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a plate of soft eggnog cookies frosted with cream cheese frosting
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5 from 3 votes

Soft Eggnog Cookies (Melt in Your Mouth)

Eggnog is a creamy, wintery nog made from eggs, sugar, cream, and warm spices. Learn how to make eggnog cookies with these step by step photos.
Prep Time15 mins
Cook Time10 mins
Cool and Frost20 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: buttercream frosting, christmas cookies, cream cheese, eggnog, soft cookies
Servings: 18 cookies
Calories: 335kcal


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


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.
  • Add the egg, vanilla and rum extract then beat well, until the yellow streaks are gone.
  • Add the eggnog and beat again until it's incorporated.
  • 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!
  • 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.
  • 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.
  • 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.


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


Serving: 1cookie | Calories: 335kcal | Carbohydrates: 44.5g | Protein: 2.9g | Fat: 16.6g | Cholesterol: 58.1mg | Sodium: 166mg | Fiber: 0.5g | Sugar: 31.8g