You don’t need to love Eggnog to adore this Eggnog Cookie Recipe. The Holiday flavors come together perfectly in these soft sugar cookies topped with a delicious buttercream frosting topped with cinnamon.
In a large mixing bowl or stand mixer whip softened butter with granulated sugar and brown sugar until light and fluffy. Then add Vegetable Oil and continue to mix together.
Add one egg plus one egg yolk to creamed butter mixture with Vanilla and Rum Extracts
Combine dry ingredients together and add a little at a time until fully combined.
Place cookie dough into the refrigerator and chill for 30 minutes.
Scoop cookie dough using a #24 size cookie scoop and place on cookie sheet lined with parchment paper.
Bake at 350 Degrees for 9-10 Minutes or until edges are barely light golden in color.
Remove from the oven and allow to cool for 5 minutes before removing from the baking sheet to the cooling rack.
Frost Cookies when completely cooled
Eggnog Buttercream Frosting
In a large bowl using a hand mixer cream the butter butter with 1 cup powdered sugar and mix until smooth.
Add eggnog and Rum extract and mix until combined.
Gradually add remaining powdered sugar until thick consistency is achieved.
Garnish tops of cookies with eggnog frosting and with sprinkle of nutmeg and cinnamon (optional)
Notes
How to store cookies
Cookies can be served fresh or frozen and enjoyed later. Allow cookies to thaw before serving. Frozen cookies will last up to 3 months.
How to frost cookies with piping tip
I use a large star tip and starting in the center of the cooking swirl out making a rosette.