I found this recipe on Life, Love & Sugar and cannot say enough wonderful things about it. The recipe is easy enough to do last minute, or with the kids on a cold weekend in between decorating the tree and hanging lights. They are soft & chewy with just the right amount of crisp along the edges.
We used Ronnybrook Farms Eggnog as nothing beats authentic and organic. But feel free to substitute with your favorite eggnog and enjoy a special Christmas treat!
Makes about 40 cookies.
1 1/2 cups butter
2 cups sugar
1/2 cup eggnog
5 cups flour
1/2 tsp salt
2 tsp baking soda
1 tsp cinnamon
2 tsp ground ginger
1/2 tsp cloves
2 tsp vanilla
1. Cream butter and sugar together for 5-7 minutes, until light and fluffy.
2. Sift the flour, salt, baking soda and spices together then set aside.
3. Add the eggnog and eggs and beat until well combined.
4. Add the sifted dry ingredients to the wet ingredients and mix until smooth.
5. Make balls about 2 tbsp in size, roll in granulated sugar & sprinkle with cinnamon then place on cookie sheet covered with parchment paper.
6. Bake at 350 degrees for 8-10 minutes.
7. Allow cookies for to cool for 1-2 minutes on cookie sheet, then move to a cooling rack to finish cooling.
8. Eat one yourself before serving (at least that's what I do at August & Scout!)
These cookies have ben a seasonal favorite for years. They are soft and delicious with just the right amount of sweetness and spice. We thought this would be the best recipe to kick off the archive. It was given to Alison by her mother, Megan, when she was helping Alison bake in the early years of her business. For Alison it is one of the many recipes that remind her of how much friends and family have contributed to her recipe collection, and the wonderful times spent with them in the kitchen.
Yields 24 cookies
1/2 pound unsalted butter, softened 2 cups white sugar
1 cups light brown sugar
2 large eggs
1 teaspoons vanilla extract
1 cups canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups dark chocolate chips
Heat the oven to 350 degrees F.
Using a mixer on medium speed, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then add the vanilla and pumpkin puree.
In a large bowl, sift together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds just until the flour mixture is combined. Turn mixer to lowest speed and stir in the chips.
Scoop the cookie dough by heaping onto the prepared cookie sheets one inch apart and bake for 15 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.