Eggnog Cookies

What a festive treat for eggnog lovers! These soft and chewy cookies are infused with nutmeg, cinnamon, and eggnog, filling your kitchen with holiday warmth. Topped with a creamy eggnog frosting, they’re the perfect addition to cookie exchanges, dessert platters, or homemade gifts.

Want to kick the Christmas spirit into overdrive? Pair these cookies with my Homemade Eggnog recipe, so much eggnog!!!

Chef’s Tips

• Use store-bought eggnog for the best baking results; homemade versions can vary and affect consistency.
• Measure flour accurately by spooning and leveling it, as too much flour can make cookies dense and dry.
• Bake cookies just until puffed and lightly golden; they’ll settle and crackle as they cool for the perfect chewy texture.
• No need to chill the dough, but if you do, let it come to room temperature before baking for proper spreading.
• Adjust frosting consistency by adding more eggnog (for thinner) or confectioners’ sugar (for thicker).

Ingredients

Cookies

• 2 cups flour: All-purpose flour works best.
• 2 tsp baking powder: Ensures the cookies rise and stay soft.
• 1/2 tsp sea salt: Balances the sweet flavors.
• 1/2 tsp ground nutmeg: Classic eggnog spice.
• 1/2 tsp ground cinnamon: Adds a warm, festive aroma.
• 3/4 cup butter (softened): Provides richness and moisture.
• 1/2 cup sugar: For a sweet base.
• 1/2 cup brown sugar (packed): Adds a deeper molasses flavor.
• 2 egg yolks (room temperature): Makes cookies extra rich and chewy.
• 1 tsp vanilla extract: Enhances overall flavor.
• 1/2 tsp rum extract (or bourbon): Adds that traditional eggnog flair.
• 1/2 cup eggnog: Full-fat eggnog is best for flavor and texture.

Frosting

• 1/2 cup butter (room temperature): A creamy base for the frosting.
• 3-5 tbsp eggnog: Adjust for desired frosting consistency.
• 1 1/2 tsp rum extract (or bourbon): Adds a festive note.
• 3 cups confectioners’ sugar: Sweetens and thickens the frosting.
• 1/2 tsp ground nutmeg: For a spiced touch.
• 1/4 tsp ground cinnamon: Complements the eggnog flavors.

Substitutions

• Rum Extract: Replace with vanilla extract or your favorite bourbon for a boozy twist.
• Eggnog: For a dairy-free option, use almond or oat-based eggnog.
• Butter: Swap for plant-based butter for a dairy-free version.

Instructions

1. Preheat the Oven: Preheat to 350°F and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon.
3. Cream Butter and Sugars: In a large bowl, use a hand or stand mixer to beat the butter, sugar, and brown sugar until pale and fluffy.
4. Add Wet Ingredients: Mix in the egg yolks, one at a time, followed by the vanilla extract, rum extract, and eggnog.
5. Combine: Gradually add the dry ingredients to the wet mixture on low speed until just combined.

1. Scoop and Bake: Scoop 1-tablespoon-sized portions of dough onto the lined baking sheet, spacing them 2 inches apart. Bake for 12-14 minutes or until cookies are lightly golden and puffed. Let cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.
2. Prepare Frosting: Whip the butter until pale and fluffy. Add the rum extract, 3 tablespoons of eggnog, confectioners’ sugar, nutmeg, and cinnamon. Mix until smooth. Adjust consistency with more eggnog if needed.
3. Frost and Serve: Spread or pipe frosting onto cooled cookies, garnish with a sprinkle of nutmeg if desired, and enjoy!

Storage

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerate: Keep in the fridge for up to 1 week in an airtight container.
• Freeze: Place cookies in layers separated by wax paper in a freezer-safe container. Freeze for up to 1 month. Thaw at room temperature before serving.

FAQs

These Eggnog Cookies are the perfect holiday treat, bursting with warm spices and festive flavor. Whether for a party, a gift exchange, or a cozy night in, these cookies will bring the joy of the season to every bite!