Melt-In-Your-Mouth Eggnog Cookies
User Reviews
4.8
Melt-In-Your-Mouth Eggnog Cookies
Description
The Melt-In-Your-Mouth Eggnog Cookies feature a blend of flour, baking powder, nutmeg, and cinnamon balanced with the richness of butter, sugars, egg yolks, and eggnog. The dough is lightly mixed and baked at 350°F until just set, resulting in cookies that are soft and tender with gentle spice notes. The accompanying frosting is made from butter, powdered sugar, eggnog, and rum extract, providing a creamy topping that complements the spices. A light dusting of nutmeg adds a finishing touch to the presentation.
The texture is noticeably soft and delicate, aligning with the "melt-in-your-mouth" name, and the spices give it a warm, comforting character. Baking on parchment or a Silpat ensures even baking and easy removal, while spacing the dough an inch or two apart allows for slight spreading without merging.
These cookies pair well with holiday drinks and can be baked for festive occasions where a soft, spiced cookie is desired. The frosting can be adjusted in thickness by varying the eggnog amount to achieve a spreadable but stable texture.
Adjust flour by adding 2 extra tablespoons for thicker cookies, particularly if using scoop and level measuring for flour. Let the cookies cool completely before frosting to prevent melting. The recipe uses room temperature butter and eggs to facilitate proper creaming and mixing for an even texture.
Ingredients
- 2 cups (283g) all-purpose flour (scoop and level to measure*)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground nutmeg plus more for topping
- 1/2 tsp ground cinnamon
- 3/4 cup (170g) unsalted butter at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar packed
- 2 large egg yolk
- 1 tsp vanilla extract
- 1/2 tsp rum extract
- 1/2 cup eggnog (not low fat)
Frosting
- 1/2 cup (113g) butter at room temperature (I used 1/4 cup salted and 1/4 cup unsalted butter
- 3 - 5 Tbsp eggnog
- 1/2 tsp rum extract
- 3 cups (360g) powdered sugar
Instructions
- Preheat oven to 350°F (180°C). In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy.
- Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
- Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart.
- Bake in preheated oven 11 - 13 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.
For the Eggnog Frosting:
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add in rum extract and 3 Tbsp eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency.
Notes
- Use the scoop and level method for measuring flour carefully; if using this, consider adding 2 tablespoons more flour for thicker cookies.
- Allow cookies to cool completely before applying frosting to avoid melting.
- Use room temperature butter and eggs for best mixing results and cookie texture.
User Reviews
Overall Rating
4.8
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