Bring the magic of the holidays straight to your kitchen with these Soft Eggnog Cookies, a sweet tribute to cozy winter nights and joyful gatherings. Each bite melts on your tongue tender, spiced with cinnamon and nutmeg, and topped with a smooth eggnog frosting that captures the warmth of the season.
These cookies taste like Christmas morning feels: comforting, nostalgic, and full of love. Perfect for sharing, gifting, or savoring by the tree with a mug of eggnog in hand.
❤️ Why You’ll Love This Recipe
- Ultimate Eggnog Flavor – Spiced with nutmeg, cinnamon, and rum extract for that classic eggnog taste.
- Holiday Staple – A timeless favorite for Christmas cookie platters.
- Easy to Make – No chilling or cutting dough—just scoop, bake, and frost!
🛠 Tools You’ll Need
- Electric stand mixer with paddle attachment 🎛️
- Mixing bowl (for dry ingredients)
- Whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper or Silpat
- Wire rack
🥄 Key Ingredients
For the Cookies:
- All-purpose flour – Scooped and leveled.
- Baking powder – Adds lift and fluffiness.
- Salt – Balances sweetness.
- Ground nutmeg & cinnamon – Signature eggnog spices.
- Unsalted butter – Room temperature, for the best texture and flavor. 🧈
- Granulated sugar & Light brown sugar – For sweetness and moisture.
- Large egg yolks – Add richness and mimic eggnog’s creamy base.
- Vanilla extract & Rum extract – Key for authentic eggnog flavor.
- Full-fat eggnog – Adds moisture and signature taste (avoid low-fat).
For the Eggnog Frosting:
- Unsalted butter – Room temperature, for smooth blending.
- Powdered sugar – Sifted, for silky texture.
- Eggnog & Rum extract – Adds festive flavor and perfect consistency.
🍪 How to Make Eggnog Cookies
1. Preheat Oven & Prepare Dry Mix:
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper. In a bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon. Set aside.
2. Cream Butter and Sugars:
In a stand mixer with a paddle attachment, beat the butter, granulated sugar, and brown sugar until pale and fluffy.
3. Add Wet Ingredients:
Mix in egg yolks one at a time, then add vanilla extract, rum extract, and eggnog.
4. Combine:
On low speed, add dry ingredients gradually and mix just until combined (do not overmix).
5. Scoop and Bake:
Drop dough by heaping tablespoonfuls onto prepared baking sheets, spacing cookies 2 inches apart. Bake for 11–13 minutes, or until edges are lightly golden.
6. Cool:
Let cookies rest on the baking sheet a few minutes, then transfer to a wire rack to cool completely.
7. Make Frosting:
Whip butter until pale and fluffy. Add rum extract, 3 Tbsp eggnog, and powdered sugar. Mix until smooth, adding more eggnog as needed for a spreadable consistency.
8. Frost & Garnish:
Frost cooled cookies and sprinkle lightly with nutmeg for a festive touch.
💡 Tips for Success
- Use Full-Fat Eggnog: Prevents excess spreading and adds creaminess.
- Avoid Overmixing: Keeps cookies soft and tender.
- Cool Completely Before Frosting: So frosting doesn’t melt.
- Rum Extract: Key for that authentic eggnog flavor—don’t skip it!
🆘 Cookie Troubleshooting Guide
Problem: Cookies spread too thin.
Cause: Low-fat eggnog or overly soft butter.
Fix: Use full-fat eggnog and butter that’s soft but not melted. Add 1–2 Tbsp extra flour if needed.
Problem: Frosting consistency is off.
Cause: Too much or too little eggnog.
Fix: Add eggnog 1 Tbsp at a time. If too runny, add more powdered sugar.
👩🍳 Pro Chef Tips
- Make Ahead: Store in an airtight container in the fridge up to 4 days.
- Freeze for Later: Freeze frosted or unfrosted cookies for up to 2 months.
- Spice Topping: Sprinkle extra nutmeg on top for that festive look and flavor boost.
☕ Perfect Pairings: Enjoy With…
- Eggnog: The ultimate holiday combo.
- Coffee or Espresso: Cuts through sweetness beautifully.
- Spiced Tea: Complements the warm cinnamon and nutmeg notes.
- Mulled Wine: Pairs perfectly with the holiday spice profile.
📦 How to Store
- Refrigerator: Store frosted cookies airtight for up to 4 days.
- Freezer: Freeze cookies for longer storage and thaw before serving.
🍰 More Recipes You’ll Love
- Chocolate Lofthouse Cookies: Your New Favorite Soft & Fudgy Treat! 🍫🍪
- Cookies & Cream Cookies: Your New Favorite Oreo-Filled Treat!
- Delightful Strawberry Swirl Cookies: A Chewy, Fruity Treat! 🍓✨
- The Ultimate Soft Batch Double Chocolate Chip Cookies
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✨ Soft Eggnog Cookies with Creamy Frosting The Taste of Christmas in Every Bite 🎄🍪
Description
These Eggnog Cookies are a must-bake holiday favorite! Soft, cake-like, and melt-in-your-mouth delicious, they feature cozy spices and a rich eggnog frosting that tastes just like the classic festive drink. The perfect cookie for Christmas gatherings or cozy winter baking days!
Ingredients
Frosting
Instructions
-
Preheat oven to 350°F (180°C). In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside.
-
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy.
-
Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
-
Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart.
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Bake in preheated oven 11 - 13 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.
For the Eggnog Frosting:
-
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add in rum extract and 3 Tbsp eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency.
Note
Cookies previously listed 2 1/4 cups flour (spooned and leveled method) when using the easier scoop and level method this is only 2 cups to equal the same amount. If you'd like cookies to be a little thicker you can add 2 extra tablespoons of flour.