Brandy Spiked Eggnog Cookies.
Yes. Please. OMG.
It shouldn’t surprise anyone that I love brandy spiked desserts, especially with eggnog and especially for Christmas. And I’m always looking for something unique and surprising to bring to various Christmas parties, but I also don’t want to be in the kitchen for a million hours.
These cookies are pretty simple and straight forward, but the results are superb. They’re a basic sugar cookie recipe with a tsp. of nutmeg added. They yield a wonderful cookie that is crispy around the edges and marvelously soft inside.
But what really sends these cookies over the top is the incredibly fluffy brandy eggnog buttercream frosting. The entire process is actually quite simple, and these are a seriously crowd pleasing dessert for all of your holiday parties to come!
Brandy Spiked Eggnog Cookies
Ingredients:
For Cookies:
Makes 36
- 1 Cup Unsalted Butter
- 1 1/2 Cups White Sugar
- 1 tsp. Vanilla Extract
- 1 Egg
- 1 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- 2 3/4 Cup All-purpose Flour
- 1 tsp. Ground Nutmeg
For Frosting:
- 1/2 Cup Unsalted Butter
- 2 3/4 Cup Powdered Sugar
- 5 Tbsp. Eggnog
- 2 Tbsp. Brandy
- Ground Nutmeg for Garnish
Directions:
For Cookies:
Preheat Oven to 375°
In a large bowl, mix together butter and sugar until creamy. Add vanilla and egg and mix thoroughly.
In a separate bowl, mix together dry ingredients.
Slowly mix dry ingredients into the wet ingredients until thoroughly mixed.
On a cookie sheet lined with parchment or a silpat baking mat, place rounded tablespoons of dough in batches of 12.
Bake for 8-11 minutes. Remove from oven and allow to cool on a cooling rack.
For Frosting:
In a large bowl, mix together butter and other ingredients alternating between cups of powdered sugar and tablespoons of wet ingredients. Frosting should have a fluffy, but not runny texture.
To reach desired consistency, if the frosting is too dry, add more eggnog by the tsp. until desired consistency is reached. If frosting is too wet, add powdered sugar one Tbsp. at a time until desired consistency is reached. You can also add more brandy if you want the frosting more boozy, but remember you will need to balance out the wet ingredients with more powdered sugar.
When cookies have cooled completely, spread frosting on top with a butter knife and sprinkle with nutmeg.
- 1 Cup Unsalted Butter
- 1½ Cups White Sugar
- 1 tsp. Vanilla Extract
- 1 Egg
- 1 tsp. Baking Soda
- ½ tsp. Baking Powder
- 2¾ Cups All-purpose Flour
- 1 tsp. Ground Nutmeg
- ½ Cup Unsalted Butter
- 2¾ Cup Powdered Sugar
- 5 Tbsp. Eggnog
- 2 Tbsp. Brandy
- Ground Nutmeg for Garnish
- Preheat Oven to 375°
- In a large bowl, mix together butter and sugar until creamy. Add vanilla and egg and mix thoroughly.
- In a separate bowl, mix together dry ingredients.
- Slowly mix dry ingredients into the wet ingredients until thoroughly mixed.
- On a cookie sheet lined with parchment or a silpat baking mat, place rounded tablespoons of dough in batches of 12.
- Bake for 8-11 minutes. Remove from oven and allow to cool on a cooling rack.
- In a large bowl, mix together butter and other ingredients alternating between cups of powdered sugar and tablespoons of wet ingredients. Frosting should have a fluffy, but not runny texture.
- To reach desired consistency, if the frosting is too dry, add more eggnog by the tsp. until desired consistency is reached. If frosting is too wet, add powdered sugar one Tbsp. at a time until desired consistency is reached. You can also add more brandy if you want the frosting more boozy, but remember you will need to balance out the wet ingredients with more powdered sugar.
- When cookies have cooled completely, spread frosting on top with a butter knife and sprinkle with nutmeg.
