Baileys and Eggnog Cookies (with frosting) Recipe
This Eggnog and Baileys Irish Cream cookie recipe celebrates this amazing combo in a delicious and festive frosted cookie! This cookie makes a great snack, dessert and is great for a cookie exchange!
Servings 30 cookies
Calories 174kcal
Equipment
Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¾ teaspoon ground cinnamon
- ¾ cup unsalted butter at room temperature
- 1 cup brown sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- ¼ cup eggnog
- ¼ cup baileys
- ¼ cup Toffee bits * I use Skor Toffee bits
- 1 ½ cup frosting (340 g container) * I usedBetty Crocker whipped white frosting
- ½ teaspoon rum extract
Instructions
- Preheat the oven to 350 degrees F/ 175 degrees C and lightly spray a baking sheet with non-stick cooking spray or line it with parchment paper
- In a medium bowl whisk together the flour, baking powder, salt, cinnamon and nutmeg then set aside.
- Cream the butter and sugar in a large bowl with an electric mixer on medium high until light and fluffy.
- Add the Baileys, eggnog and vanilla, then add the egg yolks in one at a time while mixing on medium .
- Add the flour in while mixing on low and mix until you can not add anymore with the mixer.
- Finish adding the flour mixture with a wooden spoon
- Stir in toffee bits.
- Roll cookie dough and roll into balls and place on a prepared cookie sheet, leaving 1.5- 2 inches between each cookie. Flatten dough balls with the palm of your hand or a spatula*Alternatively you could use a cookie scoop
- Bake for 11-13 minutes in a preheated oven
- The bottom should be lightly browned and the centre should be cooked and cakeyLet cool on pan for 2 - 3 minutes, then transfer to a wire rack to continue cooling for at least another 5 minutes
- Cakey centre of cookie (this is how they should look when split in half after cooling)
- While the cookies are baking, mix the rum extract into the frosting
- Once the cookies are completely cooled, add frosting to each cookie with a butter knife. Then add sprinkles
Notes
*Please see post contents for important recipe information, substitutions, tips, and step-by-step instructional photos!
Nutrition
Serving: 1cookie | Calories: 174kcal | Carbohydrates: 25g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 48mg | Potassium: 58mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 186IU | Vitamin C: 0.04mg | Calcium: 26mg | Iron: 1mg
