Ingredients

The following ingredients have 15 Servings
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • 3/4 cup butter, softened
  • 1/4 cup sugar
  • 3/4 cup packed light brown sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rum extract
  • 3/4 cup eggnog
  • 1/2 cup butter, softened
  • 2 1/2 cups powdered sugar
  • 1/4 teaspoon rum extract
  • 3 tablespoons eggnog
  • Dash of freshly grated nutmeg, plus more for topping

Instruction

  • Preheat the oven to 350ºF.
  • In a bowl, whisk together the flour, baking powder, salt, nutmeg and cinnamon.
  • Place the butter in a large bowl, or the bowl of a stand mixer. Beat about 30 seconds, then add in the sugar and the brown sugar and continue to beat until it is light and fluffy.
  • Add in the egg yolks, one at a time, scraping down the sides of the bowl in between additions.
  • Add the vanilla, rum extract and eggnog and beat on low to combine.
  • Add the dry ingredients and mix just until combined.
  • Using a 1 1/2 tablespoon cookie scoop, scoop the dough into balls and place on a baking sheet lined with a silpat liner or parchment paper, keeping them 2 inches apart.
  • Bake just until the cookies are set and don’t look wet in the centers, about 11-12 minutes. Remove from the oven
  • Cool for 1 minute before removing from the baking sheet to cool completely.
  • In another bowl, beat the butter until it is light and fluffy. Add in the powdered sugar, rum extract, eggnog and a dash of nutmeg and continue to beat until smooth.
  • Frost the cooled cookies with the frosting, then top with a bit of freshly grated nutmeg, if desired.