Soft Eggnog Cookies
SOFT EGGNOG COOKIES
I’ve let the stress of the Christmas season get the best of me. Even though I’ve tried to minimize the crazy, I’m overwhelmed. So much that my right eye has been twitching for a week. Apparently that is a side effect of stress.
So I’ve been coping the best possible way I know. Baking cookies.
Baking has always been therapy to me and this time of year when baking Christmas cookies is the thing to do, I couldn’t be happier. Stressed but happy when I’m making cookies.
The truth is I already have Eggnog Cookies on this blog. Light, fluffy, with a drizzle of eggnog frosting.
These Eggnog Cookies on the other hand are dense, but in a good way, and covered lavishly with eggnog frosting.
I know some of you are super loyal to the other Eggnog cookies but truth is, I like these better. Ahhh! I’m not supposed to say that right? Too bad.
I love using my 1.5 inch cookie scoop to make sure they’re all even.
These Eggnog Cookies are even better day two because they just get even softer!
OTHER CHRISTMAS RECIPES:
- Grinch Heart Cookies
- Melted Oreo Snowmen Truffles
- Christmas Tree “Cheese” Ball
- Soft Eggnog Cookies
- Peppermint Eggnog Punch
- Eggnog Gingerbread Trifle
- Cranberry and Feta Pinwheels
- North Pole Cupcakes
- Eggnog Eclair Cake
- Santa Claus Cookies
- Eggnog Cookie Cups
- Eggnog French Toast
Soft Eggnog Cookies
These Soft Eggnog Cookies are covered with an Eggnog frosting.
- 1-1/3 cups butter softened
- 1 cup packed brown sugar
- 4 large egg yolks
- 2 tablespoons eggnog
- 1/2 teaspoon rum extract
- 3 cups all-purpose flour
- 4-1/2 cups confectioners' sugar
- 3/4 cup butter softened
- 1 teaspoon rum extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 2 to 3 tablespoons eggnog
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks, eggnog and rum extract. Gradually mix in the flour. Chill for two hours.
Preheat oven to 325°. Line baking sheets with parchment paper. Shape into 1.5 inch balls and bake for 10-12 minutes or until bottoms are golden brown (tops won't brown much). Cool completely.
For the Frosting: Beat In a large bowl, beat the first five frosting ingredients until blended; Mix in additional eggnog to reach desired consistency. Frost cookies and sprinkle with nutmeg if desired. Store in airtight containers.
The cookies will not flatten much. If you prefer a flatter cookie, flatten slightly with hand before baking.
Half a recipe of frosting is almost enough but if you want a lot of frosting make a regular batch.
Source: Taste of home. Reduced rum extract in the frosting.