Eggnog Cookies

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Ingredients

2 large eggs
2/3 cup granulated sugar
1/2 cup packed light brown sugar
1 cup unsalted butter cold, cubed
1/2 cup full fat eggnog
1/2 tsp vanilla extract
1/2 tsp ground nutmeg
1/2 tsp rum extract
1/2 tsp ground cinnamon
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 cup cake flour
2 1/2 cup all purpose flour

Eggnog Cream Cheese Frosting

8 oz cream cheese
2 tbsp full fat eggnog
1/4 cup unsalted butter
3 cups powdered sugar
pinch cinnamon & nutmeg

Instructions

To start, preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat together the butter and sugar until well combined. Add the egg, vanilla extract, and rum extract (if using) and mix until well combined.
In a separate mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients and mix until well combined.
Finally, add in the egg nog and mix until the dough comes together.
Scoop the dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Bake the cookies for 10-12 minutes, or until they are lightly golden around the edges.
Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Meanwhile, make the eggnog cream cheese frosting. Using a mixer, beat the softened cream cheese and butter on medium speed until it's creamy. Add in the eggnog, rum extract and a pinch of cinnamon nutmeg, and salt. Then add in the powdered sugar. Adjust as needed, adding more powdered sugar is the buttercream is too thin or more eggnog if it is too thick.
Spread on your cookie and enjoy!

Notes

These egg nog cookies are best enjoyed fresh, but they can also be stored in an airtight container for up to 3 days. If you want to keep them for longer, you can also freeze them for up to 3 months. Just be sure to thaw them to room temperature before serving.