Eggnog Cookies with Eggnog Frosting
Make your holiday season sweeter with these delicious Eggnog Cookies topped with festive Eggnog Frosting, full of warm spices and creamy goodness.
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.
Notes
Make sure your butter is at room temperature for easier mixing. Experiment with the amounts of nutmeg and rum extract to suit your taste. Chill the cookie dough for about 30 minutes for easier handling.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 50mgSugar: 5g