Description
These Soft Eggnog Cookies with Creamy Holiday Frosting are a quintessential festive treat that brings the warm, nostalgic flavors of eggnog into a delightfully soft, cake-like cookie. Perfectly spiced with cinnamon and nutmeg and topped with a rich, eggnog-infused frosting, these cookies make an ideal dessert for Christmas gatherings or cozy winter celebrations.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (283g)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground nutmeg, plus more for topping
- 1/2 tsp ground cinnamon
Wet Ingredients
- 3/4 cup unsalted butter (170g), softened
- 1/2 cup granulated sugar (100g)
- 1/2 cup packed light-brown sugar (100g)
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/2 tsp rum extract
- 1/2 cup eggnog (full-fat, not low fat)
Frosting
- 1/2 cup unsalted butter (113g), softened
- 3 to 5 tablespoons eggnog
- 1/2 tsp rum extract
- 3 cups powdered sugar (360g)
Instructions
- Preheat and Mix Dry Ingredients: Preheat your oven to 350°F (180°C). In a mixing bowl, whisk together the flour, baking powder, salt, ground nutmeg, and ground cinnamon for about 30 seconds. Set aside to ensure even spice distribution.
- Cream Butter and Sugars: In the bowl of an electric stand mixer fitted with the paddle attachment, whip the softened butter, granulated sugar, and light brown sugar together until the mixture becomes pale and fluffy, which will take about 3-4 minutes on medium speed.
- Add Egg Yolks and Extracts: Beat in the two egg yolks one at a time, mixing just until combined after each addition to maintain a tender texture. Then mix in the vanilla extract, rum extract, and the 1/2 cup eggnog until blended on low speed.
- Combine Wet and Dry Ingredients: With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix just until combined; avoid overmixing to keep the cookies soft.
- Scoop and Bake: Using a heaping tablespoon, scoop the dough and drop it onto baking sheets lined with Silpat mats or parchment paper. Space the cookies 2 inches apart to allow spreading. Bake in the preheated oven for 11 to 13 minutes until the edges are set but the centers remain soft.
- Cool: Let the cookies rest on the baking sheet for several minutes before transferring them to a wire rack to cool completely, which helps them set without breaking apart.
- Prepare Frosting: In a clean bowl of an electric stand mixer with the paddle attachment, whip the softened butter until very pale and fluffy, about 3-5 minutes. Add the rum extract and 3 tablespoons of eggnog and mix briefly. Gradually add the powdered sugar and continue mixing until smooth. Adjust the consistency with additional eggnog (up to 5 tablespoons) until your desired frosting texture is achieved.
- Frost and Garnish: Once the cookies are completely cooled, generously frost each cookie with the eggnog frosting. Lightly sprinkle a pinch of ground nutmeg on top for a festive finish.
Notes
- When measuring flour, note that using the scoop and level method yields 2 cups equivalent to 2 1/4 cups from the spooned and leveled method.
- For thicker cookies, add 2 extra tablespoons of flour to the dry ingredients.
- Full-fat eggnog is preferred to maintain rich flavor and texture in both cookies and frosting.
- Allow frosting to chill slightly if it becomes too soft to spread easily.
- Cookies store well in an airtight container at room temperature for up to 4 days.