These eggnog cookies are soft and tender with a delightful eggnog taste and a thick, creamy eggnog frosting. A hint of nutmeg brings the classic holiday flavor—ideal for eggnog lovers or anyone who enjoys rich, tender sugar cookies. 
The Perfect Eggnog Cookies
If you’re looking for a holiday cookie with a familiar festive flavor but a slightly different presentation, these eggnog cookies are a great choice. They bake up soft and mildly cakey with a gentle eggnog flavor that isn’t overpowering. Each cookie is finished with a creamy eggnog buttercream that adds sweetness and richness without overwhelming the delicate cookie. If you prefer a less sweet treat, these are also lovely served unfrosted to showcase a subtler eggnog note.
How We Get the Eggnog Flavor
The signature eggnog taste in these cookies comes from a few key elements used in both the dough and the frosting:
- Eggnog: This recipe was developed using store-bought, full-fat eggnog for consistent results. Homemade eggnog can vary widely in flavor and richness, so store-bought is recommended if you want the same outcome.
- Egg yolks: Eggnog is rich with egg yolk, so the cookie dough uses only yolks (no whites). This helps preserve the creamy eggnog flavor while limiting extra liquid that would make the dough too wet.
- Nutmeg: Nutmeg is the defining spice of eggnog and is added to both the cookies and the frosting for that unmistakable seasonal aroma.
- Rum extract: A small amount of rum extract boosts the eggnog profile. It’s optional but recommended; a tiny sip of real rum won’t impact flavor much, so use extract for best results.
A Note About Texture
Most cookie doughs avoid extra liquid to keep a crisp or chewy texture. Because these cookies include eggnog, the dough is naturally moister, yielding a softer, slightly fluffier cookie. To offset that extra liquid, the recipe uses only egg yolks rather than whole eggs. The result is a tender cookie with a delicate cakey crumb.
Note: This dough is too sticky to roll out for cut-out cookies; it’s best scooped into balls for baking.
These cookies are a fun, slightly unexpected way to enjoy eggnog around the holidays. Soft, tender, and crowned with a sweet eggnog frosting, they make a festive addition to any cookie tray.
Eggnog Cookies with Eggnog Frosting
Equipment
- Cookie sheets
Ingredients
Eggnog Cookies
- 2 1/2 cups all-purpose flour (313 g)
- 1 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter (168 g), softened
- 3/4 cup granulated sugar (150 g)
- 1/4 cup brown sugar (50 g)
- 2 large egg yolks (discard the whites)
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract (optional; can use up to 1 tsp)
- 1/3 cup eggnog (80 ml), full-fat recommended
Eggnog Frosting
- 2/3 cup unsalted butter (151 g) (salted butter okay; omit added salt)
- 3–4 cups powdered sugar (330–440 g), to taste
- 1/4 teaspoon nutmeg
- 1/2 teaspoon rum extract
- 1/4 teaspoon salt
- 3–5 tablespoons eggnog (45–75 ml)
- 1–2 tablespoons cornstarch (optional, to thicken)
Instructions
Cookies
- Preheat oven to 350°F (180°C), or 325°F (170°C) for convection. Line cookie sheets with parchment or silicone mats.
- Whisk together flour, nutmeg, cinnamon, baking soda, and salt in a medium bowl; set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy.
- Add the egg yolks, vanilla, and rum extract to the butter mixture and beat to combine.
- With the mixer on low, add the eggnog to the butter mixture.
- Gradually add the flour mixture, mixing from low to medium speed until just combined.
- Scoop dough into balls about 1 to 1.5 tablespoons each. Roll into rounds and place about 2 inches apart on prepared sheets. For slightly flatter cookies, gently press the tops.
- Bake one sheet at a time on the middle rack for 8–11 minutes, until tops look set and edges begin to turn golden.
- Cool on the baking sheet for at least 10 minutes, then transfer to a rack to cool completely.
Frosting
- Beat butter in a large bowl until smooth and creamy.
- Add 2 cups powdered sugar, nutmeg, salt, and rum extract; mix on low, then increase speed until combined.
- Beat in remaining powdered sugar 1/2 cup at a time, alternating with 1 tablespoon eggnog, until desired sweetness and consistency are reached. If frosting is too thin or overly sweet, sift in 1–2 tablespoons cornstarch to thicken.
- When cookies are fully cooled, spread frosting with a flat knife and optionally sprinkle a little extra nutmeg on top.
Notes
- Eggnog: Use commercial full-fat eggnog for consistent results.
- Rum Extract: Found in the baking aisle; it enhances the classic eggnog profile.
- Make-Ahead: Refrigerate dough (covered) up to 48 hours before forming and baking. Baked cookies freeze well for up to 2 months with parchment between layers; thaw in the fridge before frosting.
- Storage: Store in an airtight container at room temperature up to 3 days or refrigerated up to 5 days.
- Nutrition: Values are estimates per cookie and depend on yield and frosting usage.
Nutrition
Per cookie (estimate): Calories: 197 kcal; Carbohydrates: 27 g; Protein: 2 g; Fat: 9 g; Saturated Fat: 6 g; Sugar: 19 g; Sodium: 80 mg.