Eggnog Cookies

If the holidays had a smell, I’m convinced it would be Eggnog Cookies baking in the oven. Warm spices, creamy eggnog, and that buttery sweetness wafting through the house—it’s basically a cozy sweater in cookie form. And if you’re juggling work, family, and a mile-long to-do list this season, this recipe is here to give you one small, delicious win.

These cookies are soft, tender, and gently spiced, with just enough nostalgia to make you pause for a second cookie (or third—no judgment). Topped with Eggnog Cookies with Creamy Eggnog Frosting, they feel bakery-worthy without asking you to spend all day in the kitchen. That’s my favorite kind of holiday magic.

Let’s bake something that feels festive and doable.

Why You’ll Love These Eggnog Cookies

First of all, they’re incredibly forgiving. No fancy techniques. No obscure ingredients. Just simple pantry staples and a little eggnog doing what eggnog does best—making everything taste like December.

Here’s why these Eggnog Cookies deserve a spot on your holiday baking list:

• Soft and pillowy texture thanks to egg yolks and butter
• Warm holiday spices (nutmeg + cinnamon = instant cheer)
• Creamy eggnog frosting that melts right into the cookie
• Perfect for gifting, parties, or late-night snacking
• Make-ahead friendly, because life is busy

And yes, your house will smell like a cozy hug from someone who always remembers to light a candle.

Ingredients You’ll Need

Let’s break this down into two simple parts: the cookies and the frosting. Nothing intimidating here.

For the Eggnog Cookies

• 2 ½ cups all-purpose flour
• 1 teaspoon nutmeg
• ½ teaspoon cinnamon
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 large egg yolks (save the whites for another recipe)
• 1 teaspoon vanilla extract
• ½ teaspoon rum extract (you can go up to 1 teaspoon if you love that flavor)
• ⅓ cup eggnog

For the Creamy Eggnog Frosting

• ⅔ cup unsalted butter, softened
• 3–4 cups powdered sugar
• ¼ teaspoon nutmeg
• ½ teaspoon rum extract
• ¼ teaspoon salt
• 3–5 tablespoons eggnog
• 1–2 tablespoons cornstarch (optional, for thickness)

How to Make Eggnog Cookies (Step by Step)

Don’t worry—this process is straightforward and very weeknight-friendly, even during the holidays.

1. Prep Your Oven and Pans

Preheat your oven to 350°F (or 325°F for convection ovens). Line your baking sheets with parchment paper or silicone mats. This small step saves big cleanup time later.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, nutmeg, cinnamon, baking soda, and salt. Set it aside for now.

3. Cream the Butter and Sugars

In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. This is where the cookies get that soft texture, so don’t rush it.

4. Add the Flavor Boosters

Beat in the egg yolks (not the whites!), vanilla extract, and rum extract. The dough will start smelling amazing already.

5. Bring in the Eggnog

With your mixer on low speed, slowly beat in the eggnog. It might look a little loose—totally normal.

6. Combine Everything

Gradually mix the dry ingredients into the wet ingredients. Start slow, then increase speed just until everything is combined. Don’t overmix—these cookies like a gentle touch.

7. Scoop and Shape

Scoop about 1 to 1½ tablespoons of dough per cookie. Roll into balls and place them about 2 inches apart. For slightly flatter cookies, gently press the tops down.

8. Bake

Bake one sheet at a time on the middle rack for 8–11 minutes, until the tops look set and the edges are just starting to turn golden.

Let the cookies cool on the baking sheet for at least 10 minutes before moving them to a cooling rack. They’ll firm up as they cool.

Creamy Eggnog Frosting (The Best Part)

This frosting is smooth, rich, and perfectly balanced—not overly sweet, just creamy and festive.

1. Beat the Butter

In a large bowl, beat the butter until smooth and creamy.

2. Add the Base

Turn off the mixer and add 2 cups of powdered sugar, nutmeg, salt, and rum extract. Start mixing on low, then increase speed until smooth.

3. Adjust Texture and Flavor

Add the remaining powdered sugar ½ cup at a time, alternating with 1 tablespoon of eggnog, until you reach your ideal consistency.

If the frosting feels a bit too soft but already sweet enough, beat in 1–2 tablespoons of cornstarch (sifted first). It thickens without adding more sugar—my favorite little trick.

4. Frost the Cookies

Once the cookies are completely cool, spread the frosting with a flat knife. Finish with a light sprinkle of nutmeg if you’re feeling fancy.

Helpful Tips for Perfect Eggnog Cookies

• Room temperature butter matters. Too cold and it won’t cream well; too soft and the cookies can spread.
• Don’t skip cooling time. Frosting warm cookies leads to a melty mess (still tasty, just less pretty).
• Want thicker frosting? Cornstarch is your friend.
• Love spice? Add an extra pinch of nutmeg on top for that bakery-style finish.

If your frosting looks too thick or thin at any point, don’t stress. Baking isn’t about perfection—it’s about comfort.

A Little Personal Note from My Kitchen

I first made these Eggnog Cookies with Creamy Eggnog Frosting during a December where everything felt rushed. School events, deadlines, gift lists—my brain was fried. I needed something festive that didn’t demand my entire evening.

These cookies saved the day. I made the dough, baked them while answering emails, and frosted them later with a cup of coffee. Suddenly, the kitchen felt calm again. That’s the power of a good cookie.

FAQs About Eggnog Cookies

One Last Cozy Thought

If you’re looking for a holiday treat that feels special without feeling stressful, these Eggnog Cookies are it. Soft, spiced, and topped with creamy frosting, they’re the kind of cookie that makes people linger by the dessert table.

Bake a batch for your family, your coworkers, or just yourself. You deserve a little sweetness this season—and Eggnog Cookies with Creamy Eggnog Frosting deliver it in every bite.

Keep the Holiday Cozy Going

If you’re already in full holiday mode (and let’s be honest—once the cookies are frosted, there’s no turning back), here are a few cozy favorites that pair perfectly with these Eggnog Cookies. Think of this as your little shortcut to building a festive spread without extra stress:

• Pour yourself a mug of homemade eggnog that’s rich, creamy, and nostalgic—it doubles down on that classic holiday flavor and makes cookie time feel extra special.
• Add some variety to your cookie tray with soft lemon cream snowball cookies that melt in your mouth—they’re buttery, bright, and a lovely contrast to eggnog spice.
• Hosting or gifting sweets? These easy Christmas cookie bars made for sharing save time and disappear fast at parties.
• And if you’re serving a crowd (or just want something fun to sip), this easy Christmas punch everyone loves brings instant cheer to the table.

Whether you’re baking for family, friends, or a quiet night in, these little additions help turn simple cookies into a full-on holiday moment—warm, festive, and totally worth savoring.

Eggnog Cookies

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• Author: Mounia
• Total Time: 30 minutes
• Yield: 24 cookies 1x

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Description

Soft, buttery Eggnog Cookies topped with a creamy eggnog frosting and a light sprinkle of nutmeg. These cookies are gently spiced, festive, and perfect for holiday baking, cookie swaps, or cozy nights at home.

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Ingredients

Scale 1x2x3x

Eggnog Cookies

• 2 ½ cups all-purpose flour

• 1 teaspoon nutmeg

• ½ teaspoon cinnamon

• 1 teaspoon baking soda

• ¼ teaspoon salt

• ¾ cup unsalted butter, softened

• ¾ cup granulated sugar

• ¼ cup brown sugar

• 2 large egg yolks (whites discarded)

• 1 teaspoon vanilla extract

• ½ teaspoon rum extract

• ⅓ cup eggnog

Creamy Eggnog Frosting

• ⅔ cup unsalted butter, softened

• 3–4 cups powdered sugar

• ¼ teaspoon nutmeg

• ½ teaspoon rum extract

• ¼ teaspoon salt

• 3–5 tablespoons eggnog

• 1–2 tablespoons cornstarch (optional, for thickness)

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Instructions

Eggnog Cookies

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.

2. In a medium bowl, whisk together flour, nutmeg, cinnamon, baking soda, and salt.

3. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.

4. Beat in egg yolks, vanilla extract, and rum extract until smooth.

5. Mix in eggnog on low speed until combined.

6. Gradually add dry ingredients, mixing just until a soft dough forms.

7. Scoop 1–1½ tablespoons of dough, roll into balls, and place 2 inches apart on baking sheets.

8. Bake for 8–11 minutes, until tops are set and edges are lightly golden.

9. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Eggnog Frosting

1. Beat butter until smooth and creamy.

2. Add 2 cups powdered sugar, nutmeg, salt, and rum extract. Mix on low, then increase speed.

3. Gradually add remaining powdered sugar, alternating with eggnog, until desired consistency is reached.

4. If frosting is too soft, beat in cornstarch 1 tablespoon at a time.

5. Frost completely cooled cookies and optionally sprinkle with extra nutmeg.

Notes

Make sure cookies are fully cooled before frosting to prevent melting.

For flatter cookies, gently press dough balls before baking.

Cornstarch thickens frosting without making it overly sweet—great for piping or thicker spreads.

Cookies can be baked a day ahead and frosted later.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 230 kcal
• Sugar: 18 g
• Sodium: 120 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 0.5 g
• Protein: 2 g
• Cholesterol: 45 mg