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Barre Menu: OMeGgnog Cookies

Christmas is the time to eat, drink, be merry ... and maybe throw in a few barre classes! ;) You may need an extra barre class after you try these delicious cookies but trust, they are worth it. One of our own barre family introduced us to these wonderful eggnog cookies after a family dinner. We all had to try them and then proceeded to hide them from the rest of the family (they are that good, we didn’t want to share). So we thought we would share the yummy recipe from Cooking Classy with the rest of our barre family! Enjoy!  


  • 2 1/4 cups all-purpose flour

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 1/2 tsp ground nutmeg, plus more for topping

  • 1/2 tsp ground cinnamon

  • 3/4 cup unsalted butter, at room temperature

  • 1/2 cup granulated sugar

  • 1/2 cup packed light-brown sugar

  • 2 large egg yolks

  • 1 tsp vanilla extract

  • 1/2 tsp rum extract

  • 1/2 cup eggnog


  • 1/2 cup butter, at room temperature (I used 1/4 cup salted and 1/4 cup unsalted butter)

  • 3 - 5 Tbsp eggnog

  • 1/2 tsp rum extract

  • 3 cups powdered sugar

Directions Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 11 - 13 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.

For the Eggnog Frosting: In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add in rum extract and 3 Tbsp eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency.  

Follow this link to see the original and other delicious recipes from Cooking Classy:

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