Soft-Baked Eggnog Cookies with a Smooth Eggnog Buttercream
Frosted eggnog cookies are a soft, cake-like cookie with all of the flavors of the holidays. Covered with a butter cream eggnog frosting and then sprinkled with cinnamon sugar it's sure to be a favorite for family gatherings or a cookie exchange. An easy cookie to make with your leftover eggnog and you don't even have to refrigerate the dough!
Equipment
Ingredients
- 2½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon nutmeg
- ½ teaspoon cinnamon
- 1¼ cups sugar
- ¾ cup butter (room temp)
- ¾ cup eggnog
- 1 teaspoon vanilla
- 2 egg yolks
- FROSTING
- 2 ½ cups powdered sugar
- 8 tablespoons butter (room temp)
- 3-4 tablespoons eggnog
Instructions
- Preheat oven to 350º. Line 3 cookie sheets with parchment
- With an electric mixer, beat butter and sugar until light and fluffy. Add egg yolks one at a time until combined. Add eggnog and vanilla and mix until smooth.
- In a separate bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon. Add to dough and mix until just combined. The dough will be very sticky.
- Use an ice cream scoop and place a mound onto the prepared baking sheet. Bake until the center is set, about 12-14 minutes. They will not be brown.
- Let cool before frosting on a wire rack.
- Frosting: With a hand mixer, combine butter and powdered sugar and add vanilla and eggnog mixing until smooth. If too thick add more eggnog.
- Spread or pipe onto cookies and sprinkle with cinnamon.
Video
Barbara's Notes + Tips
- Use fresh nutmeg for the best flavor.
- You do not need to refrigerate the dough.
- The dough will be very sticky.
- These cookies freeze well.
Nutrition
Calories: 188kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 111mg | Potassium: 40mg | Fiber: 1g | Sugar: 19g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
