Wonderfully soft and chewy Eggnog Cookies with Eggnog Cream Cheese Frosting are your favorite holiday drink in cookie form!
These are destined to become your new favorite holiday cookie!
The second I spot eggnog lining the grocery store shelves on November 1st, I giddily purchase my first carton, and buy it all through New Years because, eggnog = a mug of holiday cheer.
Now if you are looking for more holiday cheer, and equally important, the most delicious cookie you will make all season long, then get giddy for these crazy soft and chewy eggnog flavored cookies!
INGREDIENTS:
EGGNOG COOKIES
2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
16 tablespoon unsalted butter, softened*
1 cup brown sugar
1/2 cup granulated sugar
1 oz cream cheese, softened*
1 egg
2 large hard cooked egg yolks, pressed through fine mesh strainer
2 teaspoons vanilla extract
1/3 cup eggnog
EGGNOG CREAM CHEESE FROSTING
4 tablespoons unsalted butter, softened*
2 1/4 cups powdered sugar, divided
4 oz. softened cream cheese cut into 8 pieces*
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 tablespoon eggnog
DIRECTIONS:
COOKIES
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or nonstick liner and set aside.
In a large bowl, whisk together the flour, baking powder, nutmeg, salt, cream of tartar, ground cinnamon, ground cloves and ground ginger. Set aside.
Using a stand mixer fitted with the paddle attachment, beat butter, sugars and cream cheese until light and fluffy, 2-3 minutes.
Beat in whole egg just until combined. Add egg yolks, vanilla extract and eggnog and beat just until combined.
With mixer on low, slowly add flour mixture and beat just until combined– don’t overmix!
Drop dough by the heaping tablespoon at least 3 inches apart on prepared baking sheets, about 6/sheet (you will need to use a cookie scoop as dough is very wet/sticky). Bake 12-15 minutes or until tops are set. Let cool for 3 minutes then transfer cookies to a wire rack to cool completely before frosting.
EGGNOG CREAM CHEESE FROSTING
Beat butter and 1 1/2 cups powdered sugar with handled mixer at medium-high speed until creamed together and light and fluffy, about 2-3 minutes. Add cream cheese, 1 piece at a time, beating thoroughly after each addition.
Add vanilla, ground nutmeg, ground cinnamon and eggnog and beat to combine. Beat in remaining powdered sugar. Add additional eggnog, if needed, a teaspoon at a time to reach desired consistency.
Evenly spread frosting on cooled cookies. Garnish cookies with crushed candy canes or ground nutmeg if desired.
NOTES:
*Do NOT microwave butter or cream cheese. Allow to soften at room temperature.
