eggnog cookies w/buttercream frosting

Now that Thanksgiving is over, it is officially beginning to feel like the Christmas season! I saw eggnog at the grocery store yesterday. I am not a straight-up eggnog fan … but eggnog frosting is a different story!

When I saw this recipe on Sweat Pea’s Kitchen for eggnog cookies, I immediately printed it out. Don’t let the cookie-and-frosting combo fool you: these cookies look fancy, but they are super easy to make. And I was blown away by how good they are! Even though I do not consider myself an eggnog drinker, I do now admit to being an eggnog consumer — in cookie form! 🙂

eggnog cookies {yields one dozen}

for the cookies:
1 & 1/8 cups whole-wheat flour
1/4 tsp salt
1/2 tsp baking powder

1/2 tsp baking soda
1 tsp ground nutmeg
1 tsp cinnamon

1/2 tsp pumpkin pie spice
3/4 cup granulated sugar
6 tbsp unsalted butter, slightly softened
1 egg yolk
1 teaspoon vanilla
1/2 cup eggnog
1-2 tablespoons rum {optional}

for the eggnog buttercream frosting:

1/8 cup softened butter
1/4 cup eggnog {I used pumpkin flavored eggnog}
1 & 1/2 cup confectioners’ sugar
1/4 tsp cinnamon

1/4 tsp nutmeg

1-2 teaspoons rum {optional}

1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a medium-sized bowl, whisk together flour, salt, baking powder, cinnamon, nutmeg, and pumpkin pie spice.

3. In a large bowl, cream the butter and sugar together. Add the egg yolk and vanilla and beat well. Finally, add the eggnog. Batter will be fairly thin.

4. Add the dry ingredients in increments and mix until well-combined.

5. Drop dough by rounded tablespoons onto the prepared baking sheets, leaving about 3 inches between the cookies. Bake for 20 to 22 minutes.

6. Allow to cool on the sheets for 2 minutes, then transfer to wire cooling racks to cool completely before frosting.

7. While cookies are baking, make the frosting: butter, eggnog, cinnamon, nutmet and powdered sugar until light and fluffy. Add more eggnog if needed to reach the desired consistency.

8. After cookies are completely cool, ice them with a small spatula or butter knife and sprinkle with ground nutmeg if desired.