Eggnog. It’s one of those love-it or hate-it kind of things. I love it, so do two of my sons, but my other son and daughter are not fans. However, these eggnog cookies are delicious and truly are liked by the haters!
Why this recipe works
When I asked an anti-eggnog friend to try these, she said “I’m not really an eggnog fan, but I can’t stop eating these, who knew?”
This soft cookie is topped with a creamy eggnog frosting and garnished with ground nutmeg, making them perfect for holiday platters.
Ingredients you will need
2020: 12 DAYS OF CHRISTMAS COOKIES
12 Christmas cookies you will love, PLUS bonus baking tips and TWO extra recipes you will not find on this blog! See ALL my cookbooks here!
Get the Christmas cookies cookbook! ONLY $9.97!!
How to Make Eggnog Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a medium bowl, whisk the flour, baking powder, cinnamon, and nutmeg. Set aside.
- In a large bowl with an electric mixer, combine butter and sugar until mixed well.
- Add eggnog, vanilla extract, and egg yolks and beat until well combined.
- Add the flour mixture and mix until no traces of flour remain.
- Place cookie dough onto a sheet of waxed paper. It will be sticky. Form a log and roll in waxed paper. If it’s too sticky, place in fridge for 30 minutes to firm up, then roll into a log. Chill in the freezer for 2 hours.
- Preheat oven to 325 F and line insulated baking sheets with parchment paper.
- Remove dough log from freezer. Cut into 1/2-inch thick slices and arrange on baking sheet an inch or so apart, they will expand (see below). If cookies are still frozen, allow to sit out for a few minutes until they are thawed enough to slice.
- Bake for 15 minutes. Remove from oven and allow to rest on pan for 5 minutes. Move to cooling racks to cool completely.
Prepare the Frosting
- Beat the butter until creamy.
- Slowly add 1 cup of the powdered sugar.
- Add 4 tablespoons of the eggnog.
- Mix in remaining powdered sugar.
- You can use the remaining 2 tablespoons of eggnog to get your frosting to the desired consistency. (We used a total of 5 tablespoons of eggnog.)
- Frost the cookies.
- Dust the frosted cookies with nutmeg using a sifter.
Frequently Asked Questions
Yes, as with most cookie doughs, you can make this dough ahead of time. Eggnog cookie dough can be stored in the refrigerator for up to 4 days or frozen for 3 months.
You can freeze completed cookies by placing cookies on a wax paper lined sheet and freezing 2-3 hours. When solid, place frozen cookies into an airtight container. Thaw at room temperature.
These eggnog cookies have enough flavor to satisfy the eggnog lovers, but aren’t overwhelming, making them appealing to just about everyone.
More Christmas Recipes
- Red Velvet Crinkle Cookies
- Gingersnap Cookies
- Snickerdoodles
- Peanut Butter Fudge Cookies
- Cornflake Christmas Wreaths
- Christmas Kiss Cookies
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Eggnog Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate It Text ItIngredients
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/4 cups granulated sugar
- 3/4 cup unsalted butter softened
- 3/4 cup eggnog
- 1 teaspoon vanilla extract
- 2 large egg yolks
- Ground nutmeg for garnish optional
Frosting
- 1/2 cup unsalted butter softened
- 4-6 tablespoons eggnog
- 3 cups powdered sugar sifted
Things You’ll Need
Instructions
- In a medium bowl, whisk the flour, baking powder, cinnamon, and nutmeg. Set aside.
- In a large bowl with an electric mixer, combine butter and sugar until mixed well.
- Add eggnog, vanilla extract, and egg yolks and beat until well combined.
- Add the flour mixture and mix until no traces of flour remain.
- Place cookie dough onto a sheet of waxed paper. It will be sticky. Form a log and roll in waxed paper. If it’s too sticky, place in fridge for 30 minutes to firm up, then roll into a log. Chill in the freezer for 2 hours.
- Preheat oven to 325 F and line insulated baking sheets with parchment paper.
- Remove dough log from freezer. Cut into 1/2-inch thick slices and arrange on baking sheet an inch or so apart. If cookies are still frozen, allow to sit out for a few minutes until they are thawed.
- Bake for 15 minutes. Remove from oven and allow to rest on pan for 5 minutes. Move to cooling racks to cool completely.
Prepare the Frosting
- Beat the butter until creamy.
- Slowly add 1 cup of the powdered sugar.
- Add 4 tablespoons of the eggnog.
- Mix in remaining powdered sugar.
- You can use the remaining 2 tablespoons of eggnog to get your frosting to the desired consistency. (We used a total of 5 tablespoons of eggnog.)
- Frost the cookies.
- Dust the frosted cookies with nutmeg using a sifter.
Expert Tips & FAQs
- As with most cookie doughs, you can make this dough ahead of time. Eggnog cookie dough can be stored in the refrigerator for up to 4 days or frozen for 3 months.
- You can freeze completed cookies by placing cookies on a wax paper lined sheet and freezing 2-3 hours. When solid, place frozen cookies into an airtight container. Thaw at room temperature.
Nutrition
2020: 12 DAYS OF CHRISTMAS COOKIES
12 Christmas cookies you will love, PLUS bonus baking tips and TWO extra recipes you will not find on this blog! See ALL my cookbooks here!
Get the Christmas cookies cookbook! ONLY $9.97!!
Amanda Formaro
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