I hope you’re not sick of seeing cookie recipes here because I’ve been on a mad baking spree lately. ‘Tis the season. 🙂
Are you a fan of eggnog? I love the stuff. I usually have only a glass or two of eggnog over the holiday season because I feel guilty having it. It’s not exactly health food, but hey, it’s the holidays and calories don’t count, right? 😉
On a random side note, if you’re looking for a last minute stocking stuffer, I absolutely recommend the Oxo Good Grips Medium Cookie Scoop. I have the small cookie scoop, too, but I use the medium size for most of my cookies. If you’re a procrastinator and looking for more than just a stocking stuffer then check out my post called “These Are A Few of My Favorite Things.” Three years ago I shared my favorite kitchen tools and the list is STILL my favorite today. That’s saying something. I checked all of the links and they still work, at least as of now.
So where was I? Oh right, eggnog. Yum. If you love eggnog then these cookies are something that you must make this Christmas. Even though it’s only 3 days away, you still have time. Hopefully you have eggnog on hand or your grocery store hasn’t sold out of it yet (I hate when that happens). That’s a mini sized spatula, so don’t be confused with the size of the cookies. 😉
Soft cookies are my absolute favorite kind so these are my wheelhouse. Picture a thick and soft sugar cookie with lots of warm spices and that’s what’s going on here. There is eggnog in the cookie AND in the frosting too. I think the frosting really makes these cookies “eggnog cookies” because that’s where you get most of the eggnog flavor. If you are obsessed with eggnog like I am then definitely don’t skip the frosting.
The only bad thing about these cookies is that you can only make them this time of the year, when eggnog is sold. You might want to make a double batch and freeze them so they’ll last longer. 🙂 (I did freeze some of these cookies and they come back to life beautifully once they have defrosted. Just let them sit out on a plate for about an hour and they’ll be back to normal.)
Aren’t these holiday sprinkles adorable? I bought them a few years ago and they add the perfect festive touch. My husband isn’t a fan of sprinkles so I made some cookies without them for him and for anyone else who prefers sprinkle-less cookies. I know my dad would like these without the sprinkles so that he can dunk them in his coffee for breakfast. Sprinkles that fell off in your coffee aren’t especially appetizing. I don’t mind cookies for breakfast either, especially this time of the year when I seem to have more cookies than “real” food in the house. 😉
I can’t believe that Christmas is almost here. How the heck did that happen? We take so much time to prepare and it will be over in a flash. I’ve tried hard to make sure that I slow down and enjoy the holiday season. It’s not a rule, but more of a guideline. 😉
Cookie baking season will soon be over and I’ll be back to blogging about all things that aren’t cookies once again. That’s a good thing because I’ll need a lot of salads after eating all these cookies.
Soft Frosted Eggnog Cookies Recipe
(makes about 22 cookies)
Ingredients for Cookies:
- 2 and 1/4 cups all-purpose flour (equivalent to 9.6 ounces)
- 1 and 1/2 teaspoons baking powder
- 3/4 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature (equivalent to 1 stick)
- 1/2 cup white sugar
- 1/4 cup packed light brown sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/3 cup eggnog
Ingredients for Frosting (and topping):
- 1/3 cup butter, room temperature
- 2 cups powdered sugar
- heaping 1/8 teaspoon nutmeg, or to taste (I like the nutmeg flavor so I used more of it.)
- 2 to 3 tablespoons eggnog
Directions for Cookies:
- Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or silicon mats and set them aside.
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set these dry ingredients aside.
- In another large bowl, cream together the butter, white sugar, and light brown sugar.
- Add the egg yolks, one at a time, and beat together.
- Add the vanilla extract and eggnog and beat together.
- Gradually add the dry ingredients into the bowl of wet ingredients and mix together until they’re just combined. The cookie dough will be sticky. If you touch it with your finger gently a very tiny bit of dough will stick to your finger.
- Drop about 1 and 1/2 tablespoons of cookie dough per cookie onto the prepared cookie sheet, 6 cookies per cookie sheet. I used Oxo Good Grips Medium Cookie Scoop to help consistently scoop out the same amount of dough per cookie. Flatten each cookie dough ball slightly. I used the bottom of the dry measuring cup. Flattening will help give the tops a smooth look and it will also make the cookies wider because they do not spread much when they bake.
- Bake them for 10 to 12 minutes. I cooked mine for 12 minutes.
- Let them cool on the pan a little and then transfer them to a cooling rack to cool completely.
Directions for Frosting:
- In a medium bowl, cream the butter.
- Add in the powdered sugar, cinnamon, and nutmeg and beat everything together.
- Add in 2 tablespoons of eggnog and beat together. If you need more liquid then add the last tablespoon of eggnog and beat together. Your goal is to get the consistency of frosting.
- Make sure that the cookies are cooled completely otherwise your frosting will melt off.
- Spread the frosting on each cookie and sprinkle sprinkles on top.
Adapted from: Life Made Sweeter