- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground nutmeg, plus more for topping
- 1/2 tsp ground cinnamon
- 3/4 cup Kalona SuperNatural Unsalted Butter, at room temperature
- 1/2 cup packed light brown sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/2 cup Kalona SuperNatural Organic Classic Eggnog
Eggnog Cookie Directions
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar, and brown sugar until pale and fluffy. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract, and eggnog. With a mixer on low speed, slowly add in dry ingredients and mix just until combined. Scoop dough out by the heaping tablespoonfuls and drop onto parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake for 11-13 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.
Eggnog Frosting Directions
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pales and fluffy. Add in rum extract and 3 Tbsp of eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency.