Eggnog Cookies Recipe

Introduction

Eggnog Cookies combine the festive flavors of classic holiday eggnog with a soft, tender cookie base. Topped with a creamy eggnog frosting and a dusting of nutmeg, these cookies are perfect for seasonal celebrations or sharing with friends and family.

Ingredients

• 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
• ½ cup salted sweet cream butter (at room temperature) for frosting
• 3 cups powdered sugar
• ⅓ cup eggnog (for frosting)
• Ground nutmeg (optional garnish)

Instructions

1. Step 1: In a medium-sized mixing bowl, whisk together the flour, baking powder, nutmeg, cinnamon, and salt until evenly combined.
2. Step 2: In a stand mixer or large bowl with a handheld mixer, beat the softened butter on medium-high speed for 30-45 seconds until creamy.
3. Step 3: Add the granulated sugar and dark brown sugar to the butter. Beat for 1 to 1½ minutes until well blended and fluffy.
4. Step 4: Reduce mixer speed to medium-low. Add eggs one at a time, mixing well after each addition until no yellow streaks remain.
5. Step 5: Mix in the vanilla and rum extracts just until combined.
6. Step 6: Add the flour mixture to the wet ingredients in three additions, alternating with the eggnog in two additions. Mix each addition just until incorporated and smooth. Cover the dough and chill in the refrigerator for at least 1 hour.
7. Step 7: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
8. Step 8: Remove the chilled dough from the refrigerator. Using a 1½-tablespoon cookie scoop, portion out dough and place on the baking sheets about 2 inches apart. Bake for 10-12 minutes or until edges are golden brown. Let cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
9. Step 9: To make the frosting, beat the softened butter on medium speed for 45 seconds to 1 minute until creamy.
10. Step 10: Reduce mixer speed to medium-low. Gradually add powdered sugar and eggnog in alternating additions. Continue mixing until the frosting is smooth and well combined.
11. Step 11: Transfer the frosting to a disposable piping bag fitted with a star tip or a ziplock bag with a corner snipped off.
12. Step 12: Pipe the frosting onto each cooled cookie using gentle, steady pressure. Finish by sprinkling a light dusting of ground nutmeg over the frosted cookies if desired.

Tips & Variations

• For a boozy twist, add a splash of bourbon to the frosting instead of rum extract.
• If you prefer a softer cookie, bake for the shorter time listed. For crisper edges, extend baking by a minute or two.
• Use a fine mesh sieve to lightly dust the nutmeg for an even, delicate garnish.

Storage

Store the frosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze unfrosted cookies for up to 3 months. Let frozen cookies thaw completely before frosting and serving. Reheat frosted cookies briefly in a microwave (about 10 seconds) if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies dairy-free?

Yes, substitute the butter with a dairy-free spread and use a plant-based milk alternative for the eggnog. Ensure the eggnog flavoring is dairy-free as well.

Can I make the dough ahead of time?

Absolutely. The dough can be prepared and chilled for up to 24 hours before baking, which can enhance the flavor and texture.

Eggnog Cookies Recipe

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4.8 from 135 reviews

Delight in these festive Eggnog Cookies, soft and spiced with nutmeg and cinnamon, packed with rich eggnog flavor, and topped with a creamy, smooth eggnog buttercream frosting dusted with ground nutmeg. Perfect for holiday gatherings or whenever you’re craving a cozy seasonal treat.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 32 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour (spooned and leveled)
• 2 teaspoons baking powder
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ½ teaspoon salt

Cookie Dough

• 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

Frosting

• ½ cup salted sweet cream butter (at room temperature)
• 3 cups powdered sugar
• ⅓ cup eggnog
• Ground nutmeg (optional garnish)

Instructions

1. Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, ground cinnamon, and salt until well combined.
2. Beat Butter: Using a stand mixer or a large mixing bowl with a handheld mixer on medium-high speed, beat the softened butter for 30-45 seconds until creamy.
3. Add Sugars: Add granulated sugar and dark brown sugar to the butter. Beat for 1 to 1½ minutes until the mixture is smooth and well incorporated.
4. Incorporate Eggs: Lower the mixer to medium-low speed and add the eggs one at a time, ensuring each is fully incorporated before adding the next. Continue mixing until no yellow streaks remain in the batter.
5. Add Extracts: Mix in the pure vanilla and rum extracts just until combined to preserve their fragrant aromas.
6. Combine Flour and Eggnog: Add the flour mixture in batches of 1 cup, alternating with eggnog. Mix each addition just until the ingredients are incorporated and the dough is smooth. Do not overmix to keep the cookies tender. Cover the dough and chill in the refrigerator for at least 1 hour to firm up.
7. Preheat Oven and Prepare Pans: Just before baking, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for non-stick baking.
8. Scoop and Bake: Remove chilled dough from refrigerator. Using a 1½-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing cookies about 2 inches apart to allow spreading. Bake for 10-12 minutes or until the edges turn golden brown. Let the cookies cool on the sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
9. Prepare Frosting Butter: Beat softened butter in a stand mixer or medium bowl with a handheld mixer on medium speed for 45 seconds to 1 minute until creamy and smooth.
10. Add Powdered Sugar and Eggnog: Reduce mixer to medium-low speed and gradually alternate adding powdered sugar and eggnog, mixing well after each addition. Continue until the frosting is smooth, fluffy, and fully incorporated.
11. Pipe Frosting: Transfer the frosting into a disposable piping bag fitted with a star-shaped tip or a quart-size ziplock bag with the tip snipped off. Apply gentle, steady pressure to pipe the frosting over the cooled cookies in decorative swirls.
12. Garnish: Optionally, sprinkle a light dusting of ground nutmeg over the tops of the frosted cookies to enhance the festive flavor and presentation.

Notes

• Make sure eggs and butter are at room temperature for the best texture in your dough and frosting.
• Chilling the dough is essential as it helps prevent spreading and gives a better cookie shape.
• Use parchment paper or silicone baking mats to ensure cookies bake evenly and don’t stick.
• Adjust nutmeg and cinnamon amounts according to your preference for spice intensity.
• Store cookies in an airtight container and frost just before serving to maintain texture.
• Cookies can be frozen unfrosted for up to 1 month; thaw completely before frosting.

Keywords: eggnog cookies, holiday cookies, Christmas cookies, spiced cookies, eggnog frosting, festive desserts