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Elsa recipes, Berkeley, CA (2026)

From simple dinners to sweet treats, I’m here to make cooking fun and stress-free.

10/15/2026

🎃 Gooey Pumpkin Spice Monkey Bread 🍂
Ingredients You'll Need
For the Monkey Bread
32 oz refrigerated biscuit dough
1 cup granulated sugar
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
For the Buttery Caramel Sauce
1 cup salted butter
½ cup packed brown sugar
2 teaspoons pumpkin pie spice
How to Make Pumpkin Spice Monkey Bread
Prepare the Biscuit Dough
1. Preheat the oven.

Set your oven to 350°F and allow it to preheat completely.

Position an oven rack near the center so the monkey bread can bake evenly.

2. Prepare the Bundt pan.

Generously grease a 12-cup Bundt pan with butter.

Pay special attention to the center tube, curved edges, and decorative grooves.

A well-greased pan makes it easier to release the finished bread without pulling apart the caramelized pieces.

3. Cut the biscuit dough.

Remove the refrigerated biscuit dough from its packaging.

Separate the individual biscuits and cut them into smaller, roughly equal-sized pieces.

Quartering each biscuit is a convenient way to create bite-sized portions.

Keep the pieces relatively uniform so they bake at a similar rate.

4. Prepare the spiced sugar.

In a large mixing bowl, combine:

1 cup granulated sugar

2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

Stir thoroughly until the spices are evenly distributed throughout the sugar.

5. Coat the biscuit pieces.

Add a few pieces of biscuit dough to the spiced sugar mixture.

Toss gently until each piece is coated on all sides.

Continue in small batches until all the dough has been coated.

Alternatively, place the sugar mixture in a large resealable food-safe bag and shake the biscuit pieces inside it.

6. Arrange the dough in the pan.

Transfer the coated biscuit pieces to the prepared Bundt pan.

Distribute them evenly around the center tube, allowing the pieces to settle naturally.

Avoid pressing them tightly together because the dough needs room to expand as it bakes.

Reserve any unused spiced sugar mixture for the caramel sauce.

Prepare the Pumpkin Spice Caramel

7. Melt the butter.

Place 1 cup salted butter in a microwave-safe bowl.

Heat in short intervals until completely melted.

Stir between intervals to help the butter melt evenly.

Use a bowl large enough to accommodate the additional ingredients without overflowing.

8. Add the brown sugar.

Stir ½ cup packed brown sugar into the melted butter.

Mix until the sugar is thoroughly moistened and distributed.

The mixture may look slightly grainy at first.

9. Add the pumpkin pie spice.

Sprinkle in the remaining 2 teaspoons pumpkin pie spice.

Stir until the spice is incorporated.

10. Incorporate the remaining spiced sugar.

Measure approximately ½ cup of the unused cinnamon-sugar coating mixture, if available.

Add it to the butter mixture and stir well.

This gives the sauce additional sweetness and helps create the sticky caramel coating as the bread bakes.

11. Warm the caramel mixture.

Return the bowl to the microwave and heat for 30 seconds.

Carefully remove it and stir.

Heat for another 30 seconds, then stir again.

The mixture should become warm and easier to pour.

Use caution because melted butter and hot sugar can cause burns.

Assemble and Bake

12. Pour the sauce over the dough.

Slowly drizzle the warm butter and sugar mixture over the biscuit pieces in the Bundt pan.

Move around the entire pan so the sauce reaches different sections of the dough.

Try to distribute it evenly rather than pouring everything into one spot.

13. Allow the sauce to settle.

Gently tap the Bundt pan against the countertop once or twice.

This helps some of the caramel mixture move between the biscuit pieces.

Avoid pressing the dough down.

14. Place the pan in the oven.

Set the Bundt pan on the center oven rack.

Bake at 350°F for approximately 30 minutes.

As the bread bakes, the biscuit pieces will expand and the butter-sugar mixture will bubble around them.

15. Check the appearance.

Near the end of the baking time, look for a golden-brown surface and bubbling caramel around the edges.

The bread should appear puffed and set rather than wet or doughy.

16. Check the center.

Carefully separate two biscuit pieces near the thickest part of the bread using a small fork or knife.

The dough inside should be fully cooked, with no raw or sticky biscuit dough remaining.

If necessary, continue baking in short intervals until the center is cooked through.

If the top is browning too quickly, loosely cover it with aluminum foil.

Cool and Remove from the Pan

17. Let the bread rest.

Remove the Bundt pan from the oven and place it on a heat-safe cooling rack.

Allow the monkey bread to rest for 5 minutes.

This gives the bubbling caramel time to settle slightly while keeping it soft enough to release from the pan.

18. Prepare a serving plate.

Choose a large serving plate or platter with a slight rim.

The rim helps catch any warm caramel that may run down the sides after the bread is inverted.

19. Invert the monkey bread.

Place the serving plate upside down over the Bundt pan.

Using oven mitts, hold the plate and pan firmly together.

Carefully turn them over in one controlled movement.

20. Remove the pan.

Slowly lift the Bundt pan away from the bread.

If necessary, allow it to sit inverted briefly before lifting again.

The caramel-coated biscuit pieces should form a golden, pull-apart ring.

Be careful because the caramel may still be very hot.

Serve and Store

21. Allow the caramel to settle.

Let the monkey bread stand for a few additional minutes before serving.

The caramel coating will thicken slightly as it cools.

Avoid serving immediately while the sugar mixture is still bubbling hot.

22. Serve warm.

Place the monkey bread in the center of the table.

Use a fork or serving utensil to gently separate the biscuit pieces.

Each portion should have a soft interior and a buttery, caramelized exterior.

23. Store leftovers.

Allow the remaining bread to cool.

Transfer it to an airtight container and refrigerate for up to 3 days.

24. Reheat before serving.

Warm individual portions briefly in the microwave until heated through.

The caramel will soften again, making the bread easier to pull apart.

Let the pieces cool slightly before eating because the sugar coating can become very hot.

10/15/2026

🍪 Gooey Marshmallow Chocolate Chip Cookies 🍫
Ingredients You'll Need
½ cup unsalted butter
1¾ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
⅔ cup packed light brown sugar
¼ cup granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 cup mini marshmallows
How to Make Marshmallow Chocolate Chip Cookies
Prepare the Browned Butter

1. Get the baking sheets ready.

Preheat your oven to 350°F.

Line two large baking sheets with parchment paper and set them aside.

2. Melt the butter.

Cut the butter into a few pieces and place them in a small, light-colored saucepan over medium-low heat.

Allow the butter to melt completely, swirling the pan occasionally.

3. Brown the butter.

Continue heating as the butter bubbles and develops a layer of foam.

Watch for golden-brown specks forming beneath the foam and a noticeable toasted, nutty aroma.

Once the butter reaches an amber-golden color, immediately remove the saucepan from the heat.

Avoid letting the milk solids become dark brown or black, which can give the cookies a bitter flavor.

4. Cool the browned butter.

Carefully pour the browned butter into a large heat-safe mixing bowl, leaving behind any burnt particles.

Allow it to cool for approximately 10 minutes.

The butter should still be liquid but no longer extremely hot before the remaining ingredients are added.

Mix the Cookie Dough

5. Combine the dry ingredients.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Mix until the baking soda is evenly distributed throughout the flour.

Set aside.

6. Add both sugars to the butter.

Pour the brown sugar and granulated sugar into the bowl containing the cooled browned butter.

Whisk until the mixture is evenly combined.

It may look slightly grainy, which is normal.

7. Incorporate the egg.

Add the room-temperature egg.

Whisk until the mixture becomes smooth and cohesive.

Make sure the butter has cooled sufficiently so the egg does not begin cooking when added.

8. Add the vanilla.

Pour in the vanilla extract and whisk briefly to distribute it throughout the mixture.

9. Begin adding the flour mixture.

Add the prepared dry ingredients to the wet mixture.

Using a silicone spatula, gently fold the flour into the dough.

Scrape along the bottom and sides of the bowl to incorporate any dry pockets.

10. Stop before the flour is completely mixed in.

When most of the flour has disappeared but a few small streaks remain, pause mixing.

The remaining flour will become incorporated when the chocolate chips and marshmallows are added.

This helps prevent unnecessary overmixing.

Add the Chocolate and Marshmallows

11. Reserve a little for decorating.

Take a small handful of chocolate chips and a small handful of mini marshmallows from the measured amounts.

Set them aside for topping the cookies before baking.

12. Fold in the remaining additions.

Add the rest of the chocolate chips and mini marshmallows to the cookie dough.

Use a spatula to fold everything together until the chocolate and marshmallows are distributed throughout the mixture.

Stop once the last visible streaks of flour disappear.

13. Check the dough.

The dough should be soft but thick enough to hold together when scooped.

Because the recipe uses melted browned butter, some chocolate chips or marshmallows may loosen from the dough.

Simply press them back into place while shaping.

Shape the Cookies

14. Portion the dough.

Use a cookie scoop or measuring spoon to portion approximately 2 tablespoons of dough per cookie.

Pack the dough gently into the scoop to help the chocolate chips and marshmallows stay together.

15. Form thick dough balls.

Shape each portion into a rounded mound roughly the size of a golf ball.

Keep the dough balls tall rather than flattening them.

This helps the cookies retain thicker centers during baking.

16. Arrange on the baking sheets.

Place the dough portions approximately 2 inches apart on the parchment-lined baking sheets.

Leave enough room for the cookies to spread.

17. Add the reserved toppings.

Press a couple of chocolate chips and one or two mini marshmallows gently into the top of each dough ball.

Do not push them all the way through the dough.

The exposed marshmallows will become soft and lightly toasted as the cookies bake.

Bake Until the Edges Are Set

18. Bake the cookies.

Place a baking sheet in the preheated oven.

Bake for approximately 8–9 minutes.

Begin checking at 8 minutes, since baking times can vary slightly between ovens.

19. Look for the correct texture.

The cookies should have edges that appear set, while the centers remain noticeably soft.

Their surfaces should no longer look wet, but the middle should not be completely firm.

The marshmallows may appear puffed, melted, or lightly golden.

Avoid waiting until the entire cookie becomes crisp.

20. Shape the edges if desired.

Immediately after removing the cookies from the oven, you can place a round cookie cutter slightly larger than a cookie around it.

Move the cutter gently in a circular motion to create a neater shape.

This step is optional and should be done carefully while the cookies are still soft.

21. Let the cookies rest.

Leave the cookies on their baking sheets for several minutes.

Freshly baked cookies will be fragile, especially around the melted marshmallow pieces.

Allowing them to rest helps the centers firm up enough for handling.

22. Transfer to a cooling rack.

Use a thin spatula to carefully lift each cookie onto a wire rack.

Let them cool until they are comfortable to handle.

As they cool, the edges become firmer while the centers remain pleasantly chewy.

Serving and Storage

23. Serve the cookies.

Enjoy the cookies slightly warm or at room temperature.

The combination of chocolate, marshmallows, and browned butter creates a flavor reminiscent of toasted s'mores.

24. Store leftovers.

Once completely cooled, transfer the cookies to an airtight container.

Store in a cool, dry place at room temperature for approximately 4–5 days.

Separate layers with parchment paper if the marshmallow surfaces are sticky.

25. Freeze extra dough if desired.

Portion any extra cookie dough into balls and arrange them on a parchment-lined tray.

Freeze until firm, then transfer the dough balls to a freezer-safe container.

Keep the portions separated so they can be removed individually when needed.

Thaw the dough in the refrigerator before baking according to the regular instructions.

Notes

1. Cool the browned butter before mixing the dough.
Let the butter rest for approximately 10 minutes after browning. Adding the egg while the butter is too hot can affect the dough's consistency. When shaping, keep the portions thick and gently press loose chocolate chips or marshmallows back into the dough rather than flattening the cookies.

2. Remove the cookies while the centers are still soft.
The cookies should look set around the edges after approximately 8–9 minutes, but the centers will remain tender. They continue firming up as they cool on the baking sheets. Baking until the centers are completely firm can produce a drier cookie instead of the intended chewy texture.

10/14/2026

🎄 Homemade Eggnog Bread 🍞
Ingredients You'll Need
For the Eggnog Bread
1½ cups all-purpose flour
1 cup granulated sugar
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¾ cup eggnog
½ cup vegetable oil or canola oil
2 large eggs, lightly beaten
1 teaspoon vanilla extract
½ teaspoon rum extract
For the Eggnog Glaze
1 cup powdered sugar
3 tablespoons eggnog
½ teaspoon vanilla extract
¼ teaspoon rum extract
⅛ teaspoon ground nutmeg
How to Make Homemade Eggnog Bread
Prepare the Batter

1. Preheat the oven.

Set your oven to 350°F and position a rack in the center.

Allow the oven to preheat completely before baking so the loaf begins rising at the correct temperature.

2. Prepare the loaf pan.

Lightly coat an 8½ × 4½-inch loaf pan with nonstick cooking spray.

Make sure the bottom and corners are covered to help prevent sticking.

For easier removal, you can also place a strip of parchment paper along the bottom and two opposite sides.

3. Combine the dry ingredients.

In a large mixing bowl, add the flour, granulated sugar, salt, baking powder, cinnamon, and nutmeg.

Whisk thoroughly until the sugar and spices are evenly distributed.

Break apart any visible lumps so they don't remain in the finished bread.

4. Prepare the eggnog mixture.

In a separate medium bowl, combine the eggnog, vegetable or canola oil, lightly beaten eggs, vanilla extract, and rum extract.

Whisk until the ingredients are evenly incorporated.

The mixture should look smooth, with no large streaks of egg remaining.

5. Bring the batter together.

Slowly pour the wet ingredients into the bowl containing the dry mixture.

Use a spatula or wooden spoon to stir everything together.

Mix gently until the flour is incorporated and no large dry patches remain.

6. Avoid overmixing.

Stop stirring as soon as the batter comes together.

A few tiny lumps are acceptable.

Excessive mixing can develop too much gluten, resulting in a tougher loaf instead of a tender crumb.

Bake the Eggnog Bread

7. Transfer the batter to the pan.

Pour the prepared batter into the greased loaf pan.

Use a spatula to scrape the bowl and distribute the batter evenly.

8. Level the surface.

Smooth the top gently.

Tap the filled pan lightly against the countertop a couple of times to settle the batter and release larger trapped air pockets.

Avoid repeatedly dropping the pan forcefully.

9. Place the loaf in the oven.

Set the pan on the middle oven rack.

Bake at 350°F for approximately 65–70 minutes.

The bread should rise and develop a golden-brown surface.

10. Watch the top during baking.

As the loaf bakes, check its appearance toward the later stages.

If the top becomes deeply golden before the center has finished baking, loosely place a sheet of aluminum foil over the pan.

This helps protect the surface while allowing the middle to finish cooking.

11. Check for doneness.

Insert a long wooden skewer or toothpick into the thickest part of the loaf.

The bread is ready when the tester comes out clean or with a few dry crumbs.

If wet batter remains, continue baking for a few minutes and check again.

Avoid relying only on the color of the crust, since the center may need additional time.

Cool the Bread

12. Allow the loaf to rest.

Remove the pan from the oven and place it on a wire cooling rack.

Leave the bread in the pan for 15 minutes.

This short resting period helps the loaf become firm enough to remove without breaking.

13. Loosen the edges.

Carefully run a thin knife or flexible spatula around the sides of the loaf.

Work gently to avoid tearing the crust.

14. Remove from the pan.

Lift or turn the bread out of the pan and place it directly on the wire rack.

Allow it to cool completely before glazing.

Adding glaze to warm bread can cause it to melt and soak into the surface rather than forming a visible coating.

Make the Eggnog Glaze

15. Prepare the powdered sugar.

Place 1 cup powdered sugar in a medium bowl.

If the sugar contains large lumps, sift it first to create a smoother glaze.

16. Add the eggnog.

Pour in 3 tablespoons eggnog.

Begin whisking gently until the sugar starts dissolving into the liquid.

17. Add the flavorings.

Stir in the vanilla extract, rum extract, and ground nutmeg.

Continue whisking until the glaze becomes smooth and evenly combined.

18. Check the consistency.

The finished glaze should be thick enough to coat the top of the loaf while still flowing slowly from a spoon.

If it seems too thick, add a few drops of eggnog.

If it becomes too thin, whisk in a small amount of additional powdered sugar.

Finish and Serve

19. Prepare the cooled loaf.

Place the completely cooled eggnog bread on a serving plate or keep it on a wire rack with parchment paper underneath.

This catches any glaze that drips down the sides.

20. Drizzle the glaze.

Slowly spoon the prepared eggnog glaze over the top of the loaf.

Allow some of it to run naturally down the sides.

For a more even finish, gently guide the glaze across the surface using the back of a spoon.

21. Let the glaze settle.

Allow the bread to stand briefly so the glaze can begin setting.

The topping should develop a soft coating rather than remain completely liquid.

22. Slice the bread.

Use a serrated knife to cut the loaf into even slices.

A gentle sawing motion helps preserve the tender crumb without compressing it.

23. Serve and enjoy.

Serve the bread at room temperature.

The combination of eggnog, vanilla, cinnamon, and nutmeg gives each slice a warm holiday flavor.

24. Store leftovers.

Once the glaze has set, keep the bread in a tightly covered container.

For food safety and freshness, refrigerate glazed leftovers and enjoy within 4–5 days.

Allow refrigerated slices to come closer to room temperature before serving for a softer texture.

For longer storage, freeze the unglazed loaf or individual slices in airtight packaging for up to 3 months.

10/14/2026

🍋 Lemon Blueberry Mini Cheesecakes 🫐

Yield: 18 mini cheesecakes
Prep Time: 20 minutes
Crust Baking Time: 9–12 minutes
Cheesecake Baking Time: 15–20 minutes
Chilling Time: At least 2 hours; 4 hours recommended
Oven Temperature: 325°F

Ingredients for Each Layer
Graham Cracker Crust
1½ cups graham cracker crumbs
4 tablespoons salted butter, melted
3 tablespoons packed light brown sugar
Lemon Cheesecake Filling
1⅔ cups powdered sugar
1 tablespoon finely grated lemon zest
16 oz full-fat block cream cheese, softened to room temperature
½ cup sour cream, at room temperature
2 tablespoons fresh lemon juice
½ teaspoon vanilla extract
2 large eggs, at room temperature
Blueberry Swirl
18 tablespoons blueberry pie filling, approximately 1 tablespoon per cheesecake
Optional Garnishes
Whipped cream
Fresh blueberries
Additional blueberry pie filling
Fresh mint leaves
How to Make Lemon Blueberry Mini Cheesecakes
Prepare the Graham Cracker Bases

1. Prepare the oven and muffin pans.

Preheat your oven to 325°F.

Line 18 standard muffin cups with paper cupcake liners. You can use two 12-cup muffin pans.

Make sure the liners sit flat inside the cups so the crusts form an even base.

2. Combine the crust ingredients.

Place the graham cracker crumbs and brown sugar in a medium mixing bowl.

Stir to distribute the sugar evenly.

Pour in the melted salted butter and mix until the crumbs are uniformly moistened.

The mixture should resemble damp sand and hold together when pressed.

3. Divide the crumbs.

Spoon approximately 1½ tablespoons of the crumb mixture into each prepared liner.

Distribute the mixture as evenly as possible.

4. Press the crusts firmly.

Use the flat bottom of a small glass or measuring cup to compact the crumbs.

Press gently but firmly, especially around the edges.

A tightly packed crust is less likely to crumble when the finished cheesecakes are removed from their liners.

5. Bake the crusts.

Place the muffin pans in the preheated oven.

Bake for 9–12 minutes, until the crusts begin developing a light golden color.

Avoid baking until deeply browned.

6. Cool the crusts.

Remove the pans from the oven and place them on a cooling rack.

Allow the crusts to cool completely before adding the cheesecake filling.

Keep the oven set to 325°F.

Prepare the Lemon Cheesecake Filling

7. Combine the powdered sugar and lemon zest.

Place the powdered sugar and finely grated lemon zest in a large mixing bowl.

Beat with an electric mixer for approximately 2 minutes.

This helps distribute the lemon zest throughout the sugar and releases its citrus aroma.

8. Add the cream cheese.

Add the softened cream cheese to the lemon-sugar mixture.

Beat on low speed for approximately 2–3 minutes, scraping down the sides and bottom of the bowl as needed.

Continue until the mixture is smooth and creamy, without visible cream cheese lumps.

9. Incorporate the sour cream.

Add the sour cream and mix gently until combined.

Room-temperature sour cream blends more easily with softened cream cheese.

Plain Greek yogurt can also be used in place of sour cream.

10. Add the lemon juice and vanilla.

Pour in the fresh lemon juice and vanilla extract.

Mix on low speed until evenly incorporated.

Avoid increasing the mixer speed unnecessarily.

11. Add the first egg.

Crack one egg into the cheesecake mixture.

Mix on low speed just until the egg disappears into the batter.

12. Incorporate the second egg.

Add the remaining egg and mix briefly until combined.

Stop mixing once the batter becomes uniform.

Overbeating after adding the eggs can introduce excess air, which may cause the cheesecakes to puff up and crack during baking.

Assemble the Mini Cheesecakes

13. Fill the prepared crusts.

Spoon approximately ¼ cup of cheesecake filling over each cooled graham cracker crust.

Fill each liner about ¾ full, leaving enough room for the blueberry topping.

Divide the filling evenly among all 18 cups.

14. Add the blueberry filling.

Place approximately 1 tablespoon of blueberry pie filling on top of each cheesecake.

Try to distribute the blueberries and sauce evenly.

15. Create the blueberry swirls.

Insert the tip of a toothpick or small knife into the blueberry filling.

Gently move it through the cheesecake batter to create a loose swirl.

Two or three gentle movements are usually enough.

Avoid stirring repeatedly, which can blend the blueberry filling completely into the cheesecake and make the surface look muddy.

Bake Until Just Set

16. Bake the cheesecakes.

Place the muffin pans in the oven.

Bake at 325°F for 15–20 minutes.

Begin checking near the lower end of the baking range.

17. Check the centers.

The cheesecakes are ready when their outer edges appear set but the centers still move slightly when the pan is gently shaken.

The movement should resemble a soft wobble rather than liquid batter.

Avoid waiting until the centers become completely firm.

They will continue setting as they cool.

18. Remove from the oven.

Carefully transfer the muffin pans to a cooling rack.

Avoid shaking or moving the cheesecakes excessively while they are still hot.

19. Cool gradually.

Allow the mini cheesecakes to cool in their muffin pans until they reach room temperature.

Gradual cooling helps reduce sudden temperature changes that can contribute to surface cracks.

Do not leave them at room temperature for more than 2 hours.

Chill and Decorate

20. Refrigerate the cheesecakes.

Once cooled, cover the cheesecakes lightly and transfer them to the refrigerator.

Chill for at least 2 hours.

For firmer cheesecakes that are easier to handle, refrigerate for approximately 4 hours or overnight.

21. Remove from the muffin pans.

When thoroughly chilled, gently lift the cheesecakes from their muffin cups.

Keep the paper liners in place until serving, or carefully peel them away.

22. Add optional whipped cream.

If desired, pipe a small swirl of whipped cream onto each cheesecake.

Add the whipped cream shortly before serving for the neatest appearance.

23. Finish with blueberries.

Top with a few fresh blueberries or a small spoonful of additional blueberry pie filling.

A tiny mint leaf can add a fresh finishing touch.

24. Serve chilled.

Arrange the mini cheesecakes on a serving platter.

Each one should have a firm graham cracker crust, creamy lemon filling, and a visible blueberry swirl.

10/14/2026

🍪 Melt-in-Your-Mouth Eggnog Cookies ❄️

Soft, buttery cookies with warm cinnamon, nutmeg, and a creamy eggnog frosting make a wonderful holiday treat. These cookies have a delicate, cake-like center and a rich, fluffy topping that brings out the cozy flavor of eggnog. A light sprinkle of nutmeg gives each cookie a simple, festive finish.

What Goes Into These Cookies
For the Eggnog Cookies
2 cups all-purpose flour, measured using the scoop-and-level method
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¾ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed light brown sugar
2 large egg yolks
1 teaspoon vanilla extract
½ teaspoon rum extract
½ cup full-fat eggnog
For the Eggnog Frosting
½ cup butter, softened
3–5 tablespoons full-fat eggnog
½ teaspoon rum extract
3 cups powdered sugar
Optional Decoration
A small amount of ground nutmeg for sprinkling
How to Make Soft Eggnog Cookies
Prepare the Cookie Dough

1. Get the oven ready.

Preheat your oven to 350°F.

Line two large baking sheets with parchment paper or silicone baking mats.

Position an oven rack in the center to help the cookies bake evenly.

2. Combine the dry ingredients.

In a medium mixing bowl, whisk together the flour, baking powder, salt, ground nutmeg, and cinnamon.

Continue whisking for approximately 30 seconds to distribute the spices and baking powder evenly.

Set the mixture aside.

3. Cream the butter and sugars.

Place the softened butter in a large mixing bowl.

Add the granulated sugar and packed brown sugar.

Using an electric mixer, beat on medium speed until the mixture becomes noticeably lighter in color and fluffy.

Scrape the sides of the bowl occasionally so all the butter and sugar are incorporated.

4. Add the egg yolks.

Add one egg yolk and mix just until combined.

Repeat with the second yolk.

Using only the yolks helps create the rich, tender texture associated with these cookies.

Avoid adding the egg whites.

5. Incorporate the flavorings.

Pour in the vanilla extract and rum extract.

Mix briefly until the flavorings are evenly distributed.

The rum extract contributes the familiar holiday flavor without requiring alcoholic rum.

6. Mix in the eggnog.

Add ½ cup full-fat eggnog to the butter mixture.

Beat on low speed until incorporated.

The mixture may appear slightly separated at this stage, which is not necessarily a problem. It should come together once the flour is added.

7. Add the flour mixture.

Reduce the mixer speed to low.

Gradually add the prepared dry ingredients in two or three portions.

Mix just until the flour disappears into the dough.

Avoid beating for an extended period after adding the flour, as excessive mixing can make the cookies less tender.

8. Check the dough.

The finished dough should be soft and thick enough to scoop.

It will not have the firm consistency of traditional rolled sugar cookie dough.

There is no need to roll it out or cut shapes.

Shape and Bake

9. Portion the dough.

Use a tablespoon or small cookie scoop to portion the dough into heaping tablespoon-sized mounds.

Try to keep the portions similar in size so they bake at approximately the same rate.

10. Arrange the cookies.

Place the dough portions on the prepared baking sheets, leaving approximately 2 inches between them.

The cookies will spread slightly as they bake.

Avoid pressing the dough flat.

11. Bake until set.

Place a baking sheet in the preheated oven.

Bake for 11–13 minutes.

The cookies should appear set around the edges, while the centers remain soft.

The tops may stay fairly pale rather than developing a deep golden color.

12. Avoid overbaking.

Check the cookies near the beginning of the recommended baking range.

Remove them once the surfaces look set and the edges are no longer wet.

Waiting for the entire cookie to turn golden can produce a drier texture.

13. Let the cookies rest.

Remove the baking sheet from the oven.

Allow the cookies to rest on the baking sheet for several minutes.

They will be delicate while hot, so moving them immediately may cause them to break.

14. Cool completely.

Carefully transfer the cookies to a wire rack.

Let them cool completely before frosting.

Adding frosting to warm cookies can cause the butter to soften and the topping to slide off.

Make the Eggnog Frosting

15. Whip the butter.

Place the softened butter in a clean mixing bowl.

Beat with an electric mixer until it becomes very pale, smooth, and fluffy.

Scrape down the sides of the bowl as needed.

16. Add the eggnog and rum extract.

Pour in 3 tablespoons of eggnog and the rum extract.

Mix on low speed until combined.

Reserve the remaining eggnog for adjusting the frosting consistency.

17. Incorporate the powdered sugar.

Gradually add the powdered sugar while mixing on low speed.

Once the sugar is incorporated, increase the speed slightly and beat until the frosting becomes creamy and smooth.

18. Adjust the frosting consistency.

If the frosting is too thick to spread comfortably, add additional eggnog in small amounts.

Use no more than the remaining 2 tablespoons, adding only as much as necessary.

The finished frosting should be soft and spreadable while still holding its shape.

Frost and Finish

19. Prepare the cooled cookies.

Arrange the completely cooled cookies on a clean baking sheet or serving tray.

Make sure their surfaces are dry and no longer warm.

20. Add the frosting.

Spoon a small amount of eggnog frosting onto each cookie.

Use a small spatula or the back of a spoon to spread it gently across the top.

Leave a narrow border around the edges if you prefer a neater appearance.

21. Sprinkle with nutmeg.

Lightly dust the frosted cookies with ground nutmeg.

A small amount is enough to complement the eggnog flavor without overpowering the frosting.

22. Allow the topping to settle.

Let the frosted cookies stand briefly until the surface of the frosting becomes slightly firmer.

Avoid stacking them immediately, since the soft topping can smear.

Serving and Storage

23. Serve the cookies.

Arrange the finished cookies on a serving plate.

They should have tender, cake-like centers and a generous layer of creamy eggnog frosting.

24. Refrigerate leftovers.

Place the frosted cookies in an airtight container and refrigerate for up to 4 days.

If stacking is necessary, separate the layers carefully with parchment paper once the frosting has firmed up.

25. Bring to serving temperature.

For a softer texture, remove the cookies from the refrigerator shortly before serving.

The butter-based frosting will become creamier as it loses some of its chill.

For longer storage, the cookies can also be frozen in a suitable airtight container.

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Elsa recipes

10/15/2026

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