Pillowy, pleasantly spiced, with just a hint of booze and a luscious buttercream frosting, these sweets created by Dominique Laurencelle, pastry chef at Marilena Cafe & Raw Bar, celebrate our favourite spiked holiday beverage. But, she says, you can make them kid-friendly by removing alcohol from the cookie dough and using non-spiked eggnog in the buttercream. The cookies will still be delicious.
Makes 30 (1 oz) cookies
Cookies:
- 3 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- ½ tsp nutmeg, preferably freshly grated
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 oz amaretto liqueur (if using)
- 1 oz spiced rum (if using)
Eggnog buttercream frosting:
- 4 egg whites
- 1 cup granulated sugar
- ¼ tsp salt
- 2 cups unsalted butter, at room temperature and cut into small cubes
- 1½ cups purchased eggnog spiked, if you like, with the liquor of your choice (Laurencelle likes to use both spiced rum and amaretto in her eggnog)
- 1 Tbsp nutmeg, preferably freshly grated
Make the cookies: In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar until fluffy and light in colour. With the mixer on medium-low speed, slowly add eggs, vanilla, amaretto and spiced rum (if using) to the butter mixture.
Once they are fully incorporated, turn the mixer to low and slowly add the dry ingredients. Mix until well combined, but do not overmix.
Line two baking sheets with parchment paper. Using a 1 oz ice cream scoop, portion the dough onto the baking sheets, leaving about 2 inches of space between cookies, then place in the fridge for at least an hour, but preferably overnight. (You can also keep the dough in the freezer for a couple of months, then thaw and bake.)
Preheat oven to 350°F.
Transfer cookie sheets from the fridge to the oven and bake for 10 to 12 minutes or until the edges are golden brown.
Cool completely before adding the frosting.
Make the frosting: Create a hot-water bath by adding a couple of inches of water to a saucepan and bringing it to a simmer. (Use a saucepan that the bowl of your stand mixer can sit snugly on top of.)
Place egg whites, sugar and salt in the stand mixer bowl, then place it over the hot water bath and gently whisk until the sugar is dissolved and mixture reaches 50°C (122°F) on a digital thermometer.
Transfer the bowl onto the mixer stand and fit it with a whisk attachment. On medium-high speed, beat the egg white mixture until it doubles in volume.
Turn the mixer speed down to medium and slowly add the butter, 1 or 2 cubes at a time. Once the butter is fully incorporated, slowly pour in the eggnog (spiked or not, as you prefer, see note) and continue mixing until well combined.
Transfer the buttercream to a piping bag fitted with your favourite piping tip (such as the Wilton 4B open star tip). Starting from the centre of the cookie, pipe a spiral, working your way to the outside. Finish with freshly grated nutmeg.
Photo of Dominique Laurencelle by Allison Kuhl
If you’re craving more delicious cookie inspiration this holiday season, look no further! From expert baking tips to unique flavour combinations, we’ve got you covered with two more sweet recipes to try.
For some expert advice on how to make your cookies truly stand out, check out Cookies That Wow!. Pastry chef tips and tricks will take your holiday baking to the next level, ensuring your cookies are both beautiful and delicious.
Looking for a twist on traditional holiday flavors? Try Speculaas Cookies with Banana Caramel. The warm, spiced speculaas cookies paired with rich banana caramel will surprise and delight your guests this season.