Description
Delight in these festive Christmas Eggnog Cookies, featuring a soft, spiced dough infused with traditional holiday flavors like nutmeg and cinnamon, topped with a creamy eggnog frosting and a hint of rum extract for a cozy seasonal 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
- Mix Dry Ingredients. Add the flour, baking powder, nutmeg, cinnamon, and salt to a medium-sized mixing bowl. Whisk to combine thoroughly.
- Cream Butter. Using a stand mixer or a handheld mixer on medium-high speed, beat the softened butter for 30-45 seconds until smooth.
- Add Sugars. Add the granulated sugar and dark brown sugar to the butter. Beat for 1-1½ minutes until well combined and fluffy.
- Incorporate Eggs. Lower the mixer speed to medium-low. Add the eggs one at a time, beating until fully incorporated with no visible yellow streaks.
- Add Extracts. Mix in the vanilla extract and rum extract just until combined.
- Combine Flour and Eggnog. Add the dry flour mixture gradually, 1 cup at a time, alternating with the eggnog. Mix just until the dough is smooth and well combined. Cover and chill the dough in the refrigerator for at least 1 hour.
- Preheat Oven and Prepare Pans. Preheat your oven to 350°F. Line two baking sheets with parchment paper for easy cleanup.
- Scoop and Bake Cookies. Remove the dough from the refrigerator. Use a 1½ tablespoon cookie scoop to portion out dough balls, placing them 2 inches apart on the baking sheets. Bake for 12 minutes or until edges turn golden brown. Let cookies cool on the baking sheet 2-3 minutes before transferring to a cooling rack to cool completely.
- Prepare Frosting. Beat the softened butter on medium speed for 45 seconds to 1 minute until creamy. Lower mixer speed to medium-low and alternate adding the powdered sugar and eggnog. Continue mixing until smooth and well incorporated.
- Pipe Frosting and Garnish. Spoon the frosting into a piping bag fitted with a star tip or a ziplock bag with the corner cut off. Pipe the frosting onto cooled cookies and sprinkle with a light dusting of ground nutmeg, if desired.
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 cookies for up to 3 months; thaw overnight in the refrigerator before serving.
- Eggnog is typically available in grocery stores during holiday seasons; homemade eggnog can be used as a substitute.
- The dough can be chilled overnight to intensify eggnog flavor.
- You may 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: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
