Frosted Eggnog Cookies
Prep Time
Cooking Mode
For the cookies:
2 ¾ cups all-purpose flour, plus extra for dusting
1 cup icing sugar
½ tsp cinnamon
½ tsp allspice
½ tsp fine sea salt
Freshly grated nutmeg to taste
1 cup unsalted butter, at room temperature
1 large egg
1 tsp vanilla extract
½ tsp rum extract
For the frosting:
2 cups icing sugar
1 cup unsalted butter, at room temperature
1 tbsp whole milk
½ tsp vanilla extract
¼ tsp rum extract
¼ tsp cinnamon
¼ tsp allspice
For the cookies:
2 ¾ cups all-purpose flour, plus extra for dusting
1 cup icing sugar
½ tsp cinnamon
½ tsp allspice
½ tsp fine sea salt
Freshly grated nutmeg to taste
1 cup unsalted butter, at room temperature
1 large egg
1 tsp vanilla extract
½ tsp rum extract
For the frosting:
2 cups icing sugar
1 cup unsalted butter, at room temperature
1 tbsp whole milk
½ tsp vanilla extract
¼ tsp rum extract
¼ tsp cinnamon
¼ tsp allspice
Directions
1For the cookies, use a stand mixer fitted with the paddle and mix flour, icing sugar, salt and spices on low speed until combined. Add butter and mix until mixture resembles coarse meal, 1 to 2 mins. Add egg, vanilla and rum extract and continue to mix on medium-low speed just until a soft dough comes together, about 1 min. Divide dough in half and shape into discs. Wrap in plastic and refrigerate, 1 hr.
2Position oven racks in the top and bottom third positions. Preheat oven to 160°C (325°F). Line two baking sheets with parchment.
3 Lightly flour the work surface, then working with one disc at a time, gently knead dough a few times to soften. Roll out dough to ¼-in. (5 mm) thickness. Using a medium-sized round cookie cutter, about 2 ¼-in. (5.5 cm) in size, cut into shapes. Arrange on prepared baking sheets, 1 in. (2.5 cm) apart. Gather and re-roll scraps then cut out more shapes, repeating until dough is used up.
4Bake on the top and bottom third racks, switching sheets halfway through, until cookies have set, 16 to 20 mins. Let cool on baking sheets for 5 mins. Transfer to a rack and cool completely, 20 mins.
5For the frosting, using a stand mixer fitted with the paddle, mix icing sugar with butter, milk, extracts and spices on low speed to combine, 30 secs. Increase speed to medium-high and continue mixing until very light and fluffy, 4 to 5 mins. Using an offset spatula or a spoon, spread frosting evenly over cookies. Serve immediately.
Disclaimer
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Personal Note
Personal Note
