Ingredients for Eggnog Kringla Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 cup (2 sticks) unsalted butter, softened
- Sugar
- Egg
- 1 teaspoon eggnog extract
- Powdered Sugar
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How to Make Eggnog Kringla Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the eggnog extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chopped pecans (optional).
- Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, you can drizzle with a simple glaze (optional) for extra holiday flair.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
21g
Fat
8g
Carbs
3g
