Eggnog Cookies with Eggnog Frosting Recipe

Introduction

These Eggnog Cookies with Eggnog Frosting capture all the warm, festive flavors of the holiday season in a soft, flavorful treat. Infused with nutmeg and a hint of rum, they pair perfectly with a cup of coffee or a glass of eggnog.

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 butter works too, omit the salt if using salted)
• 3-4 cups powdered sugar (330-440 grams)
• 1/4 teaspoon nutmeg
• 1/2 teaspoon rum extract
• 1/4 teaspoon salt
• 3-5 tablespoons eggnog (45-75 ml) for frosting
• 1-2 tablespoons cornstarch (cornflour), if needed

Instructions

1. Step 1: Preheat your oven to 350°F (180°C) or 325°F (170°C) for convection ovens. Line cookie sheets with parchment paper or silicone mats.
2. Step 2: In a medium bowl, whisk together the flour, nutmeg, cinnamon, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, beat the softened butter with granulated and brown sugars until fluffy and light in color.
4. Step 4: Add the egg yolks, vanilla extract, and rum extract to the butter mixture and beat until combined.
5. Step 5: With the mixer on low speed, slowly pour in the eggnog and mix until incorporated.
6. Step 6: Gradually mix the flour mixture into the wet ingredients, starting slow and increasing speed until just combined.
7. Step 7: Scoop dough into 1 to 1.5 tablespoon-sized balls using a cookie scoop or spoon. Roll into balls, place about 2 inches apart on prepared sheets, and gently press slightly for flatter cookies if desired.
8. Step 8: Bake one sheet at a time on the middle rack for 8-11 minutes, until tops look set and edges turn golden.
9. Step 9: Let the cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
10. Step 10: For the frosting, beat the butter in a large bowl until smooth and creamy.
11. Step 11: Turn off the mixer and add 2 cups of powdered sugar, nutmeg, salt, and rum extract. Start mixing on low then increase speed until combined.
12. Step 12: Gradually add the remaining powdered sugar, about 1/2 cup at a time, alternating with 1 tablespoon of eggnog each addition until you reach your desired thickness and flavor.
13. Step 13: If the frosting is too thin but getting too sweet, sift and beat in 1-2 tablespoons of cornstarch to thicken.
14. Step 14: Once cookies are completely cooled, frost them with a flat knife. Optionally, sprinkle a little nutmeg on top for extra festive flavor.

Tips & Variations

• Use dark brown sugar instead of light for a richer, molasses flavor.
• If you want a boozy kick, add a teaspoon of your favorite rum instead of rum extract.
• For a dairy-free version, substitute butter with vegan butter and use plant-based eggnog.
• If frosting seems too runny, chill it briefly before spreading to help it firm up.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them refrigerated for up to a week or freeze unfrosted cookies for up to 3 months. If frozen, thaw completely before frosting. Reheat frosted cookies gently in a microwave for a few seconds if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just yolks?

This recipe specifically uses egg yolks for a richer texture and to avoid extra moisture from the whites, which can affect cookie consistency. Using whole eggs may result in a different texture.

Is it safe to use raw egg yolks in this recipe?

Since the cookies are baked, the heat will cook the egg yolks, making them safe to eat. However, ensure you use fresh, high-quality eggs from a reliable source.

Eggnog Cookies with Eggnog Frosting Recipe

Print Recipe

★★★★★

4.8 from 91 reviews

Delight in the festive flavor of Eggnog Cookies topped with a luscious Eggnog Frosting. These soft, spiced cookies carry the traditional holiday taste of nutmeg, cinnamon, and rum extract combined with creamy eggnog, making them perfect for Christmas celebrations or cozy winter gatherings. The recipe blends classic baking techniques with a unique holiday twist for irresistible cookies that are sure to become a seasonal favorite.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Eggnog Cookies

• 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 (use up to 1 teaspoon if desired)
• 1/3 cup eggnog (80 ml)

Eggnog Frosting

• 2/3 cup unsalted butter (151 grams), salted butter works too (omit salt from recipe if using salted)
• 3–4 cups powdered sugar (330–440 grams)
• 1/4 teaspoon nutmeg
• 1/2 teaspoon rum extract
• 1/4 teaspoon salt
• 3–5 tablespoons eggnog (45–75 ml)
• 1–2 tablespoons cornstarch (cornflour), optional, for thickening

Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (180°C) or 325°F (170°C) if using a convection oven. Line cookie sheets with parchment paper or silicone baking mats to prevent sticking and facilitate even baking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, nutmeg, cinnamon, baking soda, and salt. Set aside this dry mixture for later use.
3. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is fluffy and light, ensuring good incorporation of air for soft cookies.
4. Add Egg Yolks and Extracts: Beat in the two egg yolks, vanilla extract, and rum extract into the butter and sugar mixture until fully combined, adding flavor and richness.
5. Incorporate Eggnog: With the mixer on low speed, gradually beat in the eggnog to the butter mixture, maintaining a smooth consistency without overmixing.
6. Combine Dry Ingredients with Wet: Slowly add the flour mixture to the wet ingredients, starting the mixer on a low speed and increasing to medium until just combined, avoiding overmixing to keep cookies tender.
7. Form Cookie Dough Balls: Using a medium cookie scoop or spoon, portion out 1 to 1.5 tablespoons of dough per cookie. Roll each portion into a ball and place them about 2 inches apart on the prepared cookie sheets. For slightly flatter cookies, gently press down on each dough ball.
8. Bake the Cookies: Bake one sheet at a time on the middle rack of the preheated oven for 8 to 11 minutes or until the cookie tops look set and the edges begin to turn golden. Baking times may vary slightly by oven.
9. Cool Cookies: Remove the cookie sheet from the oven and allow the cookies to cool on the sheet for at least 10 minutes to firm up before transferring them to a wire rack to cool completely.
10. Prepare Eggnog Frosting: In a large bowl, beat the 2/3 cup unsalted butter until smooth and creamy. Turn off the mixer, then add 2 cups of powdered sugar along with nutmeg, salt, and rum extract. Gradually beat starting at low speed and increase until well combined.
11. Finish Frosting: Beat in the remaining powdered sugar ½ cup at a time, alternating with 1 tablespoon of eggnog, until the frosting reaches your desired flavor and consistency. If the frosting is too thin but becomes too sweet when adding sugar, sift and beat in 1 to 2 tablespoons of cornstarch to thicken.
12. Frost Cookies: Once cookies are completely cooled, use a flat knife or spatula to spread the eggnog frosting evenly over each cookie. Optionally, sprinkle a pinch of nutmeg or cinnamon on top for garnish and extra holiday flair.

Notes

• Use only egg yolks for the dough; egg whites are not needed and should be discarded or saved for another use.
• You can adjust the amount of rum extract to your taste; 1 teaspoon provides a stronger flavor.
• For a gluten-free version, substitute the all-purpose flour with an equal amount of gluten-free flour blend.
• If you use salted butter in the frosting, omit the added salt to avoid excessive saltiness.
• Letting cookies cool on the baking sheet before moving prevents them from breaking apart.
• The cornstarch in the frosting helps if the frosting becomes too thin but adding sugar further isn’t desirable.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze the dough for future baking.

Keywords: Eggnog cookies, holiday cookies, Christmas cookies, spiced cookies, eggnog frosting, festive dessert