There’s just something magical about holiday flavors wrapped up in a soft, buttery cookie. This Eggnog Cookies with Frosting Recipe is my go-to treat when I want that warm, cozy feeling of eggnog without reaching for a glass. The frosting adds the perfect sweet finish that makes these cookies extra special.
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Why You'll Love This Recipe
I jumped on this Eggnog Cookies with Frosting Recipe because it perfectly captures the nostalgic holiday vibe in every bite. From first mixing the dough to that final sprinkle of nutmeg—it’s a joyful process that ends with cookies that are soft, tender, and packed with festive flavors.
- Rich Eggnog Flavor: The eggnog in both the dough and frosting creates a deep, authentic holiday taste you can actually savor.
- Soft & Chewy Texture: These cookies stay tender while still having a light crisp edge—an ideal balance that I always aim for.
- Sweet, Creamy Frosting: The eggnog-infused frosting is just the right touch—smooth, luscious, and festive.
- Easy to Make Ahead: You can prep the dough in advance and chill it, which intensifies the flavors and helps your holiday prep stay stress-free.
Ingredients & Why They Work
Every ingredient in this Eggnog Cookies with Frosting Recipe plays a role in bringing those classic holiday notes to life. I love stocking up on fresh nutmeg and good-quality extracts to make sure every bite tastes homemade and authentic.
- All-Purpose Flour: Provides structure for that perfect bite—not too cakey, not too tough.
- Baking Powder: Gives just enough rise without losing the cookie’s density and chewiness.
- Ground Nutmeg & Cinnamon: These warm spices create the quintessential eggnog flavor I adore.
- Salted Sweet Cream Butter: Adds richness and helps achieve a tender, melt-in-your-mouth texture.
- Granulated & Dark Brown Sugar: The brown sugar adds moisture and subtle molasses notes, enhancing depth.
- Extra-Large Eggs: Bind everything together and add richness—room temperature eggs blend in smoother.
- Pure Vanilla & Rum Extracts: Boost the complexity and mimic traditional eggnog’s boozy undertones.
- Eggnog: The star ingredient that infuses the dough and frosting alike with festive cheer.
- Powdered Sugar: For that silky, sweet frosting texture that melts on your tongue.
- Ground Nutmeg (for garnish): A sprinkle that adds aroma and completes the holiday look.
Make It Your Way
One thing I appreciate about this Eggnog Cookies with Frosting Recipe is how easy it is to customize. Sometimes I’ll swap rum extract for bourbon extract or add in chopped pecans for a little crunch—totally up to your holiday mood!
- Variation: I once experimented by adding a bit of orange zest to the dough, and it elevated the eggnog flavor beautifully with a fresh citrus twist.
- Dairy-Free Option: You can substitute butter with a plant-based alternative and use almond milk-based eggnog to make these vegan-friendly.
- Spice Level: Feel free to amp up the nutmeg and cinnamon a bit if you love that cozy warmth extra strong.
Step-by-Step: How I Make Eggnog Cookies with Frosting Recipe
Step 1: Mix Your Dry Ingredients
Whisk together the flour, baking powder, nutmeg, cinnamon, and salt in a medium bowl. This step ensures your spices are evenly distributed, so every bite carries that lovely holiday warmth.
Step 2: Cream Butter and Sugars
Using a stand mixer or handheld mixer, beat the softened butter for about 30-45 seconds until creamy. Then add both sugars and mix for 1 to 1½ minutes until fluffy and combined. I like to scrape down the sides here to make sure nothing sticks.
Step 3: Add Eggs and Extracts
Lower the mixer speed, add eggs one at a time, and mix until fully incorporated—no yellow streaks! Then, stir in the vanilla and rum extracts. These flavors really help mimic classic eggnog.
Step 4: Combine Flour Mixture and Eggnog
Add the flour mixture in about a cup at a time, alternating with eggnog, mixing just until smooth and combined. Be careful not to over-mix here to keep the cookies tender. Cover and chill the dough for at least an hour—you’ll notice the flavor gets richer the longer it hangs out in the fridge.
Step 5: Bake Your Cookies
Preheat your oven to 350°F and line baking sheets with parchment. Scoop 1½ tablespoons of dough per cookie, spacing them about 2 inches apart—they’ll spread a bit. Bake for 10-12 minutes until edges turn golden brown. Let cool on the pan for a couple of minutes before moving to a cooling rack.
Step 6: Make the Eggnog Frosting
Beat the softened butter for 45 seconds to 1 minute till creamy. Then slowly mix in powdered sugar and eggnog alternately, blending until you get a smooth, pipeable frosting. I love how silky and festive this frosting turns out.
Step 7: Frost and Garnish
Fill a piping bag fitted with a star tip (or use a ziplock with a snipped corner) and pipe swirls of frosting over each cooled cookie. Finish with a light sprinkle of ground nutmeg—you’ll see it adds a lovely aroma and classic holiday look!
Top Tip
From years of making this recipe, I learned that chilling the dough is a game-changer. Not only does it help the cookies hold their shape better during baking, but it also amps up the eggnog flavor beautifully.
- Chill the Dough: Always chill your dough for at least an hour, or overnight if you can—this deepens flavor and helps prevent spreading.
- Don’t Overmix: Stop mixing as soon as ingredients come together to keep cookies tender and fluffy.
- Use Room Temperature Ingredients: Softened butter and eggs at room temp blend more smoothly and ensure even texture.
- Fresh Nutmeg Sprinkles: A fresh grate of nutmeg just before serving always elevates the cookies’ aroma and taste.
How to Serve Eggnog Cookies with Frosting Recipe
Garnishes
I usually keep it simple with just a sprinkle of ground nutmeg on top—it gives the cookies that unmistakable holiday glow and a subtle spicy kick. Sometimes I add crushed toasted pecans or even a drizzle of caramel for extra flair during festive get-togethers.
Side Dishes
These cookies pair wonderfully with a glass of cold milk or a warm cup of spiced tea. At holiday parties, I like to serve them alongside gingerbread or peppermint bark for a seasonal dessert spread that everyone loves.
Creative Ways to Present
For a festive touch, try stacking the cookies with a dollop of frosting between two for cookie sandwiches. You can also arrange them on a platter dusted with powdered sugar and surrounded by fresh cranberries or pine sprigs to wow your guests.
Make Ahead and Storage
Storing Leftovers
I store leftover eggnog cookies in an airtight container in the fridge to keep the frosting fresh and firm—this way, they stay delicious for up to 5 days. Let them come to room temp before enjoying again, and you’ll get that soft, cozy texture back.
Freezing
Freezing these cookies works like a charm! I let them cool completely, then freeze them in a single layer on a baking sheet before transferring to a container. They keep well for up to 3 months, and thawing overnight in the fridge brings them back to near-fresh quality.
Reheating
If you want to warm these cookies up, I recommend a quick 10-second zap in the microwave just to soften the frosting—be careful not to melt it completely. This refreshes that “just baked” feeling without losing the creamy frosting charm.
Frequently Asked Questions:
Absolutely! Homemade eggnog is a fantastic option and often has a richer, fresher flavor that’s perfect for these cookies. Just be sure it’s chilled and well-mixed before adding it to the dough and frosting.
Chilling the dough for at least an hour before baking is key to controlling spread. Also, avoid over-creaming the butter and sugar during mixing and keep oven temperature consistent for even baking.
You sure can! Swap regular butter for a dairy-free alternative and use dairy-free eggnog made from almond or coconut milk. The texture might be slightly different but still delicious.
I like using a disposable piping bag fitted with a star tip like Wilton 1M for those pretty swirls. If you don’t have a piping bag, you can fill a ziplock bag and snip off one corner to pipe—easy and mess-free!
Final Thoughts
This Eggnog Cookies with Frosting Recipe has become a festive favorite in my kitchen—the combination of soft cookies, rich eggnog flavor, and creamy frosting really brings the holidays alive. I hope you give it a try and enjoy making these joyful treats as much as I do. Trust me, once you taste that first bite, you’ll be hooked too!
Print
Eggnog Cookies with Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 32 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these festive Christmas Eggnog Cookies, featuring a soft, spiced dough infused with traditional holiday flavors like nutmeg and cinnamon, topped with a creamy eggnog frosting and a hint of rum extract for a cozy seasonal treat.
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
- Mix Dry Ingredients. Add the flour, baking powder, nutmeg, cinnamon, and salt to a medium-sized mixing bowl. Whisk to combine thoroughly.
- Cream Butter. Using a stand mixer or a handheld mixer on medium-high speed, beat the softened butter for 30-45 seconds until smooth.
- Add Sugars. Add the granulated sugar and dark brown sugar to the butter. Beat for 1-1½ minutes until well combined and fluffy.
- Incorporate Eggs. Lower the mixer speed to medium-low. Add the eggs one at a time, beating until fully incorporated with no visible yellow streaks.
- Add Extracts. Mix in the vanilla extract and rum extract just until combined.
- Combine Flour and Eggnog. Add the dry flour mixture gradually, 1 cup at a time, alternating with the eggnog. Mix just until the dough is smooth and well combined. Cover and chill the dough in the refrigerator for at least 1 hour.
- Preheat Oven and Prepare Pans. Preheat your oven to 350°F. Line two baking sheets with parchment paper for easy cleanup.
- Scoop and Bake Cookies. Remove the dough from the refrigerator. Use a 1½ tablespoon cookie scoop to portion out dough balls, placing them 2 inches apart on the baking sheets. Bake for 12 minutes or until edges turn golden brown. Let cookies cool on the baking sheet 2-3 minutes before transferring to a cooling rack to cool completely.
- Prepare Frosting. Beat the softened butter on medium speed for 45 seconds to 1 minute until creamy. Lower mixer speed to medium-low and alternate adding the powdered sugar and eggnog. Continue mixing until smooth and well incorporated.
- Pipe Frosting and Garnish. Spoon the frosting into a piping bag fitted with a star tip or a ziplock bag with the corner cut off. Pipe the frosting onto cooled cookies and sprinkle with a light dusting of ground nutmeg, if desired.
Notes
- Store leftover cookies in an airtight container in the refrigerator for up to 5 days or at room temperature for up to 3 days.
- You can freeze cookies for up to 3 months; thaw overnight in the refrigerator before serving.
- Eggnog is typically available in grocery stores during holiday seasons; homemade eggnog can be used as a substitute.
- The dough can be chilled overnight to intensify eggnog flavor.
- You may substitute unbleached all-purpose flour for bleached flour based on preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
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