John Kanell - Eggnog Cookies

John Kanell - Eggnog Cookies
John Kanell joins Cameron from his farm in Connecticut to turn a classic Christmas drink into a Christmas cookie.
Eggnog Cookies
Seasonal Event:
18 Cookies
Prep Time 8 Minutes Bake Time 11 Minutes
  • 2 ¼ cups (270g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 3/4 cup (170g) unsalted butter, at room temperature
  • 1 cup (200g) granulated sugar
  • 2 egg yolks
  • 2 tsp vanilla extract
  • 1/2 cup eggnog


  • 1 cup powdered sugar
  • 3 tbsp eggnog
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tbs rum or 1 tsp vanilla extract


  1. In a medium bowl whisk together the flour, baking powder, salt, cinnamon, and nutmeg then set aside.
  2. Cream the butter and sugar in the bowl of your stand mixer fitted with a paddle attachment or in a large bowl if using an electric hand mixer. Scrape the bowl down and beat on high until light and fluffy.
  3. Pour in the vanilla then add the egg yolks in one at a time while mixing on medium then scrape the bowl down and mix once more. Add the eggnog and mix until combined.
  4. Add the flour in while mixing on low and mix until just combined. Finish the batter off with a spatula mixing in any stray bits of butter or flour.
  5. Portion out roughly two-tablespoon sized pieces of dough (40g) and drop them onto a parchment or silicone-lined baking sheet leaving about 4 inches of room between each. You can roll each ball in your hands for a more finished look but this is optional. Bake in the center rack at 350f for 11-12 minutes or until the edges are set and the center appears dry.
  6. While the cookies are baking mix the glaze up. Add a cup of powdered sugar to a medium bowl along with the cinnamon and nutmeg then drizzle in 3 tablespoons of eggnog and rum or 1 tsp of vanilla. Whisk together adding a tablespoon at a time of eggnog as needed to achieve a drizzling consistency.
  7. Drizzle the icing onto the cooled cookies and enjoy.

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