Soft Eggnog Cookies with Creamy Frosting Recipe
Delight in the festive flavors of Soft Eggnog Cookies with Creamy Frosting, capturing the essence of Christmas in every bite. These tender cookies are infused with warm spices like nutmeg and cinnamon, enriched with eggnog and rum extract for authentic holiday cheer. Topped with a luscious eggnog-spiked frosting and a sprinkle of nutmeg, they’re perfect for celebrating the season or sharing with loved ones.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (283g)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground nutmeg, plus more for topping
- 1/2 tsp ground cinnamon
Wet Ingredients
- 3/4 cup unsalted butter (170g), softened
- 1/2 cup granulated sugar (100g)
- 1/2 cup packed light-brown sugar (100g)
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/2 tsp rum extract
- 1/2 cup eggnog (not low fat)
Eggnog Frosting
- 1/2 cup butter (113g), softened
- 3 to 5 tbsp eggnog
- 1/2 tsp rum extract
- 3 cups powdered sugar (360g)
Instructions
- Prepare Dry Ingredients: Preheat your oven to 350°F (180°C). In a medium mixing bowl, whisk together the all-purpose flour, baking powder, salt, ground nutmeg, and ground cinnamon for about 30 seconds to combine thoroughly. Set this mixture aside.
- Cream Butter and Sugars: In the bowl of an electric stand mixer fitted with a paddle attachment, beat the softened unsalted butter, granulated sugar, and light brown sugar together until the mixture becomes pale and fluffy. This usually takes 3-5 minutes and ensures a light texture in your cookies.
- Add Egg Yolks and Flavorings: Add the egg yolks one at a time to the butter and sugar mixture, beating just until combined after each addition. Then mix in the vanilla extract, rum extract, and eggnog until fully incorporated.
- Incorporate Dry Ingredients: With your mixer on low speed, gradually add the dry flour mixture to the wet ingredients. Mix just until everything is combined—avoid overmixing to keep your cookies tender.
- Shape Cookies: Using a heaping tablespoon, scoop dough portions and drop them onto baking sheets lined with Silpat mats or parchment paper. Make sure to space the cookies about 2 inches apart to allow for spreading.
- Bake: Place the baking sheets in the preheated oven and bake for 11 to 13 minutes, or until cookies are set but still soft. Remove from oven and allow cookies to rest on the baking sheet for several minutes.
- Cool Cookies: Transfer the cookies to a wire rack to cool completely before frosting. Cooling ensures the frosting won’t melt upon contact.
- Prepare Frosting: In a mixing bowl, beat together the softened butter, powdered sugar, rum extract, and 3 to 5 tablespoons of eggnog until smooth and creamy. Adjust eggnog quantity to achieve a spreadable consistency.
- Frost and Garnish: Spread the eggnog frosting evenly over each cooled cookie. Lightly sprinkle the tops with extra ground nutmeg for that classic holiday aroma and flavor.
Notes
- Ensure butter and eggnog are at room temperature for easy mixing.
- Do not overbake the cookies; they should remain soft and tender.
- The rum extract adds a lovely depth but can be omitted or substituted with additional vanilla extract if preferred.
- Store cookies in an airtight container for up to 5 days; refrigerate if your kitchen is warm.
- For a dairy-free option, substitute butter with a plant-based alternative and use a dairy-free eggnog.
Keywords: eggnog cookies, soft cookies, Christmas cookies, holiday desserts, creamy frosting, nutmeg cookies, cinnamon cookies, festive baking
