Print

Eggnog Iced Oatmeal Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 4 reviews

Delightfully festive Eggnog Iced Oatmeal Cookies combine the rich, nutty flavor of browned butter with the warm spices of cinnamon and nutmeg, complemented by a smooth eggnog glaze. These soft-baked cookies offer a perfect balance of chewy oats and sweet indulgence, perfect for holiday gatherings or cozy winter treats.

Ingredients

Cookie Dough Ingredients

  • 3/4 cup unsalted butter, cut into tablespoon pieces
  • 1 1/4 cups old fashioned oats
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg + 1 egg yolk
  • 2 teaspoons pure vanilla extract

Eggnog Icing Ingredients

  • 1 1/3 cups confectioner’s sugar
  • 3 to 4 tablespoons eggnog
  • 1/4 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Brown the butter: Place the butter in a medium saucepan over medium heat. Stir often as it melts and begins to foam. Continue cooking until the butter smells nutty and takes on a rich brown color, about 5 minutes. Transfer the browned butter to a large mixing bowl and allow it to cool to room temperature. You may speed up cooling by refrigerating the bowl.
  2. Process the oats: Add old fashioned oats to a food processor and pulse about 8 times. The goal is a mixture of roughly chopped oats and oat flour for texture.
  3. Combine dry ingredients: In a medium bowl, whisk together the pulsed oats, all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
  4. Mix wet ingredients: To the cooled browned butter, add dark brown sugar, granulated sugar, whole egg, egg yolk, and vanilla extract. Stir until fully combined and smooth.
  5. Add dry to wet: Fold the dry ingredient mixture into the wet mixture gently until just combined to avoid overmixing. Chill the cookie dough for at least 30 minutes in the refrigerator; you can chill it for up to 72 hours for enhanced flavor.
  6. Preheat oven and prepare dough: When ready to bake, preheat the oven to 350°F (175°C). Remove dough from refrigerator and let it sit until it reaches room temperature. Line baking sheets with parchment paper.
  7. Portion and bake cookies: Scoop approximately 1 1/2 tablespoons of dough per cookie. Space dough balls about 3 inches apart on baking sheets. Bake for 12-14 minutes or until the edges are set and the centers look slightly soft.
  8. Prepare eggnog icing: In a small bowl, whisk together confectioner’s sugar, 3 to 4 tablespoons of eggnog, vanilla extract, and a pinch of salt until smooth. Adjust eggnog quantity to achieve desired icing consistency.
  9. Ice the cookies: Once cookies have cooled completely, drizzle or spread the eggnog icing on top. Allow the icing to set before serving or storing.

Notes

  • Browned butter adds a rich, nutty flavor that elevates the cookie’s taste.
  • Chilling the dough enhances the flavors and improves texture.
  • Use parchment paper on baking sheets to prevent sticking and ensure even baking.
  • The eggnog icing can be thickened or thinned by adjusting the amount of eggnog used.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://recipesbyliza.com/eggnog-iced-oatmeal-cookies-recipe/