These frosted eggnog cookies will be the star of your Christmas cookie platter!
They’re a fun and festive twist on classic sugar cookies. With their soft, cake-like texture and rich, creamy eggnog flavor, they’re sure to impress.
But the real star is that decadent eggnog buttercream frosting. It’s so good, the kid in me wants to lick it off all the cookies.
Trust me, your friends and family will beg for them year after year!
Why You’ll Love These Frosted Eggnog Cookies
Holiday Cheer: These festive treats are perfect for cookie swaps, gifting, or treating yourself.
Festive Flavor: The blend of nutmeg, cinnamon, and rum extract gives these cookies a big eggnog flavor.
Simple Prep: Thanks to the simple steps, anyone can make these Christmas treats.
Make-Ahead Magic: You can easily prep the dough in advance. So you can have cookies fresh from the oven whenever a craving strikes.
Ingredients
- Eggnog: It wouldn’t be eggnog cookies without the nog! Use store-bought for convenience, or go the extra mile with homemade eggnog.
- All-Purpose Flour & Baking Powder: For structure, texture, and a little lift.
- Salt, Nutmeg, Cinnamon, & Vanilla: To balance the sweetness and bring warmth to every bite. If you can, use fresh nutmeg!
- Unsalted Butter: Creamed with sugar to create a luscious, melt-in-your-mouth texture. You’ll also need it in the frosting.
- Granulated & Light Brown Sugar: For sweetness and subtle caramel undertones.
- Egg Yolks: Binds the ingredients together and gives the cookies a delicate crumb.
- Rum Extract: For more depth and a bigger eggnog flavor.
- Powdered Sugar: The key to a smooth, creamy frosting.
How to Make Frosted Eggnog Cookies
‘Tis the season for cozy flavors, festive treats, and baking!
So grab your mixer, preheat the oven, and let’s make these delectable Christmas cookies.
1. PREP: Line 2-3 large baking sheets with parchment paper and preheat the oven to 350°F (175°C).
2. MIX: Combine the wet and dry ingredients in separate bowls. Gently mix the dry ingredients into the wet until just combined.
3. DROP: Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing 2 inches apart.
4. BAKE: Bake for 10-12 minutes until edges are golden. Cool for 5 minutes, then transfer to a wire rack.
5. FROST: Beat the butter, powdered sugar, eggnog, and rum extract until smooth. Adjust consistency if needed.
6. FINISH: Spread or pipe frosting on cooled cookies, grate fresh nutmeg on top, and let set for 10 minutes. Enjoy!
Tips For the Best Frosted Eggnog Cookies
While this recipe is pretty darn, I still have a few tips to keep in mind before you start mixing:
- Use room-temperature ingredients. For optimal mixing, get everything out of the fridge 20-30 minutes early.
- Avoid overmixing. To keep the cookies tender, mix the dry and wet ingredients just until combined. I like to do this by hand.
- Chill the dough. If your cookie dough is quite soft or sticky to scoop, chill it in the refrigerator for 30-60 minutes. Also, keep any dough you’re not baking in the fridge.
- Don’t overbake. Bake the cookies just until the edges turn light golden brown. The centers may look slightly underbaked but will set as the cookies cool.
- Fun flavors. Add 1/2 tablespoon of rum or bourbon to the cookie dough for a boozy kick. You can also experiment with additional spices like allspice or cloves.
- Make dough ahead. Prep the dough and frosting in advance and refrigerate them for 1-2 days. You can also freeze the dough for 2-3 months.
How to Store
I love having these cookies on hand all season long. They’re great for family gatherings, afternoon pick-me-ups, or last-minute company.
And the aroma of freshly baked eggnog cookies wafting through your home is truly magical.
Just be sure to follow these tips to keep them fresh:
To Store: Place cookies in an airtight container, separating layers with parchment paper. Store at room temperature for up to 3 days or refrigerate for up to 1 week.
To Freeze: Flash freeze unfrosted in a single layer on a baking sheet. When solid, transfer to a freezer-safe container for up to 3 months. Do not freeze the frosting.
More Spiced Treats for The Holidays
Eggnog Muffins
Pumpkin Streusel Muffins
Eggnog Fudge
Indian Pudding
Frosted Eggnog Cookies
36
servings25
minutes12
minutes111
kcalSpread some holiday cheer with these frosted eggnog cookies! They’re delightfully soft, perfectly spiced, and topped with a rich & creamy eggnog frosting.
Ingredients
- For the Cookies:
2 1/2 cups (300g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large egg yolks
1 teaspoon pure vanilla extract
1/2 teaspoon rum extract
1/2 cup full-fat eggnog
- For the Frosting:
1/2 cup unsalted butter, softened
3 cups powdered sugar
1/4 cup eggnog
1/2 teaspoon rum extract
Fresh nutmeg, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
- Make the cookies: In a medium bowl, whisk the flour, baking powder, salt, nutmeg, and cinnamon. Set aside.
- In a separate large bowl, beat the butter and sugars with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Reduce the speed to low and blend in the egg yolks one at a time, followed by the vanilla extract, rum extract, and eggnog until smooth.
- Gently mix the dry ingredients into the wet ingredients on low speed or by hand until just combined.
- Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes until the edges are lightly golden. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: Beat the softened butter until smooth and lump-free. Add the powdered sugar and mix gently until incorporated. Add 2 tablespoons of eggnog and the rum extract and beat on medium speed until thick and smooth. If needed, add more eggnog, 1 teaspoon at a time, until the desired consistency is reached.
- Once the cookies are completely cool, spread or pipe the frosting onto each cookie. Grate fresh nutmeg over the top, then let the frosting set for about 10 minutes. Serve and enjoy!
Notes
- Chill the dough: Cover and chill the dough for 30-60 minutes to keep the cookies from spreading. Chill the dough between bakes if you can’t fit them all in the oven at once.
- Cool completely: Allow the cookies to cool completely to room temperature before frosting, otherwise, it will melt.
- Servings and Calories: The number will vary depending on how large the cookies are. The calories listed are based on 36 cookies.
I’m definitely going to try these, but will wait till baking starts late November in Canaada, I will let you know after we’ve tried them to report how they loved them, which I’m sure they will.