Eggnog Crinkle Cookies

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Homemade Eggnog Crinkle Cookies are bursting with flavors of eggnog and spices, have a powdered sugar top, and are perfect for serving at the holidays.

When the holidays start approaching I start looking for all the cookies.  There are so many different different cookies out there and so many different versions of each of them.

I personally have made dozens and dozens of holiday cookies.  One of my favorites is the Hot Cocoa Cookie with a giant marshmallow in the center.   If I want something a little fancier I go for Chocolate Dipped Butter Cookies.  When I want a taste of home I go for the ever popular Pittsburgh Thumbprint Cookies also known as Kaufmann Cookies.

A very popular holiday cookie is the crinkle cookie because it’s made with a boxed cake mix which makes it super easy.  While I do like those cookies I always think that a homemade version is ten times better.

What is a crinkle cookie?

Crinkle Cookies are a type of soft and chewy cookie characterized by its distinctive crackled or “crinkled” top. These cookies are typically made by rolling the dough into balls, rolling the balls into powdered sugar, and then baking. As the cookies bake, they expand and the dough cracks, creating a unique, crinkled appearance with a contrast between colored cookie.

That’s where these Eggnog Crackle Cookies come in.   While they have a few more ingredients then cake box crackle cookies, these taste way better and are still really easy to make.

They have cream cheese in them which makes them soft and delicious.  The eggnog flavor comes from an egg, rum, spices, and vanilla.

Before you begin know that these cookies need to be refrigerated for several hours or overnight.  I did not read that instruction and had everything ready to bake when I realized I couldn’t bake them until the next day.   So make the dough the night before and bake them whenever you have time the next day.

Why do you need to refrigerate Eggnog Crinkle Cookies?

Allowing the dough to rest in the refrigerator gives time for the eggnog flavor to meld and develop. The flour absorbs more moisture, and the overall taste of the cookies becomes richer.  It is also easier to handle chilled dough and you will be rolling these cookies in powdered sugar.

Another tip is about the powdered sugar.  While you roll these in powdered sugar before baking I also chose to dust the tops with powdered sugar once they came out as well. Otherwise I found that powdered sugar got absorbed into the cookies and didn’t show up as well.

Ingredients:

• all purpose flour
• baking powder
• salt
• nutmeg
• cinnamon
• cream cheese (or you can use sour cream)
• salted butter (or unsalted if you prefer)
• granulated sugar
• rum
• vanilla extract
• egg
• powdered sugar

To make these cookies whisk together the flour, baking powder, cinnamon, and nutmeg in a medium bowl. Set aside.

In a large bowl cream together the cream cheese, butter, and sugar.  Add in the rum, vanilla, and salt and mix well to combine.

Can I substitute something for the rum?

If you don’t want to use alcohol in your cookies you can use 2 teaspoons of rum extract plus 2 Tablespoons of milk in place of the actual rum.

Add the egg to the mixture and mix until combined.  Then you will pour the flour mixture into the butter mixture and mix until it just forms a dough.

Cover the bowl and refrigerate at least 4 hours or overnight.   When ready to bake the cookies preheat the oven to 325 degrees.   Roll the dough into 1 inch balls and then roll each ball in the powdered sugar.

Place the dough balls on a baking sheet 2 inches apart.  Bake for 14-15 minutes or until the cookies become puffy and crack on the top.  Do not over bake them.  You don’t want them to be browned on top.

Place the baking sheet on a wire rack and cool for 5 minutes before removing the cookies and placing them on the wire rack to cool completely.

These cookies came out soft, chewy, and totally taste like sugared eggnog!  They are perfect for enjoying around the holidays with a cup of hot cocoa or even a glass of eggnog.

They also look nice so they are perfect to give as a gift or to serve on your holiday cookie platters.

How do you store eggnog cookies?

Store the cookies in an air tight container on the counter for up to 5 days.   You can also store them in a cookie tin for up to 1 week.

Eggnog Crackle Cookies

Soft and chewy homemade crinkle cookies that have a delicious eggnog flavor.

5 from 13 votes

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 2 dozen

Calories: 107kcal

Author: Hezzi-D

Ingredients

• 1 1/4 c. flour
• 1 teaspoons baking powder
• 1/2 teaspoons nutmeg
• 1/2 teaspoons cinnamon
• 4 oz. cream cheese softened
• 4 Tablespoons butter softened
• 3/4 c. sugar
• 2 teaspoons rum
• 2 teaspoons vanilla
• 1/2 teaspoons salt
• 1 egg
• 1 c. powdered sugar

Instructions

• In a medium bowl whisk together the flour, baking powder, cinnamon, and nutmeg. Set aside.
• In a large bowl cream together the cream cheese, butter, and sugar. Mix in the rum, vanilla, and salt.
• Add the egg and mix until well combined.
• Pour the flour mixture into the butter mixture and mix until just combined.
• Cover the bowl and refrigerate for 4 hours or overnight.
• Preheat the oven to 325 degrees.
• Roll the dough into 1 inch balls. Roll the balls in powdered sugar and place on a cookie sheet at least 2 inches apart.
• Bake for 14-15 minutes or until they are puffy and crackly. Do not overbake.
• Place baking sheet on a wire rack and cool for 5 minutes before removing the cookies from the cookie sheet and placing them on the wire rack to cool completely.
• Carefully dust tops with additional powdered sugar if desired.

Notes

Recipe Adapted from Wicked Good Kitchen

Nutrition

Serving: 1g | Calories: 107kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 102mg | Sugar: 11g