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Eggnog Latte Cookies

5 from 8 votes
Think of eggnog, think of eggnog in your latte - and think of how amazingly sweet and perfect that would be. This christmas cookie recipe combines two of the holiday's coziest drinks into one soft, crispy-edged cookie that will give you all of the holiday cheer.
Prep Time:15 minutes
Cook Time:15 minutes
Freezing Time:2 hours
Course: Dessert, Snack
Cuisine: American
Keyword: christmas cookies, cookies, eggnog, espresso, white chocolate
Servings: 16 cookies

Ingredients

  • 2 & 1/3 cups all-purpose flour 330 grams, see notes
  • 1 tsp Diamond Crystal kosher salt use 1/2 tsp if using Morton's
  • 1/2 tsp ground nutmeg
  • 1/2 tsp each of ground cinnamon, espresso grounds
  • 2 tsp baking powder
  • 16 tbsp salted butter 226 grams
  • 1/2 cup brown sugar lightly packed, 95 grams
  • 1/2 cup granulated sugar 110 grams
  • 1/3 cup eggnog 80mL

For the espresso white chocolate

  • 1 & 1/2 cups white chocolate chips 250 grams
  • 1/2 tsp nutmeg
  • 1 tsp espresso grounds

For topping

  • 2 tsp smoked flakey salt

Instructions

  • Begin by making the espresso white chocolate chips. In a heat-safe bowl, add the chocolate chips, the nutmeg and espresso powder. Bring a pot of water to a simmer and place the bowl on top, stirring constantly to melt the chocolate. You can also skip this and microwave the bowl in 30 second increments until the chocolate is melted.
  • Spread the espresso white chocolate mixture on a parchment lined baking sheet. Spread it out, it doesn't have to be perfect, and refrigerate while you begin the rest of the recipe.
  • In a small bowl, whisk together the flour, salt, nutmeg, cinnamon, espresso grounds and baking powder.
  • Using a stand mixer or a hand mixer, add the butter and sugars to a separate bowl and cream together until light and fluffy.
  • Keeping the mixer on, gradually stream the eggnog into the butter/sugar mixture. Beat the mixture on medium until it looks smooth and fluffy like whipped cream.
  • Add in the dry ingredients in two installments. Mix to combine.
  • Remove the white chocolate from the fridge and chop it into small pieces, about half the size of chocolate chips. Add this into the dough and combine.
  • Drop the dough in the middle of a piece of parchment paper. Stretch it out into a circular log about 2" in diameter. Roll it up into the parchment paper and freeze for 2 hours up to overnight.
  • When you are ready to bake, preheat the oven to 375°F. Take the roll out of the freezer and cut it into 16 pieces, each about 3/4" thick.
  • Place these on a parchment lined baking sheet and bake for 10-12 minutes. Remove them when they look like they are the right shape, but still slightly underdone in the center. The residual heat from the pan will continue to "cook" them, and this will give you a chewy cookie even after a few days!
  • Sprinkle smoked flakey salt on top of each cookie while they are still warm, and then enjoy!

Notes

*** The grams to cups conversions I use in this recipe are not the same ones you find on google. These are conversions I find myself when I test this recipe both in cups and on the scale. This flour amount will vary heavily based on how you measure your flour. If you scoop directly from the flour bag, a cup for you might range from 150-160 grams. If you spoon and level your flour, it will range from 135-145 grams. I consistently measure my flour with 140 grams equaling a cup, so that's the conversion I used here!