Description
These Eggnog Cookies are a festive delight combining the rich flavors of eggnog, warm spices, and a creamy frosting. Soft, buttery cookies infused with nutmeg and cinnamon are perfectly topped with a smooth eggnog frosting, making them an ideal treat for holiday celebrations or cozy winter gatherings.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Cookie Dough
- 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
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: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, ground cinnamon, and salt until everything is evenly combined, ensuring a consistent spice distribution in the cookies.
- Cream Butter: Using a stand mixer or handheld mixer on medium-high speed, beat the softened butter for 30-45 seconds until it becomes smooth and creamy, which helps create a light texture in the cookies.
- Add Sugars: Add both the granulated sugar and dark brown sugar to the creamed butter. Beat for 1 to 1½ minutes until the mixture is well combined and fluffy, incorporating air for softness.
- Incorporate Eggs: Lower the mixer speed to medium-low. Add the eggs one at a time, mixing well after each addition until fully incorporated and no yellow streaks remain, ensuring even moisture and texture.
- Add Extracts: Mix in the vanilla and rum extracts just until combined to infuse rich flavor without overmixing, which could toughen the dough.
- Combine Flour and Eggnog: Gradually add the flour mixture to the wet ingredients, alternating with the eggnog in 1 cup increments. Mix just until the dough is smoothly incorporated. Then cover the dough and refrigerate for at least 1 hour to firm up, making it easier to handle and shape.
- Preheat Oven: When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper for even baking and easy cleanup.
- Scoop and Bake: Remove chilled dough from the refrigerator. Using a 1½-tablespoon cookie scoop, portion the dough onto baking sheets spaced 2 inches apart. Bake for 10-12 minutes, until the cookie edges turn golden brown. Let cookies cool on the pans for 2-3 minutes before transferring them to cooling racks to cool completely.
- Prepare Frosting: Beat softened butter for 45 seconds to 1 minute on medium speed until creamy. Lower mixer speed to medium-low and alternately add powdered sugar and eggnog. Continue mixing until the frosting is smooth and fully combined.
- Pipe Frosting: Transfer frosting to a disposable piping bag fitted with a star-shaped tip or a ziplock bag with one corner snipped. Pipe gentle, steady swirls of frosting onto the cooled cookies for an elegant presentation.
- Garnish: Lightly dust the frosted cookies with ground nutmeg for a final festive touch and added aroma.
Notes
- For best results, ensure butter and eggs are at room temperature before mixing.
- Chilling the dough for at least 1 hour helps prevent spreading and improves texture.
- You can substitute rum extract with bourbon extract for a different flavor profile.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- These cookies can also be frozen before frosting for later use; thaw completely before applying frosting.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Eggnog Cookies, Holiday Cookies, Christmas Cookies, Festive Cookies, Eggnog Dessert, Spiced Cookies, Frosted Cookies
