Delightful Eggnog Cookies with Festive Frosting Recipe
Make your holiday season sweeter with these delicious Eggnog Cookies with Eggnog Frosting. Full of warm spices and creamy goodness, these cookies bring the holiday spirit right to your kitchen.
Why Make This Recipe
Eggnog Cookies with Eggnog Frosting offer a delightful twist on traditional holiday treats. Their rich, buttery flavor combined with the aromatic spices of nutmeg and cinnamon makes them a festive favorite. Plus, easy-to-source ingredients and simple steps allow you to whip them up without stress. You can easily enjoy them yourself or share them with friends and family.
How to Make Eggnog Cookies with Eggnog Frosting
Ingredients
- 2 1/2 cups all-purpose flour (313 grams)
- 1 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter (168 grams) (softened to room temperature)
- 3/4 cup granulated sugar (150 grams)
- 1/4 cup brown sugar (50 grams) (light or dark)
- 2 large egg yolks (discard the whites)
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract (up to 1 teaspoon, if preferred)
- 1/3 cup eggnog (80 ml)
- 2/3 cup unsalted butter (151 grams) (salted works too, omit the salt from the recipe)
- 3-4 cups powdered sugar (330-440 grams)
- 1/4 teaspoon nutmeg
- 1/2 teaspoon rum extract
- 1/4 teaspoon salt
- 3-5 tablespoons eggnog (45-75 ml)
- 1-2 tablespoons cornstarch (or cornflour, if needed)
Directions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, nutmeg, cinnamon, baking soda, and salt.
- In another bowl, cream the softened butter, granulated sugar, and brown sugar until smooth.
- Add in the egg yolks, vanilla extract, rum extract, and eggnog. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture until fully incorporated.
- Scoop tablespoon-sized portions onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the cookies are lightly golden. Let them cool completely.
- For the frosting, beat together softened butter, powdered sugar, nutmeg, rum extract, salt, and eggnog until smooth. Adjust with cornstarch or more eggnog for perfect consistency.
- Frost the cooled cookies generously.
How to Serve Eggnog Cookies with Eggnog Frosting
Serve these cookies at room temperature on a festive platter. They pair wonderfully with a cup of hot cider or a glass of eggnog for a truly holiday experience.
How to Store Eggnog Cookies with Eggnog Frosting
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can refrigerate them for up to two weeks. Ensure they are well placed to avoid breaking.
Tips to Make Eggnog Cookies with Eggnog Frosting
- Make sure your butter is at room temperature for easier mixing.
- Experiment with the amount of nutmeg and rum extract to suit your taste.
- Chill the cookie dough for about 30 minutes for easier handling.
Variation
You can add chocolate chips or chopped nuts for an extra crunch and richness. Additionally, try substituting the eggnog with a dairy-free alternative if desired.
FAQs
Can I freeze Eggnog Cookies?
Yes, you can freeze the cookies! Place them in an airtight container and they will be good for up to three months. Frost them after thawing for the best results.
What if I don’t have rum extract?
You can either omit the rum extract or substitute it with a splash of vanilla extract for added flavor.
Are these cookies safe to eat raw?
It’s best to avoid eating raw cookie dough due to the presence of raw flour and eggs. Always bake the cookies for safety.
Indulge in these Eggnog Cookies with Eggnog Frosting and spread the joy of the season! For more delightful recipes, explore Flavor Trips.
Eggnog Cookies with Eggnog Frosting
Ingredients
For the Cookies
- 2.5 cups 2 1/2 cups all-purpose flour (313 grams)
- 1 teaspoon 1 teaspoon nutmeg
- 0.5 teaspoon 1/2 teaspoon cinnamon
- 1 teaspoon 1 teaspoon baking soda
- 0.25 teaspoon 1/4 teaspoon salt
- 0.75 cup 3/4 cup unsalted butter, softened (168 grams)
- 0.75 cup 3/4 cup granulated sugar (150 grams)
- 0.25 cup 1/4 cup brown sugar (50 grams, light or dark)
- 2 large 2 large egg yolks (discard the whites)
- 1 teaspoon 1 teaspoon vanilla extract
- 0.5 teaspoon 1/2 teaspoon rum extract (up to 1 teaspoon, if preferred)
- 1/3 cup 1/3 cup eggnog (80 ml)
For the Frosting
- 2/3 cup 2/3 cup unsalted butter (151 grams, salted works too; omit the salt from the recipe)
- 3-4 cups 3-4 cups powdered sugar (330-440 grams)
- 0.25 teaspoon 1/4 teaspoon nutmeg
- 0.5 teaspoon 1/2 teaspoon rum extract
- 0.25 teaspoon 1/4 teaspoon salt
- 3-5 tablespoons 3-5 tablespoons eggnog (45-75 ml)
- 1-2 tablespoons 1-2 tablespoons cornstarch (or cornflour, if needed)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, nutmeg, cinnamon, baking soda, and salt.
- In another bowl, cream the softened butter, granulated sugar, and brown sugar until smooth.
- Add in the egg yolks, vanilla extract, rum extract, and eggnog. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture until fully incorporated.
- Scoop tablespoon-sized portions onto a baking sheet lined with parchment paper.
Baking
- Bake for 10-12 minutes or until the cookies are lightly golden.
- Let them cool completely.
Frosting
- For the frosting, beat together softened butter, powdered sugar, nutmeg, rum extract, salt, and eggnog until smooth.
- Adjust with cornstarch or more eggnog for perfect consistency.
- Frost the cooled cookies generously.