Name: Eggnog Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Cuisine: American
Ingredients: 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; ½ cup salted sweet cream butter (at room temperature); 3 cups powdered sugar; ⅓ cup eggnog; Ground nutmeg (optional garnish)

Ingredients

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

½ cup salted sweet cream butter (at room temperature, for frosting)

3 cups powdered sugar

⅓ cup eggnog (for frosting)

Ground nutmeg (optional garnish)

Instructions

Step 1: In a medium bowl, whisk together the flour, baking powder, nutmeg, cinnamon, and salt until well combined.

Step 2: Using a stand mixer or handheld mixer on medium-high speed, beat the ¾ cup softened butter for 30-45 seconds until smooth.

Step 3: Add the granulated sugar and dark brown sugar; beat for 1 to 1½ minutes until fully combined and fluffy.

Step 4: Lower the mixer speed to medium-low. Add the eggs one at a time, mixing each until incorporated with no yellow streaks remaining.

Step 5: Add the vanilla and rum extracts and mix just until combined.

Step 6: Add the flour mixture in 1-cup increments, alternating with the eggnog, starting and ending with the flour mixture. Mix just until smooth and fully incorporated.

Step 7: Cover the dough and refrigerate for at least 1 hour to chill.

Step 8: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 9: Scoop 1½-tablespoon portions of dough onto the prepared sheets, spacing them about 2 inches apart.

Step 10: Bake for 10-12 minutes or until the edges are golden brown. Let cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Step 11: For the frosting, beat ½ cup softened butter on medium speed for 45 seconds to 1 minute until smooth.

Step 12: On medium-low speed, gradually add powdered sugar and eggnog alternately, mixing until the frosting is smooth and well combined.

Step 13: Spoon the frosting into a piping bag fitted with a star tip or a ziplock bag with a corner snipped off.

Step 14: Pipe the frosting onto cooled cookies and optionally sprinkle a light dusting of ground nutmeg over the top.

Tips & Variations

For extra flavor, add a pinch of ground cloves or allspice to the dough along with the nutmeg and cinnamon.

If you don’t have rum extract, vanilla extract alone works well and maintains the festive flavor.

Use chilled cookie dough if you prefer a thicker, softer cookie texture.

For a non-alcoholic option, simply omit the rum extract or replace with an equal amount of extra vanilla.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If frosted, keep them refrigerated and bring to room temperature before serving. The frosting can be refrigerated for up to a week. To reheat, allow the cookies to come to room temperature naturally for the best texture.

FAQs

Can I make this cookie dough ahead of time?

Yes, the dough can be made up to 24 hours in advance. Keep it tightly wrapped and refrigerated until ready to bake.