Reviewed: Dec. 28, 2011

I was kind of disappointed in these after so many reviews. Even with doubling the nutmeg, as others did, and adding 1/2 tsp of cinnamon and a couple dashes of clove, I found them kind of bland. Also, they did not spread as much as I expected causing the midde to not be done when the edges were getting crisp. I gave this 4 stars because I added some pumpkin pie spice to the last couple dozen and some chopped pecans I had on hand and wanted to get rid of- then I smooshed them down a little so they would be flatter. After doing this they were absolutely delicious. Also, yield I got was over 5 dozen...Recommended with adjustments.

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Reviewer:

sociel

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Reviewed: Dec. 17, 2011

These cookies were delicious and very easy to make! I doubled the amount of nutmeg and added some cinnamon. They had a nice eggnog taste, which wasn't overpowering. Soft, chewy and delicious! I'm going to add this recipe to my list to make each Christmas!

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Reviewer:

ltencza

Reviewed: Dec. 24, 2010

My husband promptly declared these the best thing I'd ever baked! I used Rum extract instead of vanilla and added extra nutmeg. Delish! Great eggnog flavor!

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Reviewer:

Emily

Reviewed: Dec. 19, 2010

I liked these, as did my husband (who is not a fan of egg-nogg). Per posted reviews I both increased the nutmeg in the recipe, and sprinkled the tops of the cookies. I also added about 1/2 tsp cloves. It took me a batch or two to nail down when to take them out (on stone cookie sheet they took considerably longer suggested). Make them small - they spread quite a bit.

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Reviewer:

nekgakk

Cooking Level: Beginning

Reviewed: Dec. 19, 2010

sooo good. A nice twist on the simple sugar cookie. I doubled the vanilla extract and rolled the drops of dough in a sugar/nutmeg mixture before baking, which gave them a festive sparkly sheen. I think they taste adaquetely eggnog-y although I'm sure the addition of rum extract other reviewers have used would really make these outstanding. I just didn't feel like buying something that'd sit in my spice cabinet for 10 years!

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Reviewer:

rachycez

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Dec. 18, 2010

I made these a few days ago and they were really tasty the only problem was I was disappointed they didn't taste like eggnog

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Reviewer:

PinkSushi

Cooking Level: Beginning

Living In: Surrey, British Columbia, Canada

Reviewed: Dec. 11, 2009

I made a few changes - doubled the nutmeg and added eggnog icing that another reviewer posted. Without these changes the cookies were fairly plain and only a 3-star. However, this is the 3rd year I've made them and with these changes my husband loves them!

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Reviewer:

April

Cooking Level: Expert

Home Town: Vauxhall, Alberta, Canada

Living In: Sexsmith, Alberta, Canada

Reviewed: Nov. 6, 2008

A nice, soft cookie. Needs a decorative icing to make it more festive and sweet.

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Reviewer:

BZMUM

Home Town: Toronto, Ontario, Canada

Reviewed: Sep. 28, 2008

I thought these cookies were really good and they are somthing different than the original Christmas cookies. some people loved them. others not so good. You have to like eggnog to like these. Thanks for the great recipe I will be making more this Christmas. I refrigerate mine for about an hour or so before baking them.

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Reviewer:

snackpack2007

Cooking Level: Intermediate

Home Town: Sayre, Pennsylvania, USA

Reviewed: Dec. 29, 2007

This recipe won the annual Christmas Cookie Contest at my mom's house last year. I made them on foil and peeled the foil off, and they came off great. I also drizzled white chocolate across the top to add a little pizzaz. This dough is very versitile, since you can made the base without the nutmeg and then divide it into three bowls, add nutmeg to one for eggnog cookies, white chocolate chips to another, and molasses and ginger/cinnamon to another and get three different kinds of cookies from one mixing of dough. If you beat the dough a long time the cookies turn out nice and chewey. If they are too flat for you, just add a little more flour to the recipe. I always bake a test batch before I put the flour in the fridge for any reason. This is a great recipe!

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