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–+ servings

Eggnog Cookies

Allison Ruth
A soft, chewy cookie flavored with eggnog and warming spices. A real holiday treat!
5 from 3 votes
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Prep Time 25 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 45 minutes
Course Christmas
Cuisine American
Servings 24 cookies
Calories 198 kcal

Ingredients
 

  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup packed brown sugar
  • 1/2 cup white granulated sugar
  • 3/4 cup butter softened to room temperature
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rum extract see note
  • 3/4 cup eggnog

For the Frosting

  • 2 cups powdered sugar
  • 1/4 teaspoon rum extract
  • 1/4 cup salted butter softened to room temperature
  • 3 to 5 tablespoons eggnog
  • Coarse sugar and nutmeg to sprinkle on top

Instructions
 

  • In a medium bowl, whisk together the flour, baking powder, salt, and spices. Set aside.
  • In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy, about 3 minutes.
  • Add the eggnog, egg yolks, vanilla, and rum extract to the standing mixer bowl. Mix at medium speed until smooth.
  • With the mixer on low speed, gradually add the flour mixture, mixing just until combined. The dough will be sticky. Cover the dough with plastic wrap and refrigerate for at least one hour and up to 24 hours.
  • Preheat the oven to 300 degrees Fahrenheit. Line a large baking sheet with parchment paper or silpat.
  • Using the refrigerated dough, scoop the dough out in heaping tablespoonfuls (or use a medium cookie scoop), placing them 2 inches apart. Bake in preheated oven for 20 minutes or until the edges begin to turn golden.
  • Let them cool on the pan for 1 to 2 minutes, then transfer to a wire baking rack to cool completely.
  • Make the frosting: In a medium bowl, combine the powdered sugar, softened butter, rum extract, and 3 tablespoons of eggnog. Mix until smooth, adding one or two additional tablespoons of eggnog to achieve the desired consistency.
  • Frost the cooled cookies and sprinkle with a pinch of nutmeg and coarse sugar, like turbinado.

Equipment

Cook's, Choice Pure Rum Extract, 4 oz
Cook's, Choice Pure Rum Extract, 4 oz
Nordic Ware 3 Piece Baker's Delight Set, 1 Pack, Aluminum
Nordic Ware 3 Piece Baker's Delight Set, 1 Pack, Aluminum
Cookie Scoop Set, 3Pcs Ice Cream Scoop, Cookie Scoops for Baking Set of 3, 18/8 Stainless Steel Cookie Scooper for Baking, Ice Cream Scooper with Trigger Release, Cookie Dough Scoop with Non-slip Grip
Cookie Scoop Set, 3Pcs Ice Cream Scoop, Cookie Scoops for Baking Set of 3, 18/8 Stainless Steel Cookie Scooper for Baking, Ice Cream Scooper with Trigger Release, Cookie Dough Scoop with Non-slip Grip

Notes

If you are using eggnog with rum, skip adding the rum extract.
See the post for more tips and tricks.
Recipe adapted from Cooking Classy.

Nutrition

Serving: 1Calories: 198kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 42mgSodium: 134mgSugar: 18g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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