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These Eggnog Cookies are thick, soft and fluffy cookies flavored with eggnog, cinnamon and nutmeg. Then they are topped with a sweet eggnog frosting. They will surely become a Christmas favorite!
I love baking with eggnog. If you have been around here over the holidays in the past you know that I love using it in sweet treats. Eggnog Coffee Cake, Eggnog Muffins, Eggnog Cinnamon Rolls and even Eggnog Pancakes are a must during the holiday season.
This year I had the idea to turn my classic Bakery Sugar Cookies into an eggnog version. And trust me, they do not disappoint! They are sweet, soft, thick and fluffy. I used eggnog in the frosting in place of milk to give it even more flavor.
They are super easy to make. These aren’t your traditional roll out Frosted Sugar Cookies, so they are must faster. But they are still delicious, and definitely earn a spot on your holiday baking list.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Butter – I always use unsalted in baking
- Granulated Sugar
- Light Brown Sugar
- Eggnog – any store bought kind will work, or if you have homemade you can use that as well
- Eggs
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Cinnamon
- Nutmeg
- Salt
Eggnog Frosting
- Butter
- Powdered Sugar
- Eggnog
How To Make Eggnog Cookies
- Cream together butter, sugar, and brown sugar together until light and fluffy, this will take about 2 minutes.
- Beat in the eggnog, eggs, and vanilla until the eggs are fully incorporated.
- Add all of the dry ingredients and mix until it forms a dough.
- Scoop about 2 Tablespoon size balls of dough onto a baking sheet. Chill the dough for about 20 minutes, while the oven preheats.
- Gently press down on the cookies to flatten, and bake for 10 minutes until the edges are set and they are lightly golden brown. Remove from the oven and let them cool completely.
- Once the cookies have cooled make the frosting by beating everything together until it is a smooth and spreadable consistency.
- Spread the frosting on the cookies and let them set up for about an hour before storing.
Recipe Tips & Suggestions
- Chill the dough. This isn’t a common step in sugar cookies, but because you are adding so much liquid with the eggnog, you want to make sure the balls of dough are firm before you bake them. You don’t want them to spread too much and be super thin.
- Flatten the dough. Because you are adding frosting, you will want to flatten the cookies so there is a flat surface to spread the frosting on. But if you wanted to just drizzle an eggnog glaze (use less powdered sugar and more eggnog than the frosting recipe) you could leave them in balls.
- Love Nutmeg? Want to up the nutmeg flavor? You can add a little to the frosting or you could sprinkle a tiny bit over the top of the cookies for decoration and added flavor.
- Don’t Over Bake. When baking cookies you want to be careful to take them out before they are completely done. They will continue to cook as they cool. So if you take them out too late, they will be dry. So keep an eye on them, and when the tops are dry, they are most likely done.
- Cool Completely. When making sugar cookies you want to make sure your cookies are fully cooled before you frost them. Otherwise the frosting will melt and it will become a giant mess.
Storage
These eggnog cookies will last for 4-5 days at room temperature. Because of the frosting, I like to use a layer of wax paper or parchment paper between the cookies if I am staking them in a storage container. The frosting does harden, but not like a royal icing that is completely solid.
Just make sure the cookies have set up for about an hour for the frosting to harden before storing them.
Freezing – you can also freeze cookies in an airtight container for up to 3 months.
More Christmas Cookie Recipes
- Mint Chocolate Chip Cookies
- White Chocolate Gingerbread Cookies
- Chewy Molasses Cookies
- Toffee Graham Cracker Cookies
- Cornflake Cookies
Eggnog Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup eggnog
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Eggnog Frosting
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup eggnog
Instructions
To make cookies
- Using an electric mixer cream together butter and both sugars for about 2 minutes, until it is light and fluffy. Add eggnog, eggs, and vanilla and beat until the eggs are fully incorporated, scraping down the sides.
- Add in the flour, baking powder, cinnamon, nutmeg and salt and mix until it just forms a dough.
- Scoop about 2 Tablespoon sized balls of dough onto a baking sheet. Chill the dough for at least 20 minutes.
- Preheat oven to 350º F.
- Remove the dough from the fridge and gently flatten the balls of dough
- Bake for 10 minutes until the edges are set, the tops appear dry and slightly golden brown. Remove from the oven and let cool for 5 minutes before removing to a wire rack to cool completely.
To make frosting
- Once the cookies have completely cooled beat together the ingredients for the frosting until you have a smooth and spreadable consistency. You can add more eggnog or sugar if needed.
- Spread the frosting over the cookies and let them set up for about an hour before storing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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