Eggnog Meltaway Cookies Recipe

This elegant Eggnog Meltaway Cookies Recipe is made with finely ground blanched almonds, rich unsalted butter, and a festive splash of bourbon and rum extract. These delicate snowballs offer a tender, sandy crumb that dissolves instantly on the tongue, enveloped in a cloud of nutmeg-spiced sugar. They are the ultimate elegant addition to a holiday cookie tin, perfect for sharing with guests alongside a warm drink.

Jump to Recipe

Eggnog Meltaway Cookies Ingredients

The Almond Shortbread Base:

• 1 cup Blanched Almonds (skinless): Processed into a fine meal, these replace some flour to create the “meltaway” texture without grittiness.
• 2 sticks (1 cup) Unsalted Butter: Room temperature. The high fat content is essential for the structure since there are no eggs.
• 1/2 cup Confectioners’ Sugar: Used inside the dough for a delicate sweetness that doesn’t crunch.
• 2 1/4 cups All-Purpose Flour: Spooned and leveled.
• 1/2 teaspoon Fine Salt: To balance the richness.

The Spiked Flavor Profile:

• 1 tablespoon Bourbon: Adds a warm, oaky depth.
• 2 teaspoons Rum Extract: Concentrated flavor to mimic eggnog without adding too much liquid.
• 1 teaspoon Pure Vanilla Extract: For aroma.

The Spiced Coating:

• 1 1/2 cups Confectioners’ Sugar: For the outer snow-like shell.
• 1 tablespoon Freshly Grated Nutmeg: Plus more for sprinkling. Freshly grated nutmeg is non-negotiable for the true eggnog scent.

How To Make Eggnog Meltaway Cookies

1. Blitz the Almonds: In the bowl of a food processor, combine the blanched almonds and 1/2 cup of confectioners’ sugar. Process for about 2 minutes until the nuts are very finely ground. Tip: Processing the nuts with the sugar prevents them from turning into almond butter.
2. Make the Dough: Add the room temperature butter to the processor. Pulse for 30 seconds to 1 minute until smooth and creamy. Scrape down the sides. Add the bourbon, rum extract, and vanilla. Pulse until smooth. Add the flour and salt. Pulse in short bursts just until the dough forms a ball.
3. Shape and Chill: Roll the dough into mounded teaspoons (about 1 inch wide) and place them on parchment-lined baking sheets. Refrigerate the raw cookies for 30 minutes. This chilling step prevents the butter-heavy dough from spreading into flat puddles.
4. Bake: Preheat oven to 350°F. Bake the chilled cookies for 20 to 25 minutes. They are done when they are firm to the touch, dry, and just starting to crack on top. They should not brown significantly.
5. Cool Slightly: Let the cookies cool on the baking sheets for 5 minutes. They are incredibly fragile when hot and need this time to firm up.
6. The First Coat: While the cookies cool, mix the remaining 1 1/2 cups confectioners’ sugar with the grated nutmeg in a wide bowl or pie plate. Gently toss the warm cookies in the sugar mixture to coat. The heat will melt the sugar slightly, creating a sticky base layer. Transfer to a wire rack to cool completely (30 minutes).
7. The Second Coat: Once the cookies are completely cool, toss them in the nutmeg-sugar mixture a second time. This layer will stay powdery and white. Sprinkle with a little extra fresh nutmeg before serving.

Recipe Tips

• Nutmeg Source: Do not use pre-ground nutmeg from a jar that has been in your pantry for years. Buy whole nutmeg seeds and grate them fresh. The essential oils are potent and crucial for the eggnog flavor.
• Handling Fragility: These cookies have no eggs (binders). They are delicate. Handle them with “butterfly hands” when tossing in the sugar to prevent them from crumbling.
• Food Processor Ease: This entire dough is made in the food processor, which keeps the butter cool and cuts the almonds perfectly. If you don’t have one, use almond flour and a mixer, but the texture may vary.
• The “Meltaway” Texture: If you overbake these, they become dry. If you underbake them, they crumble. Look for that “matte” finish on top as the sign they are done.

What To Serve With Eggnog Cookies

• Mulled Cider: The spices in the cider echo the nutmeg in the cookie.
• Espresso: A strong coffee cuts through the buttery, sugary profile.
• Champagne: Serve these at a New Year’s Eve party for a sophisticated bite.
• Fruitcake: A slice of rich fruitcake pairs well with the light almond cookie.

How To Store Eggnog Meltaway Cookies

• Room Temperature: Store in an airtight container for up to 1 week. Shake a little extra powdered sugar into the container to keep them coated.
• Flavor Maturation: These cookies actually taste better on day 2 or 3 as the bourbon and nutmeg infuse the fats in the almonds and butter.
• Freeze: You can freeze the baked, coated cookies for up to 2 months. Thaw on the counter.

Eggnog Meltaway Cookies Nutrition Facts

• Calories: 110 kcal
• Fat: 7g
• Carbohydrates: 12g
• Sugar: 8g
• Protein: 1g

Nutrition information is estimated per cookie.

FAQs