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I showed you already some recipes with Eierlikör in the past – today I got a new and easy one for you: Eierlikör Cookies! It’s Cookie Friday and so close to Easter this was a no-brainer ;) These little fellas are a perfect match for any gathering around Easter.

Not quite sure why Eierlikör is so popular for Easter (and Christmas as well). Maybe because people want to get drunk without it being too obvious? No clue. Easter and a drink made with eggs could make sense… but why Christmas as well? Also – the drink which Eierlikör is actually based on is a drink with avocado… so did they want to celebrate Easter originally with avocados?! ;) No effing clue. Well… it actually doesn’t matter. We have this tradition now so we do something with that yellow liquor.

I already have a bunch of recipes with Eierlikör and eggnog – even a cookie recipe (delicious Eierlikör/Eggnog Snickerdoodles) – but one more can’t hurt, right?! So this one here is super easy. All you have to keep in mind – this cookie dough is one of those, that spread a lot, so chilling it properly is important. The better the dough is chilled, less spreading is happening while you bake the cookies. BUT if they still spread too much, you can correct the shape when taking them out of the oven with a spatula or knife. You have to be quick though. You probably only got a minute or so until the cookies get harder and are impossible to be reshaped.

If you want more Eierlikör recipes, you can use the search option of the blog (little magnifying glass) – there are quite some recipes. For example an easy recipe for an Eierlikör Bundt Cake.

INGREDIENTS / ZUTATEN

(18-20 cookies)

For the dough:
1/2 cup (120g) butter, room temperature
1/2 cup (100g) brown sugar
1/4 cup (50g) sugar
1 large egg yolk
1/4 cup (60ml) Eierlikör
1 tbsp. dark rum
1 1/4 cups (160g) all-purpose flour
1/4 tsp. baking powder
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/4 tsp. salt

For the glaze:
1 cup (130g) confectioners’ sugar
1 tbsp. Eierlikör
1-3 tsp. rum
ground nutmeg (optional)

(18-20 Cookies)

Für den Teig:
120g weiche Butter
100g brauner Zucker
50g Zucker
1 Eigelb (M)
60ml Eierlikör
1 EL dunkler Rum
160g Mehl (Type 550)
1/4 TL Backpulver
1/4 TL Zimt
1/8 TL Muskatnuss
1/4 TL Salz

Für die Glasur:
130g Puderzucker
1 EL Eierlikör
1-3 TL dunkler Rum
Muskatnuss (optional)

DIRECTIONS / ZUBEREITUNG

1. Add the butter and sugars to a large bowl and mix until light and fluffy. Add the egg yolk and mix until well combined. Add the Eierlikör and rum and mix in well. Mix the flour with baking powder, ground cinnamon, ground nutmeg, and salt. Add to the bowl and mix until just combined. Place the dough in the fridge for at least one hour to cool down.

2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Use a cookie scoop or two tablespoons to place dough portions on the baking sheet – leave some space in between and bake for 9-10 minutes. The cookies should have a light golden color only. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely.

3. For the glaze mix the confectioners’ sugar with the Eierlikör until smooth. Gradually add the rum until you get a nice and thick glaze – you might not need all of the rum. Drizzle over the cookies and let dry. Sprinkle with nutmeg if you like (optional).

1. Die Butter mit den beiden Zuckersorten in eine große Schüssel geben und auf höchster Stufe hell und luftig aufschlagen. Das Eigelb dazugeben und gut unterrühren. Eierlikör und Rum dazugeben und gut unterrühren. Das Mehl mit Backpulver, Zimt, Muskatnuss und Salz vermischen und dann zur Rührschüssel dazugeben – nur kurz unterrühren. Den Teig für mindestens eine Stunde in den Kühlschrank stellen.

2. Den Ofen auf 180°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Mit einem Cookie Scoop (Eisportionierer) oder Esslöffeln Teigportionen mit etwas Abstand zueinander auf das Blech setzen und für 9-10 Minuten backen. Die Cookies sollten nur leicht gebräunt sein. Aus dem Ofen holen und kurz auf dem Blech abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen.

3. Für die Glasur den Puderzucker mit dem Eierlikör verrühren, den Rum nach und nach dazugeben, bis die Konsistenz schön dickflüssig ist – es wird vermutlich nicht der ganze Rum benötigt. Die Cookies damit dekorieren und nach belieben noch mit Muskatnuss bestäuben (optional).

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Here is a version of the recipe you can print easily.