Frosted Eggnog Cookies
Note for the cook: An overnight refrigeration is suggested. These cookies are delicious on their own so try them without the frosting as well. *If you’d like frosting on all of the cookies, DOUBLE the frosting recipe below.
Servings: 24
Ingredients
For the cookies:
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 12 tablespoons 3/4 cup unsalted butter, at room temp
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large Safest Choice egg yolks
- 1 teaspoon pure vanilla extract
- ½ teaspoon rum extract
- ½ cup eggnog at room temp
For the frosting*:
- 4 tablespoons 1/4 cup unsalted butter, at room temp
- 2 tablespoons eggnog at room temp
- ¼ teaspoon rum extract
- 1 ½ cups powdered sugar + more if needed
- ground cinnamon for garnish to taste
Instructions
For the cookies:
- Whisk the flour, baking powder, salt, nutmeg, and cinnamon together in a medium bowl. Set aside.
- Using stand mixer fitted with the flat beater attachment, beat together the butter and sugars until pale and fluffy. Add in egg yolks, one at a time, mixing after each addition. Mix in vanilla, rum extract, and eggnog until combined.
- With mixer on low, slowly add in dry ingredients and mix until just combined. Remove bowl from stand mixer, cover, and refrigerate at least 3 hours or overnight. An overnight refrigeration is suggested if you can do it!
- Preheat oven to 350°F. Scoop out tablespoon sizes of cookie dough and place onto parchment-lined baking sheet about 2 inches apart.
- Bake for 14-15 minutes or until cookies are golden brown on edges and cooked in the center. Remove from oven and let cool completely before frosting.
For the frosting*:
- Using a stand mixer fitted with flat beater attachment, beat together the butter, eggnog, rum extract, and powdered sugar. Add more powdered sugar if needed to get the consistency you want.
- Frost the eggnog cookies and lightly dust with some ground cinnamon. Enjoy!