Easy Chocolate Eggnog Cookies - Rompope Drop Cookies
This easy holiday drop cookie recipe combines the wonderful holiday flavours of creamy eggnog with the rich sweetness of chocolate in one pillowy soft bite!
Servings: 36
Calories: 130kcal
Cost: $10
Equipment
- electric beater
- Large Mixing Bowl
- Baking Sheets
Ingredients
- ½ cup unsalted butter softened
- 1 cup white sugar
- 1 egg room temperature
- 2 ounces unsweetened chocolate melted and cooled to room temperature
- 1/3 cup eggnog
- 1 Tablespoon rum extract or vanilla extract
- 1 3/4 cup all-purpose white flour sifted
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg freshly grated if possible
- ½ teaspoon baking soda
- ½ teaspoon salt
Eggnog Glaze
- ¼ cup unsalted butter softened to room temperature
- 3 cups icing sugar
- 1/3 cup eggnog
Instructions
- Melt the chocolate in the microwave or over boiling water in a double boiler. Stir and allow it to cool to room temperature.
- Beat butter until fluffy, add sugar, egg, melted chocolate, eggnog and rum (or vanilla extract).
- Sift flour, soda, salt, nutmeg and cinnamon together.
- Combine the flour mixture with the butter chocolate mixture. Mix well with an electric mixer.
- Form the cookie dough into a ball, cover and chill in the refrigerator for one hour.
- Heat the oven to 400 F. Drop the cookie dough by rounded teaspoonfuls onto ungreased baking sheet, leaving 2 inches space between each cookie.
- Bake for 8 minutes.
- Remove the cookies from the baking sheet and cool on a wire rack.
- Allow to cool completely, then frost with eggnog icing.
Notes
- Drop cookies should be slightly mounded and uniform in shape so they bake evenly. I use a teaspoon and round the dough on the spoon by hand before placing it onto the pan.
- When dropping the dough onto the baking sheet be sure the pan is not hot. If it's too warm, the cookies will spread and turn out flat. I use two cookie sheets which lets me cook one batch of cookies on a baking sheet while the other batch is cooling.
- Check on the cookies while they're baking as oven temperatures vary. If you bake the cookies too long, they'll be dark around the edges and dry. Too little and they'll be doughy in the middle.
- Freeze them in a plastic freezer bag (remove the air with a straw after filling) for up to three months.
Nutrition
Calories: 130kcal | Carbohydrates: 21g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 53mg | Potassium: 29mg | Fiber: 1g | Sugar: 16g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg