Description
Celebrate the holidays with these festive Christmas Eggnog Cookies featuring a spiced cookie dough infused with eggnog and topped with a creamy eggnog frosting, perfectly dusted with nutmeg. These soft and flavorful cookies capture the essence of the season in every bite.
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
- Mix Dry Ingredients: Add the flour, baking powder, nutmeg, cinnamon, and salt to a medium-sized mixing bowl. Whisk thoroughly to combine all the dry components evenly.
- Cream Butter: Using a stand mixer or handheld mixer on medium-high speed, beat the softened butter for 30 to 45 seconds until smooth and creamy.
- Add Sugars: Add granulated and dark brown sugars to the creamed butter. Beat for 1 to 1½ minutes until the mixture is well combined and fluffy.
- Incorporate Eggs: Lower mixer speed to medium-low. Add eggs one at a time, mixing after each addition until fully incorporated and no yellow streaks remain in the batter.
- Add Extracts: Add vanilla and rum extracts, mixing just until combined to keep their flavors fresh.
- Combine Dry and Wet Ingredients: Add the flour mixture alternately with eggnog to the wet ingredients, about 1 cup flour, then some eggnog, mixing until smooth and well combined. Be careful not to overmix.
- Chill Dough: Cover dough and refrigerate for at least 1 hour to allow flavors to develop and dough to firm up for easier handling.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F. Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Scoop and Bake: Remove dough from refrigerator. Use a 1½-tablespoon cookie scoop to portion dough onto baking sheets, spacing cookies 2 inches apart. Bake for 12 minutes or until edges turn golden brown.
- Cool Cookies: Let baked cookies cool on baking sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare Frosting: Beat softened butter on medium speed for 45 seconds to 1 minute until creamy. Gradually add powdered sugar alternated with eggnog at medium-low speed. Continue mixing until frosting is smooth and well incorporated.
- Pipe Frosting: Spoon frosting into a piping bag fitted with a star tip or a ziplock bag with a snipped corner. Pipe frosting onto cooled cookies using gentle, steady pressure.
- Garnish: Lightly sprinkle ground nutmeg over the frosted cookies for a festive finishing touch.
Notes
- Store leftovers 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.
- Eggnog is typically available in stores from Thanksgiving through Christmas; homemade eggnog can be used as a substitute.
- For enhanced eggnog flavor, chill the dough overnight before baking.
- You can substitute unbleached all-purpose flour for bleached flour based on preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
