Description
Soft, warmly spiced, and topped with creamy eggnog frosting, these Eggnog Cookies capture the essence of holiday baking. They combine cinnamon, nutmeg, and a hint of rum extract for a cozy, festive flavor that pairs perfectly with coffee or hot cocoa.
Ingredients
Scale
For the Cookie Dough:
- 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, room temperature
- 1½ teaspoons pure vanilla extract
- 1 teaspoon rum extract
- ¾ cup eggnog
For the Eggnog Frosting:
- ½ cup salted sweet cream butter, room temperature
- 3 cups powdered sugar, sifted
- ⅓ cup eggnog
- Ground nutmeg (optional, for garnish)
Instructions
- Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper and set aside.
- Whisk dry ingredients: In a medium bowl, whisk together flour, baking powder, nutmeg, cinnamon, and salt.
- Cream butter and sugars: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 2–3 minutes).
- Add eggs and extracts: Mix in the eggs one at a time, then add vanilla and rum extract. Beat until smooth and creamy.
- Incorporate the eggnog: Gradually mix in the dry ingredients, alternating with the eggnog, starting and ending with the dry mixture. Mix until just combined — don’t overmix.
- Scoop and shape: Using a medium cookie scoop, drop dough onto prepared baking sheets about 2 inches apart.
- Bake: Bake for 10–12 minutes, or until the edges are set but the centers still look soft. Do not overbake — they’ll continue to firm up as they cool.
- Cool completely on a wire rack before frosting.
- Prepare the frosting: In a clean bowl, beat butter on medium speed until creamy. Gradually add powdered sugar, alternating with eggnog, until fluffy. Adjust consistency by adding more powdered sugar (for thicker frosting) or a splash of eggnog (for thinner).
- Frost and garnish: Spread or pipe frosting onto cooled cookies, then dust lightly with nutmeg if desired.
Notes
Active time: about 25 minutes; passive time: about 35 minutes (baking and cooling).
The dough will be slightly sticky — this is normal.
For extra-soft cookies, bake just until the edges set and centers look slightly underdone.
Let cookies cool completely before frosting to prevent melting.