If you follow me on Instagram or Twitter, you may have noticed yesterday I FINALLY got in the kitchen to bake cookies! 9 hours later, and 5 kinds of cookies I felt like a weight was lifted! It just doesn’t feel like the holiday’s until I’ve churned out several batches of cookies.
Each year I like to try at least one new cookie, and this time is was the year of Eggnog!
I’ve never been a fan of eggnog, mainly because I’m not a milk drinker. But I do love eggnog flavored treats, so I knew if I went searching I could come up with an eggnog cookie. Cookie Madness has a recipe from Mrs. Fields that I though sounded ah-mazing, and I liked her buttercream eggnog frosting better than the glaze frosting Mrs. Fields recipe suggested (which I’m sure is delicious as well!)
I’ve always heard that eggnog is best with a little rum, so I slightly
spiked modified the cookie and the frosting just a little, but you could certainly leave it out!
Deliciously soft spice cookie infused with eggnog.
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1 scant teaspoon ground nutmeg
- 3/4 teaspoon cinnamon
- 1 1/4 cups sugar
- 3/4 cup butter, slightly softened
- 2 egg yolks
- 1 teaspoon vanilla
- 1/2 cup eggnog
- 1-2 tablespoons Rum
- 3 cup confectioners’ sugar
- 1/4 cup softened butter or margarine
- 1/3 cup commercial eggnog (use as much as you need)
- 1-2 teaspoons Rum
- Preheat oven to 300 degrees.
- Mix flour, baking powder, cinnamon, and nutmeg in a bowl and set aside.
- In another mixing bowl, mix sugar and butter together. Add egg yolks and vanilla to the mixture and beat until smooth.
- Finally, add eggnog and rum and mix on medium speed until smooth and creamy. Slowly add flour mixture into eggnog/sugar mixture until completely combined, but be careful not to over-mix.
- Drop spoonfuls of dough onto a prepared cookie sheet and bake for 20-22 minutes. Remove immediately, sprinkle with cinnamon or nutmeg and move to a cooling rack.
- !When completely cool, frost with eggnog buttercream.
- In small mixer bowl, beat confectioners’ sugar and butter or margarine until well blended.
- Gradually beat in eggnog and rum until icing is smooth.
- Makes about 1 1/2 cups.
Slightly adapted from Mrs. Fields.
Variations: You could leave out the rum if you’d like.
Spiked Eggnog Buttercream
Recipe slightly adapted from Cookie Madness
Variations: This recipe made a lot more than what was needed for one batch of eggnog cookies. You could probably get by with half this recipe.
Copyright © 2009-2011 TidyMom.Net.
© TidyMom. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Even if you’re not a fan of eggnog, I think you’ll enjoy these cookie. They reminded us of snickerdoodles!
Do you like eggnog? I’d love to hear more eggnog infused recipes!