Eggnog Cookies with Eggnog IcingKelsey Banfield
I am writing this post today in honor of my brother. He loves these eggnog cookies so much and requests that I make him a batch every year. There were several Christmases when I didn’t see him because he was serving in the Coast Guard. Those years I froze some extra eggnog and made them for him when he came home. These beautiful cakey cookies shine with the rich creamy taste of eggnog. Everyone loves the amazing flavor and sweet eggnog icing on top, it elevates the cookie from simple to super. I am looking forward to sharing these with my brother this year, I bet there won’t be any left for Santa.
Eggnog Cookies with Eggnog Icing
adapted from the back of a random eggnog container many, many years ago!
2 sticks unsalted butter, softened
1 cup granulated sugar
1 large egg, room temperature
1 cup eggnog
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon Kosher salt
3/4 teaspoon ground nutmeg
2 cups confectioners’ sugar
5 Tablespoons eggnog
1/2 teaspoon ground nutmeg
1. In a mixer fitted with a paddle attachment beat the butter and sugar until light and fluffy. Add the egg and beat well. Then add the eggnog and mix again.
2. Sift together the flour, baking soda, baking powder and nutmeg. Then turn the mixer on low and slowly add the flour mixture to the wet ingredients until everything is just combined. Cover the dough and chill it for at least two hours.
3. Preheat the oven to 350ºF. Drop dough by the round teaspoonful onto lined cookie sheets. Bake one sheet at a time for 10 to 12 minutes, or until the tops are lightly golden. Cool cookies on a wire rack.
4. To make the icing stir together the confectioners’ sugar, eggnog and nutmeg. Icing the cookies when cooled.