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
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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.
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In a medium bowl, whisk together the flour, nutmeg, cinnamon, baking soda, and salt. Set aside.
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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.
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With the mixer on low, pour in the eggnog and blend just until incorporated. The batter will loosen slightly — that’s normal.
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Add the dry mix in stages, starting on low speed and increasing until the dough comes together. Don’t overmix — overworking makes tougher cookies.
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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.
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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
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Beat the room-temperature butter until smooth and creamy.
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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.
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If the frosting tastes too sweet but still runs thin, sift in 1–2 tablespoons cornstarch to thicken without adding more sugar.
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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