Description
These Christmas Eggnog Cookies are soft, festive treats flavored with warm spices and creamy eggnog, topped with a smooth eggnog frosting and a hint of nutmeg. Perfect for holiday celebrations, these cookies combine classic cookie dough with the rich essence of eggnog, making them a seasonal favorite.
Ingredients
Scale
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 at room temperature
- 1½ teaspoons pure vanilla extract
- 1 teaspoon rum extract
- ¾ cup eggnog
Eggnog Frosting
- ½ cup salted sweet cream butter at room temperature
- 3 cups powdered sugar
- ⅓ cup eggnog
- Ground nutmeg optional garnish
Instructions
- Combine Dry Ingredients: Add the flour, baking powder, nutmeg, cinnamon, and salt to a medium-sized mixing bowl. Whisk to combine thoroughly, ensuring the spices and leavening agents are evenly distributed.
- Beat Butter: Using either a stand mixer or a large mixing bowl with a handheld mixer on medium-high speed, beat the softened butter for 30 to 45 seconds until creamy and smooth.
- Add Sugars: Add both the granulated and dark brown sugar to the butter. Beat for 1 to 1½ minutes until the mixture is well combined and fluffy.
- Incorporate Eggs: Lower the mixer speed to medium-low. Add the eggs one at a time, beating after each addition until fully incorporated without visible yellow streaks.
- Add Extracts: Mix in the pure vanilla extract and rum extract just until combined to bring out the flavor without overmixing.
- Mix Flour and Eggnog: Add the flour mixture in 1 cup increments, alternating with the eggnog. Mix just until the dough is well incorporated and smooth. Avoid overmixing to keep cookies tender.
- Chill Dough: Cover the dough tightly and chill in the refrigerator for at least 1 hour. This step enhances flavor and improves dough texture for shaping.
- Preheat Oven and Prepare Pans: Just before baking, preheat the oven to 350°F. Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape and Bake Cookies: Remove the dough from the refrigerator. Use a 1½-tablespoon cookie scoop to portion dough balls and place them 2 inches apart on the prepared baking sheets. Bake for 12 minutes or until the edges are golden brown.
- Cool Cookies: Remove cookies from the oven and let them cool on the baking sheet for 2 to 3 minutes. Then transfer to a wire rack to cool completely before frosting.
- Prepare Frosting: Beat the softened butter in a medium-sized mixing bowl with a handheld mixer on medium speed for 45 seconds to 1 minute until creamy.
- Add Frosting Sugar and Eggnog: Lower mixer speed to medium-low. Alternately add powdered sugar and eggnog, mixing continuously until the frosting is well incorporated and smooth.
- Pipe Frosting and Garnish: Spoon the frosting into a piping bag fitted with a star-shaped tip or a ziplock bag with a corner snipped off. Pipe the frosting onto cooled cookies using gentle, steady pressure. Lightly sprinkle with ground nutmeg for garnish.
Notes
- Store leftover cookies in an airtight container in the refrigerator for up to 5 days or at room temperature for up to 3 days.
- You can freeze the baked cookies for up to 3 months. Thaw overnight in the refrigerator before serving.
- Store-bought eggnog is typically available during the holiday season and works well, but homemade eggnog can be used as a substitute if preferred.
- Prepare the dough in advance and chill overnight to intensify the eggnog flavor.
- Unbleached all-purpose flour can substitute bleached flour based on your preference without affecting the recipe outcome.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 35 mg
