These Eggnog Cookies with Eggnog Buttercream Frosting are delicious, decadent, and so perfect for your festive holiday cookie trays! Made with real eggnog and warm spices they are the best sweet treats to enjoy with a cup of eggnog while cozying up over Christmas!
Prep Time15 minutesmins
Cook Time10 minutesmins
Chill Cookie Dough1 hourhr
Total Time1 hourhr25 minutesmins
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Servings: 18
Ingredients
Eggnog Cookies
½cupButter Softened
¼cupVegetable Oil
½cupGranulated Sugar 100g
½cupBrown Sugar
¼cupEggnog
1Egg plus 1 Egg Yolk
3cupAll Purpose Flour 360g
2teaspoonBaking Powder
½teaspoonVanilla Extract
½teaspoonRum Extract
½teaspoonGround Cinnamon
¼teaspoonGround Nutmeg
Eggnog Buttercream Frosting
½cupButter Softened
3 ½cupPowdered Sugar
5tablespoonEggnog
½teaspoonRum Extract
Ground Nutmeg Garnishoptional
Instructions
Eggnog Cookies
Preheat oven to 350 degrees F.
In a large bowl or using a stand mixer combine softened Butter with Granulated Sugar and Brown Sugar and cream until light and fluffy.
Add the Vegetable Oil to the mixture and cream until combined.
Add Egg plus one Egg Yolk to creamed butter mixture with Vanilla Extract, Rum Extract, and Eggnog. Mix to combine.
In a separate bowl combine dry ingredients of All Purpose Flour, Baking Powder, Ground Cinnamon, and Ground Nutmeg. Add the mixture a little bit at a time, mixing until fully combined.
Chill cookie dough in the refrigerator for at least 30 minutes, but preferably 1 hour.
Scoop cookie dough using a medium size cookie scoop size #50 and place on a baking sheet lined with parchment paper. Top with 2nd scoop and press down.
Flatten each cookie using the bottom of a glass. Dip the bottom of the glass in sugar to help prevent sticking. Make sure cookies are at least 2-3 inches apart.
Bake at 350 degrees F for 9-10 minutes or until edges are set and the centers are no longer glossy.
Remove from oven and allow cookies to cool on a baking sheet for 2-3 minutes before removing cookies to a wire rack to cool completely.
Eggnog Buttercream Frosting
In a large bowl cream softened butter with powdered sugar until smooth.
Add Rum Extract and then add Egg Nog a little at a time mixing until desired consistency is reached.
Pipe frosting onto cookies only once they have completely cooled, and dust with ground nutmeg (optional).
Notes
Freezing: Eggnog cookies can be frozen for up to 3 months. Freeze the cookies unfrosted. Wrap each cookie individually in plastic wrap, or place a piece of parchment paper between each cookie to prevent sticking. Then put the cookies into a Ziploc bag or freezer-safe container and freeze them for up to 3 months. Defrost cookies in the refrigerator overnight, then add frosting before serving.
Storage: Refrigerate these eggnog cookies in a single layer in an airtight container for up to 1 week. These cookies are best enjoyed within 2-3 days after freshly baking them.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.