Frosted Eggnog Cookies
Frosted eggnog cookies are made with egg yolks, rum extract and nutmeg to taste just like the holiday drink!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 32 cookies
- 2 1/4 cups (280 g) all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg plus more for topping
- 1/2 teaspoon ground cinnamon
- 3/4 cup (170 g or 1 1/2 sticks) unsalted butter, room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract¹
- 1/2 cup eggnog
- 1/2 cup (113 g or 1 stick) unsalted butter, room temperature
- 3 - 5 Tablespoons eggnog
- 1/2 teaspoon rum extract
- 3 cups powdered sugar
Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon. Set aside.
In the bowl of an electric stand mixer (or using a hand mixer), mix butter, granulated sugar and brown sugar until light and fluffy, about 3 minutes.
Add egg yolks one at a time, mixing just until combined. Add vanilla extract, rum extract and egg nog and mix until incorporated.
With mixer set on low speed, slowly add in dry ingredients and mix just until combined (avoid over mixing).
Scoop dough out by heaping tablespoonfuls, gently roll into a ball and place on prepared baking sheet. Space cookies 2-inches apart.
Bake in preheated oven for 11 to 13 minutes. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Prepare the egg nog frosting.
For the Eggnog Frosting:
In the bowl of an electric stand mixer (or using a hand mixer), whip butter until very pale, about 3 minutes. Add the rum extract and 3 tablespoons eggnog and mix just until combined. With the mixer on low, slowly add powdered sugar. If necessary, add more eggnog one tablespoon at a time to reach desired consistency.
Use an offset spatula to spread frosting on cooled cookies. Sprinkle lightly with nutmeg if desired.
Rum extract substitute: You may substitute rum extract for the real thing. Substitute with 1 teaspoon white rum.
Storing eggnog cookies: Store cookies in an airtight container in the refrigerator for up to five days. You may let cookies come to room temperature before serving if they were kept in the refrigerator.
Freezing eggnog cookie dough: Dough may be stored in the refrigerator for up to 2 days or in the freezer for up to a month. Let dough defrost in the refrigerator before bringing to room temperature and baking.
Calories: 176kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 44mg | Potassium: 54mg | Fiber: 1g | Sugar: 18g | Vitamin A: 254IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg