These Easy Eggnog Cookies with Eggnog Buttercream Frosting are delicious, decadent, and so perfect for your festive holiday cookie trays!
Drinking eggnog at Christmas is a tradition in our house. As soon as December rolls around, we'll have eggnog in the refrigerator, ready for a Christmas movie night.
Now, we also make this eggnog cookie recipe, and then we really know Christmas is coming!
I know that eggnog can be a love-or-hate kind of drink, but you don't actually need to be a fan of eggnog to enjoy these delicious eggnog cookies. The eggnog flavor in these cookies is subtle, and you can add more or less depending on your preference.
These soft cookies are melt-in-your-mouth delicious, and they are also easy to make. Topped with eggnog buttercream frosting, they are the perfect addition to your Christmas cookie trays.
If you're already an eggnog lover and just can't get enough, then you will also love my easy recipe for Eggnog Snickerdoodle Cookies!
For some cookie inspiration for the holiday season, check out these White Chocolate Macadamia Nut Cookies, or my Classic Soft Almond Sugar Cookies.
For something a bit different that's also great for kids, try these super fun Reindeer Cookies, my Mini Mint Grasshopper Christmas Tree Cookies, or these colorful Grinch Holiday Cookies!
Shopping List
Wet Ingredients. Butter, Egg, Egg Yolk, Vegetable Oil, Eggnog, Pure Vanilla Extract, Rum Extract
Dry Ingredients. All Purpose Flour, Granulated White Sugar, Brown Sugar, Powdered Sugar, Baking Powder, Cinnamon, Nutmeg
How to Make Eggnog Cookies
Eggnog Cookies
Preheat your oven to 350 degrees F, and line baking sheets with parchment paper or silicone mats. Ensure your ingredients are at room temperature before baking to make them easier to mix.
In a large bowl, or using an electric mixer, cream the Butter with Granulated Sugar and Brown Sugar until light and fluffy. Scape the sides of the bowl as needed to make sure you're using all of the ingredients.
Next, add the Vegetable Oil to the mixture and cream until combined. Add the Egg plus one Egg Yolk to the creamed butter mixture with the Vanilla Extract, Rum Extract, and Eggnog, and mix to fully combine.
In a separate bowl, combine the All Purpose Flour, Baking Powder, Ground Cinnamon, and Ground Nutmeg. Add this flour mixture to the creamed mixture a little bit at a time, stirring until fully combined.
Refrigerate the cookie dough for at least 30 minutes, ideally 1 hour before baking.
Scoop the cookie dough into balls using a medium-sized cookie scoop (size #50). Place the cookie dough balls on your prepared baking sheets.
Top with a second scoop of cookie dough and press down to meld the two balls together.
Next, we'll get the cookie into a flattened circle shape with a slight rim. Using the bottom of a glass that has been dipped into sugar, flatten each cookie.
The flat top of the cookie should be slightly indented, leaving a shallow rim on top. Make sure the cookies are at least 2-3 inches apart.
Bake cookies at 350 degrees F for 9-10 minutes, or until the edges are set and the centers are no longer glossy.
Remove from oven and allow cookies to cool on a baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
Eggnog Buttercream Frosting
In a large bowl, cream the softened Butter with the Powdered Sugar until smooth.
Add Rum Extract, then add Eggnog a little at a time, mixing until desired consistency is reached.
Pipe the frosting onto the cookies only once they have completely cooled. Dust with ground nutmeg to finish (optional). Serve chilled.
This recipe for Eggnog Cookies is based on an eggnog Crumbl cookie, made with an eggnog sugar cookie, and topped with eggnog frosting!
Eggnog is a drink traditionally associated with Christmas. It's made with Egg Yolks, Heavy Cream, Vanilla, Spices, and, to make it alcoholic, Whiskey, or Rum. Child-friendly versions will be made with Rum Extract to give the flavor of authentic eggnog, without the alcohol. It can be served hot or chilled, depending on preference.
Storage: Refrigerate these eggnog cookies in a single layer in an airtight container for up to 1 week. These cookies are best enjoyed within 2-3 days after freshly baking them.
Substitutions & Variations
- Use homemade eggnog instead of store-bought if you can. This way you can control the sweetness and the amounts of spices used.
- For a stronger eggnog flavor, add a bit more eggnog or add some eggnog extract to your mixes.
- For a milder eggnog flavor, omit the eggnog from the frosting, or use a Vanilla Frosting.
- Use an Eggnog glaze instead of frosting: Mix 2 cups of Powdered Sugar with Eggnog until you get an ideal consistency.
- Use food coloring to make your frosting into Christmassy colors for some extra festive fun!
- Add some white chocolate chips for a bit of extra sweetness.
- Nuts would taste great with these warming flavors. For your next batch try some crushed macadamia nuts, almonds, or chopped pecans mixed into the dough or crumbled on top.
- Serve with a cold glass of milk, a cold glass of eggnog, or a cup of hot eggnog!
Pro Tips
What makes a good cookie? Does it have a soft center with crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time, here are some pro tips.
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference.
Investing in a Kitchen Scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into Measuring Cups. Use Measuring Spoons for smaller amounts.
Cookie Scoop.
Using a Cookie Scoop keeps each ball of cookie dough the same size, which is essential for baking. I have used a medium cookie scoop in these photos.
Baking Sheets.
Baking sheets can be ungreased. I like to use Parchment Paper liners or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a Cooling Rack to cool completely.
To find out more, check out my Pro Tips Guide for making the best cookies!
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Have you tried making these Eggnog Cookies?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how amazing your cookies turned out! I would also love to read your comments below. Let me know what you think of these delicious cookies. It really does help!
More Christmas Cookies Recipes To Try
- White Chocolate Macadamia Nut Cookies
- Cranberry Orange Cookies by Devour Dinner
- Christmas Tree Cookies
- Pecan Pie Bars
- Reindeer Cookies
- Peppermint Kiss Cookies by Devour Dinner
Eggnog Cookies
Ingredients
Eggnog Cookies
- ½ cup Butter Softened
- ¼ cup Vegetable Oil
- ½ cup Granulated Sugar 100g
- ½ cup Brown Sugar
- ¼ cup Eggnog
- 1 Egg plus 1 Egg Yolk
- 3 cup All Purpose Flour 360g
- 2 teaspoon Baking Powder
- ½ teaspoon Vanilla Extract
- ½ teaspoon Rum Extract
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
Eggnog Buttercream Frosting
- ½ cup Butter Softened
- 3 ½ cup Powdered Sugar
- 5 tablespoon Eggnog
- ½ teaspoon Rum Extract
- Ground Nutmeg Garnish optional
Instructions
Eggnog Cookies
- Preheat oven to 350 degrees F.
- In a large bowl or using a stand mixer combine softened Butter with Granulated Sugar and Brown Sugar and cream until light and fluffy.
- Add the Vegetable Oil to the mixture and cream until combined.
- Add Egg plus one Egg Yolk to creamed butter mixture with Vanilla Extract, Rum Extract, and Eggnog. Mix to combine.
- In a separate bowl combine dry ingredients of All Purpose Flour, Baking Powder, Ground Cinnamon, and Ground Nutmeg. Add the mixture a little bit at a time, mixing until fully combined.
- Chill cookie dough in the refrigerator for at least 30 minutes, but preferably 1 hour.
- Scoop cookie dough using a medium size cookie scoop size #50 and place on a baking sheet lined with parchment paper. Top with 2nd scoop and press down.
- Flatten each cookie using the bottom of a glass. Dip the bottom of the glass in sugar to help prevent sticking. Make sure cookies are at least 2-3 inches apart.
- Bake at 350 degrees F for 9-10 minutes or until edges are set and the centers are no longer glossy.
- Remove from oven and allow cookies to cool on a baking sheet for 2-3 minutes before removing cookies to a wire rack to cool completely.
Eggnog Buttercream Frosting
- In a large bowl cream softened butter with powdered sugar until smooth.
- Add Rum Extract and then add Egg Nog a little at a time mixing until desired consistency is reached.
- Pipe frosting onto cookies only once they have completely cooled, and dust with ground nutmeg (optional).
Notes
- Freezing: Eggnog cookies can be frozen for up to 3 months. Freeze the cookies unfrosted. Wrap each cookie individually in plastic wrap, or place a piece of parchment paper between each cookie to prevent sticking. Then put the cookies into a Ziploc bag or freezer-safe container and freeze them for up to 3 months. Defrost cookies in the refrigerator overnight, then add frosting before serving.
- Storage: Refrigerate these eggnog cookies in a single layer in an airtight container for up to 1 week. These cookies are best enjoyed within 2-3 days after freshly baking them.
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
beej
The instructions don’t have when to add the egg nog in the cookie mixture.
Rebecca Johnston
Oops! Sorry about that. Add the eggnog with the Extracts and mix to combine.
Kathleen
If I wanted to use rum or bourbon in the mix, do I use the same measurements as the rum extract?
Rebecca Johnston
Hi Kathleen, when using Rum the best conversation would be 1 tablespoon of rum extract equals 5 tablespoon of light rum. There are 3 teaspoons in 1 tablespoon. Hope this helps!