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Eggnog Kringla

Servings 52 cookies (approx.)


  • 4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup salted butter 1 and 1/2 sticks
  • 1 1/2 cups sugar
  • 1 large egg
  • 1 cup dairy eggnog I used full fat dairy eggnog
  • Confectioner's sugar and nutmeg for topping


  1. Whisk together flour, baking powder, baking soda and nutmeg. Set aside.
  2. Beat butter with an electric mixer on medium speed until softened, about 1 minute.
  3. Add sugar and beat until fluffy. Add egg and beat well.
  4. Alternate adding flour mixture and eggnog, starting and ending with flour. (1/3 of the flour, 1/2 of the eggnog, 1/3 flour, 1/2 egg nog, 1/3 flour) Beat until well mixed.
  5. Place a piece of plastic wrap directly on the surface of the dough and pat down to insure no dough is exposed to air so the dough doesn't dry out. I then cover the top of the bowl tightly with either another piece of plastic wrap or foil. Refrigerate 4 hours or overnight.
  6. Preheat oven to 350 degrees F.
  7. Working with half of the dough at a time (keeping the rest cold in the refrigerator) take a scoop of dough (about 1/2 cup at a time) and, on a well floured surface, use floured hands to roll into a long log about 1/2" thick. Cut into lengths about 6" long. Any leftover length that doesn't make 6" can be set aside and rolled with the next scoop.
  8. Take each 6" length of dough and form a loop on an ungreased cookie sheet. Continue rolling, cutting and looping the balance of the dough leaving a couple of inches between cookies to allow room for spreading.
  9. Bake for 6-8 minutes until edges just turn a light brown. Allow to cool on pan for a minute or two, then transfer to a wire rack to finish cooling.
  10. When cookies are cool, sift confectioner's sugar and grated nutmeg over the tops for serving.

Recipe Notes

*If you don't care to roll out long logs of dough, you may also take small spoonfuls of dough and roll each cookie individually.

*I've made these larger and smaller with different lengths of dough. Just keep an eye on baking time if you make a different size cookie.

*These cookies freeze well. Use freezer bags and layer plain cookies with waxed paper in between layers. Top with confectioner's sugar and nutmeg once you are ready to serve.

*I use full fat dairy eggnog for these cookies. I haven't tried almond or soy egg nogs to see how they would work. I think the creamy eggy richness of the regular egg nog balances with the use of only one egg and 3/4 cup butter.

Adapted from Better Homes and Gardens Christmas Cookies Magazine, 1992

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