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
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Jill says
I love cookies. I love eggnog. Enough said.
Theresa says
Cookies look delicious. Shouldn’t it be alternate flour and eggnog?
Savory Simple says
Thanks so much for the catch! No matter how many times I proofread, mistakes pop up. I swear sometimes I just read what it’s supposed to say and not what’s actually there.
Kate | Food Babbles says
These cookies sound amazing!! Thanks for letting me know about the wonder of eggnog in cookies ;) Can’t wait to make them!
Kate@Diethood says
Ummm…yum!! I have a gallon of eggnog sitting in the fridge… hello Sunday cookie making!!
Jennifer @ Show Me the Yummy says
Need that frosting ASAP!
Leigh Ann says
I loooove egg nog so I am totally down with these cookies! So perfect for the holiday season!
Sarah Fennel says
Eggnog cookies are the BEST idea!
Mary Ann | The Beach House Kitchen says
Nothing better than a little holiday eggnog! Delicious work Jennifer!
Matt Robinson says
I love everything eggnog this time of year, wish I had a bunch of these!
Natasha @ Salt & Lavender says
These look fabulous! I’d much rather eat eggnog in cookie form than drink it!
Tieghan Gerard says
Yum, yum, YUM! Love a good eggnog cookie!
Carolyn says
Oh yes! I love eggnog to bits and I love these cookies!
Brandie says
Pretty sure I have an unhealthy obsession with egg nog. These are spectacular!
Christina says
Awwww, these cookies are so cute, I almost don’t want to eat them…
BWHAHAHAHAHHAHAHAHAHA, yeah right, like any of us believes that. If these cookies were in my house they would be gone in a nanosecond. They look amazing!!!
lacee says
How well do these hold up in the freezer for? Of course without any icing.
Jennifer Farley says
Definitely for a few months! In my opinion, freezer longevity usually comes down to avoiding any freezer taste or frost build up. That often has as much to do with how you package them as anything else. I usually freeze cookies in a freezer bag, which gives me a couple months (if they last that long). If they were vacuum-sealed to keep the frost away, I bet they’d keep much longer.