Ludy's Kitchen

My Account

Egg Cookies That Will "Eggcite" Anyone With A Sweet Tooth

This National Egg Month, let's take time to appreciate the importance of eggs in our favorite snacks and sweets.

Eggs are used in cookies not just for its flavor, but also for its binding property. Eggs can be used in the cookie dough itself, or as an ingredient in cookie toppings such as frosting or royal icing. 

Your Cup Of Cake has a great recipe for Eggnog cookies that are great to munch on not just during the Holidays, but anytime of the year. Though the sugar cookie dough is eggless, the frosting uses eggnog and its complementing flavors - cinnamon, nutmeg, butter, vanilla, and rum.

Soft Eggnog Sugar Cookies. Courtesy: Your Cup Of Cake

Soft Eggnog Sugar Cookies from Your Cup Of Cake
Classic Sugar Cookies:
3 1/2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1/4 C. butter, softened
1/4 C. Crisco shortening
1 C. sugar
1 egg
1 1/2 tsp. rum extract
1 1/2 tsp. vanilla extract
1/2 cup sour cream
Eggnog Frosting:
3/4 C. butter, softened
3-4 Tbsp. eggnog, as needed
1/8 tsp. cinnamon
1/8 tsp. nutmeg
1/2 tsp. vanilla extract
1/2 tsp. rum extract
2-3 C. powdered sugar

Soft Eggnog Sugar Cookies. Courtesy: Your Cup Of Cake

Italians have their own cookie recipe that highlights egg yolks. Canestrelli is a flower-shaped melt-in-your mouth cookie that owe its rich flavors to butter, vanilla, lemon zest and egg yolk.

Canestrelli. Courtesy: Manu's Menu 

Canestrelli from Manu's Menu
200 gms – 7 oz. flour
100 gms – 3.5 oz. butter, softened and chopped
Zest of 1 lemon, grated
1 sachet vanillina (or ½ tsp vanilla extract)
1 egg yolk
80 gms – 2.8 oz. sugar
1 pinch salt
1 pinch baking powder
Icing sugar

Once baked, the cookies are sprinkled generously with icing sugar that makes the rich cookies powdery outside, but crumbly and buttery once you bite right into it. Perfect with a glass of milk! 

Canestrelli. Courtesy: Manu's Menu 

What does one do with the extra egg whites after making Canestrelli? Why not go on a baking binge and make a batch of Macaroons! This version from Rachel of Teacher-Chef is made richer in flavor and texture with coconut flakes.

Macaroon Meringue Cookies from Teacher-Chef
2 egg whites
¾ cup sugar
¼ teaspoon salt
1 teaspoon vanilla
2 cups coconut flakes

Rachel notes that macaroons have less calories that traditional cookies because they're "pretty much just egg and sugar." So, dig in calorie watchers! 

Macaroon Meringue Cookies. Courtesy: Teacher-Chef

TIP: Bake cookies in a silicone mat-lined baking sheet to make it easier to take them out of the pan.

Know someone who loves cookies? Sharing is CARING! :-)

Macaroon Meringue Cookies. Courtesy: Teacher-Chef

Leave a comment