Description
These Melt-In-Your-Mouth Eggnog Cookies are soft, flavorful holiday treats infused with warm spices like nutmeg and cinnamon, combined with rich eggnog and a hint of rum extract. Topped with a creamy eggnog frosting dusted with nutmeg, they capture the festive spirit perfectly and make a delightful treat for holiday gatherings.
Ingredients
Dry Ingredients
- 2 cups (283g) all-purpose flour (scoop and level to measure)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground nutmeg (plus more for topping)
- 1/2 tsp ground cinnamon
Cookie Dough
- 3/4 cup (170g) unsalted butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light-brown sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/2 tsp rum extract
- 1/2 cup eggnog (not low fat)
Eggnog Frosting
- 1/2 cup (113g) butter, at room temperature (1/4 cup salted and 1/4 cup unsalted recommended)
- 3 - 5 Tbsp eggnog
- 1/2 tsp rum extract
- 3 cups (360g) powdered sugar
Instructions
- Preheat Oven and Prepare Dry Ingredients: Preheat your oven to 350°F (180°C). In a mixing bowl, whisk together the flour, baking powder, salt, ground nutmeg, and ground cinnamon for about 30 seconds to ensure the spices are evenly distributed. Set this mixture aside.
- Cream Butter and Sugars: In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the unsalted butter, granulated sugar, and brown sugar until the mixture becomes pale and fluffy, indicating the sugar is well incorporated and aerated.
- Add Egg Yolks and Flavors: Add the egg yolks one at a time to the butter and sugar mixture, blending just until combined after each addition to maintain a smooth texture. Then mix in the vanilla extract, rum extract, and eggnog to infuse the dough with rich holiday flavors.
- Combine Dry and Wet Ingredients: With the mixer running on low speed, gradually add the dry flour mixture to the wet ingredients. Mix just until the dough is combined to prevent overworking, which could make the cookies tough.
- Scoop and Bake: Scoop the dough by heaping tablespoonfuls onto a Silpat or parchment paper-lined baking sheet, spacing the cookies approximately 2 inches apart to allow for spreading. Bake in the preheated oven for 11 to 13 minutes, until the edges are set and lightly golden.
- Cool Cookies: Allow the cookies to rest on the baking sheet for several minutes after removing them from the oven. Then transfer them to a wire rack to cool completely before frosting to ensure the frosting does not melt.
- Prepare Eggnog Frosting: In a clean bowl of the electric stand mixer fitted with the paddle attachment, whip the butter until it becomes very pale and fluffy. Add the rum extract and 3 tablespoons of eggnog, then gradually mix in the powdered sugar. Add additional eggnog, 1 tablespoon at a time, to reach your desired frosting consistency.
- Frost and Garnish: Once the cookies are completely cooled, frost each cookie generously with the eggnog frosting. Lightly sprinkle the tops with additional ground nutmeg for a festive touch.
Notes
- For best flavor, use full-fat eggnog, not low fat.
- Room temperature butter helps with better creaming and texture.
- Chilling the dough is not necessary but can help with spreading control if desired.
- The frosting consistency can be adjusted with more or less eggnog depending on preference.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
- Use parchment paper or Silpat mats to prevent sticking and promote even baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American