Eggnog Cookies with Eggnog Frosting

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Hey Y’all, Let’s Bake Some Holiday Magic!

Well, butter my biscuits and call me jolly—December’s here, and you know what that means in my kitchen? It’s time for Eggnog Cookies! Picture this: the air in Martine’s thick with cinnamon and nutmeg, jazz carols playing softly, and trays of these pillowy-soft cookies cooling next to a bowl of silky eggnog frosting. These aren’t just cookies, sugar—they’re edible hugs. Born from my mama’s tattered recipe card and baptized in New Orleans holiday spirit, they’ve become as much a tradition in my restaurant as second-line parades. Whether you’re hosting a fancy soirée or curled up watching snowflakes (or in our case, palm fronds) dance outside, these cookies wrap you up in pure comfort. Grab your favorite mixing bowl, put on that apron with the gumbo stain (no judgment here!), and let’s turn your kitchen into the coziest corner of the French Quarter. Trust me—one bite, and you’ll taste why my regulars start asking for ’em right after Thanksgiving!

Mama’s Apron Strings & Midnight Baking Shenanigans

Let me take you back to 1998. Ten-year-old me, standing on a wobbly stool in my mama’s kitchen, flour smudged on my nose like war paint. Outside, New Orleans was buzzing with holiday energy, but inside? We were on a mission. Mama’s eggnog cookies were legendary in our neighborhood, and that year, she’d promised Miss Leona next door a whole batch for her Christmas bridge club. Problem was, Mama caught the flu bad. So there I was, her tiny lieutenant, clutching her handwritten recipe like sacred text. I remember her raspy voice guiding me: “Hannah, chère, don’t rush the butter creaming—it’s gotta sing!” I’ll never forget the panic when I almost doubled the nutmeg! Mama just chuckled and said, “More spice never hurt nobody—like us Cajun women, huh?” We stayed up ’til midnight, giggling over lumpy frosting and sneaking warm cookies. When Miss Leona raved about them? Felt like winning the lottery. Now, every time I bake these, I feel Mama’s hand on mine. That’s the real magic—they’re not just cookies, they’re love baked golden.

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Gather Your Cookie Crew: Ingredients

Simple ingredients, big flavor—that’s my kitchen motto. Pro tip: use room-temp ingredients! Cold butter or eggs = sad, flat cookies. Here’s what you’ll need:

Eggnog Cookies

• 2½ cups all-purpose flour – The backbone! Want extra-tender cookies? Swap ¼ cup for cornstarch.
• 1 tsp nutmeg + ½ tsp cinnamon – Freshly grated nutmeg is a GAME CHANGER. No fresh? Ground works, but bump it to 1¼ tsp.
• 1 tsp baking soda – Not powder! This gives that perfect rise.
• ¼ tsp salt – Balances the sweetness. Use sea salt if you’ve got it.
• ¾ cup unsalted butter, softened – Wanna taste that buttery richness? Unsalted is key. Salted works too—just skip added salt.
• ¾ cup granulated sugar + ¼ cup brown sugar – Brown sugar adds chewiness. Out of brown? Use all granulated + 1 tbsp molasses.
• 2 large egg yolks – Save the whites for meringues! Yolks = richness.
• 1 tsp vanilla extract + ½-1 tsp rum extract – The rum’s non-alcoholic but essential for that “noggy” vibe. Start with ½ tsp—you can add more later!
• ⅓ cup eggnog – Full-fat, please! Store-bought or homemade both work.

Eggnog Frosting

• ⅔ cup unsalted butter – Softened almost to whipped cream texture.
• 3-4 cups powdered sugar – Sift it! Lumps are sneaky little devils.
• ¼ tsp nutmeg + ½ tsp rum extract – Double down on that cozy flavor.
• ¼ tsp salt – Cuts the sweetness. Skip if using salted butter.
• 3-5 tbsp eggnog – Add slowly! Frosting thickness is a mood.
• 1-2 tbsp cornstarch – ONLY if your frosting’s too thin (humidity, I’m lookin’ at you!).

Let’s Get Baking: Step-by-Step

Preheat that oven to 350°F (175°C) and line baking sheets with parchment paper. Trust me—no sticking disasters today!

1. Whisk Dry Ingredients: In a bowl, whisk together flour, nutmeg, cinnamon, baking soda, and salt. Chef’s hack: Want super light cookies? Sift twice! Takes 30 seconds but makes ’em ethereal.
2. Cream Butter & Sugars: Beat butter, granulated sugar, and brown sugar with a mixer (or strong arms!) for 3-4 minutes until fluffy and pale. This isn’t a step—it’s a commandment. Scrape the bowl halfway! Under-creamed butter = hockey pucks.
3. Wet Ingredients Party: Add egg yolks, vanilla, rum extract, and eggnog. Mix until smooth. Fun fact: The rum extract might smell strong raw—don’t panic! It mellows beautifully when baked.
4. Marry Wet & Dry: Gradually add dry ingredients to wet, mixing on low until just combined. Overmixing = tough cookies. Dough should be soft but not sticky. If it clings to your fingers, chill 10 mins.
5. Scoop & Bake: Use a tablespoon or cookie scoop for 1.5-inch dough balls. Space them 2 inches apart—they spread! Bake 10-12 minutes. Watch closely: They’re done when edges are golden but centers look slightly underbaked. They’ll firm up!
6. Cool Completely: Transfer cookies to a rack. Impatient bakers, listen up: Frosting warm cookies = melty sadness. Wait 30 mins!
7. Make Frosting: Beat butter until creamy (2 mins). Gradually add 3 cups powdered sugar, nutmeg, rum extract, salt, and 3 tbsp eggnog. Beat 3-4 minutes until fluffy. Too thick? Add eggnog 1 tsp at a time. Too thin? Add cornstarch or more sugar. Pro tip: Whip it like you mean it—this frosting should be cloud-light!
8. Frost & Feast: Swirl frosting on cooled cookies. Sprinkle with extra nutmeg or cute holiday sprinkles. Now… try not to eat six before they hit the plate!

Serving Up the Joy

These cookies aren’t just baked goods—they’re little bites of holiday happiness just waiting to make spirits bright!

Stack ‘em high on a vintage cake stand, wrap the base in twinkle lights, and watch them become the shining star of your dessert table. Or go casual-chic: pile them onto a wooden board with sprigs of rosemary, candy canes, and a mug of spiced cocoa for a cozy fireside moment.

Hosting a party? Tuck these cookies into festive tins with parchment paper and tie with velvet ribbon—instant edible gift! They travel like a dream and make perfect neighbor treats, teacher thank-yous, or stocking stuffers.

Late-night snackin’? Warm one up for 8 seconds in the microwave and pair it with a cold glass of eggnog or a mug of cinnamon tea. That first gooey, spiced bite? Like wrapping yourself in a holiday hug.

Fancy them up: Sprinkle crushed candied pecans, edible glitter, or a pinch of flaked sea salt on the frosting just before serving. It’s that final festive flourish that says “I love you enough to bake from scratch.”

These cookies bring folks together. They invite seconds, inspire laughter, and leave frosting smudges on smiles. However you serve them, just know this: you’re not just baking cookies—you’re spreading joy, one delicious bite at a time.

Shake It Up: Fun Twists!

Make this recipe your own! Here are my fave riffs:

• Boozy Bliss: Add 1 tbsp bourbon or spiced rum to the frosting (reduce eggnog).
• Nutty Buddy: Fold ½ cup toasted pecans or walnuts into the dough.
• Chocolate Fix: Dip half the frosted cookie in melted white chocolate and sprinkle with cinnamon.
• Dairy-Free: Use plant butter and coconut milk eggnog (add extra nutmeg).
• Cookie Sandwiches: Spread frosting between two cookies—kid (and husband!) approved.

Hannah’s Kitchen Confessions

Y’all, the first time I served these at Martine’s? Disaster! I was so nervous, I swapped baking soda for powder. Customers got crunchy, puffy monstrosities—we called them “eggnog biscuits.” My line cook Pierre still teases me! Over the years, I’ve tweaked it like jazz improv: bumping up the rum extract, adding brown sugar for chew, and using only yolks for that melt-in-your-mouth texture. The biggest lesson? Embrace imperfections. Lopsided cookies? Call ’em “rustic.” Frosting too runny? Drizzle it artfully! Baking’s about joy, not perfection. Now, these cookies are our holiday mascot—last year, we sold 800 in December! Oh, and if your family starts hiding them? That’s not a problem… that’s a compliment.

FAQs: Let’s Solve Cookie Mysteries!

Q: Why are my cookies flat as beignets?
A: Butter was too warm or over-creamed! Chill dough 15 mins before baking. Also, check expiration on baking soda—old soda = sad rise.

Q: Frosting too sweet? Help!
A: I feel you! Reduce powdered sugar to 2.5 cups and add a pinch of cream cheese. Or balance with a tiny squeeze of lemon juice.

Q: Can I freeze these?
A: Absolutely! Freeze unfrosted cookies for 3 months. Frosting? Freeze in bags—thaw and re-whip before using.

Q: No rum extract—what now?
A: Sub 1 tsp vanilla + ¼ tsp cinnamon. Or simmer 2 tbsp eggnog with 1 cinnamon stick until reduced by half—cool before using.

Nutritional Nibbles (per cookie, makes 24)

Calories: ~190 | Fat: ~9g | Sugar: ~16g | Carbs: ~26g | Protein: ~2g
Prep Time: 20 mins | Cook Time: 12 mins | Total Time: ~35 mins

Final Thoughts: Cookies That Taste Like Christmas

There’s something downright magical about a cookie that carries memories in every bite. These eggnog cookies aren’t just a festive treat—they’re a warm embrace from holidays past and a new tradition waiting to happen. They bring the crackle of fireplace logs, the soft glow of string lights, and the sound of laughter echoing down the hallway straight to your kitchen.

Maybe it’s the buttery crumb, the spiced frosting, or the way the aroma wraps around your heart like your favorite blanket—but these cookies feel like home. And sugar, that’s what baking’s all about. Not perfection, not Pinterest-level decor, but heart. A dash of love, a splash of memory, and a whole lotta joy.

So go ahead—share them with neighbors, tuck them into lunchboxes, or keep a secret stash in the freezer (I won’t tell!). Bake them once, and I promise they’ll come back year after year, just like Mama’s stories and the first twinkle of holiday lights.

Wishing you flour-dusted smiles, warm ovens, and cookies that make your heart sing.

With holiday hugs and sweet cheer,