If you love eggnog, then you will love these Eggnog Cookies! Made with rich and flavorful eggnog, warming spices, and rum, they bake up soft and tender, then drizzled with an eggnog icing. They are a quintessential holiday cookie!
Preheat oven to 350 degrees F with a rack in the center position. Line baking sheets with parchment paper.
In a medium bowl whisk together the flour, baking powder, salt, cinnamon, and nutmeg; set aside.
Cream together the butter and sugar using a bowl of a stand mixer fitted with a paddle attachment or a large bowl with an electric hand mixer. Scrap the bowl down, as needed, and beat on high until light and fluffy.
Pour in the eggnog, vanilla, and rum. Then add the egg yolks one at a time while mixing on medium. Scrape the bowl down and mix once more.
Turn the speed down to low; add in the flour mixture until just combined. Give a few turns of the batter with a spatula incorporating any remaining white streaks of flour.
Using a cooking scoop, portion out 1 1/2 tablespoon sized balls, rolling them in the palm of your hands to form them.
Drop dough balls onto the prepared baking sheets, 3 inches apart.
Bake for 11-12 minutes or until the edges are set and the center appears dry. Do not over-bake.
Remove from the oven and allow the cookies to cool on a wire rack.
In the meantime, make the glaze: In medium bowl, whisk together all of the ingredients for the glaze. (Add more powdered sugar or eggnog to achieve drizzling consistency.)
Once cookies have cooled completely, drizzle the icing over the top.
Enjoy with a tall glass of eggnog or milk!NOTE: You can omit the rum, if preferred. Just replace the amounts listed with an equal amount of vanilla extract.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.