Description
These dreamy Eggnog Cookies are tender, buttery cutouts topped with a silky eggnog frosting that tastes like pure holiday cheer. Dress them up with festive sprinkles and you’ve got the perfect Christmas cookie plate centerpiece.
Ingredients
Scale
Cookies
- 2 1/2 sticks unsalted butter, softened (1 1/4 cups)
- 1 cup packed brown sugar
- 4 large egg yolks
- 1/4 cup eggnog
- 1 tablespoon spiced rum, or 1 teaspoon rum extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
- A pinch of allspice
Frosting
- 6 tablespoons softened butter
- 2 1/4 cups powdered sugar
- 1 1/2 teaspoons spiced rum, or 1/4 teaspoon rum extract
- 2 tablespoons eggnog
- 1/4 teaspoon freshly grated nutmeg
- A small pinch of cinnamon
Extras
- Flour for dusting
- Holiday sprinkles
Instructions
- Cream the butter: Place the softened butter in a stand mixer fitted with the paddle attachment. Beat for about 2 minutes, or until it turns noticeably lighter in color.
- Add sugar and wet ingredients: Mix in the brown sugar for another minute. Keep the mixer on low and add the egg yolks one by one. Pour in the eggnog and rum (or extract) and blend until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, nutmeg, cinnamon, and allspice. With the mixer still on low, gradually add the dry mixture to the wet mixture. Mix just until the dough comes together, then give the bowl a quick scrape and mix briefly once more.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 2 hours so it firms up.
- Make the frosting: To prepare the topping, beat the butter and powdered sugar until fluffy. Add the rum, eggnog, nutmeg, and cinnamon and mix until smooth and creamy. Leave it at room temperature until needed.
- Prep for baking: Line cookie sheets with parchment paper. Preheat your oven to 325°F, positioning the rack in the upper third of the oven.
- Roll and cut: Lightly flour your work surface. Place half the chilled dough on the counter and roll it out to about 1/4-inch thickness. Use your favorite holiday cookie cutters and transfer the shapes onto the prepared baking sheets. The cookies spread very little, so spacing them about 1/2 inch apart is fine.
- Bake: Bake one sheet at a time for roughly 12 minutes. The bottoms should be lightly golden and the tops just barely beginning to brown.
- Repeat: Gather and reroll the scraps as needed—I typically reuse them four times without issue. Continue rolling, cutting, and baking until all dough is used.
- Cool and frost: Allow the cookies to cool completely on wire racks. Spread each one with the eggnog frosting. If the frosting seems overly thick, whisk in a tiny splash of milk to soften it.
- Decorate: Add holiday sprinkles while the frosting is still soft so they stick beautifully.