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Eggnog Cookies with Eggnog Frosting are perfectly sweet cutout cookies with a luscious eggnog frosting on top. Don’t forget those holiday sprinkles!
Chances are, you have a carton of eggnog sitting in your refrigerator right now! If so — then it’s the perfect time to make these Eggnog Cookies with Eggnog Frosting.
These are frosted sugar cookies with a delicious rum-infused kick! First, a classic sugar cookie dough is made even more delicious by swapping in brown sugar for the typical granulated sugar — giving these cookies a rich caramelized flavor to start.
The dough is also flavored with eggnog, a splash of spiced rum (you can use rum extract if you prefer), and seasoned with nutmeg, cinnamon and allspice. Roll out the dough, then use your favorite holiday cookie cutters to create festive shaped cookies.
The cookie dough will rise as it bakes — creating soft, tender eggnog-flavored cookies that are sweet but not too sweet.
Once cooled, spread on a generous dollop of eggnog frosting – a simple buttercream frosting that is also flavored with eggnog, spiced rum, cinnamon and nutmeg. Sprinkle on red, green and white nonpareils for a last little bit of festive decoration.
These Eggnog Cookies with Eggnog Frosting are addictively good, with eggnog flavor throughout. After your first bite, I think you’ll agree that the sweet frosting is perfectly balanced by the milder cookies – so you avoid that overly sweet flavor that some frosted sugar cookies have.
Eggnog Cookies with Eggnog Frosting are a perfect last-minute addition to your holiday cookie tray! Have a Merry Christmas everyone!
You may enjoy these other sugar cookie recipes:
- Brown Sugar Cookies
- Lemon Sugar Cookies
- Sugar Cookie Bars
- Nanny’s Rum Raisin Sugar Cookies
- Chocolate Mint Sugar Wafers
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Yield: 3 to 4 dozen 1x
Prep: 2 hours 30 minutesCook: 12 minutesTotal: 2 hours 42 minutes
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Ingredients
2 1/2 sticks room temperature butter (1 1/4 cups)
1 cup packed brown sugar
4 large egg yolks
1/4 cup eggnog
1 tablespoon of spiced rum, or 1 teaspoon rum extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of allspice
Frosting
6 tablespoons room temperature butter
2 1/4 cups confectioner’s sugar
1 1/2 teaspoons spiced rum, or 1/4 teaspoon rum extract
2 tablespoons eggnog
1/4 teaspoon freshly grated nutmeg
Pinch ground cinnamon
Other
Flour for counter
Holiday sprinkles
Instructions
In the bowl of a stand mixer with the paddle attachment, beat butter until pale, about two minutes.
Add sugar and beat one minute.
With mixer running on low, add one egg yolk at a time and then add the eggnog and rum and mix to combine.
In a medium bowl, whisk the flour, baking powder, salt, nutmeg, cinnamon and allspice and with mixer running on low, slowly add in the dry ingredients.
Mix just to combine, scrape and mix one more time.
Wrap the dough in plastic and chill two hours.
Make the frosting by creaming the butter and sugar in the bowl of a stand mixer with the paddle attachment.
Add rum, eggnog, nutmeg and cinnamon and mix until creamy and smooth. Set aside at room temperature.
Line a few cookie sheets with parchment paper.
Preheat oven to 325 degrees F with rack in upper third of oven.
Flour the counter and place half the dough on the flour and roll to ¼ inch thick.
Use holiday cutouts and place cutout cookie shapes on one of the prepared cookie sheets. The cookies do not spread much so they can be as close as a half inch from each other.
Bake one pan at a time for 12 minutes until the bottoms are browned and the tops a pale light brown.
Repeat for remaining dough reusing dough scraps as you go. I reused dough scraps four times.
Cool on racks then frost. If the frosting is too stiff, whisk in a small amount of milk to loosen it up.
While still wet, sprinkle on holiday sprinkles.
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© Author: A Family Feast
Cuisine:AmericanMethod:baking
