This post is sponsored by Adams Extract. All opinions are my own.
Near the holidays I start looking for all the cookies. There are so many different ones out there and so many different versions. 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.
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, and Adams Best 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.
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. These cookies are 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.
- 1 ¼ c. flour
- 1 t. baking powder
- ½ t. nutmeg
- ½ t. cinnamon
- 4 oz. cream cheese, softened
- 4 T. butter, softened
- ¾ c. sugar
- 2 T. rum
- 2 t. vanilla
- ½ t. salt
- 1 egg
- 1 c. powdered sugar
- 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.
Recipe Adapted from Wicked Good Kitchen
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 107Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 102mgCarbohydrates: 17gFiber: 0gSugar: 11gProtein: 1g
Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #ChristmasCookiesWeek! And a huge thank you to our sponsors Adams Extract and Millican Pecan for supporting the bloggers and events like Christmas Cookies Week.
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