Eggnog Cookies With Buttercream Frosting Recipes

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FROSTED EGGNOG COOKIES



Frosted Eggnog Cookies image

Eggnog stars in both the cookie and frosting in this new-found recipe, imparting a subtle holiday flavor.-Amanda Taylor, Glen Ewen, Saskatchewan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 13-1/2 dozen.

Number Of Ingredients 10

1 cup butter, softened
2 cups sugar
1 cup eggnog
5-1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground nutmeg
ICING:
1/4 cup butter, softened
3 cups confectioners' sugar
1/3 cup eggnog

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggnog. Combine flour, baking soda and nutmeg; gradually add to creamed mixture and mix well. Shape into four 10-in. rolls; wrap each in plastic wrap. Refrigerate overnight., Preheat oven to 375°. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool., For icing, in a large bowl, beat butter until fluffy. Add confectioners' sugar and eggnog; beat until smooth. Frost cookies. Store in an airtight container.

Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 20mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

BELLA'S EGGNOG FROSTING



Bella's Eggnog Frosting image

Great for gingerbread or molasses cookies! We spread this frosting generously over molasses cookies and eat them right off the cookie sheet. Enjoy!

Provided by intelwalk

Categories     Desserts     Frostings and Icings

Time 10m

Yield 24

Number Of Ingredients 4

¼ cup butter
2 tablespoons eggnog
2 ½ cups confectioners' sugar
1 tablespoon whole milk

Steps:

  • Combine butter and eggnog together in a saucepan over medium-low heat until heated through, about 1 minute. Pour butter mixture into a bowl and add confectioners' sugar. Beat mixture with an electric mixer until frosting is smooth, 3 to 5 minutes. Add milk if frosting is too thick, beating until desired consistency is reached.

Nutrition Facts : Calories 69.6 calories, Carbohydrate 13.2 g, Cholesterol 5.9 mg, Fat 2 g, Protein 0.1 g, SaturatedFat 1.3 g, Sodium 14.5 mg, Sugar 12.9 g

EGGNOG CUPCAKES WITH WHIPPED EGGNOG BUTTERCREAM



Eggnog Cupcakes with Whipped Eggnog Buttercream image

Toast the holidays with our cupcakes made with real eggnog and topped with whipped eggnog buttercream frosting.

Provided by Cindy Rahe

Categories     Dessert

Time 2h45m

Yield 12

Number Of Ingredients 16

1 1/4 cups Gold Medal™ all-purpose flour
1 cup sugar
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Scant 1/4 teaspoon salt
1/2 cup butter, softened
2 eggs
1/2 cup eggnog
1 cup sugar
1/4 cup Gold Medal™ all-purpose flour
1 cup eggnog
1/4 teaspoon freshly grated nutmeg
1 cup butter, softened
Dash salt
Betty Crocker™ Decorating Decors candy sprinkles

Steps:

  • Heat oven to 350°F. Line 12 regular-size muffin cups with paper baking cups.
  • In medium bowl, stir together all Cupcake ingredients except butter, eggs and eggnog. In large bowl, beat 1/2 cup butter until creamy, about 1 minute. Add flour mixture all at once; beat until mixture resembles crumble topping. Add 2 eggs; beat about 30 seconds. Scrape side and bottom of bowl well; beat 1 minute longer. Batter should be light in color and a bit fluffy. Scrape bowl; gently beat in 1/2 cup eggnog just until combined and batter is silky and smooth. Divide batter evenly among muffin cups.
  • Bake 25 to 28 minutes or until tops of cupcakes spring back when touched lightly in center and toothpick inserted in center comes out clean. Remove from oven; place on cooling rack. Cool completely, about 45 minutes.
  • In 2-quart saucepan, stir together 1 cup sugar and 1/4 cup flour with whisk. Beat in 1 cup eggnog and 1/4 teaspoon nutmeg until no lumps remain. Heat mixture over medium heat, beating with whisk until mixture comes to a low boil and thickens enough to coat a spoon. Remove from heat; scrape mixture into bowl. Cool completely, about 45 minutes.
  • Using hand mixer or stand mixer, beat 1 cup butter and dash salt in large bowl until creamy. Pour in cooled eggnog mixture, beating until light and creamy. If Frosting looks curdled or separated, keep beating! It will come together after a few minutes.
  • Spread or pipe frosting onto cooled cupcakes. Garnish with sprinkles. Store in refrigerator.

Nutrition Facts : Calories 390, Carbohydrate 51 g, Cholesterol 90 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 38 g, TransFat 1/2 g

FROSTED EGGNOG CUTOUT COOKIES



Frosted Eggnog Cutout Cookies image

My husband loves the creamy richness of eggnog, so I add it to the dough and buttercream icing in these cookies. Top each one with a sprinkle of nutmeg. -Joan Sarge, Asheville, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 8 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
1 cup sugar
1/2 cup eggnog
2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
FROSTING:
6 tablespoons butter, softened
1/2 cup eggnog
1-1/2 teaspoons vanilla extract
3-1/4 cups confectioners' sugar
Additional ground nutmeg

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggnog and vanilla. In another bowl, whisk flour, baking soda and nutmeg; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 5-7 minutes or until lightly browned. Remove from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until creamy. Beat in eggnog and vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with additional nutmeg., Freeze option: Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and decorate as directed.

Nutrition Facts : Calories 55 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 21mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

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