Eggnog Cookies
  • 2 cups AP flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp nutmeg (plus extra for topping)
  • 2 eggs
  • 1 cup sugar
  • ½ cup unsalted butter (1 stick), at room temperature
  • 1½ tsp rum extract
  • ½ cup heavy cream
  • powdered sugar
  1. Preheat the over to 350 degrees F. Lightly grease two cookie sheets.
  2. Whisk flour, baking soda, salt, and nutmeg together in a bowl, and set aside.
  3. Using a stand mixer with the paddle attachment, beat the eggs and sugar until smooth and thick. Add the softened butter, rum extract, and cream. Mix at a low speed until thoroughly blended, then increase speed to high. Add the flour mixture and beat until incorporated.
  4. Drop by rounded tablespoons onto the cookie sheets, leaving 2 inches between cookies. They will spread. Bake for 10-15 minutes, until lightly golden, delightfully fragrant, and firm to the touch.
  5. Remove to cooling racks and dust with powdered sugar and a pinch of extra nutmeg, if desired.
The original recipe calls for only 6 tablespoons of butter, so you may wish to reduce the amount you use. I tossed in a full stick by mistake but found that worked well.
Recipe by Sprung At Last at