Soft Eggnog Sugar Cookies with Whipped Eggnog Frosting

Name: Soft Eggnog Sugar Cookies with Whipped Eggnog Frosting
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: 24 Cookies
Ingredients: 2 ½ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; ½ teaspoon ground nutmeg; ¼ teaspoon ground cinnamon; ¾ cup salted butter; ½ cup granulated sugar; ½ cup lightly packed brown sugar; 2 large egg yolks; 1 teaspoon vanilla extract; ½ teaspoon rum extract; ½ cup eggnog (see note); 6 tablespoons salted butter; 3 tablespoons eggnog; ¼ teaspoon rum extract; ¼ teaspoon vanilla extract; 2 cups powdered sugar; Nutmeg for sprinkling (see note)

User Reviews

4.7

90 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
33 mins
Servings
24 Cookies
Course
Dessert
Cuisine
American

Soft Eggnog Sugar Cookies with Whipped Eggnog Frosting

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

Cookies:

2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¾ cup salted butter softened to room temperature
½ cup granulated sugar
½ cup lightly packed brown sugar
2 large egg yolks
1 teaspoon vanilla extract
½ teaspoon rum extract
½ cup eggnog (see note)

Frosting:

6 tablespoons salted butter softened to room temperature
3 tablespoons eggnog
¼ teaspoon rum extract
¼ teaspoon vanilla extract
2 cups powdered sugar
Nutmeg for sprinkling (see note)

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Instructions

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper, silpat liners or grease with cooking spray. Set aside.
In a medium bowl, whisk together the flour, baking powder, salt, nutmeg and cinnamon. Set aside.
In a large bowl, whip the butter, granulated sugar and brown sugar together with an electric mixer (handheld or stand) until light and creamy, one minute or so. Add the egg yolks and mix until combined. Add the vanilla, rum extract and eggnog and mix on low speed (it will splash a bit) until just combined.
Add the dry ingredients and mix again until just combined. Using a cookie scoop or two spoons (the dough will be very soft), scoop the dough into 1-2 tablespoon-sized mounds (I use a #40 cookie scoop) and place a couple inches apart on the baking sheets.
Bake the cookies for 12-13 minutes. They shouldn't be browned on the sides at all if you want them to stay really soft; they'll have flattened into a nice cookie shape and will be just slightly puffed.
Let the cookies rest on the baking sheets out of the oven for a couple minutes before removing them to a cooling rack to cool completely.
For the frosting, whip the butter until light and fluffy, 1-2 minutes. Add the eggnog, vanilla extract and rum extract. Mix to combine (again, be aware it might splash a bit). Add the powdered sugar and whip the frosting until very light and creamy, 2-3 minutes. Add additional eggnog as needed if you want to thin the frosting a bit.
When the cookies are cool, spread frosting evenly on each cookie. Dust lightly with nutmeg.

Notes

Eggnog: I haven't tried this recipe using light eggnog.
Nutmeg: also, for the nutmeg, fresh nutmeg (grated on a rasp grater) will give the best nutmeg flavor but you can also use nutmeg from a spice jar - dust a little less liberally with nutmeg if using the kind from a jar.

Nutrition Information

Show Details

Serving 1 Cookie Calories 208kcal (10%) Carbohydrates 29g (10%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 6g (30%) Cholesterol 43mg (14%) Sodium 166mg (7%) Fiber 1g (4%) Sugar 19g (38%)