Introduction

Eggnog cookies are a festive treat that combines the warm spices of nutmeg and cinnamon with the rich, creamy flavor of eggnog. These soft, flavorful cookies topped with a luscious eggnog frosting are perfect for holiday gatherings or cozy winter evenings.

The image shows two round sugar cookies on a white plate with a red edge, placed on a white marbled surface. Each cookie has one thick layer of creamy white frosting spread on top, with a slightly rough texture and swirled pattern, sprinkled with fine brown nutmeg or cinnamon spice flakes. The cookies themselves are light golden brown and appear soft and chewy. A blurry glass with a creamy drink is in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour (313 grams)
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter (168 grams), softened to room temperature
3/4 cup granulated sugar (150 grams)
1/4 cup brown sugar (50 grams), light or dark
2 large egg yolks (discard the whites)
1 teaspoon vanilla extract
1/2 teaspoon rum extract (up to 1 teaspoon if preferred)
1/3 cup eggnog (80 ml)
2/3 cup unsalted butter (151 grams) for frosting (salted works too, omit salt below)
3-4 cups powdered sugar (330-440 grams) for frosting
1/4 teaspoon nutmeg for frosting
1/2 teaspoon rum extract for frosting
1/4 teaspoon salt for frosting
3-5 tablespoons eggnog (45-75 ml) for frosting
1-2 tablespoons cornstarch (cornflour) for frosting if needed

Instructions

Step 1: Preheat the oven to 350°F (180°C) or 325°F (170°C) for convection ovens. Line cookie sheets with parchment paper or silicone baking mats.
Step 2: In a medium bowl, whisk together the flour, nutmeg, cinnamon, baking soda, and salt. Set aside.
Step 3: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until fluffy and light.
Step 4: Add the egg yolks, vanilla extract, and rum extract to the butter mixture and beat until combined.
Step 5: With the mixer on low, gradually beat in the eggnog until fully incorporated.
Step 6: Slowly mix the dry flour mixture into the wet ingredients, starting on low speed and increasing until just combined.
Step 7: Scoop the dough into balls about 1 to 1.5 tablespoons each. Roll them gently and place on the prepared cookie sheets about 2 inches apart. For flatter cookies, press the dough balls down slightly.
Step 8: Bake one sheet at a time in the middle rack for 8-11 minutes, until the tops look set and edges begin to turn golden.
Step 9: Remove from oven and let cookies cool on the baking sheet for at least 10 minutes before transferring to a cooling rack.
Step 10: To make the frosting, beat the butter in a large bowl until smooth and creamy.
Step 11: Add 2 cups of powdered sugar, nutmeg, salt, and rum extract. Start mixing on low and increase speed until combined.
Step 12: Gradually beat in the remaining powdered sugar, about 1/2 cup at a time, alternating with tablespoons of eggnog until the frosting reaches the desired consistency and flavor.
Step 13: If the frosting is too thin but too sweet, sift and beat in 1-2 tablespoons of cornstarch to thicken it.
Step 14: Once the cookies are completely cooled, spread the frosting evenly with a flat knife. Optionally, sprinkle a little extra nutmeg on top for garnish.

Tips & Variations

Use dark brown sugar for a richer molasses flavor in the cookies.
If you don’t have rum extract, vanilla alone works well or add a splash of actual rum to the dough and frosting.
Adjust the powdered sugar and eggnog ratio in the frosting for thicker or thinner texture as you prefer.
For a dairy-free version, try substituting plant-based butter and eggnog alternatives.

Storage

Store the frosted eggnog cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to 1 week. Let refrigerated cookies come to room temperature before serving. You can also freeze unfrosted cookies in a sealed container for up to 3 months; thaw and frost before serving.

How to Serve

A white plate holds eight round cookies with a light beige color. Each cookie has one thick layer of creamy white frosting on top, slightly swirled and sprinkled with a light dusting of brown spice powder. The cookies look soft and slightly thick with a smooth texture on the frosting. The background shows a white marbled texture beneath the plate and blurred red berries and green leaves in the distance, adding a holiday feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just yolks in the dough?

Using whole eggs will change the texture and moisture of the cookies. The recipe calls for yolks only to keep them tender and rich. If using whole eggs, expect a slightly different texture.

What can I substitute if I don’t have eggnog?

Milk or half-and-half mixed with a pinch of nutmeg and cinnamon can be a good substitute. Adding a little rum or rum extract will help mimic the traditional eggnog flavor.