These easy eggnog cookies are soft and tender, have just the right amount of eggnog flavor and are topped with a delicious buttercream! Give them a try - they just might become your new favorite holiday cookie!Jump to Recipe
When it comes to Christmas cookies, everyone has their classic favorites. For me, it's my Grandma's frosted spritz cookies, sugar cookie cut-outs and my aunt Jane's soft gingerbread cookies! But part of my holiday season fun is trying out new festive recipes for family and friends to try!
These eggnog cookies are SO good, I think they'll be added to my "go-to" list each year! Whether you add them to a holiday cookie exchange or bring them to all of your holiday parties, they're sure to be enjoyed!!
Ingredients Needed (amounts in recipe card below)
- Butter - I use salted butter, but unsalted butter will work fine too
- White Sugar
- Eggs - I always use size "large" eggs when baking
- Vanilla Extract - You could also use rum extract instead if you want a little rum flavor in these!
- All Purpose Flour
- Baking Soda
- Cream of Tarter
- Ground Nutmeg - For the cookie dough and for a garnish on top
- Eggnog - I used store-bought eggnog
- Powdered Sugar
How to Make Eggnog Cookies
First, you'll make the cookies. I find it easiest to mix these in the bowl of a stand mixer fitted with a paddle attachment as the batter is quite thick.
Start by creaming the butter and sugar until light and fluffy. Then add the vanilla (or rum extract if you'd prefer!) and eggs.
Then you'll stir in half of the flour and the remaining dry ingredients followed by half of the eggnog. Repeat with the remaining flour and finally the rest of the eggnog.
Cover the batter with plastic wrap and let chill for at least an hour and up to 36 hours. (I know it's hard to wait, but it's SO important for these cookies!)
Use a cookie scoop (the scoop I use is about 1 ½ tablespoons) to place the cookies on a lined cookie sheet, giving them room to spread a bit.
Bake until they're golden brown around the edges and remove them to a wire rack to cool completely.
While the cookies cool, make the frosting. Top the cooled cookies with frosting and top with a sprinkle of nutmeg or festive sprinkles!!
Yes. I know, I know, I'm impatient too. BUT, it does make a big difference in these cookies, so don't skip the chill step!
Store in an airtight container with a sheet of waxed paper between the layers so they don't stick together. Though I recommend storing them in the fridge (for up to 5 days), they're best served at room temperature!
Absolutely!!! Freeze in an airtight container or in a freezer bag for up to 2 months. This is a great way to jumpstart your holiday baking!!
Good question and honestly, I'm not sure. I only tested this recipe with eggnog I bought at the store.