Description
These festive Christmas Eggnog Cookies are soft, flavorful, and perfectly spiced with nutmeg and cinnamon, capturing the holiday spirit in every bite. Topped with a smooth eggnog frosting and a dusting of ground nutmeg, they offer a delightful seasonal treat that's perfect for holiday gatherings or cookie exchanges.
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: Add the all-purpose flour, baking powder, ground nutmeg, ground cinnamon, and salt to a medium-sized mixing bowl. Whisk thoroughly to combine all the dry ingredients evenly.
- Cream butter: Using a stand mixer or handheld mixer on medium-high speed, beat the softened salted sweet cream butter for 30 to 45 seconds until creamy and smooth.
- Add sugars: Add the granulated sugar and dark brown sugar to the butter. Beat the mixture for 1 to 1½ minutes until well combined and fluffy.
- Incorporate eggs: Lower the mixer speed to medium-low. Add the extra-large eggs one at a time, ensuring each egg is fully incorporated before adding the next, mixing until no yellow streaks remain.
- Add extracts: Mix in the pure vanilla extract and rum extract just until combined to distribute the flavors evenly.
- Combine wet and dry ingredients: Add the flour mixture to the wet ingredients in increments of 1 cup, alternating with eggnog. Mix until the dough is smooth and all ingredients are fully incorporated. Then cover the dough and chill in the refrigerator for at least 1 hour.
- Prepare for baking: Preheat your oven to 350°F. Line two baking sheets with parchment paper to prevent sticking.
- Scoop and bake: Remove the chilled dough from the refrigerator. Use a 1½-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, spacing the dough balls 2 inches apart. Bake cookies for 12 minutes or until the edges turn golden brown.
- Cool cookies: Remove cookies from the oven and let them cool on the baking sheets for 2 to 3 minutes. Then transfer them to wire racks to cool completely before frosting.
- Prepare frosting: Beat the softened salted sweet cream butter on medium speed for 45 seconds to 1 minute until smooth. Lower the speed to medium-low and alternately add powdered sugar and eggnog, mixing until the frosting is smooth and well combined.
- Frost cookies: Transfer frosting into a disposable piping bag fitted with a star-shaped tip or a ziplock bag with the corner snipped. Pipe the frosting onto cooled cookies with gentle, steady pressure.
- Garnish: Lightly sprinkle ground nutmeg over the frosted cookies for an extra festive touch.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days or at room temperature for up to 3 days.
- You can freeze baked cookies for up to 3 months; thaw in the refrigerator overnight before serving.
- Purchase pre-made eggnog during the holiday season or substitute with homemade eggnog if unavailable.
- Preparing the dough in advance and chilling overnight enhances the eggnog flavor.
- Bleached or unbleached all-purpose flour can be used based on your preference.
- Use a 1½-tablespoon cookie scoop for uniform cookie sizes and even baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 85 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: 40 mg
