Description
Delight in the festive flavors of Eggnog Cookies, featuring a spiced cookie dough infused with eggnog and warm spices, topped with a creamy eggnog frosting and a sprinkle of nutmeg. Perfect for holiday gatherings or cozy winter treats.
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
- Prepare Dry Ingredients: In a medium-sized mixing bowl, add the flour, baking powder, ground nutmeg, ground cinnamon, and salt. Whisk together until well combined to ensure even distribution of spices and leavening.
- Beat Butter: Using a stand mixer or a handheld mixer on medium-high speed, beat the softened butter for 30 to 45 seconds until smooth and slightly fluffy, preparing it for creaming with sugar.
- Add Sugars: Add granulated sugar and dark brown sugar to the butter. Beat for 1 to 1½ minutes until the mixture is well combined and creamy, which helps create a tender texture in the cookies.
- Incorporate Eggs: Lower the mixer speed to medium-low and add the eggs one at a time, mixing each until fully incorporated. Continue until no yellow streaks remain in the batter for an even color and consistency.
- Add Extracts: Mix in vanilla extract and rum extract until just combined to infuse the dough with rich and warm flavor notes without overmixing.
- Alternate Flour and Eggnog Addition: Gradually add the dry flour mixture and eggnog to the wet ingredients alternately, starting and ending with flour. Mix just until all ingredients are fully incorporated and the dough is smooth. Avoid overmixing to keep cookies tender.
- Chill Dough: Cover the dough and chill it in the refrigerator for at least 1 hour. This firms the dough for easier handling and intensifies the eggnog flavor.
- Preheat Oven and Prepare Baking Sheets: Just before baking, preheat the oven to 350°F. Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Scoop and Bake Cookies: Remove chilled dough and use a 1½-tablespoon cookie scoop to portion the dough onto prepared sheets, spacing each cookie 2 inches apart to allow for spreading. Bake for 12 minutes or until edges become golden brown.
- Cool Cookies: Let the cookies cool on the baking sheet for 2 to 3 minutes after baking to set, then transfer to a wire rack to cool completely for best texture before frosting.
- Beat Butter for Frosting: Using a stand or handheld mixer on medium speed, beat the softened butter for 45 seconds to 1 minute until creamy to create a smooth frosting base.
- Add Frosting Ingredients: Lower mixer speed to medium-low. Alternately add powdered sugar and eggnog, mixing well after each addition until the frosting is smooth and well blended without lumps.
- Pipe Frosting onto Cookies: Spoon the frosting into a disposable piping bag fitted with a star-shaped tip or use a ziplock bag with a corner cut off. Pipe frosting gently and evenly over each cooled cookie surface.
- Garnish: Lightly sprinkle ground nutmeg over the frosted cookies as an optional garnish to enhance flavor and presentation.
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.
- Freeze cookies for up to 3 months; thaw overnight in the refrigerator before serving to preserve freshness.
- Eggnog is available in most grocery stores during the holiday season, or you can substitute with homemade eggnog for a richer taste.
- Prepare the dough in advance and chill overnight to deepen the eggnog flavor in the cookies.
- Substitute unbleached all-purpose flour for bleached if preferred, as it will not significantly affect the recipe.
