Eggnog Cookies with Eggnog Frosting

Eggnog cookie with eggnog buttercream with a bite taken out

Eggnog Cookies with Eggnog Frosting

These eggnog cookies are soft and tender with a delicious eggnog flavor and a layer of thick and creamy eggnog frosting. With a hint of nutmeg - these are perfect for eggnog lovers or anyone who loves thick and tender sugar cookies.

Course Dessert

Cuisine American

Keyword Eggnog Cookies

Prep Time 30

Cook Time 10

Cooling 30

Total Time 2 30

Servings cookies

Calories 197kcal

Author Fiona Dowling

Equipment

Cookie Sheets

Ingredients

Eggnog Cookies

2 ½ cups all-purpose flour (313 grams)
1 teaspoon nutmeg
½ teaspoon cinnamon
1 teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter (168 grams) softened to room temperature
¾ cup granulated sugar (150 grams)
¼ cup brown sugar (50 grams) I used light, but dark will work too
2 large egg yolks discard the whites
1 teaspoon vanilla extract
½ teaspoon rum extract sometimes I use up to 1 teaspoon
⅓ cup eggnog (80 ml)

Eggnog Frosting

⅔ cup unsalted butter (151 grams) salted works too, omit the salt from the recipe
3-4 cups powdered sugar (330-440 grams)
¼ teaspoon nutmeg
½ teaspoon rum extract
¼ teaspoon salt
3-5 tablespoons eggnog (45-75 ml)
1-2 tablespoons cornstarch AKA cornflour, if needed

Instructions

Eggnog Cookies

Preheat the oven to 350F (180C) or 325F (170C) on a convection oven (some ovens do this automatically). Line cookie sheets with parchment paper or silicone baking mats.
Whisk together the flour, nutmeg, cinnamon, baking soda, and salt in a medium-sized bowl. Set aside.
In a large bowl, beat together the butter, granulated sugar and brown sugar until fluffy.
Beat the 2 egg yolks (remember not to use the whole egg), vanilla extract and rum extract into the butter mixture.
With the mixer on a low speed, beat the eggnog into the butter mixture.
Then mix the flour mixture into the butter and eggnog mixture, starting with your mixer on a low speed and gradually increasing until combined.
Scoop the dough into balls with about 1 to 1.5 tablespoons of dough each (I used a medium cookie scoop). Roll the dough into balls and place about 2 inches apart on the lined cookie sheets. For slightly flatter cookies, press the balls down slightly.
Bake 1 sheet at a time on a middle rack in the preheated oven for about 8-11 minutes or until the tops look set and the edges are just starting to become golden.
Remove from the oven and cool on the cookie sheet for at least 10 minutes before transferring to a cooling rack.

Eggnog Frosting

In a large bowl beat the butter until smooth and creamy.
Turn off the mixer and add in 2 cups of the powdered sugar along with the nutmeg, salt and rum extract. Start with the mixer on a low speed and gradually increase the speed until combined.
Beat in the rest of the powdered sugar about ½ cup at a time, alternating with 1 tablespoon of eggnog until the desired flavor and thickness is reached. If you find that the frosting isn't quite thick enough for your liking, but getting too sweet, beat in 1-2 tablespoons of cornstarch (I recommend sifting it first).
Ensure that the cookies are fully cooled, then frost with a flat knife. Optionally, sprinkle the tops with a little extra nutmeg.

Notes

Eggnog: I recommend using commercially prepared, full-fat eggnog as this is what the recipe was tested and developed with.
Rum Extract: Rum extract can be found in the baking aisle of the grocery store near the vanilla extract and will really give these cookies more of an eggnog flavor.
Make-Ahead Tips: Wrap the bowl of cookie dough with plastic and refrigerate for up to 48 hours. Then form the dough into cookies bake the dough as directed. Baked and cooled cookies can be placed in a freezer container or bag with sheets of parchment paper or wax paper in between each cookie layer and frozen for up to 2 months. Thaw in the fridge. Then frost as directed.
Storage: Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 32 cookies and all the frosting is used.

Nutrition