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Frosted Eggnog Cookies

Eggnog stars in both the cookie and frosting in this new-found recipe, imparting a subtle holiday flavor.—Amanda Taylor, Glen Ewen, Saskatchewan
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    13-1/2 dozen

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 1 cup eggnog
  • 5-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground nutmeg
  • ICING:
  • 1/4 cup butter, softened
  • 3 cups confectioners' sugar
  • 1/3 cup eggnog

Directions

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggnog. Combine flour, baking soda and nutmeg; gradually add to creamed mixture and mix well. Shape into four 10-in. rolls; wrap each in plastic wrap. Refrigerate overnight.
  • Preheat oven to 375°. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool.
  • For icing, in a large bowl, beat butter until fluffy. Add confectioners' sugar and eggnog; beat until smooth. Frost cookies. Store in an airtight container.
To Make Ahead: Dough can be made 2 days in advance. Iced cookies can be stored for 1 week in an airtight container.
Nutrition Facts
1 cookie: 48 calories, 2g fat (1g saturated fat), 5mg cholesterol, 20mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 0.500 starch.
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