Eggnog Cookies with Creamy Frosting Recipe

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
• 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

1. Add the flour, baking powder, nutmeg, cinnamon, and salt to a medium-sized mixing bowl and whisk together until evenly combined.
2. Using a stand mixer or handheld mixer on medium-high speed, beat the softened butter for 30-45 seconds until smooth and creamy.
3. Add the granulated sugar and dark brown sugar to the creamed butter and beat for 1 to 1½ minutes until well combined and fluffy.
4. Lower the mixer speed to medium-low and add the eggs one at a time, beating after each addition until fully incorporated with no visible yellow streaks.
5. Mix in the vanilla extract and rum extract until just combined to distribute the flavors evenly.
6. Add the flour mixture to the butter mixture 1 cup at a time, alternating with the eggnog, mixing gently after each addition until the dough is smooth and fully combined.
7. Cover the dough and refrigerate for at least 1 hour to firm up and enhance the eggnog flavor.
8. Just before baking, preheat the oven to 350°F and line two baking sheets with parchment paper.
9. Remove dough from refrigerator, use a 1½-tablespoon cookie scoop to portion dough onto baking sheets spaced 2 inches apart. Bake for 12 minutes until edges are golden brown.
10. Let cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
11. Beat the softened butter for 45 seconds to 1 minute on medium speed until creamy.
12. Lower mixer speed to medium-low and alternately add powdered sugar and eggnog, mixing until frosting is smooth and well incorporated.
13. Transfer frosting into a piping bag fitted with a star tip or use a ziplock bag with a corner cut off. Pipe frosting over cooled cookies.
14. Lightly dust the frosted cookies with ground nutmeg as an optional garnish.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 5 days or at room temperature for up to 3 days.
• Freeze cookies for up to 3 months; thaw overnight in the refrigerator before serving.
• Eggnog can be purchased pre-made during the holiday season or substituted with homemade eggnog if preferred.
• For a stronger eggnog flavor, chill the dough overnight before baking.
• Unbleached all-purpose flour can be used as a substitute for bleached flour based on preference.