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+ servings

Eggnogg Sugar Cookie with Candy Cane Sprinkles

Course: cookies, desserts, snacks
Servings: 30
Author: Wanda Baker


  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 3 tbsp eggnog
  • 2 cups flour
  • pinch of salt
  • 1 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/2 cup sugar & 1 tbsp nutmeg for rolling
  • 3 ;Lrge candy canes crushed up fine.
  • 30 chocolate kisses or chocolate candy balls


  • Preheat oven to 375F.
  • Beat your butter. Add in both sugars and mix until sugars mixed in and smooth. Add egg, vanilla and eggnog. Beat until combined.
  • Sift in flour, pinch of salt, baking soda and grate your nutmeg in over a sifter.
  • Your batter consistency should not be to sticky or to dry.
  • Take pieces of the dough and roll into 1 inch balls. Set aside.
  • Mix 1/2 cup sugar with 1 tbsp freshly grated nutmeg. Roll balls in nutmeg sugar.
  • Place on parchment lined baking sheet leaving space between cookies.
  • Bake for 6 minutes then rotate pans.
  • Remove wrappers from all the chocolate kisses/balls.
  • Bake for 4 minutes then pull pan out and sprinkle a little candy cane dust in the center of each cookie. It's ok if some of it falls to the side.
  • Put pan back in oven for an addition 2 minutes and remove from oven.
  • Press chocolate kisses or balls into centre of each cookie. You need to work quickly as the chocolate starts to melt a little.
  • Remove to cooling rack. I put the cookies outside in the cold (on a table) or in the fridge to help the chocolate solidify again.
  • This batch makes about 30 cookies.