Eggnog Cookies with Cream Cheese Frosting
User Reviews
4.3
Eggnog Cookies with Cream Cheese Frosting
Description
The recipe starts by combining all-purpose flour with cream of tartar, salt, baking soda, and warm spices cinnamon and nutmeg to create the dry base. The dough is made by creaming vegetable shortening with granulated and brown sugars, then adding eggs, egg yolks, full-fat eggnog, rum extract, and vanilla extract. Dry ingredients are folded in gently to form a slightly sticky dough. The dough is portioned into 1½ to 2 tablespoon balls, rolled in a mixture of sugar, cinnamon, and nutmeg before baking.
Baked at 350°F for 8 to 10 minutes, the cookies emerge soft and spiced with a mild eggnog flavor. After cooling, they are topped with a cream cheese frosting flavored with eggnog, rum extract, cinnamon, nutmeg, salt, and powdered sugar. This frosting adds moisture and richness, enhancing the festive character.
Due to the cream cheese frosting, the cookies require refrigeration and should be kept chilled for safety. Allowing them to come to room temperature before serving improves flavor and texture.
Dough can be prepared ahead and refrigerated up to four days, facilitating make-ahead baking. The cookies can also be frozen without frosting for extended storage.
Ingredients
For the cookies
- 2 ¾ cups all-purpose flour spooned and leveled
- 2 tsp. cream of tartar
- 1 tsp. salt
- 1 tsp. baking soda
- ¾ tsp. ground cinnamon
- ¾ tsp. ground nutmeg
- 1 cup vegetable shortening room temperature, such as Crisco
- 1 cup sugar granulated white
- ¼ cup dark brown sugar tightly packed
- 1 large egg room temperature
- 1 large egg room temperature, yolk
- 2 Tbsp. eggnog room temperature, full fat
- 1 tsp. rum extract
- 1 tsp. vanilla extract
For rolling the dough
- 2 Tbsp. sugar granulated white
- ¾ tsp. ground cinnamon
- 1 pinch ground nutmeg
For the eggnog frosting
- 8 oz. cream cheese softened, full-fat
- 4 Tbsp. butter room temperature, unsalted
- 2 Tbsp. eggnog full fat
- 1/2 tsp. rum extract
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg freshly ground if possible
- 1 pinch salt
- 3-4 cups powdered sugar
Instructions
- Preheat the oven to 350°F and line a couple baking sheets with parchment paper.
- In a mixing bowl, whisk together the flour, cream of tartar, salt, baking soda, cinnamon, and nutmeg. Set aside.
- In a stand mixer fitted with the paddle attachment, beat together the shortening and sugars on medium high speed until light and fluffy, about 2-3 minutes, scraping down the sides of the bowl as needed.
- Add the egg, egg yolk, eggnog and extracts and mix again until combined, once again scraping down the sides of the bowl with a rubber spatula as needed.
- Gradually add in the dry ingredients just until incorporated.
- The dough may be a little sticky, but shouldn’t be terrible to work with. Feel free to chill the cookie dough for a bit, if needed.
- In a small dish, combine the sugar, cinnamon and nutmeg.
- Scoop the cookie dough into about 1 ½ - 2 tbsp. sized balls, roll, and coat in cinnamon sugar mixture.
- Place on prepared baking sheet and bake for just 8-10 minutes, careful not to overbake.
- They look very soft and puffy right out of oven and almost underbaked, but as they cool, they’re perfectly soft and chewy. Let cool on the cookie sheet for just 1 minute, then carefully transfer to wire rack to cool completely. They settle as they cool.
Make the eggnog cream cheese frosting
- Using a hand held mixer or a stand mixer fitted with the paddle attachment, beat the softened cream cheese and butter on medium speed until it's creamy (about 2 minutes).
- Add in the eggnog, rum extract and a pinch of cinnamon nutmeg, and salt.
- Then add in the powdered sugar. Beat on low just to get it combined the increase to medium-high speed until fully incorporated. Adjust as needed, adding more powdered sugar is the buttercream is too thin or a touch more eggnog if too thick.
- Pipe on frosting using a piping bag fitted with a small round tip. Garnish with freshly grated nutmeg, yum!!
Notes
- Because of the cream cheese frosting, do not leave cookies at room temperature longer than 2 hours; refrigeration is necessary for safety.
- Frosted cookies keep 3-4 days in the refrigerator; unfrosted dough or cookies freeze well for up to 3 months.
- For convenience, prepare and roll cookie dough balls up to 4 days ahead and bake when needed, adding about one minute to the baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22cookies
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 1cookie (with frosting) | |
| Calories | 320kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 190mg | 8% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 236IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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