Eggnog Crinkle Cookies
Eggnog Crinkle Cookies taste just like a tall, frosty glass of eggnog! Buttery, gooey, tender and soft thanks to cream cheese in the cookie dough. While they taste sinful, they're 100% booze-free!
Servings: 20 -24
- 1 box French vanilla or white cake mix
- 8 ounces (One 8-oz pkg) cream cheese at room temperature
- 1/2 cup unsalted butter softened
- 1 tsp butter extract
- 1 tsp rum extract
- 1 large egg
- 1/2 tsp ground nutmeg
- 1 cup confectioners' sugar
Preheat your oven to 350 degrees F. Line 2 baking sheets with parchment or silicone liners; set aside.
In a large bowl, beat the cake mix, cream cheese, softened butter, extracts, egg, and nutmeg together with an electric mixer until combined and smooth, about 2 minutes. Dough will be sticky. Using a cookie scoop, scoop heaping Tablespoonfuls of dough out and roll into balls. Dredge the cookie dough balls in the confectioners' sugar and place 1-2" apart on the prepared cookie sheets.
Bake for approx. 10-12 minutes, rotating pans halfway through baking time to ensure even cooking. Cookies may look under-done in the center; this is OKAY. Do not over-bake! Cool completely on the baking sheets.