Description
These Eggnog Cookies are the perfect treat to enjoy during the holiday season. These soft and chewy cookies are infused with the warm, comforting flavors of eggnog, nutmeg, and cinnamon, and topped with a creamy eggnog frosting. They are perfect for sharing with friends and family, or for enjoying with a cup of coffee or tea.
Ingredients:
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
- 1 ½ 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
Preparation:
Step 1: Add the flour, baking powder, nutmeg, cinnamon, and salt to a medium-sized mixing bowl. Whisk to combine.
Step 2: Using either a stand mixer or a large mixing bowl and handheld mixer on medium-high speed, beat the softened butter for 30-45 seconds.
Step 3: Add the granulated and dark brown sugar. Beat for 1-1 ½ minutes until well combined.
Step 4: Lower the mixer speed to medium-low speed. Add the eggs, one at a time, until incorporated, and no yellow streaks remain.
Step 5: Add the vanilla and rum extract and mix just until combined.
Step 6: Add the flour mixture, 1 cup at a time, alternating with eggnog. Mix just until the ingredients are well incorporated and smooth. Cover the dough and chill in the refrigerator for at least 1 hour.
Step 7: Just before you are ready to bake the cookies, preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Step 8: Remove the cookie dough from the refrigerator. Use a 1 ½-tablespoon cookie scoop to scoop out the dough. Place the dough 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown. Remove the cookies from the oven and allow them to cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
Step 9: Using either a stand mixer or medium-sized mixing bowl and a handheld mixer on medium speed, beat the softened butter for 45 seconds to 1 minute.
Step 10: Lower the mixer speed to medium-low. Alternate adding powdered sugar and eggnog. Continue mixing until the frosting is well incorporated and smooth.
Step 11: Spoon the frosting into either a disposable piping bag fitted with a star-shaped tip (I used Wilton tip 1M) or a quart-size ziplock bag with an edge snipped off.
Step 12: Use gentle, steady pressure to pipe the frosting over the surface of the cookie. Sprinkle a light dusting of the ground nutmeg over the tops of the frosted cookies.
Why you’ll love this recipe:
- Festive Flavors: The combination of eggnog, nutmeg, and cinnamon creates a warm and comforting flavor profile that is perfect for the holidays.
- Soft and Chewy Texture: These cookies have a delightfully soft and chewy texture that is sure to please.
- Easy to Make: This recipe is relatively simple to follow, making it a great option for beginner bakers.
- Perfect for Sharing: These cookies are ideal for sharing with friends and family at holiday gatherings.
- Make-Ahead Option: The cookie dough can be prepared in advance and chilled in the refrigerator, allowing you to bake the cookies when you’re ready.
Serving Suggestions:
- Serve these cookies with a glass of eggnog, hot chocolate, or coffee.
- Package them up in festive boxes or tins to give as gifts.
- Bring them to holiday parties or potlucks.
- Enjoy them as a sweet treat after dinner.
- Use them to decorate a holiday dessert platter.
Tips:
- For the best flavor, use high-quality eggnog.
- Make sure your butter is at room temperature before creaming it with the sugar.
- Don’t overbake the cookies, as they will become dry.
- If you don’t have a piping bag, you can use a ziplock bag with a corner snipped off to frost the cookies.
- Store the cookies in an airtight container to keep them fresh.
- You can prepare the dough in advance and chill it in the refrigerator overnight. The longer the dough is in the refrigerator, the more intense the eggnog flavor will be.
- You can substitute unbleached all-purpose flour for bleached all-purpose flour. It is a matter of preference.
Preparation Time: 20 minutes
Cook Time: 10-12 minutes
Total Time: 1 hour 30 minutes (includes chilling time)
Nutrition Information: (per cookie, approximate)
- Calories: 150
- Protein: 2g
- Sodium: 75mg
Conclusion
These Eggnog Cookies are a must-bake for the holiday season. Their delicious flavor, soft texture, and festive appeal make them a crowd-pleaser. Whether you’re baking them for a party, a gift, or just a cozy night in, these cookies are sure to bring joy to everyone who tries them. Enjoy!
DRINK Rating:
Pairs well with eggnog, milk, coffee, tea, or even a dessert wine.
5 Questions and Answers About This Recipe:
- Can I use a homemade eggnog for this recipe?
- Yes, you can definitely use homemade eggnog. It will add a richer, more authentic flavor to the cookies.
- Can I freeze these cookies?
- Yes, you can freeze these cookies for up to 3 months. Allow them to thaw overnight in the refrigerator before serving.
- What if I don’t have rum extract?
- If you don’t have rum extract, you can substitute it with an equal amount of vanilla extract or leave it out altogether. The rum extract enhances the eggnog flavor, but it’s not essential.
- Can I make these cookies without frosting?
- Yes, you can enjoy these cookies without frosting. They are still delicious on their own.
- How do I prevent the cookies from spreading too thin while baking?
- Make sure your butter is cold when you cream it with the sugar. Also, chilling the dough for at least an hour helps to prevent excessive spreading.
