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!
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!