Eggnog Cookies are luscious, full of flavor and have eggnog mixed into the cookies and frosting. These cookies come straight from the North Pole and are the best way to use leftover eggnog!
In a large mixing bowl or a stand mixer fitted with a paddle attachment, cream butter and brown sugar until combined. Beat in egg yolks, eggnog and rum extract.
Gradually fold in flour mixture until a sticky, soft dough forms. Refrigerate for 1-2 hours.
Preheat oven to 350 degrees.
Generously flour and roll dough on a clean work surface or rolling mat. Roll out to about 1/2 inch thick. Using a 2 1/2 inch cookie cutter, round or another shape, cut out cookies and place on a parchment lined baking sheet.
Bake for 9-12 minutes. Baking times may vary depending on ovens.
Allow to sit for 5 minutes then carefully remove to a cooling rack.
When all cookies are cool, assemble frosting. Combine all frosting ingredients in a medium mixing bowl. Blend until smooth. If needed, add additional powdered sugar or eggnog to achieve a spreading consistency.
Frost cookies and allow to set in a single layer. When frosting sets they can be stacked and stored at room temperature in an airtight container. If you plan to freeze the cookies, do so before frosting. When you defrost, then assemble and frost.
If you've tried this recipe, please come back and let us know how they were in the comments or ratings!