Vegetarian Recipes
Eggnog Cookies
Ho, ho, ho! It’s time to break out your ugly holiday sweater and get cozy, y’all! My budget-friendly Eggnog Cookies are the perfect sweet treat to make and share with friends and family this holiday season. The cookie base is made with simple ingredients like flour, sugar, and spices, and then I add a buttery frosting to top it all off. They’re sweet, creamy, and have a subtle hint of rum flavor without having to spring for a pricey bottle of the real stuff. These easy-to-make cookies would be the perfect addition to any Christmas party or festive cookie platter this year!
Eggnog has a long-standing history as a holiday drink, spanning all the way back to Medieval Britain, with many variations and adaptations over the years. But nowadays, we typically associate it with a creamy, spiced drink, which is often spiked with rum, whiskey, or brandy. But I know not everyone is a fan of straight-up eggnog drinking. So, I wanted to find a way to incorporate those delicious flavors into a tasty treat that everyone can enjoy!
What are Eggnog Cookies?
These melt-in-your-mouth eggnog cookies are soft, chewy, and packed with holiday flavor. They’re essentially a simple sugar cookie base, but I add cinnamon, nutmeg, and a dash of rum extract to the dough to give it that distinct eggnog taste. And, of course, the creamy frosting made from butter, powdered sugar, heavy cream (and a little more rum extract!) helps to tie everything together. Even if you’re not a fan of eggnog, give these cookies a try—you might just be surprised at how much you love them. 😉
Ingredients
Here’s what you’ll need to make this recipe for eggnog cookies:
- Flour: I use all-purpose flour to give the cookies structure and create a soft but sturdy base for the frosting.
- Baking Powder & Baking Soda: Both of these leavening agents help the cookies rise and give them a light texture.
- Unsalted Butter: You need butter to make the cookie dough and the frosting in this recipe. I recommend using softened butter to ensure it mixes well with the other ingredients. Let it sit out at room temperature for about an hour, or you can use Marsha’s tip of filling a glass with hot water, dumping it out and covering the stick of butter with the hot glass to soften it!
- Granulated Sugar: Adds just enough sweetness and moisture to the dough.
- Egg: I use a large egg to bind everything together.
- Ground Nutmeg & Ground Cinnamon: These spices help create the classic eggnog flavor. I also add a pinch of salt to balance the sweetness!
- Vanilla Extract & Rum Extract: Rum extract is much more budget-friendly than using actual rum or eggnog, and I like how I can better control the flavor this way. If you’re unsure about it, you can skip adding it to the frosting and just start with the cookie dough. Vanilla extract is a must-have flavor enhancer for this recipe!
- Powdered Sugar & Heavy Cream: When mixed with butter, vanilla extract, and rum extract, these ingredients make the most delicious frosting for our easy eggnog cookies recipe.
Success Tips & Suggestions!
This easy eggnog cookie recipe is really simple and perfect for first-time cookie makers! But to help you out, here are some tried and true tips and suggestions:
- Add the dry ingredients slowly to avoid overmixing the dough. Adding it all at once makes it harder to mix and also increases the chance of overworking the dough, which can create tough and dense cookies.
- Don’t skip the chill time. I know it can be tempting to skip this step and bake the cookies right away, but trust me, chilling the dough stops them from spreading too much (they’ll still spread a bit, but not as much as they would if you skipped the chill time). It also makes it easier to handle the dough when rolling into balls.
- Evenly coat the cookie dough balls in sugar. Just like when you’re making snickerdoodles, you want to make sure the cookie dough balls are evenly coated in sugar. This adds a little extra sweetness and helps develop a subtle, chewy crust while baking.
- I recommend letting your cookies cool before icing them. If they’re still warm, they’ll melt your eggnog frosting!
- You can top your cookies with any festive decoration you like. I used pearl sugar as an optional topping in the photos shown here, but a sprinkle of cinnamon, ground nutmeg, sanding sugar, sprinkles, granulated sugar, or extra powdered sugar are all nice additions.
Storage Instructions
These frosted eggnog cookies will keep for about 4 days in an airtight container in the fridge. However, please note this is only a guideline and will depend on the freshness of the heavy cream used in your frosting. You can also freeze these cookies (without the frosting) between layers of parchment paper for up to 3 months. Just let them thaw at room temperature before adding the frosting!
Eggnog Cookies Recipe
Equipment
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Hand Mixer
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Baking Sheet
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Piping Bag, optional
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1 oz. Cookie Scoop
Ingredients
Cookie Ingredients
- 2 ¾ cups flour $0.52
- ¼ tsp salt $0.01
- 1 tsp ground nutmeg $0.55
- ½ tsp cinnamon $0.04
- 1 tsp baking powder $0.04
- 1 tsp baking soda $0.01
- 2 sticks unsalted butter, softened $2.13
- 1 ½ cups granulated sugar, divided (¼ cup reserved for rolling) $0.52
- 1 large egg $0.30
- ½ tsp vanilla extract $0.29
- ½ tsp rum extract $0.18
Icing Ingredients
- 1 ½ cups powdered sugar $0.82
- ¼ cup unsalted butter, softened $0.53
- ½ tsp vanilla extract $0.29
- ¼ tsp rum extract $0.09
- 3 Tbsp heavy cream $0.30
Instructions
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Preheat oven to 350F. In mixing bowl, combine flour, salt, nutmeg, cinnamon, baking powder, and baking soda. Whisk to combine and set aside.
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Add the room temperature softened unsalted butter and 1 ¼ cups granulated sugar to a mixing bowl. Cream them together with hand mixer on low speed.
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Beat the egg, vanilla, and rum extract together and add to the butter/sugar mixture. Mix on low until combined.
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Slowly add all the dry ingredients to wet mixture and mix until a sticky dough forms.
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Chill the dough for 20-30 minutes. Then, using a 1 oz cookie scoop, portion cookies and roll each into a ball in your hands. Toss each ball in the remaining ¼ cup granulated sugar.
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On a parchment-lined baking sheet, place the dough balls 2 inches apart and flatten slightly with the bottom of a clean cup.
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Bake for 8-10 minutes. Let them cool completely before frosting, for about 10 minutes.
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To make the icing, add powdered sugar, softened unsalted butter, vanilla extract, rum extract, and heavy cream to a mixing bowl and mix on medium-high with a hand mixer until smoothly whipped and creamy.
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Transfer icing to a piping bag (or a ziplock bag with one of the corners snipped off!) and frost each cookie. Alternatively, you can smooth the frosting on each cookie by hand with a butter knife. Enjoy!
See how we calculate recipe costs here.
Nutrition
how to make Eggnog Cookies – step by step photos
Preheat oven to 350F. In mixing bowl, combine 2 ¾ cups flour, ¼ tsp salt, 1 tsp nutmeg, ½ tsp cinnamon, 1 tsp baking powder, and 1 tsp baking soda. Whisk to combine and set aside.
Add 2 sticks room temperature softened unsalted butter and 1 ¼ cups granulated sugar to a mixing bowl. Cream them together with hand mixer on low speed.
Beat 1 large egg, ½ tsp vanilla, and ½ tsp rum extract together and add to the butter/sugar mixture. Mix on low until combined.
Slowly add all the dry ingredients to wet mixture and mix until a sticky dough forms.
Chill the dough for 20-30 minutes.
Then, using a 1 oz cookie scoop, portion cookies and roll each into a ball in your hands. Toss each ball in the remaining ¼ cup granulated sugar.
On a parchment-lined baking sheet, place the dough balls 2 inches apart and flatten slightly with the bottom of a clean cup.
Bake for 8-10 minutes. Let them cool completely before frosting, for about 10 minutes.
To make the icing, add 1 ½ cups powdered sugar, ¼ cup softened unsalted butter, ½ tsp vanilla extract, ¼ tsp rum extract, and 3 Tbsp heavy cream to a mixing bowl.
Mix on medium-high with a hand mixer until smoothly whipped and creamy.
Transfer icing to a piping bag and frost each cookie. Alternatively, you can smooth the frosting on each cookie by hand with a butter knife. Enjoy!
More Christmas Dessert Recipes
The post Eggnog Cookies appeared first on Budget Bytes.
Vegetarian Recipes
How to Make Crispy Hash Browns
Potatoes are THE budget-friendly kitchen staple. They’re cheap and can be used in about a bazillion different ways. When I was asked for a tutorial on How to Make Crispy Hash Browns almost 9(!) years ago, I jumped on it. And all these years later, I still use this same method to get perfectly golden, crispy hash browns every time. I love making an indulgent breakfast on the weekends, and this recipe makes the perfect base for what I like to call my ultimate hash browns. Scroll to the bottom of the post to see what I topped them with to take them to the next level. 😉
“Just made these with frozen hashbrowns. My husband took one bite and asked “Wow, what’s the secret to making them crispy?” I replied with “Beth.” 😂”
Erin
Easy Recipe for Crispy Hash Browns
Just like any breakfast potatoes, I’m sure everyone makes their hash browns differently. BUT, there are three things that I’ve found to be key to making really great golden brown hash browns: rinsing the starch off the potatoes, drying the potatoes well, and using an adequate amount of oil. Yes, that’s right, OIL! If you don’t use enough oil, the potatoes will dry and tend to go from white to burnt. Use enough, and you’ll get crispy yet moist potatoes with a beautiful spectrum of golden brown color.
This recipe only uses 3 simple ingredients (potatoes, oil, and seasoning salt), so each ingredient really matters! That’s why I like to keep things simple and focus on technique. And I’m happy to say this easy recipe has never failed me yet. 😁
Crispy Hash Browns Recipe
Ingredients
- 2 large russet potatoes (about 2 lbs.)* $1.76
- 4 Tbsp cooking oil, or as needed** $0.16
- Seasoning salt to taste $0.05
Instructions
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Peel the potatoes, if desired. Use a large-holed cheese grater or food processor to shred the potatoes. Place the potatoes in a colander and rinse well, or until the water runs clear. Let the potatoes drain.
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Squeeze the potatoes of their excess water by pressing against the side of the colander or squeezing in your fist. Or, place the potatoes in a clean, lint-free dish towel, roll them up, then press to remove excess moisture.
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Heat a large cast iron or non-stick skillet over medium heat***. Once hot, add a tablespoon of cooking oil. Tilt the skillet to spread the oil over the surface. Add about 1/3 of the shredded potatoes or enough to cover the surface of the skillet in a solid, yet thin layer (1/2 inch thick or so). Let the potatoes fry, without disturbing, until deeply golden brown on the bottom (3-5 minutes). Season lightly with seasoning salt.
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Flip the potatoes, and drizzle with additional oil if needed. Let the potatoes cook on the second side without disturbing until golden brown and crispy again. Season lightly on the second side.
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If needed, flip and cook one more time to achieve the ratio of brown to white that you like. Repeat the process until all of the potatoes are cooked. Serve hot.
See how we calculate recipe costs here.
Notes
**You must use an oil with a high smoke point, like canola, corn, peanut, or sunflower oil. Butter obviously gives amazing flavor, but the butter solids tend to burn, so you’ll want to use clarified butter or ghee instead. I didn’t have the patience to clarify any butter, so I just used canola oil.
***I always use my 10″ cast iron skillet because it offers non-stick protection while giving really even heat and a nice surface for crisping. While stainless steel is also great for crisping, starchy foods (like potatoes) tend to stick a lot more on stainless, so it can be tricky. If you’re not well practiced with keeping food from sticking on stainless steel, I’d suggest either cast iron or a non-stick skillet.
Nutrition
How to Make Hash Browns step-by-step photos
Clean the potatoes: Start with two russet potatoes (about 2 lbs). You can either scrub them clean and leave the skin on or peel them. Gather the other ingredients.
Shred the potatoes: Use a large-holed cheese grater or a food processor to shred the potatoes. I found that the potatoes shredded fairly easily with the cheese grater, so it wasn’t worth cleaning out the food processor.
Rinse the shredded potatoes: Place the shredded potatoes in a colander and rinse them really, really, really well. The water running from the colander should be clear. Then, let them drain.
Dry the shredded potatoes: Making sure the potatoes are as dry as possible is my secret to keeping them crispy. If they have too much water on them, that water will turn to steam while they cook, which basically steams the potatoes and makes them soft. So, you can either let them drain a long time in the colander, squeeze them dry with your hands, or roll them up in a clean, lint-free towel and press them dry. I chose the towel method.
Make the hash browns: Heat a large cast iron or non-stick skillet over medium heat. Once it’s hot, add about a tablespoon of oil. Spread the oil over the surface of the skillet, then add about 1/3 of the shredded potatoes or enough to cover the bottom of the skillet in a solid but thin layer (only about 1/2 inch thick). You’re shooting for maximum surface contact here, so if they’re packed in there too thick, some won’t touch the skillet…and they’ll generate steam again and make everything mushy.
While the potatoes are cooking, sprinkle on a little seasoning salt. This is the kind I use, but you can use whatever brand you like. I love the little bit of extra flavor and kick that seasoning salt adds to the crispy hash browns compared to just plain salt and pepper.
Now, the key here is to not touch them long enough for them to get really nice and brown and crispy. If you mess around with them, stirring or flipping too often, they won’t form a nice crust, and the long strands will kind of break down. So, LEAVE THEM BE. 😊 Then, once they’re very golden, flip them. You might need to drizzle on a little more oil at this point to help the second side crisp up.
Then, LET THE SECOND SIDE BE until it’s also golden and crispy. Now, depending on how many potatoes you have in the skillet, you may want to flip and cook one last time to get most of the potatoes crispy, but that’s up to you. Some people like a 50/50 ratio of crispy to soft, some people like almost all crispy. Repeat the process a couple more times or until you’ve cooked all the potatoes.
Topping Ideas!
These crispy hash browns are great on their own and all, but why not make them ULTIMATE by adding lots of yummy toppings? I did a fried egg, some avocado slices, diced tomato, sliced jalapeño, green onion, and a dollop of sour cream. Waffle House ain’t got nuthin’ on my hash browns.
Serving Suggestions
On those days when I don’t want to add any toppings, I like to serve these homemade hash browns with something equally delicious to make it a complete breakfast! I love piling them up alongside candied bacon for the perfect sweet-and-savory combo. Air fryer hard-boiled eggs are also great because they’re hands-off and cook themselves while I tend to the potatoes! But if I’m feeding a crowd, I’d go for something like a frittata or sheet pan pancakes since they’re both easy to make and can serve a lot of people at once.
Storage & Reheating
Let your leftovers cool and store them in an airtight container in the fridge for up to 3 days. Reheat them in a skillet with a little oil or in the air fryer to crisp them back up again!
More Breakfast Potato Recipes
Our Crispy Hash Browns recipe was originally published 4/8/16. It was retested, reworked, and republished to be better than ever 3/20/25.
The post How to Make Crispy Hash Browns appeared first on Budget Bytes.
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