Eggnog spiced shortbread cookies are easy enough to make for a quick sweet treat and special enough to make during the holidays. These cookies have the flavor of eggnog and are made with turmeric, cinnamon and ginger, and are so delicious.
These cookies are so easy to make. They are made with warm spices and they are melt-in-your-mouth delicious and they come out tasting like eggnog but without needing to add any to the recipe. This recipe is easy to make and the perfect addition to any gathering.
I have been making these cookies for so long. I came up with them originally when I had my own baking company and it was one of our most popular cookies. They have a warm taste of cinnamon with a hint of ginger and the turmeric merely adds a light background note.
I love this spice blend so much, I even make a turmeric ice cream with it. The spices are just a perfect flavor.
We make these cookies all year long and we add them to our holiday cookie boxes along with our Italian cookies and citrus snowball cookies to add a beautiful pop of color.
They are simple to make, beautiful, and delicious.
Ingredients
The ingredients are so simple for these turmeric shortbread cookies. Here is what you need (full recipe below):
- All-purpose flour: The flour is the base for these cookies.
- Unsalted butter: I like to use unsalted butter to control the salt in the recipe.
- Granulated sugar: This is the sweetness in the cookies and helps make the shortbread crisp.
- Powdered sugar: The powdered sugar sweetens the cookies and helps improve the texture.
- Kosher salt: This wakes up the spices in the shortbread.
- Turmeric: The star ingredient! Turmeric adds a beautiful color and earthy flavor.
- Ginger: This spices up the shortbread and pairs really well with turmeric.
- Cinnamon: The cinnamon rounds out the stronger spices and adds a touch of sweetness.
How to make
These shortbread cookies are simple to make. Here are the steps (full recipe below)
- Mix: In separate bowls combine wet ingredients and dry ingredients then mix them together until a dough forms. The dough will seem like it is too dry at first but with mixing it comes together, so be patient! This is what you want.
- Chill: Chill the dough for 30 minutes. This helps the butter set up in the dough and makes it easier to roll and cut the cookies. Don't skip this step.
- Cut: Roll the shortbread to about ¼ inch thickness then cut out the cookie shapes with a cookie cutter. Use any cookie cutter you like.
- Bake: Bake at 350 degrees for 10 minutes then let cool for another 10 minutes.
That is it. Really simple and these turmeric cookies are so wonderfully crisp and buttery.
Storing
The dough also freezes well so you can slice them up and freeze your cookie slices for when you need a quick sweet. Just follow the recipe the same up until the baking part and instead of baking just freeze them.
When you are ready, just add a few minutes to the baking time since they are frozen and that is it.
I hope you give these a try and you will see how good they are!
Serving Ideas
These cookies go so well with so many things. Here are some of our favorite pairing ideas:
More Shortbread Recipes
We love shortbread so we have many to choose from. Here are some more ideas:
Eggnog Spiced Shortbread Cookies
Ingredients
- 1 cup unsalted butter at room temperature
- 2 cups unbleached all purpose flour sifted
- ¼ cup powdered sugar sifted
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 350°
- Whisk together flour, spices and salt in a small bowl.2 cups unbleached all purpose flour, 1 tablespoon ground cinnamon, 1 teaspoon ground turmeric, ½ teaspoon kosher salt, 1 teaspoon ground ginger
- In a separate bowl with a hand mixer or stand mixer, add butter, and both sugars and mix on medium speed until pale and fluffy, about 5 minutes.1 cup unsalted butter, ¼ cup powdered sugar, ¼ cup granulated sugar
- Reduce speed to low and gradually add in flour mixture, mixing until the dough just comes together. This will take about 2-3 minutes.
- Transfer dough to a clean surface, divide in half and and form into two balls. Wrap dough balls in plastic wrap and chill for at least 30 minutes.
- On a lightly floured work surface, roll each dough ball out to a ¼-inch thickness. Use your cookie cutter to cut cookies.
- Place cookies on parchment lined baking sheets.
- Bake cookies for 8 -10 minutes, until just browned around the edges.
- Remove from oven and allow to cool on the baking sheet for 5 minutes then remove to a wire rack to cool completely.
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
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