The other day I made cookies that ended up straight in the garbage. Ugh. They were one of the last couple holiday recipes I was planning to include in my gift giveaway so I was disappointed how they turned out…and stressed! Christmas was 5 days away (now 4!) and I still feel like I have lots to do and wondering how I’m going to get it all done.
I searched and found a new recipe and I am so glad to say that these cookies did not end up in the garbage! This Eggnog cookie recipe comes from Cooking Classy and it is one that I will be keeping! So good!! Did I say they come with a topping of yummy eggnog frosting, they really are mouth-watering! I think I may have to hold some back for gifting away…
I suggest you bake these cookies. Grab a glass of eggnog, mug of hot cocoa, cup of fresh coffee, or whatever you like to drink, put on a Christmas movie, snuggle in a comfy blanket, and try not to eat all of these cookies. I’ll warn you, it’s going to be harder than you think!!
Yield: 30 cookies
2 + 1/4 cup 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, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 large egg yolks
1 tsp vanilla extract
1/2 tsp rum extract
1/2 cup eggnog
2 tbsp unsalted butter, softened
3 tbsp eggnog
1/2 tsp rum extract
3 cups powdered sugar
Nutmeg (for dusting tops)
Pre-heat oven to 350 degrees F. and line baking sheets with parchment paper. Set aside.
In a medium mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon. Set aside.
In an electric stand mixer bowl, fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar until pale and fluffy. Mix in egg yolks one at a time, blending just until combined. Mix in vanilla extract, rum extract, and egg nog.
On low speed, slowly add in dry ingredients and mix just until combined. Scoop dough out (1.5 -2 tbsp) and drop onto prepared baking sheets, spacing cookies 2-inches apart.
Bake for 11 – 13 minutes. Allow cookies to cool on baking sheet before transferring to cooling rack to cool completely. Once cookies are completely cooled, frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.
To make frosting: In an electric stand mixer bowl, fitted with the paddle attachment, beat butter until very pale and fluffy. Add in rum extract, eggnog, and powdered sugar. If frosting is too thin, add in more powdered sugar, if it is too thick add in more eggnog until you reach your desired consistency.
Recipe Source: Cooking Classy