Soft Eggnog Sugar Cookies with Whipped Eggnog Frosting
User Reviews
4.7
Soft Eggnog Sugar Cookies with Whipped Eggnog Frosting
Description
The cookie dough combines all-purpose flour with baking powder, salt, nutmeg, and cinnamon to impart gentle holiday spices. Butter and a mixture of granulated and brown sugar provide tender richness. Egg yolks add moisture and richness, while vanilla, rum extract, and eggnog flavor the dough with characteristic notes associated with eggnog. The dough is soft and quickly scooped, then baked just until the edges are set but not browned to keep the cookies soft.
The whipped frosting uses softened butter whipped with powdered sugar, eggnog, and flavor extracts to create a sweet, lightly spiced topping that enhances the subtle flavors of the cookie. A light dusting of nutmeg on top reinforces the seasonal profile.
Freshly grated nutmeg yields the best flavor, though pre-ground nutmeg is acceptable with slightly less generous use. The recipe notes that light eggnog has not been tested. The soft texture is key to the cookies' character.
Ingredients
Cookies:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ¾ cup butter softened to room temperature, salted
- ½ cup granulated sugar
- ½ cup brown sugar lightly packed
- 2 egg large yolks
- 1 teaspoon vanilla extract
- ½ teaspoon rum extract
- ½ cup eggnog see note
Frosting:
- 6 tablespoons butter softened to room temperature, salted
- 3 tablespoons eggnog
- ¼ teaspoon rum extract
- ¼ teaspoon vanilla extract
- 2 cups powdered sugar
- nutmeg for sprinkling, see note
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
- Use freshly grated nutmeg for the best flavor; if using pre-ground nutmeg, use slightly less when dusting the cookies.
- The recipe has not been tested with light eggnog; full-fat eggnog is recommended for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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