Meet your new favorite holiday flavor in the form of Eggnog Cookies! They’re soft and fluffy, cake-like cookies with the deliciously creamy, dairy-based drink baked into the batter and mixed into the frosting for maximum taste and texture.
Soft And Chewy Eggnog Cookies
Our easy Eggnog Cookies recipe makes the most delicious melt in your mouth Christmas cookies with a delicate texture, the perfect amount of spice, and plenty of eggnog frosting piped on top.
Filled with vanilla and rum extracts to enhance the eggnog taste combined with the warm spices of nutmeg and cinnamon, these frosted eggnog cookies are a delicious Christmas dessert that embody the cold winter weather.
If you love the flavor of eggnog, but would rather “sip” it in solid form, then this eggnog cookie recipe is for you – it takes all the festive flavors of a traditional holiday beverage and bakes it right into the cookie batter and folds it into the frosting.
Why We Love Eggnog Cookie Recipes
- Quick and easy to make.
- Uses a handful of simple ingredients.
- Filled with the sweet, rich, and creamy flavors of the classic holiday beverage and bakes them into a delicious dessert.
- Cakey, tender, chewy treats that taste like a cross between eggnog snickerdoodles and eggnog sugar cookies.
- Perfect for holiday parties, potlucks, cookie exchanges, or seasonal celebrations.
Eggnog Cookies Ingredients
- All purpose flour
- Baking powder
- Ground nutmeg
- Ground cinnamon
- Salt
- Salted sweet cream butter
- Granulated sugar
- Dark brown sugar
- Extra-large eggs
- Pure vanilla extract
- Rum extract
- Eggnog
- Powdered sugar
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Swap The Brown Sugar: You can substitute light brown sugar for dark brown sugar if you prefer a less chewy cookie.
- Add A Bit Of Booze: You can replace the rum extract with a splash of actual rum for an adult version of this recipe.
How to Make Eggnog Cookies
- Make The Flour Mixture: Whisk together the the flour, baking powder, nutmeg, cinnamon, and salt. Set aside.
- Beat: Beat the butter for 30-45 seconds then add the sugars. Continue beating until combined, then add the eggs, one at a time, and mix in the vanilla and rum extract.
- Create The Cookie Dough: To the butter mixture, add the flour mixture, 1 cup at a time, alternating with eggnog, and mix smooth. Cover the dough and chill in the refrigerator for at least 1 hour.
- Bake: Scoop out the dough and place on the baking sheet 2 inches apart (Image 1 and 2). Bake at 350 degrees Fahrenheit for 10-12 minutes or until the edges are golden brown. Cool completely before frosting. (Image 3)
- Form The Frosting: Beat the butter for 45 seconds to 1 minute, then alternate adding powdered sugar and eggnog. Mixing until smooth.
- Coat Your Cookies: Pipe the frosting over the surface of the cookie and sprinkle with ground nutmeg. (Image 4)
Pro Tip: If you do not have a piping bag, you can use a quart-size ziplock bag with an edge snipped off. - Serve: Serve and enjoy!
Tips For Making The Best Eggnog Cookies
- You can buy already prepared eggnog in the dairy section of your grocery store during the holiday season, usually Thanksgiving through Christmas. If you cannot find eggnog, you can substitute the store-bought with a homemade eggnog.
- You can prepare the dough in advance and chill it in the refrigerator overnight. The longer the dough is in the refrigerator, the more intense the eggnog flavor will be.
- You can substitute unbleached all-purpose flour for bleached all-purpose flour. It is a matter of preference.
How to Store Eggnog Cookies
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days or in the airtight container at room temperature for up to 3 days.
- To Freeze: You can freeze the cookies for up to 3 months. Allow the cookies to thaw overnight in the refrigerator before serving.
Christmas cookie recipes
Looking for more Christmas Cookie Recipes to complement your cookie tray? I’ve gathered a collection of these best Christmas Cookie Ideas, from cutouts to candy-coated, I’ve got them all!
More Easy Christmas Cookies Recipes
More Christmas Treats
- Snowball Cookies
- Christmas Truffles
- Candy Cane Cookies
- Cranberry Orange Shortbread Cookies
- Christmas Marshmallow Pops
- Christmas Tree Cheese Ball
If you tried this Eggnog Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Eggnog Cookies
Serves — 32
Eggnog Cookies are filled with creamy eggnog flavor in both the cookie batter and the frosting. A delicious Christmas cookie dessert!
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Ingredients
Cookie Dough
- 3 cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup salted sweet cream butter room temperature
- ½ cup granulated sugar
- ½ cup dark brown sugar packed
- 2 extra-large eggs at room temperature
- 1½ teaspoons pure vanilla extract
- 1 teaspoon rum extract
- ¾ cup eggnog
Eggnog Frosting
- ½ cup salted sweet cream butter at room temperature
- 3 cups powdered sugar
- ⅓ cup eggnog
- Ground nutmeg optional garnish
Instructions
- Add the flour, baking powder, nutmeg, cinnamon, and salt to a medium-sized mixing bowl. Whisk to combine.3 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon ground nutmeg, ½ teaspoon ground cinnamon, ½ teaspoon salt
- Using either a stand mixer or a large mixing bowl and handheld mixer on medium-high speed, beat the softened butter for 30-45 seconds.¾ cup salted sweet cream butter
- Add the granulated and dark brown sugar. Beat for 1-1½ minutes until well combined.½ cup granulated sugar, ½ cup dark brown sugar
- Lower the mixer speed to medium-low speed. Add the eggs, one at a time, until incorporated, and no yellow streaks remain.2 extra-large eggs
- Add the vanilla and rum extract and mix just until combined.1½ teaspoons pure vanilla extract, 1 teaspoon rum extract
- Add the flour mixture, 1 cup at a time, alternating with eggnog. Mix just until the ingredients are well incorporated and smooth. Cover the dough and chill in the refrigerator for at least 1 hour.¾ cup eggnog
- Just before you are ready to bake the cookies, preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Remove the cookie dough from the refrigerator. Use a 1½-tablespoon cookie scoop to scoop out the dough. Place the dough 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown. Remove the cookies from the oven and allow them to cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
- Using either a stand mixer or medium-sized mixing bowl and a handheld mixer on medium speed, beat the softened butter for 45 seconds to 1 minute.½ cup salted sweet cream butter
- Lower the mixer speed to medium-low. Alternate adding powdered sugar and eggnog. Continue mixing until the frosting is well incorporated and smooth.3 cups powdered sugar, ⅓ cup eggnog
- Spoon the frosting into either a disposable piping bag fitted with a star-shaped tip (I used Wilton tip 1M) or a quart-size ziplock bag with an edge snipped off.
- Use gentle, steady pressure to pipe the frosting over the surface of the cookie. Sprinkle a light dusting of the ground nutmeg over the tops of the frosted cookies.Ground nutmeg
Jenn’s Notes
Servings: 32 – 1 ½ tablespoon cookie scoop
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days or in the airtight container at room temperature for up to 3 days.
- To Freeze: You can freeze the cookies for up to 3 months. Allow the cookies to thaw overnight in the refrigerator before serving.
- You can buy already prepared eggnog in the dairy section of your grocery store during the holiday season, usually Thanksgiving through Christmas. If you cannot find eggnog, you can substitute the store-bought with a homemade eggnog.
- You can prepare the dough in advance and chill it in the refrigerator overnight. The longer the dough is in the refrigerator, the more intense the eggnog flavor will be.
- You can substitute unbleached all-purpose flour for bleached all-purpose flour. It is a matter of preference.
Nutrition Info
Calories: 188kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 104mg | Potassium: 63mg | Fiber: 0.3g | Sugar: 18g | Vitamin A: 255IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg
These look great, but will they lose much flavor without the rum extract? Perhaps I should use 3 large eggs in place of 2 extra large eggs, to make up for the liquid. Your thoughts?
These are great! Easy to make and taste just like eggnog.
Hi Colleen – thank you so much! So glad they were a hit!