Eggnog Cookies with Eggnog Frosting Recipe

Introduction

These Eggnog Cookies with Eggnog Frosting capture the rich, festive flavors of the holiday season in a soft, delightful treat. Infused with warm spices and a hint of rum extract, they’re perfect for sharing at gatherings or enjoying with a cup of hot cocoa.

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, omit salt in recipe)
• 3-4 cups powdered sugar (330-440 grams)
• 1/4 teaspoon nutmeg (for frosting)
• 1/2 teaspoon rum extract (for frosting)
• 1/4 teaspoon salt (for frosting)
• 3-5 tablespoons eggnog (45-75 ml) for frosting
• 1-2 tablespoons cornstarch (cornflour), if needed for frosting thickness

Instructions

1. Step 1: 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.
2. Step 2: Whisk together the flour, nutmeg, cinnamon, baking soda, and salt in a medium bowl and set aside.
3. Step 3: In a large bowl, beat the softened butter with granulated sugar and brown sugar until fluffy.
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, gradually mix in the eggnog.
6. Step 6: Gradually add the flour mixture to the wet ingredients, starting on low speed and increasing until just combined.
7. Step 7: Scoop dough into balls about 1 to 1.5 tablespoons each. Roll into balls and space them about 2 inches apart on the prepared baking sheets. For flatter cookies, gently press each ball down slightly.
8. Step 8: 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.
9. Step 9: Remove from the oven and let cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
10. Step 10: For the frosting, beat the 2/3 cup unsalted butter until smooth and creamy.
11. Step 11: Add 2 cups of powdered sugar, nutmeg, salt, and rum extract. Start mixing on low speed and gradually increase until combined.
12. Step 12: Alternate adding the remaining powdered sugar (about 1/2 cup at a time) with 1 tablespoon of eggnog, mixing until the desired flavor and thickness is reached.
13. Step 13: If the frosting is too thin but becoming too sweet, beat in 1-2 tablespoons of sifted cornstarch to thicken.
14. Step 14: Once the cookies are fully cooled, spread the frosting evenly with a flat knife. Optionally, sprinkle with extra nutmeg for garnish.

Tips & Variations

• Use dark brown sugar for a richer flavor, or substitute a teaspoon of rum for rum extract for a more authentic taste.
• If you prefer spicier cookies, add a pinch of ground cloves or allspice to the dry ingredients.
• For a dairy-free version, try using vegan butter and a plant-based egg substitute, and replace eggnog with a spiced almond or coconut milk.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If frosted, keep them refrigerated and bring to room temperature before serving. The frosting may be a bit soft when chilled. You can freeze unfrosted cookies for up to 3 months; thaw before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just egg yolks?

Using only egg yolks helps keep the cookies tender and rich. Whole eggs might change the texture, making the cookies cakier. For best results, follow the recipe’s use of yolks only.

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

If you’re concerned about raw eggs, use pasteurized egg yolks available in many stores. Alternatively, you can look for recipes that bake or cook the eggs to reduce risk.

Eggnog Cookies with Eggnog Frosting Recipe

Print Recipe

★★★★★

4.6 from 122 reviews

Delightfully festive Eggnog Cookies with a creamy, spiced Eggnog Frosting. These soft, flavorful cookies combine traditional holiday spices like nutmeg and cinnamon with the rich taste of eggnog in both the cookie and the luscious frosting. Perfect for winter celebrations or gifting during the holidays.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: Approximately 24–30 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 (up to 1 teaspoon optional)
• 1/3 cup eggnog (80 ml)

Eggnog Frosting

• 2/3 cup unsalted butter (151 grams), salted optional (omit salt if salted butter used)
• 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), if needed to thicken

Instructions

1. Prepare Oven and Dry Ingredients: Preheat the oven to 350°F (180°C) or 325°F (170°C) for convection ovens. Line cookie sheets with parchment paper or silicone mats. In a medium bowl, whisk the flour, nutmeg, cinnamon, baking soda, and salt together. Set aside.
2. Mix Cookie Dough Base: In a large bowl, beat the butter, granulated sugar, and brown sugar together until fluffy to create a light and creamy base.
3. Add Egg Yolks and Extracts: Beat in the two egg yolks, vanilla extract, and rum extract until fully incorporated into the butter mixture.
4. Incorporate Eggnog: With the mixer on low speed, slowly add the eggnog to the mixture, blending thoroughly for moisture and flavor.
5. Add Dry Ingredients: Gradually mix in the flour mixture, starting on low speed and increasing speed until just combined to avoid overmixing.
6. Shape Cookies: Use a medium cookie scoop or tablespoon to portion 1 to 1.5 tablespoon-sized dough balls. Roll into smooth balls and place 2 inches apart on the prepared baking sheets. For flatter cookies, gently press the dough balls down slightly.
7. Bake Cookies: Bake one sheet at a time on the middle rack for 8-11 minutes, until tops look set and edges start to turn golden.
8. Cool Cookies: Remove from oven and allow cookies to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
9. Prepare Frosting Base: In a large bowl, beat the butter until smooth and creamy.
10. Add Powdered Sugar and Spices: Turn off mixer; add 2 cups powdered sugar, nutmeg, salt, and rum extract. Start mixing on low speed and gradually increase until combined.
11. Adjust Frosting Consistency: Add remaining powdered sugar in 1/2 cup increments alternated with 1 tablespoon eggnog until the frosting reaches desired thickness and flavor. If frosting is too thin but becoming too sweet, sift and beat in 1-2 tablespoons cornstarch to thicken.
12. Frost Cookies: Once cookies are fully cooled, spread frosting evenly using a flat knife. Optionally, sprinkle with a little extra nutmeg for garnish.

Notes

• Use only egg yolks for the cookie dough; egg whites are discarded.
• Rum extract can be adjusted from 1/2 teaspoon to 1 teaspoon depending on taste preference.
• Butter for frosting can be salted or unsalted; omit added salt if using salted butter.
• If frosting becomes too runny, cornstarch helps to thicken without adding sweetness.
• Cookies keep well stored in an airtight container for up to 1 week.
• Allow cookies to cool completely before frosting to prevent melting.
• Rolling dough into balls ensures even baking and uniform cookie size.
• Use parchment paper or silicone mats to prevent sticking and promote easy cleanup.

Keywords: Eggnog Cookies, Holiday Cookies, Christmas Cookies, Eggnog Frosting, Festive Cookies, Soft Cookies