December 22, 2016

Eggnog cookies are the perfect holiday treat.
When it comes to the holidays, there’s nothing that a big glass of eggnog can’t cure. If you’re anything like us, as soon as those big beautiful cartons hit the supermarket shelves, we’re stocking up on as much as we can. And best of all, the recent years’ influx of recipe bloggers, cooking shows and Pinterest have made it super easy to share all the dishes you can make with it. Like these eggnog cookies. How can you not want to make a big batch of these beautiful cookies? Filled with all our favorite eggnog flavors, these confections are the embodiment of the holidays in pastry form. By using rum extract, cinnamon, nutmeg and, of course, a little eggnog, these cookies taste just like your favorite holiday drink. Pair them with a homemade icing and a sprinkle of some freshly grated nutmeg for the ultimate Christmas cookie. Learn to make the best eggnog cookies around with our host in this online cooking certificate video.


Holiday Eggnog Cookies

Cookie Ingredients
2 cups all-purpose flour
2 tsp baking powder
¼ tsp salt
¾ tsp ground nutmeg
½ tsp ground cinnamon
¾ cup butter, unsalted and softened
½ cup granulated sugar
½ cup light brown sugar, packed
2 large eggs
1 tsp vanilla extract
½ tsp rum extract
1/4 cup eggnog

Frosting Ingredients
½ cup butter, unsalted
3 tbsp whipping cream
1 tsp bourbon (brandy, rum or whiskey would also work)
3 cups powdered sugar
pinch of salt

This cookie uses a standard sugar cookie batter with a twist.

1. Preheat oven to 350 degrees.

2. In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, salt, nutmeg and cinnamon until free of any large lumps.

3. In a large mixing bowl or the bowl of a standing mixer, cream together the butter and both sugars until fluffy-about 2 minutes. Add in the egg yolks one a time, mixing well before you add the next one. Add in the vanilla, rum extract and egg nog and beat for an additional 1-2 minutes. Using a ¼ measuring cup, slowly add in the dry ingredients to the wet. Mix until just combined.

4. Using a tablespoon, scoop out dough and space about 2 inches apart on baking sheet. Bake for about 10-12 minutes or until cookies are very lightly golden brown.

5. While cookies are baking, make the frosting. Cream together the butter and vanilla extract until light and fluffy. Add the bourbon and salt and mix thoroughly. Using a ¼ measuring cup, slowly add in the powdered sugar until all is incorporated. Frosting should be light and fluffy, not runny or melting.

6. When cookies are done, remove from oven and let cool on baking sheet for at least 5 minutes. Transfer to wire rack and let cool completely. When cooled, add frosting and sprinkle with a pinch of nutmeg. Enjoy!

Garnish the cookies with icing and nutmeg.