Ingredients
Equipment
Method
Eggnog Cookies
- In a large bowl on medium speed, cream together the butter and sugars until light and fluffy, 3-4 minutes. Scrape the sides of the bowl once or twice.
- Add the baking powder, cinnamon, and nutmeg and mix until incorporated.
- In a medium sized bowl, whisk together the eggnog, eggs and vanilla until well combined.
- Reduce the speed on the stand mixer to low and slowly mix the eggnog mixture into the butter mixture.
- Once combined, slowly mix in the flour until completely incorporated.
- Remove the batter from the mixer and place into a medium bowl. Cover with plastic wrap or a lid and refrigerate for 4 hours to overnight to make the dough easier to handle.
- Preheat the oven to 325 degrees F.
- Drop the batter by rounded tablespoons (or a cookie scoop) 2 inches apart onto lightly greased or silicone lined baking sheets.
- Bake 12-15 minutes until cookies are puffed and lightly browned on the bottom. Allow to cool on baking sheets.
Rum Glaze
- In a small bowl, combine the powdered sugar, rum extract and eggnog.
- Stir until well combined. Drizzle over cooled cookies.
- Allow glaze to set and serve immediately. Store in a covered container or zip top bag. Enjoy!