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Frosted Eggnog Cookies

Frosted Eggnog Cookies

These eggnog cookies are perfect for a holiday cookie decorating party or cookie gift exchange! With no chill time required and a super simple American buttercream, these cookies are so easy to make. Add a dash of nutmeg to each and enjoy with the boozy drink version!

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 12 minutes

Total Time: 42 minutes

Servings: 22 cookies

Calories: 215 kcal per serving

Ingredients

  • 2 cups - cake flour
  • ½ tsp - baking powder
  • ¼ tsp - baking soda
  • ½ tsp - kosher salt
  • ⅓ cup - unsalted butter
  • ¾ cup - granulated sugar
  • ¾ cup - powdered sugar
  • 1 - egg
  • 1 tsp - vanilla extract
  • 1 tsp - rum extract
  • ¼ cup - eggnog
  • ½ cup - unsalted butter
  • 3 cups - powdered sugar
  • 2 tablespoons - eggnog
  • ½ tsp - vanilla extract
  • 1 tsp - rum extract
  • ¼ tsp - kosher salt
  • nutmeg

Instructions

  1. Preheat the oven to 325 degrees F and line two baking sheets with parchment paper.
  2. In a medium bowl, combine the cake flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and powdered sugar for 2-3 minutes until light & fluffy.
  4. Beat in the egg, vanilla, and rum extract.
  5. Add half of the dry ingredients and mix until just combined.
  6. Mix in the eggnog, then the rest of the dry ingredients until just combined.
  7. Using a 2 tablespoon cookie scoop, place the cookie dough on the prepared baking sheets about 2 inches apart. Use one finger to pat them down into smooth balls.
  8. Bake the cookies for about 12 minutes or until the edges are barely golden. Immediately after they come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.
  9. Allow to cool completely on the baking sheet.
  10. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth.
  11. While mixing on low speed, add the sifted powdered sugar a little at a time.
  12. Scrape down the bowl, then add the eggnog, extracts, and salt, and continue mixing on low speed until smooth and no air pockets remain.
  13. Use a 1 tablespoon cookie scoop to portion the frosting onto each cookie.
  14. Spread the frosting with a spoon, then sprinkle each cookie with nutmeg. Enjoy!

Nutrition

Energy: 215 kcal | Total Fat: 7 g | Saturated: 5 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 29 mg | Total Carbs: 36 g | Fiber: 0 g | Sugars: 27 g | Proteins: 1 g | Sodium: 91 mg | Polyunsaturated: 0 g | Monounsaturated: 2 g

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