Eggnog lovers can take their holiday spirit to go now with these cookies, made with lots of warm spices, eggnog and finished with buttery, rum-laced icing.
I love Christmas. Though I was raised by one Jewish and one Catholic parent, I’ve never identified with either religion and to an extent, have even struggled to fit spirituality into my life. I find the history of religions fascinating and of course, respect those who practice it, but I’ve never identified with the principles of either religion that I was exposed to growing up.
Religion is a highly personal topic, and you probably came here for a cookie recipe, so instead of waxing on about what I don’t believe, I want to talk about what I do believe in: tradition, gratitude, love and celebration.
I understand the religious significance of Christmas, and I realize a lot of people oppose the commercialization of a day that is supposed to be extremely holy, but I love the ceremony around the season: I think the decorations are beautiful, I love hosting and attending holiday parties, baking and sharing holiday treats and shopping for gifts that will make other people smile.
I also love tradition and learning about how my friends and extended family like to celebrate each year. My own family, my parents and brother, don’t celebrate Christmas together for a variety of reasons, and while it initially disappointed me to see some of the traditions we’d built since I was a child dissipate, it’s given me the opportunity to build some of my own traditions.
I was recently at a networking luncheon where everyone had to answer a get-to-know-you question, “what is your favorite holiday tradition?” My answer was easy: baking. Every year since I was a senior in college, I look forward to logging some hours in the kitchen trying new recipes and tweaking old favorites. Even though I’m a pretty die hard chocolate lover, variety is the spice of life and these eggnog cookies will be a great addition to any holiday cookie tray this year.<
- 2¼ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg, plus more for topping
- ½ teaspoon ground cinnamon
- ¾ cup unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup packed light-brown sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon dark rum
- ½ cup eggnog
- ½ cup butter, at room temperature (I used ¼ cup salted and ¼ cup unsalted butter)
- ¼ cup eggnog
- ½ teaspoon rum extract
- 3 cups powdered sugar
- Preheat oven to 350 degrees F.
- In a large bowl, whisk flour, baking powder, salt, nutmeg and cinnamon together until blended.
- In the bowl of an electric stand mixer fitted with the paddle attachment, blend butter and both sugars until mixture becomes pale and fluffy. Add egg yolks one at a time, blending after each addition.
- Add vanilla extract, rum and eggnog. Set mixer speed to low and add dry ingredients slowly, until mixture is just combined.
- Scoop dough onto parchment paper lined baking sheets by the tablespoon, spacing cookies approximately two inches apart.
- Bake in preheated oven for 10-12 minutes. Let cookies cool completely on a wire rack.
- Meanwhile, make eggnog frosting by combining butter, remaining eggnog, rum, completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.
- For the Eggnog Frosting: in the bowl of an electric stand mixer fitted with the paddle attachment, whip remaining butter, eggnog and rum. Add powdered sugar, ½ cup at a time, until frosting reaches desired consistency.