Name: Soft Eggnog Cookies with Creamy Frosting Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1/2 tsp ground nutmeg, plus more for topping; 1/2 tsp ground cinnamon; 3/4 cup unsalted butter; 1/2 cup granulated sugar; 1/2 cup packed light-brown sugar; 2 large egg yolks; 1 tsp vanilla extract; 1/2 tsp rum extract; 1/2 cup eggnog; 1/2 cup unsalted butter; 3 to 5 Tbsp eggnog; 1/2 tsp rum extract; 3 cups powdered sugar

Ingredients

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 tsp ground nutmeg, plus more for topping

1/2 tsp ground cinnamon

3/4 cup unsalted butter

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

2 large egg yolks

1 tsp vanilla extract

1/2 tsp rum extract

1/2 cup eggnog

1/2 cup butter (for frosting)

3–5 Tbsp eggnog (for frosting)

1/2 tsp rum extract (for frosting)

3 cups powdered sugar (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (180°C). In a mixing bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon for about 30 seconds. Set aside.

Step 2: In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar until the mixture is pale and fluffy.

Step 3: Add the egg yolks one at a time, mixing just until combined after each addition. Then mix in the vanilla extract, rum extract, and eggnog.

Step 4: With the mixer on low speed, gradually add the dry ingredients and mix just until combined.

Step 5: Scoop the dough by heaping tablespoonfuls onto baking sheets lined with Silpat or parchment paper, spacing the cookies about 2 inches apart.

Step 6: Bake in the preheated oven for 11 to 13 minutes. Let the cookies rest on the baking sheet for several minutes before transferring them to a wire rack to cool completely.

Step 7: To prepare the frosting, beat 1/2 cup butter in the mixer bowl until very pale and fluffy. Add rum extract and 3 tablespoons of eggnog, then gradually mix in powdered sugar. Add additional eggnog as needed to reach your desired consistency.

Step 8: Frost the cooled cookies with the eggnog frosting and lightly sprinkle the tops with nutmeg.

Tips & Variations

For a boozier flavor, add a teaspoon of your favorite rum to the dough and frosting.

You can substitute almond extract for rum extract if preferred.

Chill the dough for 30 minutes before baking to help cookies hold their shape better.

Use a cookie scoop for evenly sized cookies and consistent baking.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week. When ready to serve, allow refrigerated cookies to come to room temperature or warm briefly in the oven to soften. Frosting is best added just before serving to avoid softening the cookies over time.

FAQs

Can I use egg whites instead of egg yolks in this recipe?

The egg yolks add richness and moisture to the cookies, so substituting egg whites will change the texture and may result in drier cookies. It’s best to use egg yolks as directed for soft, tender cookies.

Can I make these cookies dairy-free?

To make these dairy-free, use vegan butter and a dairy-free eggnog alternative. Keep in mind that this may slightly alter the texture and flavor, but the cookies will still be delicious.