Ingredients

The following ingredients have 4 Servings
  • 2 1/4 cups Flour
  • 2 teaspoons Baking powder
  • 1 teaspoon Ground nutmeg
  • 1/2 teaspoon Ground cinnamon
  • Pinch Ground cloves
  • 3/4 cup Salted butter (softened)
  • 3/4 cup Granulated sugar
  • 1/2 cup Brown sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Rum extract (you can substitute with dark rum if you prefer)
  • 1/2 cup Eggnog
  • 2 cups White chocolate chips

Instruction

  • Preheat oven to 350 degrees F.
  • In a bowl combine the dry ingredients: flour, baking powder, nutmeg, cinnamon, and cloves. Stir until well combined.
  • In the bowl of your stand mixer add the softened butter and granulated and brown sugar. Cream together with the paddle attachment until well combined.
  • Add the eggs, vanilla extract and rum extract, and eggnog to the butter mixture and continue mixing until well combined.
  • Slowly add your dry ingredients to the butter mixture , ½ cup at a time, letting the flour mix in between before adding the next ½ cup.
  • Once the dough has come together add in the white chocolate chips, stirring until they are fully mixed into the dough.
  • Let the dough chill in the refrigerator for 30 minutes.
  • Once chilled scoop out the dough, 1 rounded tablespoon per cookie, and place on a baking sheet lined with parchment paper. Make sure to leave about 2 inches in between each ball as the dough will spread slightly as it bakes.
  • Place the baking sheet in the oven and bake for 10-13 minutes or until edges are golden. Note: we do not recommend placing multiple baking sheets in the oven unless they are side-by-side.
  • When the cookies have finished baking let them cool on the baking sheet for 5 minutes before moving them to a cooling rack to cool completely.
  • When your cookies have cooled serve with a big glass of eggnog or package in an airtight container until you’re ready to serve.