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 enjoys thick, tender sugar cookies. 
The Perfect Eggnog Cookies
If you want a holiday cookie that feels familiar but slightly unexpected, these eggnog cookies are an excellent choice. The cookies are soft and slightly cakey with a delicate, milky eggnog flavor that isn’t overpowering. They’re finished with a creamy eggnog buttercream that adds sweetness and a smooth texture.
If you prefer a less sweet option, these cookies are also enjoyable without frosting — the cookie itself carries a pleasant eggnog profile with just a touch of spice.
How We Get the Eggnog Flavor
The eggnog character in these cookies comes from a few intentional choices in the dough and the frosting:
- Store-bought eggnog: This recipe is developed using commercially prepared, full-fat eggnog for consistent results.
- Egg yolks: The dough uses only yolks (not whole eggs) to reinforce the rich, creamy note of traditional eggnog while limiting extra liquid.
- Nutmeg: A classic eggnog spice, nutmeg gives the cookies their warm, holiday aroma.
- Rum extract: A small amount of rum extract enhances the eggnog flavor without adding alcohol. It’s optional but recommended for a more authentic taste.
A Note About Texture
Because this dough uses liquid eggnog, the cookies end up softer and slightly more cake-like than a typical sugar cookie. To balance the extra moisture, the recipe uses only egg yolks rather than whole eggs. The result is a tender, slightly fluffy cookie.
Tip: This dough is too sticky to roll out, so it is not suitable for cookie cutters. Scoop and shape by hand instead.
Why You’ll Love These Cookies
These eggnog cookies taste like Christmas in cookie form. They’re soft and tender with a subtle spice and a thick, creamy eggnog frosting that elevates the flavor. They make a great addition to holiday cookie trays or a festive dessert spread.
Ingredients
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 (optional, can use up to 1 teaspoon)
- 1/3 cup eggnog (80 ml), full-fat recommended
Eggnog Frosting
- 2/3 cup unsalted butter (151 grams); salted butter can be used if you omit the added salt
- 3–4 cups powdered sugar (330–440 grams), adjust for desired sweetness and thickness
- 1/4 teaspoon nutmeg
- 1/2 teaspoon rum extract
- 1/4 teaspoon salt
- 3–5 tablespoons eggnog (45–75 ml)
- 1–2 tablespoons cornstarch (optional, to thicken if needed)
Instructions
Eggnog Cookies
- 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.
- Whisk together the flour, nutmeg, cinnamon, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, beat the softened butter with the granulated and brown sugars until fluffy and pale.
- Add the two egg yolks, vanilla extract, and rum extract to the butter-sugar mixture and mix until combined.
- With the mixer on low, beat in the eggnog until incorporated.
- Gradually add the flour mixture to the wet ingredients, starting on low speed and increasing until just combined.
- Scoop about 1–1.5 tablespoons of dough per cookie, roll into balls, and place about 2 inches apart on the prepared sheets. For flatter cookies, gently press each ball down slightly.
- Bake one sheet at a time on the middle rack for 8–11 minutes, until the tops look set and edges begin to turn golden.
- Let the cookies cool on the sheet for at least 10 minutes before transferring to a cooling rack to cool completely.
Eggnog Frosting
- Beat the butter in a large bowl until smooth and creamy.
- Add 2 cups of powdered sugar, nutmeg, salt, and rum extract. Start mixing on low and then increase speed until combined.
- Gradually beat in the remaining powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of eggnog until you reach your preferred consistency and flavor.
- If the frosting becomes too sweet but not thick enough, sift and beat in 1–2 tablespoons of cornstarch to thicken without adding extra sweetness.
- Ensure cookies are fully cooled, then spread frosting with a flat knife and, if desired, sprinkle a pinch of nutmeg on top.
Notes
- Eggnog: Use commercially prepared, full-fat eggnog for consistent texture and flavor.
- Rum extract: Adds depth and a traditional eggnog note. It is optional but recommended for a clearer eggnog profile.
- Make-ahead: Refrigerate shaped dough in a covered bowl for up to 48 hours before scooping and baking. Baked cookies freeze well for up to 2 months with parchment paper between layers; thaw in the fridge before frosting.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- Nutrition: Nutritional values are estimates based on one cookie and may vary depending on portion size and whether all frosting is used.
Nutrition (approximate per cookie)
Calories: 197 kcal; Carbohydrates: 27 g; Protein: 2 g; Fat: 9 g; Saturated Fat: 6 g; Sugar: 19 g; Sodium: 80 mg.
