Festive Eggnog Cookies
Soft eggnog cookies with warm nutmeg and a creamy eggnog frosting. These cookies bake up tender and lightly spiced, making them a simple holiday treat.
Ingredients
For the Cookies
For the Eggnog Frosting
Instructions
Prepare the oven and pans
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Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats so the cookies lift off easily after baking.
Mix the dry ingredients
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In a medium mixing bowl, whisk together the flour, nutmeg, cinnamon, baking soda, and salt until evenly combined. Set the bowl aside.
Cream the butter and sugars
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In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with a hand mixer or stand mixer until pale and fluffy, about 2 to 3 minutes. This step helps give the cookies a soft, tender texture.
Add the wet ingredients
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Beat in the egg yolks, vanilla extract, and rum extract until smooth. Pour in the eggnog and mix on low speed until combined. The mixture may look slightly curdled at this stage, which is normal.
Finish the dough
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Add the dry ingredients to the wet mixture and mix on low speed just until a soft dough forms. Scrape down the bowl with a spatula to make sure there are no dry patches. The dough should be thick, soft, and easy to scoop.
Shape the cookies
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Scoop the dough into 1 tablespoon portions and roll each one into a ball with your hands. Place the dough balls about 2 inches apart on the prepared baking sheets, then gently flatten each one slightly so the cookies bake with an even shape.
Bake the cookies
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Bake 1 sheet at a time on the center rack for about 8 to 10 minutes, until the tops look set and the edges are just turning light golden. The cookies should still look soft in the center. Let them cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
Make the frosting
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In a large mixing bowl, beat the softened butter until smooth and creamy. Add the powdered sugar, nutmeg, salt, rum extract, eggnog, and cornstarch. Beat on low speed at first, then increase to medium speed until the frosting is thick, smooth, and spreadable. If needed, scrape the bowl once or twice so everything mixes evenly.
Frost the cooled cookies
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Make sure the cookies are fully cool before frosting. Use a butter knife or small offset spatula to spread a layer of frosting over each cookie. Let the frosting sit for about 30 minutes so the tops can set before stacking or storing.
Note
If your dough feels very soft, chill it for 15 minutes before scooping. This helps the cookies hold a neat round shape. Do not overbake these cookies. They should look set on top with only light color at the edges so they stay tender. If the frosting seems too thick, beat in 1 teaspoon of eggnog at a time. If it seems too loose, add 1 tablespoon of powdered sugar at a time until spreadable. Store the frosted cookies in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 15 to 20 minutes before serving so the frosting softens slightly. To freeze, place unfrosted cookies in an airtight container and freeze for up to 2 months. Thaw at room temperature, then frost before serving.
