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Eggnog Cookies with Creamy Eggnog Frosting Recipe

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★★★★★

4.9 from 72 reviews

Delightfully festive Eggnog Cookies infused with warming spices and rich eggnog flavor, topped with a creamy eggnog frosting spiced with nutmeg and rum extract. Perfect for holiday gatherings or cozy winter treats, these soft and flavorful cookies combine traditional holiday flavors into a deliciously festive cookie experience.

Ingredients

Scale

Eggnog Cookies

  • 2 1/2 cups all-purpose flour (313 grams)
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter (168 grams), softened to room temperature
  • 3/4 cup granulated sugar (150 grams)
  • 1/4 cup brown sugar (50 grams), light or dark
  • 2 large egg yolks (discard the whites)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rum extract (up to 1 teaspoon optional)
  • 1/3 cup eggnog (80 ml)

Eggnog Frosting

  • 2/3 cup unsalted butter (151 grams), salted butter can be used (omit additional salt)
  • 3–4 cups powdered sugar (330–440 grams)
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon rum extract
  • 1/4 teaspoon salt
  • 3–5 tablespoons eggnog (45–75 ml)
  • 1–2 tablespoons cornstarch (cornflour), if needed for thickening

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (180°C), or 325°F (170°C) if using a convection oven. Line cookie sheets with parchment paper or silicone baking mats to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, nutmeg, cinnamon, baking soda, and salt. Set this bowl aside for later incorporation.
  3. Cream Butter and Sugars: In a large bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy, about 2-3 minutes, to ensure a tender cookie texture.
  4. Add Egg Yolks and Extracts: Beat in the 2 egg yolks (without the whites) along with the vanilla extract and rum extract until fully combined with the butter and sugar mixture.
  5. Incorporate Eggnog: With the mixer on low speed, gradually add the eggnog to the wet mixture, blending it evenly throughout the dough to infuse flavor and moisture.
  6. Combine Flour Mixture: Slowly add the dry flour mixture to the wet ingredients, beginning with a low mixer speed and increasing gradually, mixing just until combined to avoid overworking the dough.
  7. Shape Cookies: Use a cookie scoop or spoon to portion about 1 to 1.5 tablespoons of dough per cookie. Roll each portion into a ball and place them on the prepared baking sheets about 2 inches apart. For slightly flatter cookies, gently press down the dough balls.
  8. Bake Cookies: Bake one sheet at a time on the center rack of your oven for 8 to 11 minutes, or until the tops appear set and the edges just start to turn golden.
  9. Cool: Remove the cookies from the oven and allow them to cool on the cookie sheet for at least 10 minutes. Then transfer them to a cooling rack to cool completely before frosting.
  10. Prepare Frosting: In a large bowl, beat the butter until smooth and creamy. Add 2 cups of powdered sugar, nutmeg, salt, and rum extract, starting the mixer on low to avoid powder clouds, then increasing speed until combined.
  11. Adjust Frosting Consistency: Gradually beat in the remaining powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of eggnog, until the frosting reaches your desired flavor and thickness. If the frosting is too thin but becoming overly sweet, sift and beat in 1-2 tablespoons of cornstarch to thicken it.
  12. Frost Cookies: Ensure the cookies are completely cooled to avoid melting the frosting. Spread frosting evenly on each cookie using a flat knife. Optionally, sprinkle a little extra nutmeg over the frosted cookies for garnish and flavor enhancement.

Notes

  • Eggnog: Use commercially prepared full-fat eggnog for best results and authentic flavor as the recipe was developed with this type.
  • Rum Extract: This extract enhances the authentic eggnog flavor and is commonly found near vanilla in grocery store baking aisles.
  • Make-Ahead: Cookie dough can be refrigerated for up to 48 hours before baking. Baked and cooled cookies freeze well for up to 2 months when stored in airtight containers layered with parchment paper.
  • Storage: Store cookies in an airtight container at room temperature up to 3 days or refrigerated up to 5 days.
  • Frosting Thickness: If frosting is too sweet or thin, cornstarch is a perfect natural thickener without altering the flavor significantly.

Keywords: eggnog cookies, holiday cookies, Christmas cookies, eggnog frosting, nutmeg cookies, festive cookies, rum extract cookies

Find it online: https://biteandenjoy.com/eggnog-cookies-with-creamy-eggnog-frosting-recipe/