Frosted eggnog cookies are a soft, cake-like cookie with all of the flavors of the holidays. Covered with a butter cream eggnog frosting and then sprinkled with cinnamon sugar it’s sure to be a favorite for family gatherings or a cookie exchange. An easy cookie to make with your leftover eggnog and you don’t even have to refrigerate the dough!
Try Soft Eggnog Cookies for the Holidays
This creamy, spicy egg based drink is only around for a while so stock up and make a batch or two of these amazing eggnog cookies. Something a little different and perfect for a cookie exchange.
While some people hate eggnog, my theory is that they just don’t like the creamy eggy texture of the drink itself. I love it, especially with a little bourbon or rum mixed in but if you’re not a fan, you might still love these cookies. You get the wonderful nutmeg flavor without the weird texture.
With eggnog in the cookies and the frosting, the flavor really comes through. My family won’t drink eggnog but they love eggnog Christmas cookies.
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Nutmeg, cinnamon and vanilla are the flavors that you taste in these cookies and the texture is soft, but sturdy enough to stay together.
Ingredient Notes
You only need a few basic pantry staples to make these cookies. Make sure to check the recipe card for the list.
- Eggnog – I use regular full fat eggnog for these cookies. Eggnog is traditionally made with egg yolks, heavy cream, nutmeg and sugar so it adds a lot to the flavor of the cookies.
- Nutmeg – if possible grind your own with a spice grater, this is one spice where you really can tell a difference.
Easy Steps for Making Cookies
Step 1 – Make the dough
Cream the butter and sugar and add eggs, vanilla and eggnog and beat until smooth. Add the dry ingredients, just until combined. The dough will be sticky.
Step 2 – Scoop it out
Using an ice-cream scoop, scoop 2 tablespoon balls onto a parchment lined cookie sheet. Don’t worry if they aren’t perfectly round, they’ll get round when baked.
Step 4 – Bake
Step 5 – Frost
Combine the ingredients for the frosting and mix until smooth. Add more eggnog if it’s too thick. Spread or pipe onto cooled cookies.
To finish, sprinkle with cinnamon. I’ve tried sprinkling some nutmeg on top either by itself or with the cinnamon, and I think it’s too strong for the cookies. Cinnamon is a more subtle spice and compliments the eggnog flavor.
It’s fun to have some favorite cookies that you only make around the holidays. It makes them even more special.
Still have eggnog leftover, it’s great in baked French toast.
How to Store Frosted Cookies
Since eggnog cookies have a butter frosting, first refrigerate or freeze the cookies flat. Once the frosting is hard, you can place them in an airtight container with parchment paper between the layers.
They will stay fresh in the refrigerator for a week and 2-3 months in teh freezer.
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Soft-Baked Eggnog Cookies with a Smooth Eggnog Buttercream
Ingredients
- 2½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon nutmeg
- ½ teaspoon cinnamon
- 1¼ cups sugar
- ¾ cup butter room temp
- ¾ cup eggnog
- 1 teaspoon vanilla
- 2 egg yolks
- FROSTING
- 2 ½ cups powdered sugar
- 8 tablespoons butter room temp
- 3-4 tablespoons eggnog
Equipment
Instructions
- Preheat oven to 350º. Line 3 cookie sheets with parchment
- With an electric mixer, beat butter and sugar until light and fluffy. Add egg yolks one at a time until combined. Add eggnog and vanilla and mix until smooth.
- In a separate bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon. Add to dough and mix until just combined. The dough will be very sticky.
- Use an ice cream scoop and place a mound onto the prepared baking sheet. Bake until the center is set, about 12-14 minutes. They will not be brown.
- Let cool before frosting on a wire rack.
- Frosting: With a hand mixer, combine butter and powdered sugar and add vanilla and eggnog mixing until smooth. If too thick add more eggnog.
- Spread or pipe onto cookies and sprinkle with cinnamon.
Video
Barbara’s Tips + Notes
- Use fresh nutmeg for the best flavor.
- You do not need to refrigerate the dough.
- The dough will be very sticky.
- These cookies freeze well.
Nutrition
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Chris says
With the butter frosting, does that frosting harden enough to sort of stack the cookies, even on a plate? Or does frosting stay soft, so they need to be individually placed? (still can’t wait to make these!)
Barbara Curry says
If left out at room temperature, the frosting will be soft.