Eggnog cookies are festive, sweet cookies that melt in your mouth. They are soft and fluffy that tastes incredibly like eggnog and drizzled with a sweet eggnog glaze.
Take butter and eggs out of the refrigerator and leave it on the counter to get to room temperature for 30-45 minutes.
When the eggs are at room temperature, separate egg yolks from egg whites. (You can discard egg whites or use it to make an egg-white omelet or something else.)
Prepare cookie dough:
Preheat oven to 350° and line a cookie sheet with parchment paper.
Beat butter and sugars together for a couple of minutes in an electric mixer on medium-high speed.
Scrape sides and bottom of the bowl and beat for another minute.
Beat in rum extract and egg yolks.
Lower the speed to low and mix in flour, baking powder, cinnamon, nutmeg, salt and eggnog.
Beat just until combined. Turn off the mixer, scrape sides and bottom of the bowl and make sure that all ingredients are mixed evenly.
Use a cooking scoop (preferably #50) to scoop cookie dough and quickly but gently roll it into a ball.
Place all rolled cookie dough onto the prepare baking sheet about 2 inches apart.
Baking:
Bake for 11-13 minutes, depending on the size of the cookie.
Cool cookies on a wire rack before adding icing.
Icing:
Place powdered sugar and ground nutmeg into a wide and shallow bowl.
Warm up eggnog for only a few seconds (until hot but not too hot where it's boiling) in a microwave and mix it into the powdered sugar.
Keep whisking until the icing in completely smooth.