Description
These homemade Eggnog Cookies are irresistibly chewy, soft, and perfectly spiced with nutmeg and cinnamon, capturing the essence of classic eggnog in a cookie. Topped with a creamy, buttery rum-infused frosting, they make a festive treat perfect for Christmas and holiday gatherings.
Ingredients
Cookie Ingredients
- 2 ¾ cups all-purpose flour ($0.52)
- ¼ tsp salt ($0.01)
- 1 tsp ground nutmeg ($0.55)
- ½ tsp cinnamon ($0.04)
- 1 tsp baking powder ($0.04)
- 1 tsp baking soda ($0.01)
- 2 sticks (1 cup) unsalted butter, softened ($2.13)
- 1 ½ cups granulated sugar, divided (¼ cup reserved for rolling) ($0.52)
- 1 large egg ($0.30)
- ½ tsp vanilla extract ($0.29)
- ½ tsp rum extract ($0.18)
Icing Ingredients
- 1 ½ cups powdered sugar ($0.82)
- ¼ cup unsalted butter, softened ($0.53)
- ½ tsp vanilla extract ($0.29)
- ¼ tsp rum extract ($0.09)
- 3 Tbsp heavy cream ($0.30)
Instructions
- Preheat Oven and Prepare Dry Ingredients: Preheat your oven to 350°F. In a mixing bowl, whisk together the flour, salt, ground nutmeg, cinnamon, baking powder, and baking soda. Set this dry mixture aside for later.
- Cream Butter and Sugar: In another mixing bowl, add the softened unsalted butter and 1 ¼ cups of the granulated sugar. Using a hand mixer on low speed, cream them together until the mixture is combined and smooth.
- Add Egg and Extracts: Beat the egg, vanilla extract, and rum extract together in a small bowl. Then pour this into the butter and sugar mixture. Mix on low speed until everything is fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture. Mix until a sticky dough forms, making sure everything is well combined.
- Chill Dough: Place the dough in the refrigerator for 20 to 30 minutes to chill. This will make it easier to handle and help the cookies hold their shape.
- Shape and Coat Cookies: Using a 1-ounce cookie scoop, portion the dough and roll each portion into a ball with your hands. Toss each ball in the remaining ¼ cup granulated sugar to coat.
- Arrange and Flatten: Line a baking sheet with parchment paper. Place the sugar-coated dough balls on the sheet about 2 inches apart. Gently flatten each ball slightly by pressing down with the bottom of a clean cup.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes until the cookies are set. Remove from oven and allow cookies to cool completely on a wire rack, about 10 minutes.
- Prepare Icing: In a clean mixing bowl, add powdered sugar, softened unsalted butter, vanilla extract, rum extract, and heavy cream. Use a hand mixer on medium-high speed to whip the ingredients until the frosting is creamy and smooth.
- Frost Cookies: Transfer the icing to a piping bag or a ziplock bag with a corner snipped off. Pipe frosting onto each cooled cookie or alternatively spread with a butter knife. Serve and enjoy your festive eggnog cookies!
Notes
- Be sure to chill the dough to prevent spreading and help maintain cookie shape during baking.
- Use parchment paper on your baking sheet to prevent sticking and ease cleanup.
- Adjust the spices to your liking for a stronger or milder nutmeg and cinnamon flavor.
- Keep the frosting refrigerated if not serving immediately; bring to room temperature before frosting.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
