Eggnog is a Christmas tradition in our house, as soon as December rolls around there is a carton in the refrigerator, ready for a Christmas movie night, and these eggnog cookies.
I make them when I want something that tastes like the drink, soft like cookies with eggnog buttercream and a little nutmeg on top. They are based on the eggnog Crumbl cookie but in my opinion better. I love the texture of this recipe where it's thick and rich and holds together.
With my family of boys, Eggnog is a favorite. When the boys were younger they called it 'Soldier Milk', I think because the Nutcracker looked like a soldier to little boys. Needless to say this cooke was always a winner to them because of the flavors they love. And they are even better when dipped into a full glass of eggnog too!
What are Eggnog Cookies?
Eggnog Cookies are a soft holiday cookie made with real eggnog and warm spices, then topped with eggnog buttercream frosting. This version is based on the eggnog Crumble cookie. Chill the dough at least 30 minutes, then bake at 350F degrees for 9 to 10 minutes.
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!
"Spot on good. I will make this again and again. The youth group loved them!"
~Julie
How I Tested These Eggnog Cookies
I made these eggnog cookies multiple times testing the amount of eggnog, how long the dough needed to be chilled for the best results. And then I did test batches of 2-3 cookies to text baking time. Allowing the cookies to fully cool before tasting looking for a soft cookie that wasn't dry but also held it's shape.
I also tested with and without Rum Extract. And although I prefer the cookie with the rum extract I found that you can replace with Vanilla extract with similar results.
With my family and picky eaters I understand the need to substitute ingredients and I like to find options so you can make my recipes with similar results!
What You Need for Eggnog Cookies
A closer look at each ingredient and its role in the recipe.
- Butter: Adds rich flavor and creates soft, tender texture.
- Egg: Binds ingredients together while adding moisture.
- Vegetable Oil: Keeps cookies soft and moist, even after they have cooled.
- Eggnog: Adds moisture, creamy richness, and that signature holiday eggnog flavor to both the cookies and frosting.
- Extracts: Vanilla and Rum Extracts to add depth of flavor in every bite.
- All Purpose Flour: Provides structure and helps the cookies hold their shape while remaining soft and tender.
- Sugars: Adds sweetness and texture.
- Seasonings: Warm Spices like nutmeg and cinnamon complement the eggnog and create a classic holiday flavor.
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.
Frequently Asked Questions
Eggnog Cookies with Eggnog Buttercream Frosting
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.
Yes, replace the rum extract with vanilla extract for a similar flavor.
Yes, freeze with or without frosting by placing cookies on a baking sheet in a single layer and freezing. Then move frozen cookies to an air tight container with a piece of parchment paper between layers to prevent sticking together.
Can I Make Eggnog Cookies Without Rum?
Yes, you can omit the rum extract. Replace with Vanilla Extract. The flavor will be similar if you do not want the hint of rum flavors.
What is an Eggnog Crumbl Cookie?
This cookie is a copycat cookie for a large bakery style cookie. Since the official recipe is unknown this is my version. And I think it's better personally. Many bakery style cookies can be dry or even under baked because they need to sit for long periods of time. My recipe is a nice thick cookie that is soft with every bite but holds it's structure and is a perfect balance of cookie texture to frosting too.
How do I store and Freeze Eggnog Cookies?
I love to serve these cookies chilled. Store cookies in a sealed container placing a parchment paper between layers to prevent sticking. Cookies stay fresh for up to 7 days.
Freeze cookies by placing on a cookie sheet in a single layer until frozen. Then move to a sealed containing placing parchment paper between layers to prevent sticking together. Cookies can be frozen for up to 3 months.
Planning Ahead: For the holiday season I like to bake the cookies and freeze without frosting. Then when I'm ready to serve I make the frosting fresh and pipe on the swirls and deliver for my holiday baking needs.
Eggnog Cookie Substitutions, Variations, and Rum Swaps
- Use all vanilla extract instead of Rum extract for a lighter flavor.
- 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.
Kitchen Tools & Equipment
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- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful
To find out more, check out my Pro Tips Guide for making the best cookies!
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!
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Soft Egg Nog Cookies with Buttercream
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. ½ cup Butter , ½ cup Granulated Sugar , ½ cup Brown Sugar
- Add the Vegetable Oil to the mixture and cream until combined. ¼ cup Vegetable Oil
- Add Egg plus one Egg Yolk to creamed butter mixture with Vanilla Extract, Rum Extract, and Eggnog. Mix to combine. 1 Egg plus 1 Egg Yolk, ½ teaspoon Vanilla Extract, ½ teaspoon Rum Extract, ¼ cup Eggnog
- 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. 3 cup All Purpose Flour 360g, 2 teaspoon Baking Powder, ½ teaspoon Ground Cinnamon, ¼ teaspoon Ground Nutmeg
- 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. ½ cup Butter Softened, 3 ½ cup Powdered Sugar
- Add Rum Extract and then add Egg Nog a little at a time mixing until desired consistency is reached. 5 tablespoon Eggnog, ½ teaspoon Rum Extract
- Pipe frosting onto cookies only once they have completely cooled, and dust with ground nutmeg (optional). Ground Nutmeg Garnish
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.
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!
Zoey
If I don’t want to use rum do I substitute it for something or not
Rebecca Johnston
The Rum Extract adds wonderful flavor. But you can substitute Vanilla Extract if you prefer. It will change the overall flavor but will still be good in it's own way!