Look no further for the perfect holiday cookie! These Eggnog Cookies are soft, tender cookies, filled with eggnog flavor. The eggnog frosting on top makes these extra special!
Course Dessert
Cuisine American
Keyword eggnog cookies
Prep Time 30 minutesminutes
Cook Time 12 minutesminutes
Total Time 1 hourhour
Servings 30cookies
Calories 180kcal
Author Deborah Harroun
Ingredients
Cookies:
2 1/2cupsall-purpose flour
1teaspoonbaking powder
1/2teaspoonsalt
1/2teaspoonground nutmeg
1/2teaspooncinnamon
3/4cupbuttersoftened
1/4cupsugar
3/4cuppacked light brown sugar
2egg yolks
1teaspoonvanilla extract
1/2teaspoonrum extract
3/4cupeggnog
Frosting:
1/2cupbuttersoftened
2 1/2cupspowdered sugar
1/4teaspoonrum extract
3tablespoonseggnog
Dash of freshly grated nutmegplus more for topping
Instructions
Preheat the oven to 350ºF.
In a bowl, whisk together the flour, baking powder, salt, nutmeg and cinnamon.
Place the butter in a large bowl, or the bowl of a stand mixer. Beat about 30 seconds, then add in the sugar and the brown sugar and continue to beat until it is light and fluffy.
Add in the egg yolks, one at a time, scraping down the sides of the bowl in between additions.
Add the vanilla, rum extract and eggnog and beat on low to combine.
Add the dry ingredients and mix just until combined.
Using a 1 1/2 tablespoon cookie scoop, scoop the dough into balls and place on a baking sheet lined with a silpat liner or parchment paper, keeping them 2 inches apart.
Bake just until the cookies are set and don’t look wet in the centers, about 11-12 minutes. Remove from the oven
Cool for 1 minute before removing from the baking sheet to cool completely.
In another bowl, beat the butter until it is light and fluffy. Add in the powdered sugar, rum extract, eggnog and a dash of nutmeg and continue to beat until smooth.
Frost the cooled cookies with the frosting, then top with a bit of freshly grated nutmeg, if desired.
Notes
Adapted from allrecipes.comNutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.