Merry Christmas, friends!
Like most people, the holidays are going to look different this year, but the tree is up, cookies are baked, and most of the gifts I ordered have arrived. If you still need cookie inspiration, I am here for you!
These cookies are soft and smothered in an eggnog frosting that takes them over the top! Promise me you’ll try them chilled…that’s my favorite way to enjoy these 🙂
EGGNOG
Since these cookies get so much flavor from the eggnog, make sure to use a brand you really like.
Homemade eggnog isn’t a good option for this recipe, so go ahead and pick up some at the store. Speaking of homemade eggnog, my brother makes the best eggnog and it’s one of the things I’m missing about being with family for Christmas.
NUTMEG
Don’t skip the nutmeg sprinkle, it brings the flavor and the fancy.
Frosted Eggnog Cookies
Ingredients
COOKIES:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 3/4 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/2 cup lightly packed brown sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup eggnog room temperature
FROSTING:
- 4 tablespoons unsalted butter room temperature
- 1/4 cup eggnog
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
- Nutmeg for sprinkling
Instructions
COOKIES:
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper or a baking liner.
- In a medium bowl whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside.
- In a large bowl with a hand mixer or the bowl of a stand mixer, cream butter, granulated sugar and brown sugar until light and fluffy, about one minute. Add egg yolks and mix until combined. Add vanilla and eggnog and mix on low until combined, scrape sides of bowl as needed.
- Add the dry ingredients and mix until just combined.
- Scoop about 1 1/2 tabspoons dough (I use a medium cookie scoop) and place on the prepared pan.
- Bake for 12-13 minutes. Cookies won’t be brown on the sides and will be slightly puffed.
- Let cookies cool on the pan for 2 minutes before transferring to a wire rack to cool completely.
FROSTING:
- In a large bowl with a hand mixer or the bowl of a stand mixer, whip the butter until light and fluffy. Add the eggnog and vanilla. Mix until combined. Add salt and powdered sugar, 1 cup at a time and whip until light and fluffy.
- Spread frosting evenly on cooled cookies and lightly dust with nutmeg.
Did you try this recipe? Leave me a comment below. I’d love to hear from you!
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