These eggnog cookies are soft and tender with a delicious eggnog flavor and a layer of thick and creamy eggnog frosting. With a hint of nutmeg – these are perfect for eggnog lovers or anyone who loves thick and tender sugar cookies.
The Perfect Eggnog Cookies
If you’re looking for a Christmas cookie that’s just a little different but with a classic holiday flavor, then these eggnog cookies just may be the recipe for you. They’re a soft, slightly cakey cookie that has a delicate eggnog flavor that’s not too rich or overpowering. Then they’re frosted with eggnog buttercream that’s creamy and sweet. While sometimes a glass of eggnog can be a bit much for some people, I find these eggnog cookies are appreciated by everyone because the flavor isn’t too rich.
If you prefer a cookie that isn’t too sweet, we also really enjoyed these cookies without the frosting for a delicate eggnog flavor.
How We’re Getting the Perfect Eggnog Flavor
The eggnog flavor in this recipe comes from a few key ingredients in both the cookie dough and frosting.
- Eggnog of course. This recipe was tested using commercially prepared eggnog as opposed to homemade. It is a bit hard for me to recipe test with every recipe for homemade eggnog, so for results that are most consistent with mine, I recommend using store bought as opposed to homemade since homemade recipes can vary so much.
- Egg yolks in the cookie batter. Eggnog is made with egg yolks for that classic creamy flavor. Therefore, we’re just using egg yolks in the dough. We’re also doing this to combat the cookies having too much moisture due to the eggnog (more on that later).
- Nutmeg for spice. Nutmeg is the the key spice in eggnog – so we need to add in some extra here too.
- Rum extract to really take the flavor to the next level. Of course, you can leave this out if you like but the eggnog flavor will definitely be more obvious if using rum extract. It can be found in the baking aisle of your grocery store. I probably wouldn’t recommend substituting it with real rum because such small amounts of rum won’t really contribute to the flavor anyways.
A Note About Cookie Texture
Typically cookie dough does not have any milk or liquid in it. Liquids will make the cookie dough softer and more cakey. With this recipe, we are obviously using liquid in the form of eggnog for the perfect eggnog flavor. To partially combat the added liquid, we are therefore only adding egg yolks as opposed to the whole egg. The cookies will definitely still have a softer, slightly fluffier texture.
Note: This dough is too sticky to roll out and use cookie cutters with.
I love these eggnog cookies because the flavor tastes like Christmas, but is a little unexpected in cookie form. They’re soft, tender and have deliciously sweet eggnog frosting to really take them to the next level. And if you’re looking for more eggnog desserts, then be sure to try:
- Eggnog Cupcakes
- Eggnog Cheesecake with Gingersnap Crust
- Ginger Molasses Sandwich Cookies with Eggnog Frosting
- Eggnog French Toast Bake
Eggnog Cookies with Eggnog Frosting
- Cookie Sheets
- 2 ½ cups all-purpose flour (313 grams)
- 1 teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter (168 grams) softened to room temperature
- ¾ cup granulated sugar (150 grams)
- ¼ cup brown sugar (50 grams) I used light, but dark will work too
- 2 large egg yolks discard the whites
- 1 teaspoon vanilla extract
- ½ teaspoon rum extract sometimes I use up to 1 teaspoon
- ⅓ cup eggnog (80 ml)
- ⅔ cup unsalted butter (151 grams) salted works too, omit the salt from the recipe
- 3-4 cups powdered sugar (330-440 grams)
- ¼ teaspoon nutmeg
- ½ teaspoon rum extract
- ¼ teaspoon salt
- 3-5 tablespoons eggnog (45-75 ml)
- 1-2 tablespoons cornstarch AKA cornflour, if needed
- Preheat the oven to 350F (180C) or 325F (170C) on a convection oven (some ovens do this automatically). Line cookie sheets with parchment paper or silicone baking mats.
- Whisk together the flour, nutmeg, cinnamon, baking soda, and salt in a medium-sized bowl. Set aside.
- In a large bowl, beat together the butter, granulated sugar and brown sugar until fluffy.
- Beat the 2 egg yolks (remember not to use the whole egg), vanilla extract and rum extract into the butter mixture.
- With the mixer on a low speed, beat the eggnog into the butter mixture.
- Then mix the flour mixture into the butter and eggnog mixture, starting with your mixer on a low speed and gradually increasing until combined.
- Scoop the dough into balls with about 1 to 1.5 tablespoons of dough each (I used a medium cookie scoop). Roll the dough into balls and place about 2 inches apart on the lined cookie sheets. For slightly flatter cookies, press the balls down slightly.
- Bake 1 sheet at a time on a middle rack in the preheated oven for about 8-11 minutes or until the tops look set and the edges are just starting to become golden.
- Remove from the oven and cool on the cookie sheet for at least 10 minutes before transferring to a cooling rack.
- In a large bowl beat the butter until smooth and creamy.
- Turn off the mixer and add in 2 cups of the powdered sugar along with the nutmeg, salt and rum extract. Start with the mixer on a low speed and gradually increase the speed until combined.
- Beat in the rest of the powdered sugar about ½ cup at a time, alternating with 1 tablespoon of eggnog until the desired flavor and thickness is reached. If you find that the frosting isn't quite thick enough for your liking, but getting too sweet, beat in 1-2 tablespoons of cornstarch (I recommend sifting it first).
- Ensure that the cookies are fully cooled, then frost with a flat knife. Optionally, sprinkle the tops with a little extra nutmeg.
- Eggnog: I recommend using commercially prepared, full-fat eggnog as this is what the recipe was tested and developed with.
- Rum Extract: Rum extract can be found in the baking aisle of the grocery store near the vanilla extract and will really give these cookies more of an eggnog flavor.
- Make-Ahead Tips: Wrap the bowl of cookie dough with plastic and refrigerate for up to 48 hours. Then form the dough into cookies bake the dough as directed. Baked and cooled cookies can be placed in a freezer container or bag with sheets of parchment paper or wax paper in between each cookie layer and frozen for up to 2 months. Thaw in the fridge. Then frost as directed.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
- Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 32 cookies and all the frosting is used.