Name: Eggnog Cookies Recipe
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 24 servings
Cuisine: American
Ingredients: 2 ¾ cups flour ($0.52); ¼ tsp salt ($0.01); 1 tsp ground nutmeg ($0.55); ½ tsp cinnamon ($0.04); 1 tsp baking powder ($0.04); 1 tsp baking soda ($0.01); 2 sticks unsalted butter, softened ($2.13); 1 ½ cups granulated sugar, divided (¼ cup reserved for rolling) ($0.52); 1 large egg ($0.30); ½ tsp vanilla extract ($0.29); ½ tsp rum extract ($0.18); 1 ½ cups powdered sugar ($0.82); ¼ cup unsalted butter, softened ($0.53); ½ tsp vanilla extract ($0.29); ¼ tsp rum extract ($0.09); 3 Tbsp heavy cream ($0.30)

These homemade Eggnog Cookies are super chewy, soft, perfectly spiced, and topped with a creamy, buttery frosting. Perfect for Christmas!

Ingredients

2 ¾ cups flour ($0.52)

¼ tsp salt ($0.01)

1 tsp ground nutmeg ($0.55)

½ tsp cinnamon ($0.04)

1 tsp baking powder ($0.04)

1 tsp baking soda ($0.01)

2 sticks unsalted butter, softened ($2.13)

1 ½ cups granulated sugar, divided (¼ cup reserved for rolling) ($0.52)

1 large egg ($0.30)

½ tsp vanilla extract ($0.29)

½ tsp rum extract ($0.18)

1 ½ cups powdered sugar ($0.82)

¼ cup unsalted butter, softened ($0.53)

½ tsp vanilla extract ($0.29)

¼ tsp rum extract ($0.09)

3 Tbsp heavy cream ($0.30)

Instructions

1 Preheat oven to 350F. In mixing bowl, combine flour, salt, nutmeg, cinnamon, baking powder, and baking soda. Whisk to combine and set aside.

2 Add the room temperature softened unsalted butter and 1 ¼ cups granulated sugar to a mixing bowl. Cream them together with hand mixer on low speed.

3 Beat the egg, vanilla, and rum extract together and add to the butter/sugar mixture. Mix on low until combined.

4 Slowly add all the dry ingredients to wet mixture and mix until a sticky dough forms.

5 Chill the dough for 20-30 minutes. Then, using a 1 oz cookie scoop, portion cookies and roll each into a ball in your hands. Toss each ball in the remaining ¼ cup granulated sugar.

6 On a parchment-lined baking sheet, place the dough balls 2 inches apart and flatten slightly with the bottom of a clean cup.

7 Bake for 8-10 minutes. Let them cool completely before frosting, for about 10 minutes.

8 To make the icing, add powdered sugar, softened unsalted butter, vanilla extract, rum extract, and heavy cream to a mixing bowl and mix on medium-high with a hand mixer until smoothly whipped and creamy.

9 Transfer icing to a piping bag (or a ziplock bag with one of the corners snipped off!) and frost each cookie. Alternatively, you can smooth the frosting on each cookie by hand with a butter knife. Enjoy!