These eggnog cookies are soft and full of flavor! They’re perfect for holiday parties, with a delicate eggnog icing that isn’t overly sweet.
There are so many things I love about the holiday season, and most of them involve the kitchen. If this is the season of giving, then baked goods are one of my favorite gifts to share with friends and family.
This eggnog cookie recipe combines two of my top holiday loves. Can you guess what they are?
I absolutely love cookies. Baking them, photographing them, you name it.
These soft gingerbread cookies are my newest favorites, but I’m still head over heels in love with my chai-spiced pistachio snowdrop cookies. Not to mention my snickerdoodles, peanut butter cookies, Andes Mint cookies, and pine nut tahini cookies.
Are you getting the idea? I can keep going if you’d like.
Eggnog Cookie Recipe Ingredients
- All-purpose flour
- Baking soda
- Freshly grated nutmeg
- Unsalted butter
- Granulated white sugar
- Vanilla extract
- Eggs
- Eggnog
- Confectioners’ sugar
In addition to cookies, I adore eggnog. I try not to keep it around because I will drink it until my jeans don’t fit, but it is an amazing addition to baked goods.
You should check out my eggnog poundcake with rum glaze, and my eggnog rum layer cake if you’re feeling adventurous.
Tips For The Best Eggnog Cookies
- These frosted eggnog cookies are a real treat if you like soft, cake-like cookies. The batter will be very soft while you’re scooping it, more like a very thick cake batter than a traditional cookie dough. That’s normal! If you find the dough difficult to scoop, you can try chilling it for 15 minutes or longer to firm up the butter a bit.
- I highly recommend using full fat eggnog as opposed to low fat versions, which in my opinion have a weird aftertaste. I like the brands Organic Valley and Southern Comfort, if you can find either one locally. You could also try using homemade eggnog, though I haven’t tried this. I don’t see why it wouldn’t work.
- You definitely want to chill the dough before baking. It will keep them from spreading too much. As you can see, when baked according to instructions, they don’t spread as much as, say, a chocolate chip cookie. You don’t need to leave too much space between each cookie; 1 1/2 inches should do it.
- Let the cookies cool completely before frosting so you don’t wind up with a gooey mess. If you like the combination of eggnog and rum (I do), try adding a bit of rum to the frosting! Swap out a bit with the eggnog to taste (I’m thinking 1 tablespoon).
- I recommend using a microplane zester to grate fresh nutmeg over the cookies. Fresh nutmeg truly enhances the nutmeg flavor, and a microplane zester ensures you get an even coating.
Frosted Eggnog Cookies
Ingredients
For the cookies:
- 15 ounces all-purpose flour (approximately 3 cups)
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly grated nutmeg
- 6 ounces unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 1/2 teaspoon pure vanilla extract
- 2 large eggs
- 2/3 cup good quality eggnog (see notes for brand recommendations)
For the frosting:
- 4 ounces unsalted butter, room temperature
- 1 3/4 cups + 2 tablespoons confectioners' sugar
- 1/4 cup good quality eggnog (optional: swap 1 tablespoon of the eggnog with spiced rum)
- freshly grated nutmeg for topping
Instructions
Prepare the cookies
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Whisk together the flour, baking soda, salt and nutmeg.
- In a stand mixer fitted with the paddle attachment or using an electric hand mixer, cream the butter, sugar and vanilla together on medium-high speed for 3-5 minutes until light and fluffy. Add the eggs one at a time, and scrape down the side of the bowl.
- Alternate between the flour mixture and eggnog, adding until all of the ingredients are incorporated. Scrape down the bowl again to make sure everything is evenly combined.
- Using a 2-tablespoon scoop, portion the cookie dough onto the prepared baking sheets. These don't spread as much as some cookies, but leave at least 1 1/2 inches in between each cookie (you can always bake in batches to be safe). Allow to chill for 15 minutes.
- Bake the cookies for 12-15 minutes, until they're just barely starting to turn golden around the edges. Allow to cool for 5 minutes, then transfer to a cooling rack.
Prepare the frosting
- In a stand mixer with the paddle attachment or using an electric hand mixer, beat the butter until light and fluffy. Slowly add the sugar (about 1/4 cup at a time), then add the eggnog (and rum, if using).
- Once the cookies are at room temperature, frost, and then top with a generous amount of freshly grated nutmeg (I recommend using a microplane zester for this).
- Store cookies in an airtight container, refrigerated, for up to 2 weeks (possibly longer, but they'll taste best within 2 weeks).
Video
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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fabiola@notjustbaked says
I have never had eggnog cookies. Weird, I will have to make these one day when I am craving eggnog, which should be soon. SO ya, stay safe, I am happy to see you have your emergency supplies stocked.
Chung-Ah | Damn Delicious says
I love that you stocked up on “emergency chocolate”! Stay safe! And if you need help cleaning up these cookies, I’m more than happy to help!
claire @ the realistic nutritionist says
FOR THE WINN…….I need these immediately.
Katie says
You know, eggnog always irked me out until my boyfriend brought me to his dad’s big holiday party last year and I drank some *spiked* eggnog out of politeness…. not bad! Not bad at all. And everything is better in cookie form, sooo… Maybe I’ll make these and bring them to his party this year :)
Maggie @ A Bitchin' Kitchen says
I looove Eggnog! Adding these to my Christmas baking list!
My lights just flickered for the first time here in Arlington but they’re still on (for now…) Hope yours are too!
Laura Dembowski says
I’ve never had egg nog, but those look like the perfect way to try it. Glad to hear you have your storm preparedness priorities straight :). But seriously, stay safe.
Riley says
Yum, these look so festive and fun! Stay safe and enjoy the rain :)
Sandra says
Hi, I was just getting ready to make these and it says to cream together butter and sugar but there is no sugar on the cookie ingredient list….am I missing something here? Just wondering…
Savory Simple says
Gah, thank you. Fixed it: 1 1/2 cups sugar
Debra says
I’m kind of like you with egg nog…as soon as it appears, I’m bringing it home. These cookies will be a treat. I hope you are indeed safe…I’ve listened to WNYC all day today…it doesn’t sound good! :-( Hugs!
Julie @ Table for Two says
I love that you already whipped out the eggnog and made cookies with it!! I’m glad that you’re safe and we both didn’t lose power. Still thinking of everyone else!
Hayley @ The Domestic Rebel says
Heeeellll yeah! This is just what you need during a hurricane! Boozy, perfectly luscious cookies. Stay safe girlfriend!
Anna @ Crunchy Creamy Sweet says
As soon as there is eggnog in stores, I want to hang Christmas lights. Those things just go together for me :) Love these cookies! Stay safe!!
amy @ fearless homemaker says
hope you made it through Sandy a-okay! and these cookies? they look AMAZING! my husband was just going on yesterday about how much he adores eggnog – i bet he’d love it if i make these for him!
Lauren @ Gourmet Veggie Mama says
Hope you and yours are safe! Filing this away for my holiday baking frenzy…
Laura (Tutti Dolci) says
These cookies look incredible, Jen! Hope you are safe & sound!