This weekend, I was in a Holiday baking mood. Everybody is making Thanksgiving sides and dishes, but I just want to go straight to the part where we make Christmas cookies and baked goods for friends and family. These cookies were so good, I had to stop myself from eating them and drinking a whole container of eggnog by myself. Is anybody else really happy that eggnog is back? What is your favorite eggnog? We like to get Southern Comfort eggnog, but since I am watching my calories it’s Cass Clay light eggnog all the way. I could mix some eggnog with Rumchata and call it a day. A very happy ending to a good day.
These cookies are packed with tons of flavor and if you can’t find any rum extract, just use good old vanilla. If you really want to go the extra mile, make your own eggnog!
- For the Cookies:
- 2 1/4 cups all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 3/4 teaspoon cinnamon
- 1 1/4 cups granulated sugar
- 3/4 cup unsalted butter, slightly softened
- 2 egg yolks
- 1 teaspoon vanilla
- 1/2 cup eggnog
- 1-2 tablespoons Rum (optional)
- For the Eggnog Buttercream:
- 1/4 cup softened butter or margarine
- 1/3 cup commercial eggnog
- 1-2 teaspoons Rum (optional)
- 3 cup confectioners’ sugar
- ground nutmeg for sprinkling
- Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 300 degrees F. Line two baking sheets with parchment paper; set aside.
- In a large bowl, whisk together flour, salt, baking powder, cinnamon, and nutmeg; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg yolks and vanilla; beat at medium speed until combined, about 30 seconds. Add the eggnog and rum; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
- Drop by rounded tablespoons of dough onto the prepared baking sheets, leaving about 3 inches between the cookies. Bake for 20 to 22 minutes. Allow to cool on the sheets for 2 minutes, then transfer to wire cooling racks to cool completely before frosting.
- To make the frosting: in the bowl of a stand mixer fitted with the paddle attachment, beat butter, eggnog, rum, and powdered sugar until light and fluffy. Add more eggnog if needed to reach the desired consistency. After cookies are completely cool, ice them with a small spatula or butter knife and sprinkle with ground nutmeg.
- Read more at http://sweetpeaskitchen.com/2012/12/eggnog-cookies/#MrVm4iFjuPurUt80.99
Recipe adapted from Sweet Pea’s Kitchen