These White Chocolate Chip Eggnog Cookies are full of sweet spices and delicious eggnog taste! Chewy, soft, and delicious! Perfect holiday cookies!
PHOTOS AND RECIPES UPDATED NOVEMBER 2016
Next year, I will order all my holiday cards and address them in October so that they can be in the mail the day after Thanksgiving.
Next year I will make an organized plan, starting in July, of what we are getting the kids for Christmas, so that I’m not wrapping presents at 11 pm on Christmas Eve.
Next year I will bake all my blog goodies in September so that they are photographed and ready to go live mid November, so that I can be restful and relaxed come December.
Next year . . . .
You get the idea. But what I never really take into consideration is that in July when I should be Christmas shopping, I have all the kids home all day long. In October when I should be ordering the cards, I still haven’t shot the perfect picture. In September when I should be baking holiday goodies for the blog, I’m still adjusting to back to school time and homework, and the witching hour that I swear was supposed to end at four months, but somehow has lasted seven years.
Next year. (Last year Lisa is laughing in my face right now and saying, “See! It’s not so easy! Is it??”)
I’m not sure there’s a better example of needing to be more on top of things next year than The Great Food Blogger Cookie Exchange, an awesome concept where you get matched up with three food bloggers to send them each a dozen cookies and, in exchange, you get three different batches of cookies from three other bloggers. To make it even better, you chip in a little cash, and all the money goes to a good cause.
Of course, leave it to me to send the cookies the day of the deadline in sad little plastic baggies and then write the post for them the day it’s due. Next year Lisa better get it together.
I hope that the three bloggers who got these White Chocolate Chip Eggnog Cookies forgave my sad packaging when they tasted the sweetness of these cookies that sing of eggnog with a crisp outside and a soft delicious inside. (PS HOLY PRESSURE baking for people who literally do it for a living.) These cookies made their way to A Kitchen Addiction, Crunchy Gooey, and Slender Kitchen.
And I got these amazing Shortbread Cookie Cups with Brown Sugar Cinnamon Filling from Food Faith Fitness, this crazy good box of cookies from Deliciously Sprinkled, and some amazing cookies filled with dulce de leche (!!!!) from Hungry Food Love!
These cookies are soft and chewy. They have all the wonderful flavor of eggnog and the added bonus of white chocolate chips!
Eggnog White Chocolate Chip Cookies
- 2 1/2 cups all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tsps ground cinnamon
- 1 tsp nutmeg
- 1/2 cup butter at room temperature (see note)
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/2 cup eggnog at room temperature
- 1 egg
- 2 tsps vanilla extract
- 1 cup white chocolate chips
- In a large bowl, combine the flour, salt, baking soda, baking powder, ground cinnamon, and nutmeg.
- Cream together the butter, brown sugar, and granulate sugar, until light and fluffy, about two minutes.
- Beat in the vanilla extract, then the egg, then the eggnog, until just combined.
- Slowly beat in the flour mixture, about a half of a cup at a time, until just combined.
- Stir in the white chocolate chips.
- Refrigerate for 24 hours. (Note: If you decide to refrigerate for a shorter amount of time (like an hour), the cookies will totally work, but they won't be puffy. Still delicious, but flatter and chewier.)
- Preheat your oven to 350 degrees.
- The dough will be very sticky. Spray a cookie scoop with cooking spray. Scoop cookie dough onto a parchment paper or silicon mat lined baking sheet . Spray your hands with cooking spray and roll the cookie balls to make them smooth. The cookies should be about two inches apart to allow for some spreading.
- Bake for 14 minutes, rotating the pan halfway through baking. Remove from the oven, allow to sit on the pan for about two minutes, then remove to a cooling wrack to cool completely before storing in an airtight container.
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