Reviewed: Jan. 5, 2009

I found this recipe looking for a way to use up some of the eggnog still hanging around in the fridge after the holidays. They were a hit with the neighbours with these changes; I used 3/4 cup of eggnog, 2 1/2 cups of flour and I omitted the ground nutmeg and used 3/4 teaspoon of ground gloves instead. I used 3/4 teaspoon of ground cinnamon and I sprinkled the cookies with cinnamon prior to baking. EVERYONE LOVED THEM - THEY DIDN'T LAST LONG!

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JENNAmouse

Cooking Level: Intermediate

Home Town: Aurora, Ontario, Canada

Living In: Barrie, Ontario, Canada

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Reviewed: Dec. 27, 2008

These are an odd variation on a spice cookie, but they are fantastic (and ADDICTIVE). They are creamy and spicy from the eggnog and nutmeg. Will make every year!

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Allison

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Reviewed: Dec. 23, 2008

These cookies are fantastic!!!! I did up the egg nog to 3/4 cup and used quite a bit more nutmeg and cinnimon. *(just added until i thought it tasted right) And I sprinkled some on the tops too, before I baked them. :D YUMMY!

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GidgetMcD

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: Dec. 23, 2008

I love these cookies. I do make a few changes, however, as mentioned in other reviews. In order to get more of an eggnog flavour, I use 3/4 cup of eggnog and 2.5 cups of flour to balance the additional liquid. I also add a full teaspoon of nutmeg rather than just 1/2. They turn sooooo good:)

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Anisa

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Reviewed: Dec. 2, 2008

These were great. I used pumpkin spice eggnog, and took the suggestion of upping the eggnog and flour. Everyone realy liked them. Thanks

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Reviewer:

the fruit tart

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2008

My husband loved these easy to make cookies they have a nice flavor

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Wendy Vosachlo

Cooking Level: Expert

Home Town: Plum, Pennsylvania, USA

Living In: Springdale, Pennsylvania, USA

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Reviewed: Jan. 3, 2008

These are good with the changes suggested by others, adding extra eggnog, flour and nutmeg. (I used dark rum plus vanilla.) I would suggest using a high quality eggnog, that is thick and rich in flavor (and with the least number of unpronounceable ingredients.) I have on order Eggnog Flavor from Baker's Catalogue which I'll add to my next batch. I hope this will up the 'wow' factor.

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San Francisco Cook

Cooking Level: Expert

Home Town: Fremont, Indiana, USA

Living In: San Francisco, California, USA

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Reviewed: Dec. 21, 2007

The recipe was not quite right until i changed the sugar to half dark brown and half white. I too changed the amt of egg nog to 3/4c and increased the flour by 1/4c. I also changed the vanilla to spiced rum (real thing) and topped with a wonderful egg nog flavored buttercream icing following recipe on box and also adding part spiced rum for the liquid. Its amazing how this changed the recipe. ENJOY

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dakota

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Reviewed: Dec. 17, 2007

These cookies are ok. My family didn't dislike them, but being the eggnog lovers that they are, they didn't love them either. I think the next time, I'll try with rum extract, and maybe bake them at 30 for about 10 minutes.

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JOYCE

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Bedford, Kentucky, USA

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Reviewed: Dec. 13, 2007

I did as recommended earlier and upped the eggnog to 3/4 c., and did rum extract (plus a little vanilla for good measure). I added some extra nutmeg and sprinkled plenty of cinnamon and nutmeg over the top. Tasty!

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Cockaigne

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Reviewed: Dec. 13, 2007

Fairly good!

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bevluvstocook

Cooking Level: Intermediate

Home Town: San Lorenzo, California, USA

Living In: Woodridge, Illinois, USA

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Reviewed: Dec. 8, 2007

My boyfriend is an eggnog lover--he loved these cookies!

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MISSmelsy

Cooking Level: Intermediate

Home Town: Victorville, California, USA

Living In: Marina, California, USA

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Reviewed: Nov. 24, 2007

Bland, with a hint of eggnog flavor. Kinda like a spiced sugar cookie. Be sure to grease the cookie sheet!

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YellowBeetleSB

Cooking Level: Intermediate

Home Town: Pleasanton, California, USA

Living In: Santa Barbara, California, USA

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Reviewed: Nov. 21, 2007

These are ok cookies, but I agree with others that they are missing something. I took the advice of other reviewers and upped the eggnog to 3/4c; even so, while the eggnog flavor is there, it's still fairly subtle. Increased the flour by 1/4c due to the extra eggnog. I used unsalted butter, but added 1/4tsp salt thinking that might help the blandness that some commented on. I also sprinkled with a mixture of sugar & nutmeg before baking. Thank you for sharing your recipe, Amanda Rose.

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Nov. 13, 2007

I made the recipe as directed but they seemed very blah. I decided to give it a 2nd try and made several changes. To upped the eggnog to 3/4c, changed the vanilla extract to rum extract and to compensate for the added liquid I upped the flour to 2 1/2c. The changes worked like a charm, the cookies were soft and chewy and very eggnoggy. I don't know if the rum extract would have made the same impact on the original recipe but I'm not going back, the 2nd batch were gone in a flash!

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