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Soft Frosted Eggnog Cookies Recipe

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5 from 108 reviews

Soft Frosted Eggnog Cookies are tender, festive treats infused with classic holiday flavors like nutmeg and rum extract. These cookies feature a soft buttery base combined with eggnog for richness, topped with a light and fluffy eggnog frosting to create the perfect seasonal indulgence.

Ingredients

Scale

Dry Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt

Cookie Dough

  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 1/4 cup eggnog
  • 1 teaspoon rum extract
  • 1/2 teaspoon vanilla extract

Frosting

  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • Pinch of fine sea salt
  • 2 tablespoons eggnog
  • 1/2 teaspoon rum extract
  • Ground nutmeg for garnish (optional)

Instructions

  1. Prepare Dry Ingredients: Line a sheet tray with parchment paper. In a medium bowl, stir together the all-purpose flour, baking soda, baking powder, ground nutmeg, and fine sea salt. Set aside.
  2. Mix Cookie Dough: Using a stand mixer fitted with the paddle attachment, beat the softened unsalted butter until smooth. Add powdered sugar and light brown sugar, mixing until combined. Incorporate the egg, mixing until fully blended. Gradually add the flour mixture, stirring in until just combined. Finally, add the eggnog, rum extract, and vanilla extract, mixing until the dough is uniform. Scrape the sides of the bowl as needed.
  3. Chill the Dough: Drop 1.5-tablespoon-sized portions of dough onto the parchment-lined tray, placing them close together but not touching (a 1.5 tablespoon cookie scoop works well). Cover the tray with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight, to allow the dough to firm up.
  4. Preheat Oven: When ready to bake, preheat the oven to 375°F (190°C). Line new sheet trays with parchment paper and set aside.
  5. Shape and Bake: Roll the chilled dough into smooth balls and place them 2 inches apart on the prepared sheet trays. Gently press down on each ball with the heel of your hand to flatten slightly. Bake in the preheated oven for 8-9 minutes until the edges at the bottom are lightly browned and the tops lose their glossy appearance.
  6. Cool Cookies: Allow the cookies to cool completely on the sheet tray before frosting.
  7. Prepare Frosting: In a large bowl, whip the softened butter with an electric hand mixer until smooth. Gradually add powdered sugar along with a pinch of salt, mixing well to combine. Add the eggnog and rum extract and continue whipping on medium-high speed for 3 minutes until the frosting becomes light and fluffy.
  8. Frost and Garnish: Using a butter knife, spread about one teaspoon of the frosting over the top of each cooled cookie. Optionally, sprinkle a little ground nutmeg on top as a festive garnish.

Notes

  • Chilling the dough overnight enhances the flavor and texture, giving you soft yet well-structured cookies.
  • Use parchment paper to prevent sticking and enable easy cleanup.
  • If you don’t have rum extract, vanilla extract alone can be used but the rum extract adds a distinctive eggnog flavor.
  • Make sure cookies are completely cooled before frosting; otherwise, the frosting may melt.
  • For a boozy variation, add a splash of actual rum to the frosting instead of or in addition to rum extract.

Keywords: Eggnog cookies, holiday cookies, soft cookies, frosted cookies, festive desserts, Christmas cookies

Find it online: https://miarosetti.com/soft-frosted-eggnog-cookies-recipe/