Eggnog Cookies (Print Version)
# Ingredients:
01 -
1 cup unsalted butter, softened to use for frosting base.
02 -
¾ cup full-fat eggnog, for the frosting base.
03 -
5 tablespoons all-purpose flour for the frosting mixture.
04 -
½ cup sugar, to start the frosting base.
05 -
¼ teaspoon salt, for mixing the frosting base.
06 -
2 tablespoons powdered sugar, for sweetness.
07 -
¼ cup granulated sugar, for the cookie dough.
08 -
¼ cup sweetened condensed milk, to add richness.
09 -
1 teaspoon heavy cream, just a splash.
10 -
½ teaspoon vanilla extract, for flavor.
11 -
¼ teaspoon ground nutmeg, for spice.
12 -
½ teaspoon cinnamon, warm and aromatic.
13 -
¼ teaspoon salt, blended into the dough.
14 -
2 cups all-purpose flour, the dough’s base.
15 -
¼ teaspoon baking powder, for the perfect texture.
16 -
3 tablespoons white sanding sugar, to coat the cookies.
17 -
¾ cup unsalted butter, softened, for the frosting.
18 -
16 red candied cherries, each cut in half.
# Instructions:
01 -
Combine flour, sugar, and a pinch of salt in a small pot. Stir in eggnog and cook, mixing constantly, until it thickens a lot. Chill for half an hour, then let warm to room temp before using.
02 -
Whip together the butter, sugars, condensed milk, cream, and spices until smooth. Add flour a bit at a time until a dough starts to form.
03 -
Scoop out 1 tablespoon of dough, roll into a ball, and coat in sanding sugar. Flatten into rounds about 2 inches wide with the bottom of a glass that’s been dipped in sugar.
04 -
Pop them in the oven at 350°F for about 10 and a half minutes. They’re done when the undersides turn light golden. Let them cool off completely.
05 -
Whip the chilled frosting base so it’s nice and smooth. Slowly mix in the butter until it gets fluffy and light.
06 -
Squeeze frosting in swirls onto the cookies. Let them chill for 30 minutes, then stick a cherry half on top of each one.
# Notes:
01 -
Store these cookies in the fridge to keep them fresh.
02 -
Let the frosting warm back up to room temp before using it.