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Eggnog White Chocolate Chip Cookies

Servings: 24 cookies
Author: Lisa Longley


  • 2 1/2 cups all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsps ground cinnamon
  • 1 tsp nutmeg
  • 1/2 cup butter at room temperature (see note)
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1/2 cup eggnog at room temperature
  • 1 egg
  • 2 tsps vanilla extract
  • 1 cup white chocolate chips


  • In a large bowl, combine the flour, salt, baking soda, baking powder, ground cinnamon, and nutmeg.
  • Cream together the butter, brown sugar, and granulate sugar, until light and fluffy, about two minutes.
  • Beat in the vanilla extract, then the egg, then the eggnog, until just combined.
  • Slowly beat in the flour mixture, about a half of a cup at a time, until just combined.
  • Stir in the white chocolate chips.
  • Refrigerate for 24 hours. (Note: If you decide to refrigerate for a shorter amount of time (like an hour), the cookies will totally work, but they won't be puffy. Still delicious, but flatter and chewier.)
  • Preheat your oven to 350 degrees.
  • The dough will be very sticky. Spray a cookie scoop with cooking spray. Scoop cookie dough onto a parchment paper or silicon mat lined baking sheet . Spray your hands with cooking spray and roll the cookie balls to make them smooth. The cookies should be about two inches apart to allow for some spreading.
  • Bake for 14 minutes, rotating the pan halfway through baking. Remove from the oven, allow to sit on the pan for about two minutes, then remove to a cooling wrack to cool completely before storing in an airtight container.


Room temperature butter means that you can push your finger into the butter a little bit with it making a dent, but it doesn't go all the way through.