What says the holidays more than eggnog? These Frosted Eggnog Cookies are delicate and have eggnog in both the cookie and the frosting. If you like eggnog, like I like eggnog, I think they may become one of your new holiday favorites.
The Story behind Frosted Eggnog Cookies
So as I said in my story relating to my recipe for Chocolate Crinkle Cookies, I'm known as Baker, but not a baker.
I'm a chef. A cook.
But during the holidays I do like to make cookies to share with friends and family and so I do bake at this time of the year.
Aside from loving the smells baking brings into the house, it also seems to chase away the chilly weather outside. Baking just gives me warm fuzzies.
"C is for cookie, that's good enough for me"
Cookie Monster - Sesame Street
As a kid, I couldn't wait for Christmas to come as it meant EGGNOG. Eggnog, the drink you couldn't find any other time of the year; making its appearance at the beginning of December.
I loved eggnog and as a family, we would have it when we decorated our tree. Of course, now eggnog shows up in the stores right around Halloween, but everything Christmas seems to show up earlier and earlier each year, so I guess it's just a sign of the times.
Anyway, I digress. The eggnog at tree trimming time is a time-honored tradition still.
So as I was going through recipes for new and different cookies to make along with my Christmas Sugar Cookies I found online recipes for Eggnog Cookies; many recipes with slight variations...you know...slightly adapted from. And since they all cited different origins, it's hard to tell who was the first one who made Eggnog Cookies - so with a little bit of this one and a little bit of that one, I came up with this recipe, using rum extract and eggnog in both the cookie and the frosting, which results in a very delicate cookie that is full of eggnog flavor.
Ingredients and Substitutions
- All-Purpose Flour - My preferred brand is King Arthur, a softer flour. But any all-purpose flour will work. Do not use bread flour.
- Butter - At room temperature. I always use unsalted butter. It's easier to add salt to a dish than it is to remove it. This will be used in both the cookie and the frosting.
- Sugar - This recipe for Frosted Eggnog Cookies uses both granulated and brown. Granulated gives sweetness, brown gives sweetness and flavor.
- Baking Powder and Salt - Gives it the rise and tender bite.
- Spices - Nutmeg (freshly ground preferred) and Cinnamon.
- Egg Yolks - Just the yolks. Save the whites for another use.
- Vanilla and Rum Extract - Spring for the "real" stuff, not imitation flavors whenever possible.
- Eggnog - Used in both the cookie and the frosting
- Confectioners Sugar - Also called powdered sugar
How to Get the Best Results
I did a little experimenting when I was baking these Frosted Eggnog cookies, using different cookie sheets, and placing them in various parts of the oven. I found that they cooked best on a rimless cookie sheet, in the lower third of the oven, and cooked perfectly (in my oven anyway) in 13 minutes. A lightly browned top and a lightly browned bottom brought the best flavor out of them.
But of course, you can use other baking sheets. They are still yummy.
I love my Silpat silicon cooking sheets! Not only are they reusable, making them environmentally sound but mine even show me what 2 inches is supposed to be so I don't over-crowd my sheets. And, unlike parchment paper, they stay put!
I was a little worried that the frosting would make the cookies soggy, and that it would be too soft to stack. But once I let them sit on a wire rack for about an hour, the frosting firmed up and so stacking them was not a problem.
Yes. Nuts could be added to the dough. Toasted chopped pecans would be a wonderful choice. Toasted walnuts would work as well. Remember to ALWAYS toast your nuts!
You can store the cookies in an airtight container on the counter for a couple of days. If storing for a longer time, refrigerate them as they do contain eggnog.
They could also be frozen.
So, whip up a batch...enjoy with...what else? A glass of eggnog! And share with friends. Tis the season!
Frosted Eggnog Cookies
- For the Cookies
- 2 ¼ cups all-purpose flour I like King Arthur
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¾ cup 1 ½ sticks unsalted butter - at room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 egg yolks
- 1 teaspoon vanilla extract use the pure stuff not the imitation stuff
- 1 teaspoon rum extract
- ½ cup eggnog at room temperature.
- For the Frosting
- 1 stick ½ cup unsalted butter, at room temperature
- Pinch salt
- 1 teaspoon rum extract
- 3 - 4 tablespoons eggnog
- 3 cups confectioners sugar
- For the Cookies: Heat the oven to 350°F. Position rack to lower third of the oven. Prepare cookie sheets by either lining them with parchment paper, a Silpat or greasing them with butter.
- Sift the flour, baking powder, and salt together into a bowl. Stir in the nutmeg and cinnamon.
- Beat the butter in a mixing bowl, using either a hand mixer or a standing mixer fitted with the paddle attachment, until light and creamy. Add the sugars and mix until smooth; add the egg yolks blending until combined. Add the vanilla extract, rum extract, and eggnog. Mix well. Turn the mixer to low and slowly add the dry ingredients, mix until combined.
- Drop dough by heaping teaspoon or using a small (1-inch) ice cream scooper on to the prepared cookie sheets spacing them 2 inches apart. Bake in the oven 12-13 minutes, or until cooked and lightly browned. Let cool on cookie sheet for 5 minutes, then remove to wire racks to cool completely.
- For the Frosting: Whip the softened butter with a hand mixer or a standing mixer fitted with the paddle attachment until very pale. Add the rum extract and 3 tablespoons of eggnog; mix well. Mix in the powdered sugar and mix until smooth. Add more eggnog if the frosting seems too stiff. It should be fairly soft.
- Once the cookies are completely cooled, frost with the frosting. Allow to sit on wire racks until the frosting has set and is firm. Store cookies in an airtight container. Place parchment paper between layers if stacking.
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