Eggnog Cookies
Cookie Days – Catherine & Kylie December 2014
Ingredients
- COOKIES
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg plus more for topping
- ½ teaspoon cinnamon
- ¾ cup unsalted butter at room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon rum extract
- ½ cup eggnog
- FROSTING
- ½ cup butter at room temperature
- 3-5 tablespoons eggnog
- ½ teaspoon rum extract
- 3 cups powdered sugar
Instructions
- Preheat oven to 350°F. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon; set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and eggnog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
- Scoop dough out by heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 11 to 13 minutes.
- Allow to rest on baking sheet several minutes before transferring to a wire rack to cool.
- Cool completely then frost with eggnog frosting and sprinkle tops lightly with nutmeg.
Notes
For the frosting:
In the bowl of an electric stand mixer fit with paddle attachment whip butter until very pale and fluffy. Add in rum extract and three tablespoons eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency.
In the bowl of an electric stand mixer fit with paddle attachment whip butter until very pale and fluffy. Add in rum extract and three tablespoons eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency.
Tried this recipe?Let us know how it was!
