Soft Eggnog Cookies with Eggnog Frosting
These soft eggnog cookies have eggnog in both the dough and the buttery frosting, with nutmeg and cinnamon for classic holiday flavor. Just scoop the sticky dough onto the pan, no rolling or cutting. They bake in 12 to 14 minutes and stay pale, so look for set centers, not golden edges.
Servings 30 cookies
Calories 188kcal
Equipment
Ingredients
Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 1/4 cups sugar
- 3/4 cup unsalted butter room temperature
- 3/4 cup eggnog
- 1 teaspoon pure vanilla extract
- 2 egg yolks
Frosting
- 2 1/2 cups powdered sugar
- 8 tablespoons unsalted butter room temperature
- 3-4 tablespoons eggnog
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350º. Line 3 cookie sheets with parchment.
- With an electric mixer, beat butter and sugar until light and fluffy. Add egg yolks one at a time until combined. Add eggnog and vanilla and mix until smooth.
- In a separate bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon. Add to dough and mix until just combined. The dough will be very sticky.
- Use an ice cream scoop and place a mound onto the prepared baking sheet. Bake until the center is set, about 12-14 minutes. They will not be brown.
- Let cool on a wire rack before frosting.
- Frosting: With a hand mixer, combine butter and powdered sugar and add vanilla and eggnog mixing until smooth. If too thick add more eggnog.
- Spread or pipe onto cookies and sprinkle with cinnamon.
Notes
- Use room temperature butter for both the dough and the frosting so each mixes up smooth.
- Take the cookies out when the centers are set, even though the tops are still pale. They won’t brown.
- Start the frosting with 3 tablespoons of eggnog and add more only if it’s too thick to spread or pipe.
- Refrigerate or freeze the frosted cookies flat until the frosting firms up, then store them in an airtight container with parchment between the layers. They keep about a week in the refrigerator or 2 to 3 months in the freezer.
