Double Whammy Eggnog Cookies Recipe

5 5 5
Double Whammy Eggnog Cookies Recipe
Double Whammy Eggnog Cookies Recipe photo by Taste of Home
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Double Whammy Eggnog Cookies Recipe

Read Reviews
5 5 5
Publisher Photo
These cookies are an amazing way to use extra eggnog. They've become a new family classic. — Teresa Morris, Laurel, Delaware
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 15 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 15 min./batch + cooling

Ingredients

  • 1-1/3 cups butter, softened
  • 1 cup packed brown sugar
  • 4 large egg yolks
  • 2 tablespoons eggnog
  • 1/2 teaspoon rum extract
  • 3 cups all-purpose flour
  • EGGNOG FROSTING:
  • 4-1/2 cups confectioners' sugar
  • 3/4 cup butter, softened
  • 1-1/2 teaspoons rum extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 2 to 3 tablespoons eggnog
  • Additional ground nutmeg

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks, eggnog and extract. Gradually beat in flour. Refrigerate, covered, for at least 2 hours.
Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 325° for 13-16 minutes or until bottoms are brown. Remove to wire racks to cool completely.
In a large bowl, beat the first five frosting ingredients until blended; beat in enough eggnog to reach desired consistency. Spread over cookies; sprinkle with additional nutmeg. Let stand until set. Store in airtight containers. Yield: 4 dozen.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Double Whammy Eggnog Cookies in Taste of Home October/November 2012, p43

  • 1-1/3 cups butter, softened
  • 1 cup packed brown sugar
  • 4 large egg yolks
  • 2 tablespoons eggnog
  • 1/2 teaspoon rum extract
  • 3 cups all-purpose flour
  • EGGNOG FROSTING:
  • 4-1/2 cups confectioners' sugar
  • 3/4 cup butter, softened
  • 1-1/2 teaspoons rum extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 2 to 3 tablespoons eggnog
  • Additional ground nutmeg
  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks, eggnog and extract. Gradually beat in flour. Refrigerate, covered, for at least 2 hours.
  2. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 325° for 13-16 minutes or until bottoms are brown. Remove to wire racks to cool completely.
  3. In a large bowl, beat the first five frosting ingredients until blended; beat in enough eggnog to reach desired consistency. Spread over cookies; sprinkle with additional nutmeg. Let stand until set. Store in airtight containers. Yield: 4 dozen.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Double Whammy Eggnog Cookies in Taste of Home October/November 2012, p43

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Reviews forDouble Whammy Eggnog Cookies

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MY REVIEW
lorstout User ID: 2537668 240405
Reviewed Dec. 28, 2015

"Great egg nog flavor from just a small amount of egg nog. Love the fresh grated nutmeg on top."

MY REVIEW
kellibd User ID: 3938642 239645
Reviewed Dec. 17, 2015

"These cookies bake up well, look pretty and taste great. They were a favorite this Christmas."

MY REVIEW
lap84 User ID: 2087212 216158
Reviewed Dec. 28, 2014

"These were definitely the hit of the Christman cookie tray! I do suggest to cut the amount of rum extract to 1/2- to 1 teaspoon for the full recipe of frosting. Also, this is just way too much frosting for the number of cookies. You can cut the amount of frosting you make in half & still have plenty of it too."

MY REVIEW
lmmanda User ID: 1101093 214724
Reviewed Dec. 12, 2014

"The frosting really makes these cookies, without it, they are kind of bland. I used vanilla rather than rum extract since that was all I had. The frosting recipe made way too much. To make these even more Christmasy, we put a holiday shaped chocolate that we made on top of the frosting."

MY REVIEW
powellcou User ID: 5464683 123526
Reviewed Nov. 5, 2012

"These were delicious!!!!! I don't really like eggnog, but I loved these cookies. They were light and fluffy and melted in my mouth. My husband and kids loved them. The only thing I didn't like (my preference only) was that they came out kind of like a mound after they were cooked. So with the remaining batches, I pressed each ball slightly with a cup to flatten just a little (like a snickerdoodle). I thought they cooked more evenly and had a better texture that way."

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