A soft, eggnog spiced cookie sweetened with white chocolate!
The flavors of fall are all around us.
Go into any grocery store and you’ll find a variety of warm spices and flavors.
My favorite include cinnamon, nutmeg, cloves and eggnog!
You got that right, I’m not a pumpkin kind of gal!
And that may make me outside the norm this time of year.
But that’s ok with me.
These cookies, spiced with cinnamon, nutmeg and cloves will provide the perfect kick to warm you on a cold fall day.
The sweet, melted white chocolate brings creaminess and sweetness to the texture.
And the unique flavor of traditional eggnog will immerse you in holiday vibes.
Eggnog White Chocolate Cookies
By: Sheila | Sweet Baked Life
- 2-1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 cup eggnog
- 1/2 cup white chocolate chips
- 2 3oz white chocolate bars, chopped*
- Festive sprinkles and nutmeg for garnish
- Heat your oven to 350 degrees and get your cookie trays out.
- In a medium bowl, add the flour, baking soda, cinnamon, nutmeg and cloves. Whisk to combine and set aside.
- In a large bowl of an electric mixer with the paddle attachment, add the butter and sugars. Beat on high speed until well combined, about 2-3 minutes. Then add the egg, egg yolk, vanilla and eggnog and mix on medium speed until combined. With the mixer on low speed, slowly add the flour until combined. Then remove bowl and add the white chocolate chips and chunks and mix well with a spoon.
- Place bowl into refrigerator for 30 minutes. When chilled, scoop the dough into large balls (I used a #30, 2.3 tablespoon size cookie scoop) and place onto pans. Be sure to provide room on the sheets — I put 4-5 cookies per tray, and bake for 15 minutes. Remove from oven and immediately top with festive sprinkles and a dash of nutmeg. Let cookies rest in pan for 3 minutes, then using a spatula transfer to rack to let cool completely. Store in an airtight container.
*Note: Use good quality white chocolate – I used Dulce de Leche White Chocolate Bars from Cost Plus.
Cheer the blessings of the season with a batch of these addictive Eggnog White Chocolate Cookes!