Deliciously soft Frosted Eggnog Cookies are a favorite whether you are a fan of the 'nog or not. These easy cookies are flavored with rum extract and spiced with a little nutmeg for a unique holiday cookie that is sure to be a hit with everybody!
When we are putting together Christmas cookie plates, we like to include a variety of cookies! Some of reader favorites are Christmas Pinwheel Cookies, Peanut Butter White Chocolate Chip Cookies, and Chocolate Thumbprint Turtle Cookies.
These frosted eggnog cookies were the sleeper hit of my Christmas baking this year. I took them to a holiday cookie exchange along with a few other options and days later I was still getting texts asking for the recipe for them.
Then I made cookies for Paul to take into the office and again, it was these soft eggnog sugar cookies with the buttercream frosting that people were going crazy over. I was honestly surprised because eggnog can be controversial. People either seem to love it or hate it.
But I was told by multiple eggnog-haters that they actually really liked these cookies. And even though we are a house divided when it comes to the stuff, everybody likes it in this form!
Why this recipe works
- Adding eggnog to the batter and frosting makes them super fluffy and soft.
- We boost the 'nog flavor by adding ground nutmeg and rum extract for that classic holiday flavor.
- It's a no-chill dough, which means less time to wait before enjoying cookies!
- The frosting gives that creamy vibe to the cookies that is reminiscent of a glass of eggnog.
- Eggnog: Usually I make homemade eggnog (so much better) but on occasion we will buy it from the store. You only need about ¾ cup total for the cookies and the frosting, but if you have eggnog lovers in your household, you might have to hide the carton to have enough before it's gone.
- Rum extract: You can find this in the baking aisle next to all the other extracts.
- Nutmeg: If you have never tried freshly grated nutmeg, it definitely makes a difference, but regular ground nutmeg works just fine.
How to Make This Recipe
Start by creaming the butter and sugars until light and fluffy, about 2-3 minutes. Then add the eggs, vanilla and rum extracts, and eggnog. Be sure to scrape down the bottom and sides of the bowl so everything mixes together evenly.
Add the flour, baking powder, salt, nutmeg, and cinnamon, then mix until combined. The dough will be fairly soft.
Use a small cookie scoop to drop mounds of the cookie dough onto baking sheets lined with parchment paper. Space them out so there is room for them to spread while they bake. Bake for 10-12 minutes at 350 degrees F until set around the edges, but don't overbake so they stay soft.
Transfer the cookies to wire cooling racks to cool completely.
Make the frosting by beating butter in a mixer until soft. Then add the powdered sugar, eggnog, rum extract, and nutmeg and beat again for 3-4 minutes until creamy and fluffy.
You can transfer the frosting to a piping bag fitted with a decorative tip and pipe it on for a pretty finish, or just use a knife to spread it on the old fashioned way. Sprinkle the tops of the cookies with a little additional nutmeg before serving.
The frosting stays soft, although it might dry out around the edges if left out.
You could replace the eggnog with heavy cream or even coconut cream and just increase the rum extract and nutmeg slightly to make up the difference if you don't have eggnog on hand and don't want to go to the store or make an entire batch of homemade eggnog.
- Storage: You can keep these cookies on the counter in an airtight container for 4-5 days. Even though there is dairy in the frosting, the sugar will preserve it just fine.
- Freezing: These cookies freeze well for 2-3 months! Just freeze them in single layer on a baking sheet for 1 hour to set the frosting before stacking in an airtight container with a piece of parchment paper or waxed paper between the layers. Let them thaw at room temperature before serving.
- Don't overbake: If your cookies are turning out dry, chances are it's because they are being cooked too long. Remember that they will continue to set after removing them from the oven.
More Cookie Recipes
- Perfect Peanut Butter Blossoms
- Best Cut-Out Sugar Cookies
- Glazed Lemon Cookies
- Mexican Wedding Cookies
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Frosted Eggnog Cookies
- ¾ cup salted butter, softened (170g)
- ½ cup granulated sugar (100g)
- ½ cup packed light brown sugar (100g)
- 2 egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon rum extract
- ½ cup eggnog
- 2 ½ cups all-purpose flour (313g)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 6 Tablespoons salted butter, softened (85g)
- 3 Tablespoons eggnog
- ¼ teaspoon rum extract
- ¼ teaspoon vanilla extract
- 2 cups powdered sugar (240g)
- Nutmeg for decorating
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Beat the butter, granulated sugar, and brown sugar together in a large bowl for 2-3 minutes until creamy and light.
- Add the egg yolks, vanilla, and rum extracts, then beat again. Stop and scrape the bottom and sides of the bowl then add the eggnog and mix again.
- Add the flour, baking powder, salt, nutmeg, and cinnamon, then mix until combined, scraping the bottom and sides of the bowl again.
- Use a small cookie scoop to scoop the dough onto the prepared baking sheets, spacing them a couple inches apart. Bake for 10-12 minutes until set so they stay nice and soft, but they shouldn't brown much around the edges. Cool completely.
- In a large bowl, beat the butter, eggnog, run extract, vanilla extract, and powdered sugar together until creamy and light, about 2-3 minutes. Be sure to scrape the bottom and sides of the bowl.
- Frost the cookies with a knife or by transferring the frosting to a piping bag fitted with a decorative tip. Sprinkle with additional grated nutmeg before serving.