Frosted Eggnog Cookies
These frosted eggnog cookies feature a melt-in-your-mouth cookie decorated with an eggnog buttercream and a sprinkling of nutmeg!
Ingredients
For the eggnog sugar cookies:
- 240 g (2 cups) cake flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 75 g (⅓ cup) unsalted butter, room temp
- 150 g (¾ cup) granulated sugar
- 85 g (¾ cup) powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 56 g (¼ cup) eggnog
For the eggnog frosting:
- 113 g (½ cup) unsalted butter, room temp
- 340 g (3 cups) powdered sugar, sifted
- 30 g (2 tablespoon) eggnog
- ½ teaspoon vanilla extract
- 1 teaspoon rum extract
- ¼ teaspoon kosher salt
- Nutmeg, for sprinkling
Instructions
For the eggnog sugar cookies:
- Preheat the oven to 325 degrees F and line two baking sheets with parchment paper.
- In a medium bowl, combine the cake flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and powdered sugar for 2-3 minutes until light & fluffy.
- Beat in the egg, vanilla, and rum extract.
- Add half of the dry ingredients and mix until just combined.
- Mix in the eggnog, then the rest of the dry ingredients until just combined.
- Using a 2 tablespoon cookie scoop, place the cookie dough on the prepared baking sheets about 2 inches apart. Use one finger to pat them down into smooth balls.
- Bake the cookies for about 12 minutes or until the edges are barely golden. Immediately after they come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.
- Allow to cool completely on the baking sheet.
For the eggnog frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth.
- While mixing on low speed, add the sifted powdered sugar a little at a time.
- Scrape down the bowl, then add the eggnog, extracts, and salt, and continue mixing on low speed until smooth and no air pockets remain.
For decorating:
- Use a 1 tablespoon cookie scoop to portion the frosting onto each cookie.
- Spread the frosting with a spoon, then sprinkle each cookie with nutmeg. Enjoy!
Notes
- Use a cookie scoop: Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
- Pat the cookie dough balls: This is a very sticky dough, so to make sure the cookies bake up nice, use one finger to pat the portioned cookie dough into smooth balls.
- Scoot the cookies: Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.
- Mix the frosting on low speed: To ensure the frosting is super smooth, mix it on low speed for several minutes after all of the ingredients have been added.
Nutrition Facts
Serving: 1cookie | Calories: 209kcal | Carbohydrates: 34g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 108mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 26g | Vitamin A: 233IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.2mg
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