This eggnog cookie recipe came from a "real" cookie exchange. I know it's not what you would expect to find in an Italian cookie recipes section. But this was a REAL cookie exchange. So I had to share.
By a "real cookie exchange" - I mean the invitees were all the Kansas City Food Bloggers. Holy cow talk about a nice event! All real cooks with a passion. It was a major cookie spread. All baked from scratch cookies! I have a fantastic eggnog cake recipe that my family loves. So I was really thrilled when Meg from thefreshfridge.com had an eggnog cookie recipe to donate to our party. I'm a huge eggnog fan and this cookie is a quick way to get that flavor in a bite without buying a carton of eggnog!
Think of a sugar cookie ( but with a cool twist of brown sugar), then add a nice buttery frosting. Now you get that nutmeg-eggnog feel without getting labor intensive. There are a couple of FAQs about this recipe in the section below. It's not that you can do a whole lot of substituting or messing around - but
Here's to cookies! Thanks for stopping by -
* 3/4 cup of softened butter
* 1/2 cup white sugar
* 1/4 cup brown sugar
* 1 egg
* 1/2 teaspoon vanilla extract
* 2 cups flour
* 1/4 teaspoon salt
* 1/4 cup butter
* 1 cup powdered sugar
* 1 tablespoon rum
* 1 pinch ground nutmeg for sprinkling on top (see below for option)
* 1 pinch ground cinnamon for sprinkling on top (see below for option)
* Preheat oven to 350 degrees
* (Set the butter out for the frosting so it can soften)
* In a large bowl cream the butter by itself.(Just get it spread around)
* Next add BOTH of the sugars (white and brown) and cream together with the butter.
* Get out another bowl and beath the egg and vanilla together.
* Add it to the butter sugar mixture.
* Mix until smooth.
* Mix the flour and salt together and slowly add it to the butter/sugar/egg mixture.
* Roll dough into 1 inch balls and place on an ungreased cookie sheet about 2 inches apart.
* Flatten the cookie balls with a glass.
* Bake for 12-.
* Remove from oven and let cool.
* Mix the 1/4 cup butter and confectioners sugar and rum in a small bowl.
* Spread on the cookies with a knife or you can use a plastic sandwich bag with a corner clipped and swirl it on.
* Mix nutmeg and pinch of cinnamon together, then sprinkle over the tops of each cookie.
Recipe from freshfromthefridge.com - thanks Meg!
There's rum extract. And if you really don't want to use either - it's kind of a stretch but you could try bourbon.
Yeah really you do. If you just use the white the cookie is more granular. With the brown you get more of a carmalized flavor too. Really use both. You will be happier.
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