Eggnog Kiss Cookies
Soft and fluffy homemade spiced eggnog kiss cookies! A peanut-free twist on a classic holiday treat! A fun addition to any holiday dessert table or cookie swap!
Cookies! I couldn’t let the season go by without sharing at least one more new cookie recipe! And this one is an absolute keeper! I’m a huge fan of kiss cookies… or blossom cookies, whatever you want to call them. I keep thinking I’ve made enough varieties of them and then a new idea hits me. I know better now… there will absolutely be more varieties shared in the coming years. Stay tuned!
But until then, you have these incredibly delicious eggnog kiss cookies to bake and enjoy.
They’re perfectly soft and fluffy with a crisp sugar coating, topped off with a classic milk chocolate kiss. They’re peanut and tree nut free! A win-win for everyone. Safe for nut allergies and tasty for everyone!
If you’re a fan of eggnog, cookies and chocolate, then you need to make these. In fact, stop what you’re doing. Gather all of the ingredients and make these immediately. You’ll be glad you did!
The good and the bad…
The good… These eggnog kiss cookies are ridiculously good. I probably say that a lot, but I genuinely mean it. They’re quite possibly a new family favorite. I couldn’t get over how much the flavors popped in such a tiny treat.
Good thing number 2… these are such an easy treat to whip up. Sure, there’s a resting time, but that’s necessary and please do not skip it. If a cookie recipe calls for chilling, there’s a reason for it.
The bad… These cookies will disappear in record time. I’m not kidding.
I might go so far as to recommend you make a double batch of these if you’re planning on sharing with anyone. The more the merrier, right?! And there’s still plenty of time to whip up a batch or two… or three (?!) before Christmas.
Recipe tips and questions answered…
How many will this recipe make?
As written, this will make roughly 3 dozen or slightly more. Too many? Freeze extra or cut the recipe in half. Not enough? Double or increase the recipe as needed.
What size should my dough balls be when shaped?
Using a small cookie scoop, scoop slightly heaping balls of dough. Shape into roughly a 1-inch ball. Slightly larger is okay too, as long as you are consistent with your own scooping and shaping.
Can I use different flavored chocolate kisses?
Absolutely! Almost any variety would be a fun pairing with these eggnog cookies.
Can I use a different sugar to coat?
For this particular recipe, I’d recommend sticking with the granulated sugar only. It will add a nice thin coating to the cookies but also mixes well with cinnamon. Other sugar won’t be as friendly with flavor mix-ins.
Does this recipe need to be chilled?
Yes! Do not skip the chilling stage. This dough is fairly soft and sticky to start out. Chilling it allowed it to be easier to handle and shape.
How long will these last?
If you’re lucky to have them hanging around long enough to worry about this… because I promise you, they’re going to be gobbled up fast… These can easily be stored for a week or longer in an airtight container. Baked cookies may also be frozen.
Can I freeze the dough?
Yes! Follow the steps through the initial chill step. Then wrap it well, label with essential info and freeze. Frozen dough will keep for up to a year.
Can I skip the nutmeg?
It adds a touch of extra flavor but if you’re sensitive to nutmeg or are allergic, you can absolutely omit it from your cookies.
Can I skip the rum extract?
The same applies here, as above, if you’re not a fan of the flavor or don’t have immediate access to it then you can definitely skip it. I’d increase the vanilla slightly if you were to omit the rum extract.
Can I make substitutions to the ingredients?
Yes and no. Baking is a science. This recipe works with the exact measurements listed. Altering one or several of those can cause the recipe to fail. If you’re familiar with baking substitutions, go for it! Outside of any alterations I’ve already mentioned, for specific substitution questions, ask in the comments below.
Eggnog Kiss Cookies
- 1 C unsalted butter, softened
- 1 C granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 tsp rum extract
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tsp cinnamon
- 2 tsp baking powder
- 3 C all purpose flour
- 3 Tbsp eggnog
- 40 Milk chocolate Kisses
- 1/3 C granulated sugar
- 1/2 tsp cinnamon
- In a large bowl or stand mixer, cream together butter and sugar. Scrape bowl as needed. Mix in one egg, vanilla and rum extract. In a separate bowl, combine flour, salt, baking powder, cinnamon and nutmeg. Add flour mixture to mixing bowl in small batches. Increase speed between additions. Lastly, mix in eggnog. Mix until just combined and no streaks remain.
- Refrigerate dough for 1-2 hours or until dough is firm but manageable.
- Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
- In a small bowl, combine granulated sugar and cinnamon.
- Carefully remove wrappers from chocolate kisses and set aside on a clean plate. This may be done in small batches.
- Using a small cookie scoop, scoop heaping balls of dough. Shape into smooth 1-inch balls. Roll in cinnamon-sugar mixture. Place 2-inches apart on prepared baking sheet. Bake at 350°F for 12 minutes. Immediately press an unwrapped chocolate kiss into the center of each cookie. Then, immediately and carefully transfer each cookie to a wire rack to cool completely. If you have trouble with this step, you may reverse the order for future batches (transfer the cookies to a rack first and then place the chocolate in each of the cookies). Allow cookies to cool completely and the chocolate to set before moving and storing.
- Store cooled and fully set cookies in an airtight container.
More winter dessert recipes to try:
- Snickerdoodle blondie bars
- Snickerdoodle kiss cookies
- Slice and bake cranberry pistachio cookies
- Soft glazed gingerbread cookies
- Classic soft and chewy snickerdoodle cookies
- Glazed gingerbread muffins
- Christmas pinwheel sugar cookies
- Chewy ginger molasses cookies
- Cinnamon sugar slice and bake cookies
- Chocolate kiss cookies
- White chocolate peppermint bark cheesecake
- Gingerbread cupcakes with eggnog buttercream frosting
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