Introduction

Eggnog cookies bring the warm, festive flavors of holiday eggnog into a soft, spiced cookie. Topped with a creamy eggnog frosting, these treats are perfect for sharing or enjoying with a cup of coffee during the chilly season.

A single cookie with a soft, light golden-brown base topped with a thick, creamy white frosting sprinkled with light brown spice powder, placed on a piece of white parchment paper. The cookie appears moist and slightly crumbly with a bite taken out at the front, showing the texture inside. The background is a white marbled surface, with a clear glass cup of light-colored cream beverage blurred in the top left and red berries with a red cloth in the distant background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour (313 grams)
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter (168 grams), softened to room temperature
3/4 cup granulated sugar (150 grams)
1/4 cup brown sugar (50 grams), light or dark
2 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon rum extract (up to 1 teaspoon if preferred)
1/3 cup eggnog (80 ml)

For the Eggnog Frosting:

2/3 cup unsalted butter (151 grams), salted butter works too (omit salt in recipe if using salted)
3-4 cups powdered sugar (330-440 grams)
1/4 teaspoon nutmeg
1/2 teaspoon rum extract
1/4 teaspoon salt
3-5 tablespoons eggnog (45-75 ml)
1-2 tablespoons cornstarch (optional, if needed for thickness)

Instructions

Step 1: Preheat the oven to 350°F (180°C) or 325°F (170°C) for convection ovens. Line cookie sheets with parchment paper or silicone baking mats.
Step 2: In a medium bowl, whisk together flour, nutmeg, cinnamon, baking soda, and salt. Set aside.
Step 3: In a large bowl, beat softened butter with granulated and brown sugars until fluffy and light.
Step 4: Add egg yolks, vanilla extract, and rum extract to the butter mixture and beat until combined.
Step 5: Slowly beat in eggnog on low speed, then gradually mix in the flour mixture until fully incorporated.
Step 6: Scoop dough into 1 to 1.5 tablespoon-sized balls, roll, and place 2 inches apart on prepared baking sheets. Press down slightly for flatter cookies, if desired.
Step 7: Bake one sheet at a time on the middle rack for 8-11 minutes, until tops are set and edges begin to turn golden.
Step 8: Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Step 9: For the frosting, beat butter in a large bowl until creamy. Add 2 cups powdered sugar, nutmeg, salt, and rum extract; beat on low then increase speed until combined.
Step 10: Gradually add remaining powdered sugar alternating with eggnog until desired thickness and flavor are reached. Add cornstarch if frosting is too thin.
Step 11: Once cookies are completely cooled, spread frosting with a flat knife. Optionally, sprinkle a little extra nutmeg on top.

Tips & Variations

Use full-fat, commercially prepared eggnog for best flavor as this recipe was developed with it.
Rum extract adds authentic eggnog warmth; find it near vanilla extract in grocery stores.
Refrigerate cookie dough for up to 48 hours before baking for enhanced flavor.
Freeze baked and cooled cookies layered with parchment paper for up to 2 months; thaw in fridge before frosting.

Storage

Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Reheat slightly if desired before serving or simply enjoy chilled. Frosted cookies freeze best without freezing the frosting; frost after thawing.

How to Serve

A single round cookie with a thick, creamy white frosting layer spread unevenly on top, sprinkled lightly with a dark brown powder. The cookie itself has a soft, crumbly texture with a light golden color, and a bite has been taken out of it, showing the cookie's inside. It sits on a crumpled white paper over a white marbled surface, with a clear glass containing a light tan drink blurred in the background along with red cloth and red berries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just egg yolks?

This recipe specifically calls for egg yolks to keep the cookies tender and rich. Using whole eggs may alter the texture and flavor.

What if I don’t have rum extract?

If you don’t have rum extract, you can omit it or substitute with a splash of vanilla extract, but the cookies won’t have the characteristic eggnog depth that rum extract provides.