Eggnog Cookies

5 from 4 votes

These soft eggnog cookies are packed with real eggnog, warm nutmeg, and topped with a rich cream cheese eggnog frosting. They’re easy to make, require no chilling, and can be made gluten free or dairy free with simple swaps—perfect for holiday baking.

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Prep Time15

Cook Time10

Cool and Frost20

Total Time45

Servings: cookies

Author: Molly Thompson

INGREDIENTS

For the eggnog cookies

1 cup (2 sticks) unsalted butter softened to room temperature
1 cup granulated sugar
3/4 teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 egg
1 teaspoon vanilla extract
3/4 teaspoon rum extract
1/2 cup full fat eggnog
2 1/4 cups all-purpose flour (can sub 1:1 gluten free flour)

For the eggnog cream cheese frosting

1/3 cup unsalted butter softened to room temperature
4 oz cream cheese softened to room temperature
2 tablespoons eggnog
1 teaspoon vanilla extract
3/4 teaspoon rum extract
3 cups powdered sugar sifted
1/8 teaspoon nutmeg plus more for dusting

INSTRUCTIONS

Make the cookies

Preheat the oven to 350°F. Line a large cookie sheet with parchment paper and set aside.
In a large bowl of a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter and sugar together on medium-high speed for 2 minutes.
1 cup (2 sticks) unsalted butter, 1 cup granulated sugar
Add the egg, vanilla and rum extract then beat well, until the yellow streaks are gone.
1 egg, 1 teaspoon vanilla extract, 3/4 teaspoon rum extract
Add the eggnog and beat again until it's incorporated.
1/2 cup full fat eggnog
Whisk the flour, baking powder, baking soda, salt, and nutmeg in a separate medium bowl. With the mixer on low, add half of the dry ingredients, then turn the speed up to medium to incorporate it fully. Repeat the process with the second half of the dry ingredients. The cookie dough will be wet, this is what you want!
3/4 teaspoon ground nutmeg, 1 teaspoon baking powder, ½ teaspoon salt, 2 1/4 cups all-purpose flour, 1 teaspoon baking soda
Use a heaping tablespoon or medium cookie scoop to drop the dough a few inches apart on a parchment lined baking sheet. Bake for 10 to 12 minutes or until the tops are set and no longer look wet. The cookies will spread out first then start to rise.
Allow to cool on cookie sheet for a few minutes then transfer to wire rack to cool completely before frosting.

Make the cream cheese frosting

Beat together the softened butter and cream cheese in a large bowl until smooth and all of the lumps are gone.
1/3 cup unsalted butter, 4 oz cream cheese
Add 1 cup of the confectioner's sugar and beat on medium speed to incorporate. Add the eggnog, vanilla and rum extract and beat until combined and the mixture is smooth.
2 tablespoons eggnog, 1 teaspoon vanilla extract, 3 cups powdered sugar, 3/4 teaspoon rum extract
Finish by adding the last 2 cups of confectioners' sugar and beat well until smooth.
Frost the cooled cookies with a tablespoon or two of the frosting. I like to make a swirling motion on the top. Sprinkle with more ground nutmeg before serving.
1/8 teaspoon nutmeg

Notes

*See the full recipe post above for step by step images

Gluten-free option: Use a 1:1 gluten free baking flour like Bob’s Red Mill or King Arthur Measure for Measure. The dough will still be soft and bake up with the same tender texture.

Dairy free option: use a vegan butter (like Myokos) for the cookie and frosting and use a dairy free eggnog like a store bought one made with almond or oat milk. Or use this dairy free eggnog recipe.

Store in the fridge: Store the cooled and frosted eggnog cookies in an airtight container for up to 5-6 days.

Store in the freezer: allow the cookies to cool completely then store them in an air tight container, without frosting, for up to 3 months. Thaw them in the fridge overnight then make the frosting and frost them before sharing.

Nutrition

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