Eggnog Cookies with Rum Butter Icing

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Eggnog Cookies with Rum Butter Icing

This is more of a "cake-like" cookie. Daughter and hubby really liked them, but I expected something different. I liked the flavour but not the texture. I topped each cookie with an icing made from icing sugar, nutmeg, dark rum, melted butter, and a little eggnog. The original dough recipe did not call for rum and only 1/2 tsp spices; however, I found that it needed more spices (3/4 tsp) and some dark rum for flavour. It worked for me. The batter is like a cake batter (that's when I knew it would be a cake-like cookie but... think of it as "little cakes"!! :P


1 cup firmly packed dark brown sugar
½ cup unsalted butter, softened
1 large egg
1 tsp dark rum
2/3 cup prepared eggnog
2 cups all-purpose flour
½ tsp baking soda
½ tsp salt
3/4 tsp ground nutmeg
3/4 tsp ground ginger


Preheat oven to 350°F.

In a large mixing bowl, cream brown sugar and first addition of butter until smooth and light. Beat in egg until well blended. Stir in eggnog.

Mix together flour, baking soda, salt, nutmeg and ginger in a medium bowl. Blend into creamed mixture until smooth. Scoop level measures of dough onto ungreased cookie sheets, spaced 2½ inches apart.

Bake until cookies are golden and firm to the touch, about 10-12 minutes. Using a spatula, transfer cookies to a wire rack and let cool. When cookies are completely cool, decorate with icing.