What do you do when you buy a giant jug of eggnog and don’t think you can swallow another sip? Okay, that’s a stupid question, because eggnog IS heaven in mug (specially with Amaretto and whiskey), but sometimes the jug is overly large. So to use up just a bit more, I hit the Google and came across a recipe for eggnog cookies on Cooking Classy and after reading reviews, decided to give them a try.
The only difference I made was the quantity of rum extract and the small addition of some ground cardamom. I was able to fit 20 per cookie sheet as I used a tablespoon measurement. I like the size of cookie (1 big or 2 small bites) that a tablespoon gives you. Flavour-wise, they tasted like what they claim to be, eggnog in a cookie form. If you eat the cookie plain, its rather like a chocolate chip cookie, sans chocolate, with an eggnog flavour. I think the icing, although quite sweet on its own, compliments the cookie perfectly.
Eggnog Cookies
Ingredients
Cookies
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg plus more for topping
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 3/4 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
- 1 teaspoon rum extract
- 1/2 cup eggnog
Frosting
- 1/2 cup butter at room temperature
- 3 - 5 tablespoons eggnog
- 1 teaspoon rum extract
- 3 cups icing sugar
Instructions
Cookies
- Preheat oven to 350°F.
- In a medium sized bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon.
- In the bowl of an electric stand mixer, whip together butter, granulated sugar and brown sugar until pale and fluffy.
- Mix in egg yolks one at a time, blending just until combined after each addition.
- Mix in vanilla extract, rum extract and egg nog.
- Slowly add in dry ingredients and mix just until combined.
- Use a tablespoon, scoop out dough, forming a ball. Place on silpat on a cookie sheet and slightly flatten.
- Bake for 11 - 13 minutes.
- Allow to rest on baking sheet several minutes before transferring to a wire rack to cool.
- Cool completely before frosting.
Frosting
- Whip the butter in a stand mixer until pale and fluffy.
- Add the extract, icing sugar, and 3 tablespoons of eggnog.
- Whip until mixed, adding a tablespoon at time of eggnog until a spreadable consistency.
- Sprinkle with freshly grated nutmeg and / or sprinkles.