracks in your cheesecake bars, make sure not to overmix the batter, as this can incorporate excess air. Additionally, be gentle when tapping the pan to release air bubbles, and don’t open the oven door frequently during baking, as sudden changes in temperature can cause cracking.

If you notice the edges browning too quickly, cover them with aluminum foil partway through baking. By following these tips, you’ll achieve beautifully smooth and crack-free eggnog cheesecake bars.

Eggnog Pound Cake

Eggnog Pound Cake is a delightful holiday treat that infuses the rich, creamy flavors of traditional eggnog into a classic pound cake. This recipe creates a moist and flavorful cake that’s perfect for sharing with friends and family during festive gatherings.

With its hints of nutmeg and vanilla, this cake becomes a comforting dessert that complements any holiday spread. Whether you’re an eggnog enthusiast or simply looking for a new holiday dessert to try, this Eggnog Pound Cake is guaranteed to impress.

Preparing Eggnog Pound Cake is a straightforward process that results in a deliciously moist and flavorful cake for 4-6 people. By using simple ingredients such as eggnog, butter, sugar, and flour, you can whip up a delightful dessert that captures the essence of the season.

Serve it plain, with a dusting of powdered sugar, or topped with a creamy glaze for an extra touch of sweetness. This cake isn’t only perfect for holiday celebrations but also makes for a wonderful homemade gift.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon nutmeg
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup eggnog

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that the oven reaches the right temperature by the time your batter is ready.
2. Prepare the Pan: Grease and flour a 10-inch bundt pan or two standard loaf pans. This will help the cake to release easily once baked.
3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes with an electric mixer.
4. Add Eggs and Flavoring: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and nutmeg to enhance the cake’s flavor profile.
5. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This step helps distribute the leavening agent evenly throughout the flour.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the eggnog. Begin and end with the flour mixture, mixing until just combined. Be careful not to overmix, as this can make the cake dense.
7. Pour Batter into Pan: Pour the batter evenly into the prepared pan(s), smoothing the top with a spatula if necessary.
8. Bake the Cake: Place the pan in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely. Once cooled, dust with powdered sugar or glaze as desired before serving.

Extra Tips:

For an extra moist Eggnog Pound Cake, make sure all your ingredients are at room temperature before you start mixing. This helps them blend more easily and evenly.

If you want to add even more holiday flavor, consider mixing in a teaspoon of cinnamon or a splash of rum extract along with the vanilla.

When baking, resist the urge to open the oven door frequently, as this can cause the cake to sink. Finally, if you’re not serving the cake immediately, store it in an airtight container to keep it fresh and moist for several days.

Eggnog Muffins

Eggnog Muffins are a delightful holiday treat that combines the rich, creamy flavors of traditional eggnog with the comforting texture of muffins. Perfect for breakfast, brunch, or a festive snack, these muffins are a great way to use up any leftover eggnog during the holiday season. The subtle hints of nutmeg and cinnamon add warmth and spice, making these muffins a cozy addition to any winter gathering.

These muffins aren’t only delicious but also incredibly easy to make. With simple ingredients that you likely already have in your pantry, you can whip up a batch in no time. Enjoy them fresh from the oven with a smear of butter, or pack them up as a sweet gift for friends and family. The recipe makes enough to serve 4-6 people, making it ideal for small gatherings or family breakfasts.

Ingredients (Serving Size: 4-6 people):

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs
• 1 cup eggnog
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with non-stick cooking spray.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, nutmeg, cinnamon, and salt. Verify there are no lumps in the mixture for an even distribution of spices.
3. Combine Sugars and Wet Ingredients: In a separate medium bowl, beat together the granulated sugar, brown sugar, and eggs until well combined. Add the eggnog, melted butter, and vanilla extract, and mix until smooth.
4. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can result in dense muffins.
5. Fill the Muffin Tins: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. This guarantees the muffins have room to rise without overflowing.
6. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back slightly when touched.
7. Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Extra Tips: For an extra burst of flavor, consider adding a streusel topping made from brown sugar, flour, butter, and a pinch of nutmeg before baking. If you prefer a moister muffin, you can substitute half of the butter with unsweetened applesauce.

These muffins can be stored in an airtight container for up to 3 days, or you can freeze them for later enjoyment. Simply thaw at room temperature or warm them up in the oven before serving.

Eggnog Bread Pudding

Eggnog Bread Pudding is a perfect holiday dessert that combines the festive flavors of eggnog with the comforting texture of bread pudding. This delightful dish is simple to prepare and is sure to impress guests with its rich, creamy texture and warm, spiced flavors.

The eggnog adds a unique depth to the pudding, while the custard-like consistency provides a satisfying finish to any holiday meal. This recipe serves 4-6 people, making it ideal for a family gathering or a small holiday party.

The ingredients and instructions are straightforward, allowing even novice bakers to create a delicious dessert that will quickly become a holiday favorite. The following list includes all the necessary ingredients, and the step-by-step instructions will guide you through the process of making this festive treat.

Ingredients for 4-6 servings:

• 6 cups of day-old bread, cubed
• 2 cups of eggnog
• 4 large eggs
• 1/2 cup of granulated sugar
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of ground nutmeg
• 1/4 teaspoon of ground cinnamon
• 1/4 cup of unsalted butter, melted
• 1/2 cup of raisins (optional)
• 1/4 cup of chopped pecans or walnuts (optional)

Cooking Instructions:

1. Preheat the Oven: Set your oven to 350°F (175°C) to make certain it’s hot and ready for baking once you’ve prepared the bread pudding mixture.
2. Prepare the Bread: Cube your day-old bread into bite-sized pieces. Place the bread cubes into a large mixing bowl and set aside.
3. Mix the Custard: In a separate bowl, whisk together the eggnog, eggs, sugar, vanilla extract, nutmeg, and cinnamon until the mixture is smooth and well combined.
4. Combine Bread and Custard: Pour the eggnog custard mixture over the bread cubes, making sure that all pieces are well coated. Allow the bread to soak in the custard for about 15 minutes to fully absorb the flavors.
5. Add Optional Ingredients: If using raisins and nuts, gently fold them into the soaked bread mixture until evenly distributed.
6. Prepare the Baking Dish: Grease a 9×13-inch baking dish with the melted butter to prevent sticking and add extra flavor.
7. Transfer to Baking Dish: Pour the bread and custard mixture into the prepared baking dish, spreading it evenly. Drizzle any remaining melted butter over the top for a golden crust.
8. Bake the Pudding: Place the baking dish in the preheated oven and bake for 45-50 minutes or until the top is golden brown and the custard is set.
9. Cool and Serve: Once baked, remove the pudding from the oven and allow it to cool for about 10 minutes before serving. This will help the pudding to set further and make it easier to serve.

Extra Tips:

For an extra decadent treat, consider serving your Eggnog Bread Pudding with a warm caramel sauce or a dollop of whipped cream.

If you want to make this dish ahead of time, you can prepare the bread and custard mixture in advance and refrigerate it overnight. Simply bake it the next day.

Additionally, using day-old bread is essential as it absorbs the custard better, guaranteeing a perfect texture. If your bread is fresh, lightly toast it in the oven first to dry it out slightly.

Eggnog Bundt Cake

Indulge in the festive flavors of the season with a delectable Eggnog Bundt Cake. This cake brings together the creamy richness of eggnog with the warm spices of the holidays, creating a dessert that’s both comforting and celebratory.

Perfect for gatherings and holiday parties, this cake pairs beautifully with a glaze or a dusting of powdered sugar for an elegant finish. The combination of its moist texture and rich flavor makes it a standout on any dessert table.

Whether you’re a seasoned baker or trying your hand at something new, this Eggnog Bundt Cake is straightforward to prepare and will impress your guests. The batter comes together quickly with basic ingredients, and the gentle aroma of nutmeg and cinnamon fills your kitchen as it bakes.

Once it’s cooled and decorated, this cake will be the highlight of your festivities, offering a slice of holiday spirit in every bite.

Ingredients (serves 4-6):

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup eggnog
• 1/4 cup rum (optional)
• Powdered sugar for dusting (optional)

Cooking Instructions:

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to guarantee the cake releases smoothly after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
5. Incorporate Dry Ingredients and Eggnog: Gradually add the dry ingredients to the butter mixture, alternating with the eggnog. Begin and end with the flour mixture, mixing just until combined. Be careful not to overmix.
6. Add Rum: If using, gently stir in the rum until the batter is smooth and well-combined.
7. Pour and Bake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Decorate: Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Once cooled, dust with powdered sugar for a festive touch.

Extra Tips:

For a more pronounced eggnog flavor, consider adding a teaspoon of eggnog extract to the batter. If you prefer a non-alcoholic version, simply omit the rum without compromising the cake’s texture.

Confirm your bundt pan is well-greased and floured to prevent sticking, and allow the cake to cool slightly before attempting to remove it from the pan. For an extra festive presentation, you can drizzle a simple glaze made from powdered sugar and eggnog over the top before serving.

Eggnog Fudge

Eggnog Fudge is a delightful twist on traditional fudge, perfect for the holiday season. This creamy and rich treat combines the classic flavors of eggnog with the smooth texture of fudge, making it a festive favorite.

Whether you’re hosting a holiday party or simply want to indulge in a sweet treat, Eggnog Fudge is bound to impress friends and family alike. The warm spices of nutmeg and cinnamon complement the sweetness of the fudge, creating a harmonious balance of flavors that evoke the spirit of the holidays.

Making Eggnog Fudge is a fun and straightforward process that yields a deliciously decadent dessert. The key to perfecting this fudge is to carefully control the cooking temperature and timing, guaranteeing a smooth and creamy texture.

With just a handful of ingredients and a little patience, you can create a batch of this luscious fudge in your own kitchen. It makes for a wonderful homemade gift or a tasty addition to a holiday dessert spread.

Ingredients (Serves 4-6):

• 2 cups granulated sugar
• 1/2 cup unsalted butter
• 3/4 cup eggnog
• 10 ounces white chocolate chips
• 7 ounces marshmallow creme
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon

Cooking Instructions:

1. Prepare the pan: Line an 8×8 inch baking dish with parchment paper or aluminum foil, allowing some overhang for easy removal of the fudge.
2. Combine sugar, butter, and eggnog: In a medium saucepan, combine the granulated sugar, unsalted butter, and eggnog. Stir the mixture over medium heat until the butter has melted and the sugar has dissolved.
3. Boil the mixture: Increase the heat to medium-high and bring the mixture to a boil. Stir constantly to prevent scorching. Once it reaches a rolling boil, attach a candy thermometer and continue boiling until the mixture reaches 234°F (112°C), which is the soft-ball stage. This should take about 8-10 minutes.
4. Add chocolate and marshmallow creme: Remove the saucepan from the heat and immediately stir in the white chocolate chips. Continue stirring until the chocolate is completely melted and the mixture is smooth. Then, quickly stir in the marshmallow creme, vanilla extract, ground nutmeg, and ground cinnamon until well combined.
5. Pour and cool: Pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula. Let it cool at room temperature for about 2 hours or until set. For quicker cooling, place the dish in the refrigerator for about 1 hour.
6. Cut and serve: Once the fudge is firm, use the parchment paper or foil overhang to lift it out of the dish. Cut the fudge into small squares with a sharp knife and serve.

Extra Tips:

To guarantee your Eggnog Fudge turns out perfectly, be sure to use a candy thermometer to accurately measure the temperature. This will help achieve the ideal texture.

Additionally, stirring the mixture constantly while it boils is essential to prevent any burning or sticking. If you prefer a stronger eggnog flavor, consider adding a pinch more nutmeg or cinnamon, or even a splash of rum extract for an authentic taste.

Finally, store any leftover fudge in an airtight container to keep it fresh and enjoy it over the course of several days.

Eggnog Snickerdoodles

Eggnog Snickerdoodles are a delightful twist on the classic cookie, perfect for adding a festive touch to your holiday baking. Infused with the rich and creamy flavors of eggnog, these cookies capture the essence of the season with every bite. The combination of warm spices and the subtle taste of nutmeg makes them irresistibly good, while the soft yet slightly chewy texture guarantees they’re a hit with both children and adults alike.

These cookies are ideal for sharing with friends and family during holiday gatherings or as a special treat to enjoy with a cozy cup of hot cocoa by the fire. Creating these Eggnog Snickerdoodles is both fun and rewarding, as they fill your kitchen with the warm, inviting aroma of cinnamon and nutmeg. The recipe is straightforward, making it accessible even for novice bakers, while still offering the satisfaction of homemade cookies with a unique twist.

Whether you’re looking to add something new to your holiday cookie platter or simply indulge in the flavors of the season, these cookies are a must-try. This recipe yields enough cookies to serve 4-6 people.

Ingredients:

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• ½ cup eggnog
• ¼ cup granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This guarantees the spices are evenly distributed throughout the flour.
3. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and 1 ½ cups of granulated sugar until light and fluffy. This should take about 3 minutes on medium speed.
4. Add Wet Ingredients: Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and then slowly pour in the eggnog, continuing to mix until the batter is smooth.
5. Combine with Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can result in tougher cookies.
6. Prepare Rolling Mixture: In a small bowl, combine the ¼ cup of granulated sugar with 1 teaspoon of cinnamon. This will be used to roll the cookie dough balls.
7. Shape and Roll Dough: Roll tablespoons of dough into balls, then roll each ball in the cinnamon-sugar mixture until fully coated.
8. Bake: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will still look soft; they’ll set as they cool.
9. Cool and Serve: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips: For an even stronger eggnog flavor, you can add a pinch of nutmeg to the cinnamon-sugar mixture used for rolling. If you prefer a softer cookie, underbake them slightly and let the residual heat continue the baking process on the cooling racks.

These cookies can be stored in an airtight container for up to a week, maintaining their softness and flavor. Enjoy them with a cold glass of eggnog for the ultimate holiday treat!

Eggnog Bread With Rum Glaze

Eggnog Bread With Rum Glaze is a delightful holiday treat that combines the rich, creamy flavors of eggnog with a hint of rum, creating a perfect balance of sweetness and warmth. This festive bread isn’t only delicious but also fills your kitchen with an inviting aroma that echoes the holiday spirit.

The addition of a rum glaze takes this bread to another level of indulgence, adding a glossy finish and a touch of sophistication. This recipe is perfect for serving at holiday gatherings or as a cozy treat with a cup of coffee or tea.

The moist and tender crumb of the eggnog bread pairs wonderfully with the smooth and slightly boozy glaze, making it a crowd-pleaser for both kids and adults. Whether you’re an experienced baker or a novice in the kitchen, this Eggnog Bread With Rum Glaze is simple to make and certain to impress your guests.

Ingredients (Serves 4-6):

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup eggnog
• 1 teaspoon vanilla extract
• 1/4 cup dark rum

For the Rum Glaze:

• 1 cup powdered sugar
• 2 tablespoons dark rum
• 1 tablespoon eggnog

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray and set aside.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon. Whisk together until well mixed.
3. Cream Butter and Sugar: In a separate bowl, beat the softened butter and sugar together using an electric mixer until the mixture is light and fluffy, about 3 minutes.
4. Add Wet Ingredients: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then, pour in the eggnog, vanilla extract, and rum, and mix until smooth.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of the bread.
6. Pour Batter into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7. Bake the Bread: Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
8. Prepare the Rum Glaze: While the bread is cooling, prepare the glaze by mixing the powdered sugar, dark rum, and eggnog in a small bowl until smooth.
9. Glaze the Bread: Once the bread is completely cooled, drizzle the rum glaze over the top, allowing it to drip down the sides. Let the glaze set for a few minutes before slicing and serving.

Extra Tips:

For an extra kick, you can increase the amount of rum in the glaze or bread, depending on your preference. If you prefer a non-alcoholic version, substitute the rum with rum extract or additional eggnog.

To prevent the bread from becoming too dense, verify that your ingredients are at room temperature before starting. Additionally, feel free to add nuts or dried fruits to the batter for added texture and flavor.

This bread can be stored in an airtight container for up to 3 days, or frozen for longer preservation.

Eggnog Cupcakes

Eggnog cupcakes bring the festive flavors of the holiday season into a delightful treat that’s perfect for family gatherings, parties, or simply enjoying with a warm beverage. The rich, creamy taste of eggnog transforms traditional cupcakes into something truly special, offering a hint of nutmeg and cinnamon that evoke the comforting spirit of the season.

These cupcakes are moist, fluffy, and topped with a smooth, flavorful frosting that enhances the eggnog experience. Creating eggnog cupcakes at home is a fun and rewarding baking project. The process involves preparing a simple batter infused with eggnog and spices, then baking it to perfection.

Once cooled, these cupcakes are crowned with a creamy eggnog frosting that ties the whole dessert together. This recipe serves 4-6 people, making it perfect for a small gathering or as part of a larger dessert spread.

Ingredients for Eggnog Cupcakes (Serves 4-6):

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup eggnog

Ingredients for Eggnog Frosting:

• 1/2 cup unsalted butter, room temperature
• 3 cups powdered sugar
• 1/4 cup eggnog
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, nutmeg, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the butter and sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
4. Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
5. Combine with Eggnog and Dry Mixture: Gradually add the dry ingredients to the butter mixture, alternating with the eggnog. Start and end with the dry ingredients. Mix until just combined.
6. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Prepare Frosting: In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, eggnog, vanilla, and nutmeg. Beat until smooth and creamy.
9. Frost Cupcakes: Once the cupcakes are completely cooled, use a piping bag or a knife to frost the cupcakes with the eggnog frosting.

Extra Tips:

For the best flavor, use high-quality eggnog, preferably homemade or from a trusted brand. If you prefer a stronger nutmeg flavor, feel free to add a pinch more to both the cupcake batter and frosting.

Confirm that your cupcakes are completely cooled before frosting to prevent the frosting from melting. If you want to add a decorative touch, sprinkle a little extra nutmeg or cinnamon on top of the frosted cupcakes for a festive look.

Eggnog Cinnamon Rolls

Eggnog cinnamon rolls are the perfect holiday treat, combining the rich, creamy flavors of traditional eggnog with the warm, comforting aroma of cinnamon rolls. These rolls have a soft, fluffy texture and are generously topped with a luscious eggnog glaze, making them an indulgent breakfast or dessert item. The recipe is easy to follow and a delightful way to bring festive cheer to your kitchen.

Ideal for serving 4-6 people, these eggnog cinnamon rolls are a great way to impress your family and friends during holiday gatherings or any cozy winter day. With a preparation time of about 30 minutes and a baking time of 20-25 minutes, you can have these delicious rolls ready in under an hour, filling your home with the sweet scent of the holiday season.

Ingredients:

• 2 ¼ teaspoons active dry yeast
• ¼ cup warm water (about 110°F)
• ½ cup eggnog
• ¼ cup unsalted butter, melted
• 2 tablespoons granulated sugar
• ½ teaspoon salt
• 1 large egg
• 3 cups all-purpose flour
• 2/3 cup packed brown sugar
• 2 tablespoons ground cinnamon
• ¼ cup unsalted butter, softened

For the Eggnog Glaze:

• 1 cup powdered sugar
• 2 tablespoons eggnog
• ½ teaspoon vanilla extract

Instructions:

1. Activate Yeast: In a small bowl, combine the active dry yeast and warm water. Let it sit for about 5 minutes until it becomes foamy, indicating the yeast is active.
2. Prepare Dough: In a large mixing bowl, whisk together the eggnog, melted butter, granulated sugar, salt, and egg. Add the activated yeast mixture and stir until combined. Gradually add the flour, mixing until a soft dough forms.
3. Knead Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
4. Prepare Filling: In a small bowl, mix the brown sugar and ground cinnamon. Set aside.
5. Roll Out Dough: Once the dough has risen, punch it down and roll it out into a rectangle about 12×18 inches on a floured surface.
6. Add Filling: Spread the softened butter evenly over the rolled-out dough. Sprinkle the cinnamon-sugar mixture on top, making sure it covers the entire surface.
7. Roll and Slice: Starting from the longer side, tightly roll up the dough into a log. Cut the log into 12 equal pieces and place them in a greased 9×13-inch baking dish.
8. Second Rise: Cover the rolls and let them rise again for about 30 minutes until they double in size.
9. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until they’re golden brown.
10. Prepare Glaze: While the rolls are baking, whisk together the powdered sugar, eggnog, and vanilla extract in a small bowl until smooth.
11. Glaze and Serve: Once the rolls are done, remove them from the oven and let them cool slightly. Drizzle the eggnog glaze over the warm rolls and serve.

Extra Tips:

For the best results, verify your eggnog is at room temperature when adding it to the dough, as this will help the yeast activate more effectively.

If you prefer a stronger eggnog flavor, you can add a pinch of nutmeg to the glaze or sprinkle it over the finished rolls.

Additionally, these rolls can be prepared the night before; simply complete the second rise in the refrigerator overnight and bake them fresh in the morning. Enjoy your cozy holiday treat!