Eggnog flavored cookies are the perfect Holiday cookie to make if you love Eggnog. They are soft and chewy and the frosting has a hint of Rum extract.
Eggnog does not sell year-round so if you’re a fan of it drink it up while it lasts! There are lots of things you can do with Eggnog if you get sick of drinking it. Add some eggnog to a latte or swap eggnog for milk in baking. Make muffins, pancakes, waffles, cupcakes, or even make ice cream with it.
Trying to make homemade eggnog is fun as well.
What Ingredients do I need?
In this section, you can find substitutes or suggestions for certain ingredients. I also will try and list out what the ingredients’ purpose is for.
Dry – Flour, salt, baking powder
Spices – nutmeg, cinnamon, sugar
Wet Ingredients – butter (softened), egg yolks (room temperature), vanilla, and Eggnog, Rum (Spiced Rum)
How to make Eggnog Cookies
To print the full recipe please see the recipe card below.
Preheat the oven to 300 degrees F. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, salt, baking powder, cinnamon, and nutmeg; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Add the egg yolks and vanilla; beat at medium speed until combined. Add the eggnog and rum; beat at medium speed until combined. Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed.
Drop by rounded tablespoons of dough onto the prepared baking sheets, leaving about 3 inches between the cookies. Bake for 20 to 22 minutes. Allow to cool on the sheets for 2 minutes, then transfer to wire cooling racks to cool completely before frosting.
To make the frosting: in the bowl of a stand mixer fitted with the paddle attachment, beat butter, eggnog, rum, and powdered sugar until light and fluffy. Add more eggnog if needed to reach the desired consistency. After cookies are completely cool, ice them with a small spatula or butter knife and sprinkle with ground nutmeg.
Other Recipes to Try
3 Ingredient Fudge Pop
Oreo Ice Cream Cake
Healthy 3 Ingredient Chocolate Muffins
Chocolate Peanut Butter Fudge
If you’ve tried this Eggnog cookie or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest
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EggNog Cookies
Prep Time: 20 min
Cook Time: 20-25 min
Total Time: 45min
Yield: 32 1x
Category: Medium
Method: Bake
Cuisine: American
Description
Eggnog flavored cookies are the perfect Holiday cookie to make if you love Eggnog. They are soft and chewy and the frosting has a hint of Rum extract.
- For the Cookies:
- 2 ¼ cups all purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- ¾ teaspoon cinnamon
- 1 ¼ cups granulated sugar
- ¾ cup unsalted butter, slightly softened
- 2 egg yolks
- 1 teaspoon vanilla
- ½ cup eggnog
- 1–2 tablespoons Rum (optional)
- For the Eggnog Buttercream:
- ¼ cup softened butter or margarine
- ⅓ cup commercial eggnog
- 1–2 teaspoons Rum (optional)
- 3 cup confectioners’ sugar
- ground nutmeg for sprinkling
Instructions
- Preheat the oven to 300 degrees F. Line two baking sheets with parchment paper; set aside.
- In a large bowl, whisk together flour, salt, baking powder, cinnamon, and nutmeg; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Add the egg yolks and vanilla; beat at medium speed until combined. Add the eggnog and rum; beat at medium speed until combined. Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed.
- Drop by rounded tablespoons of dough onto the prepared baking sheets, leaving about 3 inches between the cookies. Bake for 20 to 22 minutes. Allow to cool on the sheets for 2 minutes, then transfer to wire cooling racks to cool completely before frosting.
- To make the frosting: in the bowl of a stand mixer fitted with the paddle attachment, beat butter, eggnog, rum, and powdered sugar until light and fluffy. Add more eggnog if needed to reach the desired consistency. After cookies are completely cool, ice them with a small spatula or butter knife and sprinkle with ground nutmeg.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 20g
- Sodium: 37mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 1g
