Thursday, December 25, 2014

Eggnog Cookies

It's Christmas, so I can't think of a better recipe to share than these delicious eggnog cookies.  They are sweet, soft, and melt in your mouth after each bite.  I used maple extract in my recipe, but if you prefer rum extract, go ahead and try it.  Happy holidays!

Eggnog Cookies
adapted from Cooking Classy 
makes about 30 cookies



2 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg, plus more for coating
1/2 tsp cinnamon
3/4 cup unsalted butter, at room temperature
1/2 cup sugar
1/2 cup packed light-brown sugar
2 egg yolks
1 tsp vanilla extract
1/2 tsp maple extract
1/2 cup eggnog


1/2 cup butter, at room temperature
4 Tbsp eggnog
1/2 tsp maple extract
3 cups powdered sugar


Preheat your oven to 350 degrees.

In a medium bowl, mix together the flour, baking powder, salt, nutmeg, and cinnamon and set aside.

In the bowl of an electric mixer with the paddle attachment, whip together the butter, sugar and brown sugar until pale and fluffy.  Mix in the egg yolks one at a time, mixing until just combined.  Mix in vanilla extract, maple extract and eggnog.  With the mixer on low speed, add in dry ingredients a few batches at a time and mix until just combined.

Drop heaping tablespoons of dough onto parchment lined baking sheets- space cookies about 2 inches apart. Once I dropped the dough onto the baking sheets I gently rolled the dough into round balls and pressed down slightly.

Bake for 12-13 minutes.  Cool on baking sheets several minutes before transferring to a wire rack to cool completely.

For the frosting:  In the bowl of an electric mixer with the paddle attachment, whip the butter until pale and fluffy. Add in the maple extract and eggnog and then the powdered sugar.  You can add additional eggnog if you want to change the consistency and if you put in too much you can add a little more powdered sugar.

Using a spatula or knife, frost the cookies and then sprinkle with nutmeg.