Description
Delight in the festive flavors of Christmas Eggnog Cookies, featuring a soft and spiced cookie dough infused with nutmeg and cinnamon and topped with a creamy, smooth eggnog frosting. Perfect for holiday gatherings, these cookies combine classic seasonal spices with rich vanilla and rum extracts, creating a heartwarming treat that's sure to please.
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: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, ground cinnamon, and salt until thoroughly combined.
- Cream Butter: Using a stand mixer or a handheld mixer set to medium-high, beat the softened salted sweet cream butter for 30-45 seconds to lighten its texture.
- Add Sugars: Incorporate the granulated sugar and dark brown sugar into the butter and beat for 1 to 1½ minutes until the mixture is smooth and well combined.
- Incorporate Eggs: Lower the mixer speed to medium-low and add the eggs one at a time, mixing after each addition until fully incorporated with no visible yellow streaks.
- Add Extracts: Mix in the pure vanilla extract and rum extract just until combined to enhance the cookie’s flavor.
- Combine Flour and Eggnog: Alternately add the flour mixture and eggnog to the batter, one cup of flour mixture followed by some eggnog each time, mixing just until the dough is smooth and evenly incorporated. Avoid overmixing.
- Chill Dough: Cover the dough tightly and refrigerate for at least 1 hour to firm up and allow flavors to meld.
- Preheat Oven and Prepare Pans: When ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Shape Cookies: Remove dough from the refrigerator and using a 1½-tablespoon cookie scoop, portion dough onto prepared baking sheets spaced about 2 inches apart to allow spreading.
- Bake Cookies: Bake in the preheated oven for 12 minutes or until the edges turn golden brown. Remove from the oven and let cookies cool on baking sheets for 2-3 minutes before transferring to cooling racks to cool completely.
- Prepare Frosting: Beat the softened butter in a medium bowl using a mixer on medium speed for 45 seconds to 1 minute until creamy.
- Add Frosting Ingredients: Lower mixer speed to medium-low and gradually add powdered sugar alternated with eggnog, beating until the frosting is smooth and well blended.
- Pipe Frosting: Spoon the frosting into a piping bag fitted with a star-shaped tip or a ziplock bag with a corner snipped off, then pipe frosting onto cooled cookies in decorative swirls.
- Garnish: Lightly sprinkle the tops of the frosted cookies with ground nutmeg for an aromatic holiday touch.
Notes
- Leftover cookies can be stored in an airtight container in the refrigerator for up to 5 days or at room temperature for up to 3 days.
- Cookies can be frozen for up to 3 months; thaw overnight in the refrigerator before serving.
- Eggnog is usually available in the dairy section from Thanksgiving through Christmas. If unavailable, substitute with homemade eggnog for the best flavor.
- Chilling the dough overnight intensifies the eggnog flavor and improves texture.
- Either bleached or unbleached all-purpose flour can be used according to preference.
- Use high-quality extracts for the best flavor impact.
- Space cookies adequately on the baking sheet to prevent sticking as they spread while baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
