Eggnog Cookies
These perfectly soft and chewy eggnog cookies are incredibly easy to make and have the best pillowy, melt in your mouth texture. They have super chewy and buttery centers, tender edges, and are bursting with eggnog flavor. A generous spread of silky eggnog cream cheese frosting is the finishing touch. They’re the perfect treat to enjoy this Christmas!
Ingredients
For the Spiced Sugar
- 1/4 cup (50 g) granulated white sugar
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
For the Eggnog Cookies
- 2 3/4 cup (344 g) all purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1- 1 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1 cup (227 g) unsalted butter, very softened
- 1 cup (200 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1/4 cup eggnog, at room temperature (not low fat)
- 2 tsp vanilla
- 1 tsp rum extract
For the Eggnog Cream Cheese Frosting
- 4 oz (113 g) cream cheese, cold
- 1/4 cup (56 g) unsalted butter, softened
- 2 tbsp (30 ml) eggnog, cold (not low fat)
- 1/2 tsp rum extract
- 1/2 tsp vanilla
- 2 cups (260 g) powdered sugar
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
- pinch of salt
Instructions
For the Spiced Sugar
- In a small bowl mix the granulated sugar, nutmeg and cinnamon together. Set aside.1/4 cup (50 g) granulated white sugar, 1/4 tsp nutmeg, 1/4 tsp cinnamon
For the Eggnog Cookies
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside.2 3/4 cup (344 g) all purpose flour, spooned and leveled , 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1- 1 1/2 tsp nutmeg, 1/2 tsp cinnamon
- Add the sugar and softened butter to a large bowl. Cream together with an electric mixer on high speed for 1-2 minutes until very light and fluffy.1 cup (227 g) unsalted butter, very softened, 1 cup (200 g) granulated white sugar
- Add in the egg yolks, eggnog, vanilla, and rum extract. Mix on medium speed until pale in color and very fluffy, about 1-2 minutes.2 egg yolks, at room temperature , 1/4 cup eggnog, at room temperature (not low fat), 2 tsp vanilla, 1 tsp rum extract
- Add in the dry ingredients. Mix on low speed just until combined.
- Scoop the dough with a 2 tbsp cookie scoop, and roll them into balls. Then roll the dough balls in the spiced sugar.
- Place the cookie dough balls at least 2 inches apart on the baking sheets. Slightly flatten each ball and form into a circle as best as you can.(See photo in the blog post above.)Bake 6-8 cookies at a time.
- Bake the cookies for 9-10 minutes, then let them cool on the baking sheet for 5 minutes.(When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape.)
- Transfer the baked cookies to a cooling rack to finish cooling.
For the Eggnog Cream Cheese Frosting
- Make the eggnog frosting while the cookies bake and cool.Add the cream cheese, softened butter and eggnog to a medium bowl. Mix together with an electric mixer until fluffy, 3-4 minutes.4 oz (113 g) cream cheese, cold, 1/4 cup (56 g) unsalted butter, softened, 2 tbsp (30 ml) eggnog, cold (not low fat)
- Then mix in the rum extract, vanilla, powdered sugar, nutmeg, cinnamon, and pinch of salt. Mix until very fluffy.1/2 tsp rum extract, 1/2 tsp vanilla, 2 cups (260 g) powdered sugar, 1/2 tsp nutmeg, 1/4 tsp cinnamon, pinch of salt
- When the cookies are completely cooled, top each with about 1 tbsp of frosting. Use a mini offset spatula to evenly spread the frosting. Then enjoy!
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