These Eggnog Cookies with a creamy, spiced eggnog frosting are soft and chewy and taste just like the holiday favorite beverage!
Eggnog is one of those food/beverage items that is synonymous with the Christmas holiday season. As Christmas nears, the stores stock their shelves with it, and it is consumed in mass quantity for the couple of months it is available.
My dear husband, for one, is a big fan. He just finished telling me this past week that we should figure out how to make it so he can have it year-round. I think that would take some of the fun out of it though. I mean, it’s delicious, but if it was readily available year-round, it wouldn’t be as special come Christmas-time.
These Eggnog Cookies, with their creamy spiced eggnog frosting taste just like the beloved beverage, in glorious cookie form. The cookies are light and fluffy, soft and chewy and the frosting is like a present for your mouth. Nat was a big, big fan and tried sneaking three of them in a row, with a devilish giggle to accompany each attempted cookie snatching attempt.
I had to send them to work with the husband, because if we’d have left them home I think we would have all eaten way too many of them. For the holidays, however, with friends or family to share with, these will be a huge hit and definitely become a yearly must-have for the holidays!
How do you make Eggnog Cookies?
{Print Recipe Below}
1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat mat and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until pale and fluffy, about 3-4 minutes.
3.Mix in eggs one at a time, blending each one until just combine. Add in both extracts and eggnog and mix until combined, scraping down the side of the bowl with a spatula as needed.
4. Whisk together dry ingredients. Add to wet ingredients and mix to combine.
5. Using a medium cookie scoop or tablespoon, scoop dough out and drop onto prepared baking sheet(s), 2-inches apart.
6. Bake for 10-12 minutes. Allow to cool before frosting.
7. Prepare the frosting by whisking together the butter, rum extract, eggnog and powdered sugar until smooth and creamy.
8. Frost cookies and top with additional nutmeg.
Can you freeze Eggnog Cookies?
You absolutely can!
To freeze before baking: Scoop your cookie dough balls out onto a baking sheet and pop them into the freezer for 10-15 minutes, then place in a large resealable freezer bag in a single layer and put back in the freezer until you want to bake them. Just set out to defrost for about half an hour before baking.
To freeze after baking: Place the cooled, baked cookies in a resealable freezer safe bag or container. Set them out for 30 minutes – 1 hour before ready to serve. I recommend freezing the baked cookies without the frosting and just making that when you are ready to serve them!
Add these Eggnog Cookies to your holiday baking line-up and watch them become a new family favorite!
If you love this recipe, here are a few more eggnog dessert recipes to try!
– Cranberry Eggnog Fudge
– Eggnog Cake by Plated Cravings
– Cranberry Sauce Topped Eggnog Cheesecake by 4 Sons ‘R’ Us
Follow me on Pinterest for more great recipes!
Eggnog Cookies with Spiced Eggnog Frosting
Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light-brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp rum extract
- 1/2 cup eggnog
- 2 1/3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground nutmeg, plus more for topping
- 1/2 tsp ground cinnamon
Spiced Eggnog Frosting
- 1/2 cup butter, softened
- 1/4 cup eggnog
- 1/2 tsp rum extract
- 3 cups powdered sugar
- ½ tsp ground nutmeg
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat mat and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until pale and fluffy, about 3-4 minutes.
- Mix in eggs one at a time, blending each one until just combine. Add in both extracts and eggnog and mix until combined, scraping down the side of the bowl with a spatula as needed.
- In a separate bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon. Add to wet ingredients and mix on low speed until just combined, scraping down the sides of the bowl with a spatula as needed.
- Using a medium cookie scoop or tablespoon, scoop dough out and drop onto prepared baking sheet(s), 2-inches apart.
- Bake for 10-12 minutes. Allow to rest on baking sheet for a couple of minutes before transferring to a wire rack to cool. Cool completely before frosting. Once frosted, sprinkle the tops with additional nutmeg.
For the Spiced Eggnog Frosting:
- In the bowl of an electric stand mixer fitted with the whisk attachment, whisk butter until pale and fluffy, 3-4 minutes. Add rum extract and eggnog and mix well. With the mixer on low speed add the powdered sugar and nutmeg. Once the powdered sugar is well-incorporated, turn the speed up to medium-high and beat for an additional minute. You can add additional powdered sugar or eggnog, 1 tablespoon at a time, to reach your desired consistency. I didn’t add any more than listed here, but your preference may be different!
I’m not normally an icing girl, however, the egg nog in these has me craving a taste. Gorgeous too! A perfect holiday cookie!
Oatmeal raisin, can’t beat the timeless classic!