I have a habit. A habit in which I find an ingredient that someone likes and then use it in a bazillion different recipes within a short amount of time. My husband is not the biggest fan of this habit since it is usually his favorite ingredients that I am using in a bazillion different recipes. So in an effort not to ruin my husbands favortie ingredients I am working on only picking a few recipes at a time to use it in.
This season I used one of his favorite ingredients, eggnog, in only four recipes. Such progress for me and three out of the four recipes were keepers! Yeah! So be on the lookout for some more eggnog recipes to come.
These eggnog cookies are soft and moist, they just melt in your mouth. The eggnog frosting accents the cookies so well. These cookies are a good use of the eggnog.
Eggnog Cookies
Ingredients:
Cookies
- 2 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon nutmeg, plus more for topping
- 1/2 teaspoon ground cinnamon
- 3/4 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract
- 1/2 cup eggnog
Frosting
- 1/2 cup unsalted butter, room temperature
- 3-5 tablespoons eggnog
- 1/2 teaspoon rum extract
- 3 cups powdered sugar
Directions:
Cookies
- Preheat oven to 350º F. Cover baking sheets with either parchment paper or a silpat.
- In a large mixing bowl whisk together the flour, baking powder, nutmeg and cinnamon. Set aside.
- In the bowl of a stand mixer with the paddle attachment, whip the butter, granulated sugar and brown sugar together until pale and fluffy.
- Mix in the egg yolks one at a time, blending until just combined after each addition.
- Mix in vanilla and rum extract and eggnog.
- With mixer on low speed, slowly add in the dry ingredients and mix until just combined.
- Scoop dough out by rounded tablespoon full and place on prepared baking sheets 2 inches apart.
- Bake for 11-13 minutes.
- Let the cookies rest on the baking sheet for a few minutes and then transfer to a wire rack to cool completely.
Frosting
- In the bowl of a stand mixer with the paddle attachment, whip the butter until pale and fluffy.
- Add in rum extract and 3 tablespoons of eggnog.
- Slowly mix in the powdered sugar. Add in additional eggnog to reach desired consistency.
- Frost cookies when they are completely cooled.
*Adapted from Cooking Classy.
