Description
Delight in these festive Christmas Eggnog Cookies, soft and tender cookies infused with warm spices and the rich flavor of eggnog, topped with a creamy eggnog frosting and a dusting of nutmeg for the perfect holiday treat.
Ingredients
Scale
Cookie Dough
- 3 cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup salted sweet cream butter room temperature
- ½ cup granulated sugar
- ½ cup dark brown sugar packed
- 2 extra-large eggs at room temperature
- 1½ teaspoons pure vanilla extract
- 1 teaspoon rum extract
- ¾ cup eggnog
Eggnog Frosting
- ½ cup salted sweet cream butter at room temperature
- 3 cups powdered sugar
- ⅓ cup eggnog
- Ground nutmeg optional garnish
Instructions
- Prepare dry ingredients: Add the flour, baking powder, nutmeg, cinnamon, and salt to a medium-sized mixing bowl. Whisk to combine thoroughly.
- Beat butter: Using either a stand mixer or large mixing bowl with a handheld mixer on medium-high speed, beat the softened butter for 30-45 seconds until creamy.
- Add sugars: Add the granulated and dark brown sugar to the butter and beat for 1-1½ minutes until the mixture is well combined and fluffy.
- Incorporate eggs: Lower the mixer speed to medium-low and add the eggs one at a time, mixing until each is fully incorporated and no yellow streaks remain.
- Add extracts: Mix in the vanilla and rum extract just until combined to enhance the flavor.
- Combine flour and eggnog: Add the flour mixture in 1 cup increments, alternating with the eggnog, mixing gently just until everything is well incorporated and forms a smooth dough.
- Chill the dough: Cover the dough and chill it in the refrigerator for at least 1 hour to help the flavors meld and the dough to firm up.
- Preheat oven: Just before baking, preheat your oven to 350°F and line two baking sheets with parchment paper.
- Scoop and bake: Remove the dough from the refrigerator, use a 1½-tablespoon cookie scoop to portion the dough, and place dough balls 2 inches apart on the baking sheets. Bake for 12 minutes or until the edges are golden brown.
- Cool cookies: Let the cookies cool on the baking sheet for 2-3 minutes, then transfer to a cooling rack to cool completely.
- Make frosting: Beat the softened butter in a bowl for 45 seconds to 1 minute until creamy. Lower speed to medium-low and gradually alternate adding powdered sugar and eggnog, mixing until smooth and fluffy.
- Frost cookies: Spoon the frosting into a piping bag fitted with a star tip or a ziplock bag with the corner snipped off. Pipe the frosting onto each cooled cookie.
- Garnish: Sprinkle a light dusting of ground nutmeg over the frosted cookies for a festive finish.
Notes
- Store leftover cookies in an airtight container in the refrigerator for up to 5 days or at room temperature for up to 3 days.
- You can freeze the cookies for up to 3 months; thaw overnight in the refrigerator before serving.
- Eggnog is usually available in the dairy section from Thanksgiving through Christmas; homemade eggnog can be used as a substitute if preferred.
- The dough can be prepared in advance and chilled overnight to intensify the eggnog flavor.
- You can substitute unbleached all-purpose flour for bleached flour based on preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
