Eggnog Christmas Cookies — soft, spiced, and frosted to festive perfection
If you love that cozy holiday sip, these Eggnog Christmas Cookies pack all that creamy, nutmeg-kissed flavor into a tender cookie topped with rich Eggnog Frosting and a dusting of spice.
Brief introduction to the recipe
Think soft, slightly cake-like cookies with a hint of rum extract and warm nutmeg, finished with a thick, vanilla-eggnog buttercream. They’re not overly rich — just the right size to pair with a cup of cocoa (or a small glass of eggnog). Want something special for cookie swaps or a holiday dessert tray? You’ve found it.
Why you’ll love these cookies
- Big eggnog flavor without being heavy. Using store-bought eggnog plus egg yolks gives authentic taste without soggy dough.
- Tender, melt-in-your-mouth texture. These aren’t crunchy — they’re pleasantly soft.
- Perfect for frosting. The cookie surface holds a smooth layer of Egg Nog Icing beautifully.
- Easy to scale for parties. Need Holiday Baking Treats for a crowd? Double this recipe and bake in batches.
The story behind the recipe
I tested these with commercial eggnog because results stay consistent from batch to batch. Using yolks (not whole eggs) keeps the dough from getting too wet while boosting that classic eggnog richness. Add rum extract and nutmeg, and suddenly you’ve got holiday nostalgia in cookie form. Who knew eggnog could moonlight so well as cookie batter?
Ingredients (what you’ll need)
For the cookies
- 2½ cups (about 313 g) all-purpose flour
- 1 tsp ground nutmeg
- ½ tsp ground cinnamon
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup (168 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 2 large egg yolks (discard the whites)
- 1 tsp vanilla extract
- ½ tsp rum extract (optional but recommended)
- ⅓ cup (80 ml) prepared eggnog
For the frosting
- 2/3 cup (151 g) unsalted butter, room temp
- 3–4 cups (330–440 g) powdered sugar, sifted
- ¼ tsp ground nutmeg
- ½ tsp rum extract
- ¼ tsp salt
- 3–5 tbsp eggnog (to thin)
- 1–2 tbsp cornstarch, if frosting gets too sweet or runny
Bold tip: Use full-fat, store-bought eggnog for the most reliable flavor and texture.
Ingredient notes — quick blurbs
- Nutmeg gives that unmistakable eggnog note — don’t skip it.
- Egg yolks contribute rich flavor while keeping the dough manageable.
- Rum extract amplifies the holiday vibe without alcohol drama.
- Cornstarch helps thicken the frosting without adding more sugar.
How to make it — step-by-step
Step 1 — Prep and dry mix
Preheat oven to 350°F (180°C) (or 325°F/170°C if you use convection). Line baking sheets with parchment. Whisk together flour, nutmeg, cinnamon, baking soda, and salt in a medium bowl. Set aside.
Step 2 — Cream the butter and sugars
In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy.
Step 3 — Add yolks and flavor
Beat in the egg yolks, vanilla, and rum extract until combined.
Step 4 — Add eggnog
With mixer on low, pour in the eggnog just until incorporated. The batter will loosen slightly — that’s normal.
Step 5 — Mix in dry ingredients
Add the flour mixture gradually, starting slow and increasing speed until the dough comes together. Don’t overwork it.
Step 6 — Scoop and bake
Using a small scoop (about 1–1½ tablespoons), form balls and place them ~2 inches apart on the prepared sheets. For flatter cookies, gently press each ball. Bake 8–11 minutes until tops look set and edges lightly color. Cool on the sheet 10 minutes before transferring to a rack.
Bold tip: Cool on the pan first — the cookies finish cooking from carryover heat and stay tender.
Step 7 — Make the frosting
Beat the butter until smooth. Add 2 cups powdered sugar, nutmeg, salt, and rum extract on low, then increase speed. Alternate adding powdered sugar and eggnog (1 tbsp at a time) until the frosting reaches a spreadable thickness. If it tastes too sweet but still too thin, slowly add 1–2 tbsp cornstarch.
Step 8 — Frost and garnish
Make sure cookies are completely cool. Spread frosting with a knife and sprinkle a pinch of nutmeg on top. Let the frosting set before stacking.
Pro tips for perfect results
- Room temp yolks blend more smoothly. Cold yolks = uneven mixing.
- Measure flour correctly (spoon & level). Too much flour = cakier, drier cookies.
- Don’t try to roll this dough out. It’s sticky and meant to be scooped.
- Test one tray first if you suspect your oven runs hot or cold. Better safe than chewy disaster.
- Want thicker frosting? Reduce eggnog and add powdered sugar or a touch of cornstarch.
FYI — if you like extra rum flavor, bump the extract to 1 tsp.
Variations to try
- Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum for Gluten Free Eggnog Cookies. Texture will shift but flavor stays festive.
- Boozy adult version: Stir 1 tbsp of dark rum into the frosting (skip for kids).
- Spiced up: Add ¼ tsp ground cloves for a mulled flavor.
- Gooey twist: Press a small caramel candy into the warm cookie center after baking for near-Gooey Christmas Cookies energy.
Serving ideas — when and how to enjoy
Serve warm with coffee or chilled eggnog. Pack in tins for neighbors or create a Recipes For The Holidays cookie board with gingerbread and buttery spritz. These also make great Holiday Baking Treats for school parties (just skip the booze).
Presentation hack: stack cookies between parchment in a tin and tie with twine — instant gift.
Storage, make-ahead & freezing
- Make-ahead dough: Wrap dough bowl and chill up to 48 hours. Bring to room temp 30 minutes before scooping.
- Freeze dough balls: Freeze scooped balls on a tray, then bag for up to 2 months. Bake from frozen; add a minute or two.
- Baked cookies: Store in an airtight container at room temp up to 3 days or in the fridge up to 5 days. Frosted cookies freeze okay, but texture may change; better to freeze unfrosted and add frosting after thawing.
Bold tip: Let frosting fully set before stacking to avoid a gluey mess.
FAQs (short & useful)
Can I use homemade eggnog?
You can, but store-bought gives consistent results. Homemade varies widely.
Why use yolks only?
Yolks add richness without excess liquid from whites, so cookies stay tender not soggy.
How do I make them less cakey?
Reduce flour slightly and bake just until edges set. Don’t overmix.
Can I leave out rum extract?
Yes. You’ll still get eggnog flavor, but the rum extract intensifies that classic note.
Final thoughts — wrap-up
These are the Best Eggnog Cookies when you want something a bit different on the holiday cookie tray. They balance nostalgia and novelty: familiar eggnog flavors wrapped into a soft cookie and crowned with creamy Egg Nog Icing. Easy to scale, simple to make, and totally giftable — what’s not to love?
Ready to bake? Grab a bowl of eggnog and get scooping. Want a printable recipe card or a gluten-free conversion? I can whip that up next — no judgement if you lick the spoon.
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Decadent Eggnog Christmas Cookies with Creamy Egg Nog Icing — Holiday Baking Treats
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 30 cookies 1x
- Category: Dessert
Description
Soft, tender cookies infused with classic eggnog spice, then slathered with a thick, silky eggnog buttercream. A pinch of nutmeg lifts the flavor — perfect for anyone who loves a cozy, mildly spiced sweet treat.
Ingredients
For the cookies
- 2½ cups all-purpose flour (≈313 g)
- 1 tsp ground nutmeg
- ½ tsp ground cinnamon
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter (≈168 g), softened to room temperature
- ¾ cup granulated sugar (≈150 g)
- ¼ cup light brown sugar (≈50 g)
- 2 large egg yolks (save or discard the whites)
- 1 tsp vanilla extract
- ½ tsp rum extract (use up to 1 tsp for stronger flavor)
- ⅓ cup eggnog (≈80 ml), preferably full-fat
For the frosting
- ⅔ cup unsalted butter (≈151 g), room temp (salted ok — omit extra salt below)
- 3–4 cups powdered sugar (≈330–440 g), sifted
- ¼ tsp ground nutmeg
- ½ tsp rum extract
- ¼ tsp salt
- 3–5 tbsp eggnog (≈45–75 ml), to reach desired thinning
- 1–2 tbsp cornstarch (optional; use if frosting gets too sweet or thin)
Instructions
Make the cookies
-
Preheat the oven to 350°F (180°C) — if you bake with convection, drop to 325°F (170°C). Line baking sheets with parchment or silicone mats.
-
In a medium bowl, whisk together the flour, nutmeg, cinnamon, baking soda, and salt. Set aside.
-
In a large mixing bowl, cream together the softened butter with the granulated and brown sugars until light and airy.
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Beat in the two egg yolks, then add the vanilla and rum extracts. Mix until combined.
-
With the mixer on low, pour in the eggnog and blend just until incorporated. The batter will loosen slightly — that’s normal.
-
Add the dry mix in stages, starting on low speed and increasing until the dough comes together. Don’t overmix — overworking makes tougher cookies.
-
Scoop about 1 to 1½ tablespoons per cookie (a medium scoop works great). Roll into balls and space ~2 inches apart on the prepared sheets. For a flatter result, gently press each ball down a touch.
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Bake one sheet at a time on the center rack for 8–11 minutes, until the tops look set and the edges begin to color. Watch closely — you want soft centers, not dry discs.
-
Let the cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack to finish cooling. Carryover heat finishes them perfectly.
Bold tip: Cool on the pan first — the cookies will firm up while staying tender inside.
Make the eggnog frosting
-
Beat the room-temperature butter until smooth and creamy.
-
Turn the mixer off and add 2 cups of the powdered sugar, nutmeg, salt, and rum extract. Start mixing on low, then increase speed to combine.
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Continue adding the remaining powdered sugar in ½-cup increments, alternating with 1 tablespoon eggnog at a time, until the frosting reaches a spreadable consistency and the flavor pleases you.
-
If the frosting tastes too sweet but still runs thin, sift in 1–2 tablespoons cornstarch to thicken without adding more sugar.
-
Once cookies are completely cool, spread the frosting with a small offset knife and dust with a pinch more nutmeg if desired.
Bold tip: Make sure cookies are fully cooled before frosting — warm cookies melt the buttercream and make a mess.
Notes
- Notes & swaps
- Eggnog: I recommend full-fat, store-bought eggnog for steady results. Homemade varies a lot and can change cookie texture.
- Rum extract: This small addition punches up the eggnog character. Skip it if you prefer no extract; the cookies will still be tasty.
- Cornstarch trick: If the icing gets too sweet or runny, stirring in sifted cornstarch helps thicken without dumping in more sugar.
- Make-ahead: Wrap the mixed dough and chill up to 48 hours. When ready, scoop and bake as directed.
- Freezing: Freeze baked and cooled cookies separated by parchment or freeze the scooped dough on a tray then bag for up to 2 months. Bake frozen dough with a minute or two extra time.
- Storage
- Store finished cookies in an airtight container at room temperature up to 3 days, or refrigerate up to 5 days. For longer keeping, freeze un-frosted cookies and glaze after thawing for the best texture.
- Quick troubleshooting
- Dough too sticky to handle? Chill it briefly for 20–30 minutes.
- Cookies spread too much? Try chilling dough longer and check that your oven temperature is accurate.
- Frosting too thin? Add more powdered sugar a little at a time, or stir in a touch of cornstarch.
- Frosting too sweet? Balance with a pinch more salt or a splash more eggnog to thin.
- Nutrition & yield
- Yields depend on scoop size; this batch makes roughly 24–32 cookies. Nutrition varies with frosting usage — consider these estimates generous and holiday-friendly treats (indulgence intended).
Nutrition
- Calories: 197kcal
- Sugar: 19g
- Sodium: 80mg
- Fat: 9g
- Carbohydrates: 27g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 38mg
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