This Easy Cake Mix Eggnogg Cookies recipe proves that Christmas cookies can be simple to make yet still super delicious.
When I think of Christmas, I think of the parties my mom and dad would host. Although I was just a kid, I remember mom always bought a LOT of eggnog.
Not only did she serve eggnog to drink, but she also used it in her baking. My favorite was her Easy Cake Mix Eggnog Cookies Recipe.
I have to admit, as an adult, I’m not as big of a fan of eggnog as my husband. I swear he could drink it by the gallon! The kids and I do love to add it to our holiday recipes, just like my mom did. Not only do I use it in mom’s Easy Cake Mix Eggnog Cookies Recipe, but in Eggnog Fudge, Eggnog Cheesecak and Eggnog Panna Cotta. Yummy!!
As an adult, I look back and wonder how mom made the holidays so magical. There were 6 of us, so she had her hands full just with the kids! How she found time to do the extras that come with the holidays is beyond me! I try to make life as easy as I can, especially during the holidays.
That is why using tasty shortcuts like using a box cake mix in my cookies recipes is a huge help. What I love about this recipe is how easy it is and that I typically already have all the ingredients.
We always have a few boxes of cake mix and the dairy that goes with it. All I need is some eggnog and a little nutmeg and I am ready to go! Let’s see how to make this deliciously easy recipe!
Step 2: Stir together with a sturdy spoon. Do not use a hand or stand mixer.
Step 3: Divide the cookie dough into 1″ balls, and place on a lined baking sheet. If the mixture is hard to roll into balls, place in the fridge for 10-15 minutes.
Step 4: Bake for 9-11 minutes, or until the edges start to brown. Allow to cool for 2-3 minutes and then transfer to a wire rack to cool completely.
Have you ever used eggnog in your holiday baking? I would love to hear what recipes you use it in!
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Easy Cake Mix Eggnog Cookies Recipe
Chrysa
These delicious cookies taste like Christmas! The Easy Cake Mix Eggnog Cookies Recipe is short on time and long on flavor!!
Preheat the oven to 350. In a small bowl, add all your ingredients.
Stir together with a sturdy spoon. Do not use a hand or stand mixer.
Divide the cookie dough into 1" balls, and place on a lined baking sheet. If the mixture is hard to roll into balls, place in the fridge for 10-15 minutes.
Bake for 9-11 minutes, or until the edges start to brown. Allow to cool for 2-3 minutes and then transfer to a wire rack to cool completely.
I am not a nutritionist. These values were calculated automatically with the Spoonacular Food API.
Tried this recipe?Let us know how it was!
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Typical cookie dough is 3 parts flour, 2 parts fat, and 1 part sugar. Cake batter is 2 parts each flour and liquid, 1 part each egg, fat, and sugar, plus 1 teaspoon baking powder per cup of flour.
A traditional holiday drink dating back hundreds of years, eggnog is made with eggs (hence the name), milk, cream, spices like nutmeg and vanilla, and fortified with rum, whisky, and/or brandy.
Eggnog is traditionally made with eggs, egg yolk, sugar, milk, heavy cream and vanilla extract. It's often spiked with brandy, rum or other liquor, and topped with freshly grated nutmeg and/or cinnamon sticks.
Seasonal eggnog is far more versatile than you might think. When you've got some left over from the holiday party, use it to make rich, nutmeg-scented mashed potatoes, oatmeal, biscuits and more.
Eggs must be cooked to 160 degrees F to kill bacteria such as Salmonella that may be present. If your eggnog recipe calls for raw eggs, it may not be safe. Adding alcohol inhibits bacterial growth, but it cannot be relied upon to kill bacteria.
While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.
Eggnog may not be considered a "health food," but the drink does have some nutritional benefits including certain vitamins and protein. Traditional eggnog is also high in sugar and fat, and for that reason, it's best to drink in moderation as a dessert.
It was thought that the use of “luxury” ingredients such as cream and alcohol would invite prosperity into the household for the coming year. In most households today, a cup of eggnog ushers in the good cheer of the holiday more so than any belief in impending wealth.
Canadian chef Heidi Fink states that one of the reasons people are making less homemade eggnog is that the beverage is expensive to make, due to its use of substantial quantities of cream, eggs, and spirits. Concerns about the safety of raw eggs may be another reason for the decline in homemade eggnog making.
3) If a recipe calls for folding raw, beaten egg whites into the eggnog, use pasteurized eggs. It has not been proven that raw egg whites are free of salmonella bacteria. 4) Use commercially prepared eggnog, which contains pasteurized eggs and does not need to be cooked.
Luckily, you can freeze eggnog and enjoy it safely past the holiday season. In fact, the sweet, custardy liquid is great to keep on hand to add extra flavor to recipes or speed up a quick and convenient breakfast (like this Eggnog French Toast Casserole).
Choose The Right Spirit. While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors ...
There are a couple of reasons that store-bought 'nog will never taste as good as home made. First off, homemade eggnog gets its thickness and flavor from real eggs, but compared to other ingredients in commercial eggnog, eggs are expensive.
The golden ratio for this little holiday cheer is 1 to 5. Just to be clear, that's 1 part booze to 5 parts eggnog (definitely not the other way around). And once you've mixed it all up, ensure you serve it with flair. Top each glass with a dash of freshly grated nutmeg and maybe a cinnamon stick for added flavour.
To avoid your eggs curdling, slowly add some of your milk into your egg and sugar mixture. Whisk, whisk, whisk! Once everything is combined, you can re-add everything to your saucepan. Add the pure vanilla extract and alcohol of your choice.
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