December 28, 2023
Review RecipeEggnog Cookies
Eggnog cookies combine nutmeg, cinnamon, and eggnog for the perfect amount of spice and delicious holiday flavor.
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Experience the joy of the holidays in every bite with these eggnog cookies. The delicate blend of spices, velvety eggnog, and sweet butter creates a cookie that’s perfect for savoring by the fireplace or sharing with loved ones.
Eggnog Cookies Ingredients
Thanks to the eggnog, the cookies are infused with the beloved flavor and texture that creates richness in the cookies.
Hints of vanilla and rum add a taste that will remind you of classic eggnog.
The nutmeg and cinnamon add a distinct holiday flavor profile, complementing the creamy eggnog.
Gather the following:
For The Cookies:
- 3 cups of all-purpose flour, spooned and leveled
- 2 teaspoons of baking powder
- ½ teaspoon of ground nutmeg
- ½ teaspoon of ground cinnamon
- ½ teaspoon of salt
- ¾ cup of salted sweet cream butter, room temperature
- ½ cup of granulated sugar
- ½ cup of dark brown sugar, packed
- 2 extra-large eggs, at room temperature
- 1½ teaspoons of pure vanilla extract
- 1 teaspoon of rum extract
- ¾ cup of eggnog
For The Eggnog Frosting:
- ¾ cup of salted sweet cream butter, at room temperature
- 3½ cups of powdered sugar, sifted
- ⅓ cup of eggnog
- Ground nutmeg, optional garnish
Substitutions And Additions
EGGNOG: If you cannot find eggnog, you can substitute our homemade eggnog to achieve the same flavors in this easy recipe.
BROWN SUGAR: You can substitute light brown sugar for dark brown sugar.
Dark brown sugar has a higher moisture content than light brown sugar and will give a chewier texture.
SALTED SWEET CREAM BUTTER: Unsalted butter can be used instead, but add an extra pinch of salt to the dough to maintain the flavor balance.
RUM EXTRACT: If you prefer not to use rum extract, you can omit it or replace it with additional vanilla extract. This substitution will alter the flavor profile slightly.
FLOUR: You can substitute unbleached all-purpose flour for bleached all-purpose flour. It is a matter of preference.
SPICES: You can adjust the quantities of these spices to suit your taste preferences. Increase or decrease the amount based on your desired level of flavor intensity.
VANILLA EXTRACT: For an interesting variation, consider substituting the vanilla extract with almond or rum extract.
Almond extract will add a nutty undertone, while rum extract will enhance the boozy flavor reminiscent of eggnog.
Start with a small amount and taste test to ensure it doesn’t overpower the cookie.
NUTS: Feel free to customize your cookies by adding your favorite nuts. Chopped pecans or walnuts can add a crunch and a hint of earthy flavor.
If you have allergies or prefer a nut-free option, consider using shredded coconut or dried cranberries for a different texture and flavor contrast.
CANDIED GINGER: Add a spicy kick to your cookies by incorporating finely chopped candied ginger.
It will infuse your cookies with a zesty, sweet, and slightly peppery flavor. Adjust the quantity based on your tolerance for spiciness.
LEMON ZEST: For a refreshing citrusy twist, consider adding some freshly grated lemon zest to your eggnog cookies.
How To Make This Eggnog Cookies Recipe
Follow the step-by-step instructions below to create your own batch of these delicious treats:
OUR RECIPE DEVELOPER SAYS
Ensure the butter, eggs, and eggnog are at room temperature for easier mixing and incorporation into the dough.
STEP ONE: Add the flour, baking powder, nutmeg, cinnamon, and salt to a medium-sized mixing bowl. Whisk to combine.
STEP TWO: You can use either a stand mixer or a large mixing bowl and hand mixer on medium-high speed. Beat the softened butter for 30-45 seconds.
STEP THREE: Add the granulated and dark brown sugar. Beat for 1-1½ minutes until well combined.
STEP FOUR: Lower the mixer speed to medium-low speed.
Add the eggs, one at a time, until incorporated, and no yellow streaks remain.
STEP FIVE: Add the vanilla and rum extract and mix just until combined.
STEP SIX: Add the dry ingredients, one cup at a time, alternating with eggnog.
Mix just until the ingredients are well incorporated and smooth.
Cover the dough and chill in the refrigerator for at least one hour.
PRO TIP:
For an intensified eggnog flavor, chill the dough in the refrigerator overnight.
STEP SEVEN: Just before you are ready to bake the cookies, preheat the oven to 350°F.
Line two baking sheets with parchment paper.
STEP EIGHT: Remove the cookie dough from the refrigerator.
Use a 1½-tablespoon cookie scoop to scoop out the dough.
Place the dough two inches apart.
Bake for 10-12 minutes or until the edges are golden brown.
Remove the cookies from the oven and allow them to cool on the baking sheet for two to three minutes before transferring them to a wire rack to cool completely.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate.
Make sure to check your cookies at the lower end of the recommended baking time.
STEP NINE: Again, use either a bowl of a stand mixer or a medium-sized mixing bowl and a handheld electric mixer on medium speed.
Beat the softened butter for 45 seconds to one minute.
STEP TEN: Lower the mixer speed to medium-low.
Alternate adding powdered sugar and eggnog.
Continue mixing until the frosting is well incorporated and smooth.
STEP ELEVEN: Spoon the frosting into a disposable piping bag fitted with a star-shaped tip. I used a Wilton 1M tip.
You can also use a quart-size ziplock bag with an edge snipped off if you don’t have piping bags.
STEP TWELVE: Use gentle, steady pressure to pipe the frosting over the surface of the cookie.
Start from the outside edge and work your way to the center of the cookie so it will look like a spiral.
Sprinkle a light dusting of the ground nutmeg over the tops of the frosted cookies.
How To Serve
These soft eggnog cookies can be enjoyed in plenty of ways. Here are some serving suggestions to enhance your enjoyment of these cookies:
The cookies are delicious on their own, with a perfect balance of sweetness and warm spices. Serve them at room temperature for a yummy snack or dessert.
Indulge in the cozy flavors of eggnog by enjoying these cookies with a steaming cup of hot chocolate, coffee, or even a mug of freshly brewed tea.
Arrange these eggnog cookies alongside other holiday favorites like gingerbread cookies, sugar cookies, or snickerdoodles for a stunning cookie platter that will impress your guests.
Wrap a selection of these cookies in a festive box or bag and present them as a thoughtful homemade gift during the holiday season.
If you are a fan of eggnog, we also recommend checking out our eggnog fudge and eggnog pie.
When To Serve
HOLIDAY GATHERINGS: Eggnog cookies are a perfect addition to your holiday dessert spread. Serve them during Thanksgiving, Christmas, or New Year’s Eve parties.
COOKIE SWAPS: Host or attend a cookie exchange party where friends and family can trade their favorite homemade cookies.
OFFICE POTLUCKS: Bring a batch of these cookies to your workplace potluck or office holiday party. They make for a great conversation starter and a sweet treat to share with coworkers.
MORE EGGNOG RECIPES
Storage
To ensure your eggnog cookies stay fresh and delicious, follow these storage instructions:
MAKE AHEAD: You can make the cookie dough ahead of time and store it in the refrigerator for up to 48 hours.
This allows for better flavor development as the dough chills.
Simply cover the dough tightly with plastic wrap or transfer it to an airtight container.
When you’re ready to bake, follow the recipe instructions as usual.
ON THE COUNTER: Store the delicious cookies in an airtight container at room temperature for three days.
IN THE FRIDGE: Store any leftover eggnog cookies in an airtight container in the refrigerator for up to five days.
The cookies will retain their softness and flavor, ready to be enjoyed whenever you crave a sweet treat.
IN THE FREEZER: If you’d like to extend the shelf life of these cookies, they can be frozen for up to three months.
Place the cooled cookies in an airtight container or freezer-safe bag, separating the layers with parchment paper to prevent sticking.
Thaw the cookies overnight in the refrigerator before serving.
Why We Love This Recipe
Indulge in the sweet and spiced flavors of these eggnog cookies. Here’s why we absolutely love this recipe:
FESTIVE FLAVORS: The combination of nutmeg, cinnamon, and eggnog captures the essence of the holiday season, bringing warmth and joy to every bite.
SOFT AND BUTTERY TEXTURE: These cookies have a melt-in-your-mouth texture that is incredibly satisfying.
COMFORTING AND NOSTALGIC: The flavors of eggnog and holiday spices evoke nostalgic memories and create a sense of coziness.
These eggnog cookies are a great way to savor the flavors of the holiday season. With their warm spices, creamy eggnog, and soft texture, they will surely become a new favorite for cookie enthusiasts.
Frequently Asked Questions
Can I freeze the cookie dough?
You can freeze the cookie dough for up to three months.
Form the dough into balls and place them on a baking sheet lined with parchment paper.
Freeze until solid, then transfer the frozen dough balls to a freezer-safe bag or container.
When ready to bake, let the dough thaw in the refrigerator before baking as instructed.
Can I use store-bought eggnog?
Store-bought eggnog works perfectly fine for this recipe. However, if you prefer a homemade version, you can use that instead.
Can I omit the rum extract?
You can omit the rum extract if desired. The cookies will still have the eggnog flavor from the eggnog itself and the other spices.
Can I use a different frosting instead of eggnog frosting?
While the eggnog frosting complements the cookies perfectly, you can experiment with different frostings if desired.
Cream cheese frosting or vanilla buttercream are great alternatives.
How can I prevent the cookies from spreading too much?
Chilling the dough is crucial to prevent excessive spreading. Ensure the dough is thoroughly chilled before baking.
Additionally, avoid overcrowding the baking sheets, as this can cause the cookies to spread and merge together.
Can I add mix-ins like chocolate chips or nuts?
Feel free to customize these cookies by adding your favorite mix-ins to this eggnog cookie recipe.
Chocolate chips, chopped nuts, or dried fruits would all be delicious additions. Stir them into the dough after adding the flour mixture
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Eggnog Cookies
Eggnog cookies combine nutmeg, cinnamon, and eggnog for the perfect amount of spice and delicious holiday flavor.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings 32
Ingredients
Cookie Dough
- 3 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup salted sweet cream butter, room temperature
- ½ cup granulated sugar
- ½ cup dark brown sugar, packed
- 2 extra large eggs, at room temperature
- 1½ teaspoons pure vanilla extract
- 1 teaspoon rum extract
- ¾ cup eggnog
Eggnog Frosting
- ¾ cup salted sweet cream butter, at room temperature
- 3½ cups powdered sugar, sifted
- ⅓ cup eggnog
- Ground nutmeg, optional garnish
Instructions
- Add the flour, baking powder, nutmeg, cinnamon, and salt to a medium-sized mixing bowl. Whisk to combine.
- Using either a stand mixer or a large mixing bowl and handheld mixer on medium-high speed, beat the softened butter for 30-45 seconds.
- Add the granulated and dark brown sugar. Beat for 1-1½ minutes until well combined.
- Lower the mixer speed to medium-low speed. Add the eggs, one at a time, until incorporated, and no yellow streaks remain.
- Add the vanilla and rum extract and mix just until combined.
- Add the flour mixture, 1 cup at a time, alternating with eggnog. Mix just until the ingredients are well incorporated and smooth. Cover the dough and chill in the refrigerator for at least 1 hour.
- Just before you are ready to bake the cookies, preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Remove the cookie dough from the refrigerator. Use a 1½-tablespoon cookie scoop to scoop out the dough. Place the dough 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown. Remove the cookies from the oven and allow them to cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
- Using either a stand mixer or medium-sized mixing bowl and a handheld mixer on medium speed, beat the softened butter for 45 seconds to 1 minute.
- Lower the mixer speed to medium-low. Alternate adding powdered sugar and eggnog. Continue mixing until the frosting is well incorporated and smooth.
- Spoon the frosting into either a disposable piping bag fitted with a star-shaped tip (I used Wilton tip 1M) or a quart-size ziplock bag with an edge snipped off.
- Use gentle, steady pressure to pipe the frosting over the surface of the cookie, starting from the outside edge and working your way to the center of the cookie (so it will look like a spiral). Sprinkle a light dusting of the ground nutmeg over the tops of the frosted cookies.
Notes
- Ensure the butter, eggs, and eggnog are at room temperature for easier mixing and incorporation into the dough.
- For an intensified eggnog flavor, chill the dough in the refrigerator overnight.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
Nutrition
Calories: 209kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 116mg | Potassium: 65mg | Fiber: 0.3g | Sugar: 20g | Vitamin A: 303IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg
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