Eggnog Madeleines are the best Christmas Cookies! Filled with eggnog and all the seasonal warm spices.
Cookie Week is in full swing around here and I’m very excited to share this Eggnog Madeleines recipe! I kicked off this week with these Chocolate Toffee Shortbread Cookies that were part of a real life cookie exchange aka holiday cookie party. And there ain’t no party like a cookie party, especially with the best Christmas Cookies around.
Today is all about collaborating with my fellow Canadian food bloggers with another #CDNFoodCreatives collaboration on Holiday Cookies. Big thanks to Laura from Bluenose Baker, Kacey from The Cookie Writer, and Evelyne from CulturEatz for hosting! There are 19 other drool-worthy holiday cookie recipes below. Hopefully we’ve hit you right in time for your holiday cookie exchanges!
When the idea for this collaboration came up way back in September (possibly earlier) I was super excited about it. I remember every year receiving a shoebox of holiday treats from my Great Grandmother in Winnipeg. She packed up dozens of treats from shortbread to butter tarts with a very simple gift (slippers) for each member of the family and shipped them to the West-coast every single year.
It was without fail the one true holiday tradition we had. More on my memories of this with these Butterscotch Marshmallow Squares. The overall impact of her thoughtfulness to send a package of baked goods lingers with me to this day and any opportunity I have to celebrate holiday baking season and remember my Great Grandmother’s holiday spirit is one I’ll take.
This is my first experience with making madeleines and I really enjoyed them. I used Martha Stewart’s Vanilla Madeleines recipe and adapted it with eggnog. There are a lot of helpful tips out on the internet for making madeleines and I tried my best to incorporate the ones that worked well for me into the recipe below.
I wish I had more than one pan as madeleine recipes seem to call for a lot of madeleines and my pan holds a neat 12 (as I believe most do). I think I had to do about 4 batches of baking and since I have very little “free time” on my hands I was a tad overwhelmed with cookies one day not too long ago.
I totally messed up the icing the first time I made these. There may have been some legit double dipping as the first round of icing was so thin … I went way too aggressive with the eggnog, but I really wanted the nog flavour to shine through. Not to worry, I’ve adjusted the measurements to provide an eggnog-centric flavour, but still have a nice thickness to it. A nice touch to these would be to add a light dusting of cinnamon and nutmeg to each madeleine immediately after dipping each cookie in icing.
Putting a twist on an elegant classic for the holidays with these Eggnog Madeleines.
- 2 cups all-purpose flour
- 1 tsp baking powder
- 3/4 tsp kosher salt
- 1/2 tsp nutmeg optional
- 6 large eggs
- 1 cup granulated sugar
- 2 tbsp brown sugar
- 1 cup unsalted butter, melted (plus more for brushing into pans) 1 cup = 2 sticks of butter
- 1 tbsp plus 1 tsp liquid honey
- 3/4 tsp vanilla extract
- 2 tbsp eggnog
- 2 cups icing sugar (aka confectioner's sugar, powdered sugar, etc.)
- 1/4 cup eggnog
-
Remove eggs from fridge and set aside to bring to room temperature.
-
Sift flour, baking powder, nutmeg (if using), and salt into a medium bowl.
-
Whisk together room temperature eggs, sugar, and brown sugar with a mixer on speed until light in colour and fluffy, about 10 minutes.
-
Fold in flour mixture in 2 additions, folding until just barely combined. Fold in melted butter, then honey, vanilla, and eggnog. Cover with plastic wrap then refrigerate for at least 2 hours.
-
Preheat oven to 350° F and remove batter from fridge and let stand for 10 minutes.
-
Generously butter madeleine pans with more melted butter using a pastry brush.
-
Fill each madeleine mould 3/4 way full. To this either use a pastry bag with a 1/2" opening or simply fill by pushing batter with 2 spoons.
-
Bake on the middle rack for 8-11 minutes (or 6-8 minutes for mini-madeleines). Tap pan gently then turn over and shake out onto a cooling rack.
-
Wash, rebutter moulds and repeat process until all batter has been used.
-
Whisk together icing sugar and eggnog. Dip indented side of madeleines into icing. Place on cooling rack to dry (can take up to 60 minutes).
Enjoy! xo
Salted Dark Chocolate Dipped Toffee Shortbread Cookies Recipe
