The Baker Chick

Baking up a delicious life.

Soft Frosted Egg Nog Cookies

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Did the holiday season sneak up on anyone else out there or just me? Maybe it’s because Thanksgiving was so late, but either way I am just now getting into the spirit of things- starting with these cookies. I was invited to three cookie exchange parties this past weekend, one of which was held my neighbors in my building- so you can guess which one I ended up going to! (Nothing is quite so nice as leaving a party when you’re tired and just going right to bed downstairs.) Anyway- I brought these beauties and they were a hit!

I love baking with eggnog around the holidays, and I also am obsessed with soft puffy cookies topped with creamy frosting. These were so delicious, starting with soft and puffy spiced cookies and topped with a creamy eggnog buttercream that gave the cookie a perfect festive touch.

nocookies2

Saturday was “Christmas Tree Day” over here at the Fullerton household, and after we finally got our tree situated and decorated, we put on some Christmas movies and I sat and frosted these babies while watching. A small off-set spatula works perfectly, and slathering the frosting on was so relaxing to me. Does that make me the biggest baking dork ever? :)

Now that I’ve started- I’m in full on Holiday-baking obsession mode. Stay tuned for some fabulous treats this week!!

Soft Frosted Eggnog Cookies The Baker Chick

Soft Frosted Egg Nog Cookies

Soft Frosted Egg Nog Cookies

Yield: about 3 dozen cookies

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 cup white sugar
  • 3/4 cup brown sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 2 egg yolks
  • 1/2 cup eggnog
  • 1 teaspoon vanilla extract

For the Frosting:

  • 1 stick unsalted butter, softened
  • 3 cups powdered sugar (plus more if needed)
  • 1/4 cup eggnog (plus more if needed)
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon rum extract (optional)

Instructions

Preheat oven to 350F. Line a cookie sheet with parchment or a silpat and set aside.

In a medium-sized bowl, combine the flour, baking powder and spices- set aside.

Cream together the butter and sugars until light and fluffy. Add the egg yolks, eggnog and vanilla and beat until smooth and creamy.

Gradually add in the dry ingredients until well-combined (don't over-mix.)

Use a cookie scoop or tablespoon to portion off 1 1/2 inch sized dollops of dough and roll into a ball shape before placing on the cookie sheet 2 inches apart.

Bake for 12-14 minutes, or until the edges seem set and just slightly golden. Cool completely before frosting.

For Frosting:

Cream the butter until light and fluffy. Add in the 3 cups of powdered sugar gradually, until mixture is dry and crumbly. Add the egg nog, spices and extract if using. If you want a very stiff frosting that will dry hard, add more powdered sugar if needed. If you want a smoother frosting add a little more egg nog until you reach your desired consistency.

Notes

Recipe adapted from: All Recipes

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Comments

  1. I’ve never attended a cookie-exchange party but I’d love to…it mush be great! Btw, these cookies look truly delicious and so festive! I’ve never tried eggnog cookies (please, don’t judge!) but, since I’ve heard such amazing things about them, I can’t wait to give them a go!

    xo, Elisa

    Reply

  11. Could these be made with “Silk” Egg Nog? I’m not against the real stuff but that’s what we have on hand right now. :)

    Reply

    • I really don’t see why not! It will probably change the texture of the cookies a little- but there isn’t enough in the recipe for it to make a huge difference :)

      Reply

  12. I made these yesterday and they are delicious! Thanks for sharing. I did have a question though…do they have to be stored in the refrigerator due to the eggnog in the frosting?

    Reply

    • I’m so glad you liked them! I’d say they’re OK room temp (in an airtight container) for a day or two…most frosting has butter or milk in it and it usually does OK for a couple days. If you wanted to store them in the fridge for a longer period of time just bring them to room temp before serving :)

      Reply

  14. These look delish! I’m thinking about making them today :) Can you use light OR dark brown sugar, or do you have a preference?!

    Reply

  17. I’m trying to roll out the dough, but its too sticky to roll. I put the dough in the fridge, any suggestions.?

    Reply

    • Hmm- that is very weird- my dough wasn’t too sticky at all. Any chance you mis-measured any of the dry ingredients? Otherwise maybe add a touch more flour to make it easier to handle- or worst case scenario- drop the dough in rounded spoonfulls- the tops won’t be as pretty but frosting will cover that anyway!

      Reply

  19. Can you make the dough ahead of time? If so, how long will it last in the fridge? freezer? any insight would be appreciated!

    Reply

  20. My dough came out very sticky as well. Not sure about the butter measurement. I think one 1/2 sticks (6oz.?) was too much. I added a little more baking powder and more flour. Wish the measurements were by weight.

    Reply

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