Soft and fluffy homemade spiced eggnog kiss cookies! A peanut-free twist on a classic holiday treat! A fun addition to any holiday dessert table or cookie swap!
In a large bowl or stand mixer, cream together butter and sugar. Scrape bowl as needed. Mix in one egg, vanilla and rum extract. In a separate bowl, combine flour, salt, baking powder, cinnamonand nutmeg. Add flour mixture to mixing bowl in small batches. Increase speed between additions. Lastly, mix in eggnog. Mix until just combined and no streaks remain.
Refrigerate dough for 1-2 hours or until dough is firm but manageable.
Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
In a small bowl, combine granulated sugar and cinnamon.
Carefully remove wrappers from chocolate kisses and set aside on a clean plate. This may be done in small batches.
Using a small cookie scoop, scoop heaping balls of dough. Shape into smooth 1-inch balls. Roll in cinnamon-sugar mixture. Place 2-inches apart on prepared baking sheet. Bake at 350°F for 12 minutes. Immediately press an unwrapped chocolate kiss into the center of each cookie. Then, immediately and carefully transfer each cookie to a wire rack to cool completely. If you have trouble with this step, you may reverse the order for future batches (transfer the cookies to a rack first and then place the chocolate in each of the cookies). Allow cookies to cool completely and the chocolate to set before moving and storing.
Store cooled and fully set cookies in an airtight container.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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