White Chocolate Eggnog Cookies for The Great Food Blogger Cookie Swap



It’s the most wonderful time of the year, which means it is time again for The Great Food Blogger Cookie Swap! I was delighted to stumble upon this event last year and was quick to sign up, and excited to participate. I was thrilled to see that the event supports Cookies for Kids Cancer. If you are unfamiliar with Cookies for Kids Cancer please take a few minutes to get to know them. I’ve thrown Bake Sales to raise money for their efforts in the past and hope to do so again soon. 

I knew I would want to participate again this year, so as soon as I saw the registration email, I clicked on over and signed up. 

For my 2012 contribution, I came up with Cranberry Walnut White Chocolate Chip Cookies which were quite tasty. This year I was looking for something a little different than what I’ve made in the past (also, one of the conditions about joining the swap is to post a recipe new to your blog). I’d seen a few things pop up about Eggnog lately, so I thought some Eggnog Cookies would be the perfect fit for the Cookie Swap. I wanted to mix in another layer of flavor and thought shaved white chocolate would be great. It’s funny because I don’t use white chocolate often, but it works so well with both Cookie Swap recipes, I couldn’t resist. The white chocolate in these eggnog cookies melts right in to the cookie, then you top it with a light dusting of snowflake like white chocolate and gold sugar sprinkles.

To participate in the Cookie Swap, you bake and send three dozen cookies to three food bloggers, and in return three food bloggers send packages to you. If you join us next year, you’ll possibly even get some bonus swag from the incredible sponsors, like Oxo. (Oxo rocks!)





White Chocolate Eggnog Cookies
Yields 3
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Cook Time
12 min
Cook Time
12 min
For Cookies
  1. 1 Cup Eggnog
  2. 1 Cup Butter- Softened
  3. 1 Tablespoon Olive Oil
  4. 1 Cup Sugar
  5. 1/2 Cup Brown Sugar
  6. 1 1/2 Teaspoon Vanilla
  7. 2 Eggs Plus one Yolk
  8. 1/2 Teaspoon salt
  9. 1/2 teaspoon baking soda
  10. 2 Cups Cake Flour
  11. 1 Cup All Purpose Flour
  12. 1/2 Freshly Grated Nutmeg
  13. 1 Cup freshly shaved white chocolate (1/2 Cup for dough, 1/2 for topping)
  14. 1/3 bottle gold decoration sugar
For Frosting
  1. 1 Tablespoon Vanilla Powder
  2. 1/2 Nutmeg Freshly Grated
  3. 7 Tablespoons Eggnog
  4. 2 1/2 Cups Powdered Sugar
  5. Preheat oven to 350
  1. Combine butter, olive oil and sugars until well blended. Add vanilla and eggs.
  2. In a separate bowl, combine salt, baking soda, and flours. Mix with a fork.
  3. Gradually mix in the flour and eggnog, then half the white chocolate.
  4. Place in refrigerator for at least 30 min.
  5. Preheat oven to 350.
  6. Line a cookie sheet with a Silpat mat or parchment paper.
  7. Drop rounded spoonfuls on to sheet. Return bowl of dough to refrigerator while each tray bakes.
  8. Bake for 11-13 minutes.
  9. Let cool on cooling rack.
  10. When completely cooled, you can frost the cookies.
  11. In a medium bowl, combine vanilla powder, nutmeg and confectioner's sugar (if you don't have vanilla powder, you can use a 1 1/2 teaspoons vanilla extract). Add in the eggnog a tablespoon at a time. Whisk together after each addition until smooth. It should be slightly thin, like a heavy glaze.
  12. In a small bowl, mix in the gold sugar in with the white chocolate shavings.
  13. Using a spoon, drop a dollop of the frosting in the center of the cookie. Then sprinkle the sugar mixture snowflakes on the cookies.
  14. Let the icing dry before packing away.
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Shave the white chocolate using a microplane. Be careful not to touch the shavings until you sprinkle them a top the cookies or scoop out the 1/2 cup for the cookies. The heat from your hands will quickly melt the delicate flakes.




The frosting should have a glaze-like consistency. 


The white chocolate shavings mixed with the gold glitter are like shiny  little snowflakes. 




On to my swaps…

I was excited to receive my first package of cookies! They arrived from Samantha at Haute Pepper Bites (love the name of the blog), Cranberry Coconut Oatmeal Crunch Cookies. Three ingredients I very much enjoy in a cookie. They were super tasty! Thanks, Samantha! 




The next day, I got my second box from the sweet swap. The Chocolate Orange Pecan Shortbread came from Lauren at Have Fork Will Eat and they were delish! Thanks, Lauren. And, the packaging was adorable. 



Finally, I got some delightful lemon sugar cookies from Maria. She mentioned in the note that she used lemons from the tree at her mother’s house(this was a great touch). They were delightful.




I will most definitely be part of the swap again next year, I hope I get to bake for you!  

If you would like to participate in The Great Food Blogger Cookie Swap next year, swing by here and take a look. Be a good cookie and help support Cookies for Kids Cancer! I know I’ll be joining in again. 

Thanks again to Lindsay of Love & Olive Oil and Julie of The Little Kitchen for organizing such a fun event. 

 Happy Holiday Dishing!


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