Nothing says happy holidays better than a big glass of rich and creamy spiked eggnog. From that first glass of the season I am in heaven. Now I’m not one to “drink” my calories, but I always make an exception for eggnog. There’s just something about enjoying eggnog under the Christmas tree that’s just magical!
For two months out of the year, I can guarantee that a large container of eggnog is in our fridge. The other night while peering into our fridge, I had an overwhelming urge to whip up a batch of cookies using my favorite holiday drink. What could be better than a soft eggnog spiked cookie with a creamy butter-cream frosting?
If you’re a fan of eggnog, this is the cookie for you! Just don’t say I didn’t warn you…these cookies are delicious!!
Yield: 3 dozen cookies
Cook Time: 22 minutes
For the Cookies:
2 1/4 cups all purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
3/4 teaspoon cinnamon
1 1/4 cups granulated sugar
3/4 cup unsalted butter, slightly softened
2 egg yolks
1 teaspoon vanilla
1/2 cup eggnog
1-2 tablespoons Rum (optional)
For the Eggnog Buttercream:
1/4 cup softened butter or margarine
1/3 cup commercial eggnog
1-2 teaspoons Rum (optional)
3 cup confectioners’ sugar
ground nutmeg for sprinkling
Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 300 degrees F. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, salt, baking powder, cinnamon, and nutmeg; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg yolks and vanilla; beat at medium speed until combined, about 30 seconds. Add the eggnog and rum; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Drop by rounded tablespoons of dough onto the prepared baking sheets, leaving about 3 inches between the cookies. Bake for 20 to 22 minutes. Allow to cool on the sheets for 2 minutes, then transfer to wire cooling racks to cool completely before frosting.
To make the frosting: in the bowl of a stand mixer fitted with the paddle attachment, beat butter, eggnog, rum, and powdered sugar until light and fluffy. Add more eggnog if needed to reach the desired consistency. After cookies are completely cool, ice them with a small spatula or butter knife and sprinkle with ground nutmeg.
One Year Ago: Chocolate Walnut Truffle Bars
Two Years Ago: Gingerbread Whoopie Pies with Egg Nog Filling