Soft Eggnog Cookies With Cream Cheese Frosting
These soft eggnog cookies are flavored with nutmeg, cinnamon, vanilla, and a hint of rum extract, then topped with creamy eggnog cream cheese frosting and a sprinkle of nutmeg.
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Servings: 24 cookies
Ingredients
Eggnog Cookies
- 2 cups all-purpose flour 286 grams
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¾ cup unsalted butter softened, 170 grams
- ½ cup granulated sugar 100 grams
- ½ cup packed light brown sugar 100 grams
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon rum extract
- ½ cup full-fat eggnog 120 grams
Eggnog Cream Cheese Frosting
- 4 ounces cream cheese softened, 113 grams
- ¼ cup butter softened, 57 grams
- 2 to 2 ½ cups powdered sugar 240 to 300 grams
- 1 to 2 tablespoons eggnog
- ¼ teaspoon rum extract optional
- Pinch of ground nutmeg
- Pinch of salt if using unsalted butter
For Topping
- Ground nutmeg
Instructions
- In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy, about 2 to 3 minutes.
- Beat in the egg yolks, vanilla extract, and rum extract until combined.
- Mix in the eggnog.
- Add the dry ingredients to the wet ingredients and mix just until a soft cookie dough forms. Do not overmix.
- Cover the dough and refrigerate for about 30 minutes.
- Preheat the oven to 350°F.
- Line baking sheets with parchment paper.
- Scoop the chilled dough into 1 ½ tablespoon portions and place them about 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes, or until the edges are set and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for about 5 minutes.
- Transfer the cookies to a wire rack and cool completely.
- To make the frosting, beat the softened cream cheese and butter together until smooth and creamy.
- Add 2 cups of powdered sugar and beat until combined.
- Add 1 tablespoon of eggnog, rum extract if using, nutmeg, and salt.
- Beat until smooth and fluffy.
- Add more powdered sugar for a thicker frosting or a little more eggnog if needed for spreading.
- Spread or pipe the frosting over the completely cooled cookies. If piping, start in the center of each cookie and work outward in a circular motion until you reach the edges. Finish each cookie with a light sprinkle of ground nutmeg.
- Sprinkle each cookie lightly with ground nutmeg.
Notes
Use full-fat eggnog for the best flavor and texture.
Chill the dough before baking so the cookies stay thicker.
Do not overbake. The centers should still look soft when the cookies come out of the oven.
Cool the cookies completely before frosting.
Store frosted cookies in an airtight container in the refrigerator for up to 4 days.
Let refrigerated cookies sit at room temperature for a few minutes before serving.
Freeze unfrosted cookies for up to 2 months.