Eggnog Cookies kick off the holidays with a velvet-y, spiced hug: soft sugar-cookie shapes infused with eggnog, a splash of rum (or rum extract), and finished with a boozy, nutmeg-kissed buttercream. If you love festive flavors but crave something a little different from the usual gingerbread or sugar cookie rotation, these cookies are your new go-to Unique Christmas Treats.
Introduction to the recipe
Let’s be honest—who doesn’t have a carton of eggnog lurking in the fridge around December? Instead of sipping it solo, turn that holiday classic into cookies. These are not plain cutouts with boring frosting. The dough uses brown sugar for a caramel note, real eggnog for that signature flavor, and a whisper of spices (nutmeg, cinnamon, allspice). Then a silky eggnog buttercream crowns each cookie. They look festive, taste grown-up, and the aroma alone will convince your neighbors to drop in uninvited. (Invite them. You’ll thank me later.)
What makes these cookies so irresistible?
Texture and flavor team up here. The cookie bakes tender and slightly pillowy with crisped edges. The eggnog in the dough adds a creamy, custard-like note that regular sugar cookies don’t have. The frosting doubles down—egg-noggy, spiced, and just boozy enough if you add a splash of rum. Balance rules: the cookies aren’t sickly sweet because the dough and frosting both have nuanced depth from brown sugar and warm spices. Bold tip: use freshly grated nutmeg on top for the best holiday fragrance.
Ingredients — quick descriptions (what each does)
- All-purpose flour — structure. Keeps cookies tender when measured properly.
- Brown sugar — adds moisture and that toffee-like warmth.
- Eggnog — the star: brings custardy flavor and liquid to the dough.
- Unsalted butter — richness, flavor, and mouthfeel.
- Eggs — binders and richness.
- Rum or rum extract — optional but it makes the flavor unmistakably festive.
- Ground nutmeg, cinnamon, allspice — the seasonal spice trio that makes eggnog sing.
- Powdered sugar (for frosting) — creates a smooth, pipe-able buttercream.
- Vanilla extract — rounds flavors.
- Sprinkles — optional, but they turn cookies into holiday eye candy.
These pantry staples let you make an Easy Eggnog Cookies Recipe without hunting for exotic ingredients.
Simple how-to (a straightforward method)
- Make the dough: Cream butter and brown sugar until fluffy. Beat in egg, a splash of rum (or rum extract), and eggnog. Whisk dry ingredients—flour, baking powder, salt, and spices—then fold into the wet mixture until you have a soft dough. Chill 30–60 minutes so the cutters give clean shapes.
- Cut and bake: Roll the dough 1/4″ thick, cut shapes with your favorite cutters, place on parchment-lined sheets, and bake 8–11 minutes at 350°F until edges are set and tops are lightly golden. Don’t overbake. Cool completely.
- Frosting: Beat butter until creamy, add powdered sugar, a splash of eggnog, a teeny splash of rum, and spices; beat until fluffy. Pipe or spread atop cooled cookies and add sprinkles.
Bold tip: chilling the dough helps prevent spreading and keeps edges sharp for pretty cutouts.
The story behind the recipe
I developed this because I kept seeing eggnog used as a beverage but rarely incorporated into cookies that also featured a dedicated eggnog frosting. After a few trials I found that swapping brown sugar into the cookie dough gave it a depth that matched the frosted top. People expect holiday cookies to be sugary and sweet; I wanted a cookie that tasted like the cup of nostalgia beside grandma’s pie—warm, spiced, and slightly boozy. I tested this at a cookie swap and got demands for the recipe. The rest, as they say, is seasonal history.
Pro tips for the best outcome
- Measure flour properly. Spoon flour into the cup and level it off, or better yet, weigh it. Too much flour equals dry, cakey cookies.
- Chill the dough. This recipe benefits from 30–60 minutes in the fridge—makes shapes crisp and slicing tidy.
- Use real eggnog, not just milk + extract. The texture and flavor deepen with actual eggnog.
- Grate fresh nutmeg on top. It smells incredible and elevates the whole plate.
- Avoid overfrosting. A little frosting goes a long way—aim for balance.
Bold tip: If you want firm lines for decorating, chill your cut cookies on the baking sheet for 10 minutes in the freezer before baking.
Variations to try
- Gingerbread Eggnog Cookies: Swap half the all-purpose flour for whole-wheat pastry flour and add a tablespoon of molasses plus extra ginger for a hybrid Gingerbread Eggnog Cookies vibe.
- Frosted Eggnog Cookies: Make a thicker buttercream and pipe festive designs—perfect for gift boxes.
- Eggnog Cookies With Eggnog Glaze: Skip the buttercream and make a thin eggnog glaze (egg nog + powdered sugar) for a glossy finish.
- Boozy option: Use aged rum or brandy instead of extract for a richer, more adult cookie.
- Aleternative spice blends: Try apple pie spice or pumpkin pie spice for a slightly different holiday twist.
These spins give you Eggnog Gingerbread Cookies if you crave molasses, or keep them classic for an elegant platter.
Best way to serve
Serve these as part of a holiday cookie tray with an unmisted glass of eggnog on the side. They pair beautifully with coffee or a lightly spiced cider. Warm them gently for a few seconds in the microwave before applying frosting for an extra-soft bite. If you host a cookie exchange, stack them between parchment circles in a pretty tin—gift-ready and festive.
Quick tips for storage and leftovers
- Room temp: Store in an airtight container for up to 3 days. Keep layers separated with parchment.
- Refrigerate: If your frosting contains perishable eggnog and you added fresh dairy, store in the fridge for up to 5 days. Bring to room temp before serving for best flavor.
- Freeze: Freeze baked, unfrosted cookies in a single layer for up to 3 months; thaw and frost later. Some folks also freeze frosted cookies if the frosting is firm—wrap tightly.
Bold note: add sprinkles right after frosting so they set into the icing and don’t roll off.
FAQs — quick answers for common questions
Can I make these without alcohol?
Yes—use rum extract instead of rum for flavor without the booze.
Can I use powdered eggnog or homemade substitutes?
I recommend real eggnog for best texture and flavor. If unavailable, a mix of milk, cream, and a pinch of cinnamon + nutmeg can stand in, but the result shifts subtly.
Do these freeze well?
Unfrosted cookies freeze beautifully. If you plan to freeze frosted cookies, make sure the frosting is set and wrap them tightly. Thaw at room temperature.
Can kids help make them?
Totally. Kids can roll and cut shapes, and they love sprinkling. Omit the rum if children will eat them.
How can I keep cookies from being too sweet?
Use less frosting per cookie and select a higher-quality eggnog that isn’t syrupy-sweet. You can also reduce powdered sugar by a small amount in the buttercream and balance with a touch more butter.
Variations of presentation (fun serving ideas)
- Make mini cookie sandwiches with frosting in the center for bite-sized treats.
- Pipe rosettes of frosting and top with a dusting of cinnamon for a classy platter.
- Stack cookies in layers with cardstock separators in a gift box for easy gifting.
- Assemble a dipping station—small bowls of rum-spiked caramel, chocolate ganache, or extra eggnog for dunking.
Final thoughts — why these belong on your holiday table
These cookies hit the sweet spot between nostalgic and novel. They taste familiar (egg nog!), but the frosting and brown-sugar base give them a grown-up depth that classic sugar cookies lack. They fit right into cookie swaps, holiday parties, and afternoon cocoa rituals. Whether you call them Eggnog Cookies, Frosted Eggnog Cookies, or the family’s new favorite holiday signature, they’ll disappear fast.
Before you head to the kitchen: grab a carton of eggnog, a tin of sprinkles, and maybe a bottle of rum if you’re feeling festive. Life’s short—bake something that makes the whole house smell like holiday cheer.
Bonus: if you want to push the theme further, try my riff that swaps in molasses and extra ginger to make Gingerbread Eggnog Cookies—they’re a delightful mash-up and worth the experiment.
Happy baking, and Merry Cookies!
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Easy Eggnog Cookies with Eggnog Frosting – A Unique Christmas Treat for Holidays
- Prep Time: 2 hours 30 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 42 minutes
- Yield: 4 dozen 1x
- Category: Dessert
Description
Celebrate the season with these buttery Eggnog Cutout Cookies topped with a velvety eggnog buttercream that melts in your mouth. Each bite tastes like a sip of holiday cheer — warm spices, rich brown sugar, and that unmistakable eggnog flavor. Finish with a dusting of sprinkles for a cookie that looks (and tastes) straight out of a Christmas movie.
Ingredients
For the Cookies
- 1 ¼ cups (2 ½ sticks) unsalted butter, softened to room temperature
- 1 cup packed light brown sugar
- 4 large egg yolks
- ¼ cup eggnog
- 1 tablespoon spiced rum (or 1 teaspoon rum extract)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon ground cinnamon
- A small pinch of allspice
For the Frosting
- 6 tablespoons unsalted butter, softened
- 2 ¼ cups powdered sugar
- 1 ½ teaspoons spiced rum (or ¼ teaspoon rum extract)
- 2 tablespoons eggnog
- ¼ teaspoon freshly grated nutmeg
- A pinch of cinnamon
For Decorating
- Extra flour (for rolling out dough)
- Festive sprinkles of your choice
Instructions
Make the Cookie Dough
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Cream the butter: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and pale, about 2 minutes.
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Add sugar: Pour in the brown sugar and continue beating for another minute until fluffy and light.
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Mix in wet ingredients: Reduce the speed to low and add the egg yolks one at a time. Then pour in the eggnog and rum (or extract) and mix just until everything is combined.
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Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, nutmeg, cinnamon, and allspice.
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Bring the dough together: Gradually add the dry mixture to the wet ingredients while mixing on low speed. Mix until a soft dough forms. Scrape the bowl and mix briefly again to ensure everything is incorporated.
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Chill: Divide the dough in half, flatten each piece into a disc, wrap tightly in plastic wrap, and refrigerate for about 2 hours or until firm enough to roll.
Make the Frosting
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Beat the butter: In a clean mixing bowl, beat butter until smooth and creamy.
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Add sugar and flavorings: Gradually mix in powdered sugar. Then add rum (or rum extract), eggnog, nutmeg, and cinnamon.
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Whip until smooth: Beat for 2–3 minutes until light and fluffy. If the frosting seems too thick, add a teaspoon of milk or more eggnog until you reach a spreadable consistency.
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Set aside: Keep the frosting at room temperature while baking the cookies.
Bake the Cookies
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Preheat oven: Set your oven to 325°F (163°C) and position the rack in the upper third. Line baking sheets with parchment paper.
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Roll the dough: Lightly flour your counter. Place half the chilled dough on the surface and roll to about ¼ inch thick.
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Cut shapes: Use your favorite cookie cutters (stars, trees, bells—whatever screams “holidays!”) and transfer shapes to the prepared baking sheets. The cookies spread very little, so you can space them about ½ inch apart.
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Bake: Bake one sheet at a time for 12 minutes, or until the bottoms are golden and the tops are just turning a pale tan.
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Repeat: Gather and re-roll the dough scraps as needed—you can reuse them several times without affecting texture.
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Cool: Let the cookies rest on the baking sheet for a few minutes, then move them to a wire rack to cool completely.
Frost and Decorate
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Once cookies are completely cool, spread or pipe the frosting generously on top.
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If the frosting stiffens while you work, whisk in a touch of milk or eggnog to loosen it up.
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Before the frosting sets, shower each cookie with colorful holiday sprinkles.
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Allow frosting to firm up before stacking or storing.
Notes
- Storage Tips
- Room temperature: Keep in an airtight container for up to 3 days.
- Refrigerated: Store up to 5 days if your kitchen runs warm. Bring to room temp before serving.
- Freezer-friendly: Freeze unfrosted cookies for up to 3 months; thaw and frost later for fresh holiday flavor.
- Baker’s Notes
- Freshly grated nutmeg makes all the difference—trust me.
- Don’t skip chilling the dough! It helps your cookies keep their shape.
- These cookies are rich but not overly sweet, so the frosting shines without being cloying.
🎄 These Eggnog Cookies with Eggnog Frosting are like Christmas in cookie form—spiced, buttery, and impossible to eat just one. So go ahead, pour yourself a glass of eggnog, turn up the carols, and bake up a batch of these festive favorites!
