Eggnog Biscuits Simple Easy Drop Biscuits in Under 30 Minutes

Eggnog Biscuits Recipe How to Make It

Make the eggnog cookies: Preheat oven to 350°F and prepare 3 half sheet baking pans with parchment paper (or one, if working in batches).; In a large mixing bowl, add flour, baking soda, baking powder, salt, nutmeg, and cinnamon.Whisk well to combine, then set aside. In another large mixing bowl, add melted butter, brown sugar, white sugar, eggnog, egg yolks, and vanilla.

Eggnog Biscuits Simple Easy Drop Biscuits in Under 30 Minutes

Whisk this mixture together until completely smooth. It should be thick but pourable. If it is not pourable, add another tablespoon of eggnog and whisk it in. Using a spoon, drizzle the glaze on top of the cookies, adding about 1 teaspoon of glaze per cookie. Repeat until all the cookies are glazed.

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In a large bowl, stir together flour, granulated sugar, salt, cinnamon, and nutmeg. Using a fork or pastry blender, cut cold butter into flour mixture until mixture resembles coarse crumbs with some pea-size pieces of butter remaining. Add Eggnog, stirring until combined. On a lightly floured surface, roll dough to ¾-inch thickness.

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In a medium bowl, whisk together the flour, baking soda, cinnamon, cream of tartar, nutmeg, cloves, and salt; set aside for a few minutes. Using a stand mixer with the paddle attachment or a handheld electric mixer, cream butter, sugar, and brown sugar until light and fluffy, approximately 2 minutes. Reduce mixer to low and add egg yolks.

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Beat in the eggs and extracts. With the mixer on low, slowly add in the eggnog. Mix until well blended. Add the dry ingredients to the wet ingredients and stir until just combined. Using a cookie scoop or tablespoon, drop mounds of cookie dough 2″ apart onto a lined baking sheet. Bake at 325F for 15 minutes.

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How to Make Eggnog Cookies. Time needed: 2 hours and 20 minutes. Make the Cookie Dough. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggnog. Combine flour, baking soda and nutmeg. Gradually add to creamed mixture and mix well. Chill the Dough.

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In a separate bowl, cream the butter and sugars until fluffy. Add the eggs, eggnog and vanilla or rum extract. Mix well. Stir in the dry ingredients. Stir until just combined. Cover bowl (or remove dough from bowl and wrap in plastic wrap) and chill for 1+ hours. When ready to bake, Preheat the oven to 350 degrees.

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Add eggnog, egg yolks, and vanilla; beat at medium speed until smooth. Gradually beat in flour mixture at low speed until just combined. Cover dough and chill in the refrigerator for at least 1 hour. Preheat the oven to 300°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.

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Cover the dough and chill in the refrigerator for at least 1 hour. ¾ cup eggnog. Just before you are ready to bake the cookies, preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Remove the cookie dough from the refrigerator. Use a 1½-tablespoon cookie scoop to scoop out the dough.

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Whisk liquid ingredients. In a small bowl, add the eggnog, egg yolks, vanilla, and rum extract (if using). Beat together with a fork then drizzle the mixture into the mixing bowl as it is turned on to low speed. Continue to mix on low speed until all the liquid is incorporated. Scrape down the sides of the bowl.

Eggnog Biscuits Simple Easy Drop Biscuits in Under 30 Minutes

In a separate bowl combine flour, baking powder, nutmeg, and cinnamon. Mix. Add flour mixture to butter mixture and mix until well combined. Using a cookie scoop, drop batter onto parchment lined baking sheets. Bake at 350 for 12-15 minutes. Let cool. Make glaze by mixing powdered sugar and eggnog.

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Preheat the oven to 350F. Line 2 large baking trays with parchment paper or silpat liners. Mix together the butter, ¾ cup sugar, egg yolk, eggnog, and vanilla in a large bowl. Add the flour, salt, baking powder, and nutmeg and stir to combine. Use a 1 ½-tablespoon scoop to measure out the cookie dough.

Eggnog Biscuits Simple Easy Drop Biscuits in Under 30 Minutes

Directions. In a small bowl, combine biscuit mix and eggnog just until moistened. Turn on a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Sprinkle with nutmeg.

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Preheat oven to 350ºF. Line a baking sheet with parchment paper. In a large mixing bowl or stand mixer cream together the butter, sugar and brown sugar. Add in the egg, vanilla and eggnog. Continue to mix until well combined and a soft, creamy mixture is formed.

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Preheat oven to 425 ℉. Melt butter. This can be done by putting the butter in the baking dish and placing it in the heated oven. Or in the microwave and transfer to baking dish. In a medium bowl whisk together lemon juice and baking soda. Add flour, sugar, and salt. Follow with 1 cup of eggnog. Mix to form a sticky dough.