Eggnog Latte Cookies
'Tis the season to treat your taste buds to a delightful symphony of flavors with my Eggnog Latte Cookies! These cookies combine the rich, creamy essence of eggnog with the robust kick of espresso and are a festive twist that will leave you craving more. Make them for your next cookie exchange or save them all for yourself!
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Servings: 40 cookies
Calories: 70kcal
Ingredients
For the Cookies:
- 2 ¼ c All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Cloves
- 2 teaspoon Espresso Powder
- ¼ teaspoon Salt
- ½ c Unsalted Butter room temperature
- ½ c Granulated Sugar
- ½ c Light Brown Sugar
- 1 egg
- 1 teaspoon Vanilla Extract
- ¼ c Eggnog
For the Espresso Icing
- 1 tablespoon Espresso Powder
- 1 teaspoon Nutmeg
- ¼ c Boiling Water
- 2 c Powdered Sugar
Instructions
For the Cookies:
- Preheat oven to 350℉. Line a cookie sheet with parchment paper.
- In a medium sized bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves, espresso powder, and salt.2 ¼ c All-Purpose Flour, 1 teaspoon Baking Powder, ½ teaspoon Cinnamon, ½ teaspoon Nutmeg, ½ teaspoon Cloves, 2 teaspoon Espresso Powder, ¼ teaspoon Salt
- In the bowl of electric mixer fitted with paddle attachment, cream the butter and sugars together.½ c Unsalted Butter, ½ c Granulated Sugar, ½ c Light Brown Sugar
- Add the egg, vanilla, and eggnog. Continue mixing until smooth.1 egg, 1 teaspoon Vanilla Extract, ¼ c Eggnog
- Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Scoop out a rounded tablespoon of cookie dough and roll into a ball. Place on parchment paper lined baking sheet and bake for 8 - 10 minutes. Remove from the oven and allow to cool for a few minutes before transferring to a cooling rack to cool completely.
For the Espresso Icing:
- Bring water to a boil. In a medium sized bowl, combine boiling water, espresso powder and nutmeg. Whisk until smooth.1 tablespoon Espresso Powder, 1 teaspoon Nutmeg, ¼ c Boiling Water
- Sift in the powdered sugar and continue whisking until well combined.2 c Powdered Sugar
- Drizzle the top of the cookies with the icing and enjoy!
Notes
Storage: Store cookies in an airtight container at room temperature for 5 days or in the freezer for up to 6 months.
Refrigerated Ingredients: Let your ingredients come to room temperature. Cold ingredients don't blend together very well and using cold ingredients can lead to your final cookie's texture being off.
Flour: Spoon and level your flour. Never pack it. The correct way to measure flour is by fluffing it up to spoon it into your measuring cup and then leveling it off. If you pack your flour in your measuring cup, you will end up with too much and have a dense cookie.
Powdered Sugar: Sift your powdered sugar when making your icing. While this isn't required, it does greatly reduce your chance of having powdered sugar lumps in your icing.
Decorating: Use piping bags or plastic sandwich bags to dispense your icing on your cookies. I chose to use a spoon simply because I thought that the photos for the process shots would look better. However, I quickly regretted it and wished that I would've use a piping bag like I normally do. It's so much easier to get aesthetic cookies when doing this and it really doesn't add any time!
Nutrition
Serving: 1cookie | Calories: 70kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 29mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 80IU | Vitamin C: 0.03mg | Calcium: 13mg | Iron: 0.4mg
Tried this recipe?Mention @andees_apron or tag #andeesapron!
