Frosted Eggnog Cookies are a soft, cake-like, holiday cookie for all eggnog lovers. With a buttery eggnog frosting it’s soon to be your new favorite holiday cookie.
Eggnog’s only around for a while so stock up and make these amazing eggnog cookies. Some people hate eggnog, but my theory is they just don’t like the creamy eggy texture. 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.
Do 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’re lucky that we have a family owned dairy, Homeland Creamery, close by that provides milk, cream, and in November and December, Eggnog to Whole Foods and Fresh Market. Their eggnog is heavenly and makes the best cookies.
What you’ll need
- Eggnog – I use regular full fat eggnog for these cookies
- Spices – 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 eggnog cookies
Step 1: Cream the butter and sugar with a mixer, add eggs, vanilla and eggnog and beat until smooth.
Step 2: Whisk together the dry ingredients and add to the butter mixture, just until combined. The dough will be sticky.
Step 3: 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 until just set, they won’t be brown. Let cool.
Step 5: Combine the ingredients for the frosting and mix until smooth. Add more eggnog if it’s too thick. Spread or pipe onto cooled cookies.
Sprinkle with cinnamon.
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.
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.
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.
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.
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.
Special bonus, they only take about a cup of eggnog so you’ll have extra to drink or try some of these eggnog recipes:
More holiday cookies you’ll love
- Cherry crinkle cookies
- Sprinkle cookies
- Lemon snowflakes
- Pistachio cranberry shortbreads
- Chocolate Peppermint cookies
- Blueberry caramel cookies
- Brown butter coconut cookies
- 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.