Have you started making your Christmas cookies? To be honest, I never really know when to begin. I’d like to have all of my baking done in advance, but I also want everything to be fresh for the holidays. Growing up, it seemed as though we had cookies sitting around for a month, and they always tasted fine. I guess it must be my adult perspective that’s questioning things.
Those of you who have been reading IBC for a while may have noticed that I haven’t shared many holiday cookie recipes. It seems that I’m always under so much pressure to get them made that I don’t take time to photograph them and write the posts. This year, however, I’m going to attempt to share a few of my favorite Christmas cookie recipes.
I’m starting off with these Frosted Eggnog Cookies. Last week I made eggnog from scratch, and since I had no plans to drink it all, I decided to use some of it in cookies. Also because I’ve teamed up with the Incredible Egg to share some festive recipes using eggs, I thought this would be a fun opportunity to do so. Just the other day I stocked up on all of my cookie baking essentials – lots of flour, sugar, sprinkles, milk, and plenty of eggs.
I was really excited to try these Frosted Eggnog Cookies. They reminded me of my Frosted Pumpkin Cookies, and I just LOVE those. Plus, I really enjoy all of the flavors of eggnog, so I assumed these would be a winner.
The cookies baked up beautifully. They are a soft cookie loaded with delicious seasonal flavor. I loaded them up with frosting and topped them off with a sprinkle of cinnamon.
Yum! Let me show you how to make them.
Here's what you will need:
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoons salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large egg yolks
1 teaspoon vanilla
1/2 teaspoon rum extract
1/2 cup eggnog
Cinnamon for garnish
1/2 cup butter, unsalted
1/2 teaspoon rum extract
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3-5 tablespoons eggnog
3 cups powdered sugar
Begin by preheating your oven to 350 degrees F.
Then in a large mixing bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside.
In the bowl of an electric mixer with a paddle attachment, whip together the butter, sugar and brown sugar until light and fluffy. This will take 3-5 minutes. Next, mix in the egg yolks, one at a time. Then add the vanilla and rum extract and mix until blended.
With your mixer on low, slowly add about half of the dry ingredients, then the eggnog, then the rest of the dry ingredients. Mix until just combined.
Place heaping tablespoons of the dough about two inches apart on a baking sheet lined with parchment paper. Bake for 11-14 minutes. Allow the cookies to rest on the baking sheet several minutes before moving them to a wire rack to cool. After the cookies have cooled completely, frost them with Eggnog Frosting. Sprinkle lightly with cinnamon before the frosting sets.
To make the frosting, in the bowl of an electric mixer with a whisk attachment, whip the butter until light and fluffy. Add the rum extract and about three tablespoons of eggnog. Then, gradually mix in the powdered sugar. Add additional eggnog to reach the desired consistency.
That’s it, friends. One holiday cookie down and several more to go. Are you in charge of seasonal baking at your house? What’s your favorite cookie to bake or eat?
This post was created as part of my collaboration with the Incredible Egg. As always, all of the opinions, thoughts, and ideas in this post are my own.