Frosted eggnog cookies are soft, cake-like holiday cookies baked for all eggnog lovers. With a buttery eggnog frosting, it’s soon to be your new favorite holiday cookie!
This creamy, spicy egg based drink is only around for a while so stock up and make ta batch or two of this amazing eggnog cookies recipe. 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.
If you like nutmeg and soft cookies, like pumpkin cookies, then you’ll love eggnog cookies, even if you don’t like eggnog. Nutmeg, cinnamon and vanilla are the flavors that you taste in these cookies and the texture is a soft, melt-in-your-mouth delight.
We are lucky where I live to have a family owned dairy close by, Homeland Creamery. They provide milk and cream all year and in November and December they produce the best eggnog I’ve ever had. If you’re in central North Carolina you can find it at Whole Foods and Fresh Market.
Why you’ll love eggnog cookies
- The combination of spices in eggnog is so comfort food which remind me of home.
- These are a slightly soft cookie with a great butter frosting.
- You can only make these around the holidays when you can find eggnog, so get your fix while it’s available.
- The eggnog is in both the cookies and the frosting for lots of flavor.
- You’ll have extra eggnog to make eggnog French toast .
What you’ll need
- Eggnog – I use regular full fat eggnog for these cookies
- Spice mix – Fresh nutmeg and cinnamon
- Pantry items – flour, baking powder, sugar, butter, vanilla and egg yolks
- Frosting – butter, powdered sugar and eggnog
How do you make my eggnog cookies recipe
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.
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.
Bake until just set, they won’t be brown. Let cool.
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.
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. It’s fun to have cookies that you only make around the holidays when you can buy eggnog. Absence makes the heart grow fonder, even with cookies!
FAQ’s and tips
Eggnog is traditionally made with egg yolks, heavy cream, nutmeg and sugar. If you want to make your own, Lauren makes it looks easy and delicious.
Eggnog itself does not contain alcohol, but it is commonly served with a little Bourbon or Rum.
As long as it’s pasteurized, you don’t have to worry about salmonella that you could get from drinking raw egg yolks. Eggnog found in the grocery has been pasteurized.
Fresh nutmeg is so much better than what you purchase in a jar, it adds a significant amount of flavor that you won’t get otherwise. Whole nutmegs come in a jar and are so easy to grate. It’s really worth using fresh nutmeg for eggnog cookies.
The dough does not need to be refrigerated. If you need to wait to bake the cookies, let the dough come to room temperature before baking.
Since eggnog cookies have a butter frosting, first refrigerate or freeze the cookies flat. Once the frosting is hard, you can place them in a plastic container with parchment paper between the layers.
Got extra eggnog? Put it to use with these recipes
Special bonus: This recipe only takes about a cup of eggnog so you’ll have extra to drink. Or try some of these fun recipes:
- The spices that make up eggnog are great for all kinds of desserts, this Eggnog pretzel bark, from Recipe Girl sounds yummy.
- Or try an Eggnog blondie cheesecake from Life, Love and Sugar.
More holiday cookies you’ll love
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Eggnog Cookies Recipe
- 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
- 2 ½ cups powdered sugar
- 8 tablespoons butter room temp
- 3-4 tablespoons eggnog
- 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.
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.
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