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Soft eggnog cookies with brown butter and creamy frosting sprinkled with aromatic ground nutmeg.

Soft And Spiced Eggnog Cookies

Rebecca Blumer
These soft, cake-like eggnog cookies feature nutty brown butter and a creamy spiced frosting for the ultimate festive holiday treat that tastes like December in every bite.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 228 kcal

Equipment

  • Skillet
  • Electric Mixer
  • Baking Sheets
  • Silpat or Parchment Paper
  • Wire cooling rack

Ingredients
 

  • 2 cups (283g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg plus more for topping
  • 1/2 tsp ground cinnamon
  • 3/4 cup (170g) unsalted butter at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light-brown sugar
  • 2 large egg yolks
  • 1 tsp vanilla extract
  • 1/2 tsp rum extract
  • 1/2 cup eggnog (not low fat)

Frosting:

  • 1/2 cup (113g) butter at room temperature
  • 3-5 Tbsp eggnog
  • 1/2 tsp rum extract
  • 3 cups (360g) powdered sugar

Instructions
 

Brown the butter, then bring it back to scoopable

  • Preheat your oven to 350°F (180°C) so it is fully hot when the dough is ready.
  • Brown 3/4 cup (170g) unsalted butter in a light-colored skillet until it smells nutty and looks amber. Chill it until it returns to a soft, solid texture to ensure proper creaming.

Mix the dry ingredients and build a fluffy base

  • Whisk together the all-purpose flour, baking powder, salt, ground nutmeg, and ground cinnamon for 30 seconds to ensure even distribution of spices and leavening.
  • Cream the solidified brown butter with the granulated sugar and packed light-brown sugar until the mixture is pale and fluffy.

Finish the dough, scoop, and bake

  • Add the egg yolks one at a time, mixing just until combined. Blend in the vanilla extract, rum extract, and the 1/2 cup eggnog until the batter is smooth and glossy.
  • With the mixer on low, gradually add the dry ingredients and stop immediately once you no longer see streaks of flour to avoid a tough texture.
  • Scoop heaping tablespoonfuls onto prepared baking sheets, leaving 2 inches of space between each cookie.
  • Bake for 11 to 13 minutes until the tops are set and edges are firm. Let them rest on the sheet for several minutes before transferring to a wire rack to cool completely.

Whip the eggnog frosting

  • Whip 1/2 cup (113g) room temperature butter until very pale and airy.
  • Mix in the rum extract and 3 Tbsp eggnog. Add the powdered sugar and beat until smooth, adding more eggnog if needed to reach a spreadable consistency.
  • Spread the frosting onto the cooled cookies and finish with a light dusting of nutmeg.

Notes

Stopping Spread: Use full-fat eggnog and avoid light versions, as extra water content causes cookies to flatten. If your kitchen is warm, chill the dough for 30 to 60 minutes before baking.
Scale Accuracy: Weighing your flour to exactly 283g is the best way to ensure consistent, soft results every time you bake.
Temperature Control: Ensure cookies are completely cool to the touch before frosting, otherwise the butter-based frosting will melt and slide off.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 228kcalCarbohydrates: 32gProtein: 2gFat: 11gSaturated Fat: 7gCholesterol: 45mgSodium: 110mgPotassium: 45mgFiber: 0.5gSugar: 21gVitamin A: 320IUVitamin C: 0.5mgCalcium: 42mgIron: 0.8mg
Keyword Christmas baking, eggnog cookies, holiday cookies
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