Method
For the Eggnog Cookies
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, nutmeg, cinnamon, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.
- Add the egg, eggnog, and rum extract. Mix on medium speed until just combined.
- With the mixer on low, gradually add the dry mixture to the wet mixture. Mix until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 12-15 minutes, until edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For the Eggnog Frosting
- In a medium bowl, beat the softened butter with an electric mixer until creamy.
- Gradually add the powdered sugar, alternating with the eggnog, and mix on low speed. Add the rum extract.
- Increase speed to medium-high and beat for 2-3 minutes until light and fluffy.
- Once cookies are completely cool, spread frosting on top and garnish with a sprinkle of ground nutmeg.
Nutrition
Notes
Ensure all dairy and eggs are at room temperature for the best results.
Do not overmix the cookie dough to keep the cookies soft and tender.
Wait until cookies are completely cool before frosting.
Do not overmix the cookie dough to keep the cookies soft and tender.
Wait until cookies are completely cool before frosting.