Eggnog Cookies Recipe

Ingredients

• 2 ¾ cups flour ($0.52)
• ¼ tsp salt ($0.01)
• 1 tsp ground nutmeg ($0.55)
• ½ tsp cinnamon ($0.04)
• 1 tsp baking powder ($0.04)
• 1 tsp baking soda ($0.01)
• 2 sticks unsalted butter, softened ($2.13)
• 1 ½ cups granulated sugar, divided (¼ cup reserved for rolling) ($0.52)
• 1 large egg ($0.30)
• ½ tsp vanilla extract ($0.29)
• ½ tsp rum extract ($0.18)
• 1 ½ cups powdered sugar ($0.82)
• ¼ cup unsalted butter, softened ($0.53)
• ½ tsp vanilla extract ($0.29)
• ¼ tsp rum extract ($0.09)
• 3 Tbsp heavy cream ($0.30)

Instructions

1. Preheat oven to 350F. In mixing bowl, combine flour, salt, nutmeg, cinnamon, baking powder, and baking soda. Whisk to combine and set aside.
2. Cream
3. Add the room temperature softened unsalted butter and 1 ¼ cups granulated sugar to a mixing bowl. Cream them together with hand mixer on low speed.
4. Beat the egg, vanilla, and rum extract together and add to the butter/sugar mixture. Mix on low until combined.
5. Mix
6. Slowly add all the dry ingredients to wet mixture and mix until a sticky dough forms.
7. Chill the dough for 20-30 minutes. Then, using a 1 oz cookie scoop, portion cookies and roll each into a ball in your hands. Toss each ball in the remaining ¼ cup granulated sugar.
8. Flatten
9. On a parchment-lined baking sheet, place the dough balls 2 inches apart and flatten slightly with the bottom of a clean cup.
10. Bake for 8-10 minutes. Let them cool completely before frosting, for about 10 minutes.
11. Mix
12. To make the icing, add powdered sugar, softened unsalted butter, vanilla extract, rum extract, and heavy cream to a mixing bowl and mix on medium-high with a hand mixer until smoothly whipped and creamy.
13. Spread
14. Transfer icing to a piping bag (or a ziplock bag with one of the corners snipped off!) and frost each cookie. Alternatively, you can smooth the frosting on each cookie by hand with a butter knife. Enjoy!