This frosted eggnog cookie recipe is perfect for holiday parties, with a delicate icing that isn't overly sweet. 
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5 from 6 votes

Frosted Eggnog Cookies

Try this frosted eggnog cookie recipe at your next holiday cookie swap! Eggnog cookie icing and freshly grated nutmeg create a perfect balance of flavor.
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: eggnog cookies
Servings: 60 cookies (approximately)
Calories: 98kcal
Author: Jennifer Farley


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


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).



Calories: 98kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 33mg | Potassium: 16mg | Sugar: 8g | Vitamin A: 135IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.4mg