Soft Eggnog Sugar Cookies with Whipped Eggnog Frosting

• Refrigerated

  • 2 Egg yolks (1.25 ounces, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 cup Brown sugar, lightly packed
  • 1/4 tsp Cinnamon, ground
  • 1/2 cup Granulated sugar
  • 1/2 tsp Nutmeg, ground
  • 1 Nutmeg
  • 2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 1/4 tsp Vanilla

• Dairy

  • 3 4 cup butter (12 tablespoons
  • 6 tbsp Butter

• Beer, Wine & Liquor

  • 11/16 cup Eggnog
  • 3/4 tsp Rum extract

Found on melskitchencafe.com

Description

Ingredients

• 2 1/2 cups (12.5 ounces) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 3/4 cup butter (12 tablespoons, 1 1/2 sticks), softened to room temperature
• 1/2 cup (3.75 ounces) granulated sugar
• 1/2 cup (3.75 ounces) lightly packed brown sugar
• 2 large egg yolks (1.25 ounces)
• 1 teaspoon vanilla extract
• 1/2 teaspoon rum extract
• 1/2 cup eggnog (see note above)
• 6 tablespoons butter, softened to room temperature
• 3 tablespoons eggnog
• 1/4 teaspoon rum extract
• 1/4 teaspoon vanilla extract
• 2 cups (8 ounces) powdered sugar
• Nutmeg for sprinkling (see note above)

Directions

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper, silpat liners or grease with cooking spray. Set aside.
• In a medium bowl, whisk together the flour, baking powder, salt, nutmeg and cinnamon. Set aside.
• In a large bowl, whip the butter, granulated sugar and brown sugar together with an electric mixer (handheld or stand) until light and creamy, one minute or so. Add the egg yolks and mix until combined. Add the vanilla, rum extract and eggnog and mix on low speed (it will splash a bit) until just combined.
• Add the dry ingredients and mix again until just combined. Using a cookie scoop or two spoons (the dough will be very soft), scoop the dough into 1-2 tablespoon-sized mounds (I use a #40 cookie scoop) and place a couple inches apart on the baking sheets.
• Bake the cookies for 12-13 minutes. They shouldnt be browned on the sides at all if you want them to stay really soft; theyll have flattened into a nice cookie shape and will be just slightly puffed.
• Let the cookies rest on the baking sheets out of the oven for a couple minutes before removing them to a cooling rack to cool completely.
• For the frosting, whip the butter until light and fluffy, 1-2 minutes. Add the eggnog, vanilla extract and rum extract. Mix to combine (again, be aware it might splash a bit). Add the powdered sugar and whip the frosting until very light and creamy, 2-3 minutes. Add additional eggnog as needed if you want to thin the frosting a bit.
• When the cookies are cool, spread frosting evenly on each cookie. Dust lightly with nutmeg.