Description
Delightfully festive Eggnog Cookies featuring a soft and spiced dough flavored with classic holiday spices and creamy eggnog, topped with a luscious eggnog buttercream frosting dusted with nutmeg. Perfect for holiday gatherings or as a sweet seasonal treat.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Cookie Dough Ingredients
- 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
Frosting Ingredients
- 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, whisk together the all-purpose flour, baking powder, ground nutmeg, ground cinnamon, and salt until evenly combined.
- Cream Butter: Using a stand mixer or handheld mixer on medium-high speed, beat the softened butter for 30-45 seconds until smooth and creamy.
- Add Sugars: Add granulated sugar and dark brown sugar 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.
- Add Extracts: Mix in the vanilla and rum extracts just until combined to infuse flavor without overmixing.
- Combine Flour and Eggnog: Gradually add the flour mixture to the wet ingredients, alternating with the eggnog in 1 cup increments. Mix just until the dough is well incorporated and smooth. Cover the dough and refrigerate for at least 1 hour to firm up.
- Preheat Oven: When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop and Bake: Remove chilled dough from refrigerator. Using a 1½-tablespoon cookie scoop, portion dough onto baking sheets spacing 2 inches apart. Bake for 10-12 minutes, until cookie edges are golden brown. Let cookies cool on pans for 2-3 minutes before transferring to racks to cool completely.
- Prepare Frosting: Beat softened butter for 45 seconds to 1 minute on medium speed until creamy. Lower mixer to medium-low and alternately add powdered sugar and eggnog. Continue mixing until frosting is smooth and fully combined.
- Pipe Frosting: Transfer frosting to a disposable piping bag fitted with a star-shaped tip or a ziplock bag with one corner snipped. Pipe gentle, steady swirls of frosting onto the cooled cookies.
- Garnish: Lightly dust the frosted cookies with ground nutmeg for a final festive touch.
Notes
- Ensure butter and eggs are at room temperature for easier mixing and better texture.
- Chilling the dough is essential to prevent spreading while baking and to develop flavors.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a boozy kick, add a tablespoon of rum to the frosting or dough if desired.
- Use parchment paper to prevent sticking and ensure even baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: eggnog cookies, holiday cookies, Christmas cookies, spiced cookies, holiday desserts, eggnog frosting
