Look no further for the perfect holiday cookie! These Eggnog Cookies are soft, tender cookies, filled with eggnog flavor. The eggnog frosting on top makes these extra special!
Looking for more Christmas cookies? Try these Soft Ginger Cookies.
It’s kind of funny, because I don’t really love eggnog. But I love the flavor of eggnog. I think the reason I don’t like the actual drink is related to the fact that I don’t even like to drink milk.
But give me all the eggnog flavored goodies and I’m good to go.
And when it comes to eggnog season (aka – the holiday season), you have to make up a batch of these Eggnog Cookies.
Soft cookies, filled with eggnog flavor, are topped with a sweet eggnog buttercream. Serious eggnog heaven.
What is Eggnog
If you don’t know what eggnog is, it is a sweetened dairy beverage that is popular around the holiday season. Traditionally, it was made with milk, cream, sugar, whipped egg whites and egg yolks. It can be easily made at home, but these days, it is readily available at most grocery stores in November and December. Alcohol is often added, but it doesn’t have to be. (I do not drink alcohol but have been drinking eggnog all my life!)
To me, there are 2 flavors that are most prominent with eggnog. Nutmeg and rum. Nutmeg is an easy flavor, since most of us have nutmeg in our pantries. Since I don’t drink alcohol, I add in the rum flavor by using rum extract. Just remember, a little bit goes a long way!
Tips and Tricks
These cookies are pretty simple, but here are a few tips to help you:
- Start with ingredients that are at room temperature. This includes your eggs, butter, and it even helps to take your eggnog out of the fridge about 30 minutes before making your cookies.
- Cream the butter and sugars together very well before adding the other ingredients.
- I like to use a cookie scoop so that my cookie size remains consistent.
- Do not overbake the cookies. You want your cookies to remain soft, so bake them just until the edges are set and the centers no longer look wet.
- I like freshly grated nutmeg, so I keep a jar on hand all the time. Either fresh or pre-grated will work, though.
- Don’t skip the rum extract if you really want to bring out that eggnog flavor!
More Eggnog Recipes
Eggnog Bread with Eggnog Glaze
Eggnog Croissant Bread Pudding with Caramel Eggnog Syrup
Eggnog Cupcakes with Caramel Eggnog Buttercream
Cranberry Eggnog Dessert Nachos
Eggnog Cookies
Ingredients
Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- 3/4 cup butter softened
- 1/4 cup sugar
- 3/4 cup packed light brown sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract
- 3/4 cup eggnog
Frosting:
- 1/2 cup butter softened
- 2 1/2 cups powdered sugar
- 1/4 teaspoon rum extract
- 3 tablespoons eggnog
- Dash of freshly grated nutmeg plus more for topping
Instructions
- Preheat the oven to 350ºF.
- In a bowl, whisk together the flour, baking powder, salt, nutmeg and cinnamon.
- Place the butter in a large bowl, or the bowl of a stand mixer. Beat about 30 seconds, then add in the sugar and the brown sugar and continue to beat until it is light and fluffy.
- Add in the egg yolks, one at a time, scraping down the sides of the bowl in between additions.
- Add the vanilla, rum extract and eggnog and beat on low to combine.
- Add the dry ingredients and mix just until combined.
- Using a 1 1/2 tablespoon cookie scoop, scoop the dough into balls and place on a baking sheet lined with a silpat liner or parchment paper, keeping them 2 inches apart.
- Bake just until the cookies are set and don’t look wet in the centers, about 11-12 minutes. Remove from the oven
- Cool for 1 minute before removing from the baking sheet to cool completely.
- In another bowl, beat the butter until it is light and fluffy. Add in the powdered sugar, rum extract, eggnog and a dash of nutmeg and continue to beat until smooth.
- Frost the cooled cookies with the frosting, then top with a bit of freshly grated nutmeg, if desired.
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