Name: Eggnog Cookies with Creamy Frosting and Nutmeg Garnish Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Cuisine: American
Ingredients: 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; ½ cup salted sweet cream butter (at room temperature); 3 cups powdered sugar; ⅓ cup eggnog; Ground nutmeg (optional garnish)

Ingredients

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

½ cup salted sweet cream butter (at room temperature, for frosting)

3 cups powdered sugar

⅓ cup eggnog (for frosting)

Ground nutmeg (optional garnish)

Instructions

Step 1: In a medium-sized mixing bowl, whisk together the flour, baking powder, ground nutmeg, ground cinnamon, and salt until well combined.

Step 2: Using a mixer, beat the ¾ cup softened butter on medium-high speed for 30 to 45 seconds until smooth and creamy.

Step 3: Add granulated sugar and dark brown sugar to the butter. Beat for 1 to 1½ minutes until the mixture is fluffy and well combined.

Step 4: Reduce mixer speed to medium-low. Add eggs one at a time, mixing fully after each addition until no yellow streaks remain.

Step 5: Mix in the vanilla extract and rum extract just until combined to add flavor.

Step 6: Gradually add the flour mixture to the wet ingredients, alternating with the eggnog in 1 cup increments. Mix until the dough is smooth and fully incorporated.

Step 7: Cover the dough and refrigerate for at least 1 hour to firm up.

Step 8: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 9: Remove the chilled dough. Using a 1½-tablespoon cookie scoop, portion dough onto the baking sheets, spacing cookies about 2 inches apart.

Step 10: Bake for 10 to 12 minutes, or until the edges turn golden brown. Let cookies cool on the baking sheets for 2 to 3 minutes before transferring them to a wire rack to cool completely.

Step 11: To make the frosting, beat the ½ cup softened butter on medium speed for 45 seconds to 1 minute until creamy.

Step 12: Lower mixer speed to medium-low and alternately add powdered sugar and ⅓ cup eggnog. Continue mixing until the frosting is smooth and fully combined.

Step 13: Transfer frosting to a piping bag fitted with a star tip or a ziplock bag with a corner snipped and pipe gentle swirls onto cooled cookies.

Step 14: Optionally, sprinkle the frosted cookies lightly with ground nutmeg for a festive touch.

Tips & Variations

For extra flavor, use fresh grated nutmeg instead of ground for garnish.

Swap the rum extract for bourbon or almond extract to customize the taste.

Chilling the dough overnight intensifies flavors and makes shaping easier.

If you prefer a less sweet frosting, reduce the powdered sugar slightly and add more eggnog to adjust consistency.

FAQs

Can I make these cookies dairy-free?

You can substitute the butter with a dairy-free margarine and use a non-dairy eggnog alternative to make these cookies dairy-free. Keep in mind the texture and flavor may vary slightly.

Can I freeze the dough?

Yes, you can freeze the cookie dough after mixing. Portion it into balls, freeze on a tray, then transfer to a freezer-safe bag. Bake from frozen, adding a couple of extra minutes to the baking time.