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Eggnog Cookies With Eggnog Icing

These soft, pillowy cookies capture the cozy flavors of traditional eggnog, making them a festive treat for the holiday season.
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Prep Time 1 hour 5 minutes
Cook Time 12 minutes
Total Time 1 hour 17 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 140
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted butter, softened Use full-fat butter for best results.
  • 1 cup Granulated sugar
  • 2 Egg yolks, room temperature Only yolks are needed for softness.
  • 1 teaspoon Rum extract Genuine eggnog flavor without alcohol.
  • 2.5 cups All-purpose flour Spoon into measuring cup to avoid dense cookies.
  • 1 teaspoon Baking powder Ensure it is fresh.
  • 0.5 teaspoon Ground cinnamon
  • 1 teaspoon Ground nutmeg Freshly grated is best for stronger flavor.
  • 0.5 teaspoon Salt
  • 1/3 cup Full-fat eggnog Full-fat is required for the best texture.
For the Eggnog Icing
  • 1.5 cups Powdered sugar
  • 0.25 teaspoon Ground nutmeg
  • 3-4 tablespoons Full-fat eggnog Adjust for desired icing thickness.

Method
 

Preparation
  1. Set your butter and eggs out for about 45 minutes to reach room temperature.
  2. Separate the egg yolks from the whites.
  3. In a mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
  4. Add the rum extract and egg yolks, mixing until smooth.
  5. Mix in flour, baking powder, cinnamon, nutmeg, salt, and eggnog until just combined.
  6. Scoop the dough into balls and place on a prepared baking sheet.
Baking
  1. Bake the cookies at 350°F for 11 to 13 minutes until set but still pale in the center.
  2. Cool the cookies on a wire rack.
Icing
  1. Combine powdered sugar and ground nutmeg in a bowl.
  2. Briefly warm the eggnog and whisk it into the sugar mixture until smooth.
  3. Drizzle the icing over the cooled cookies.

Notes

Let butter and egg yolks reach room temperature for the smoothest dough. Store iced cookies in the fridge for up to four days.