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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!

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Two eggnog cookies with red and green sprinkles on top.

When it comes to Christmas cookies, everyone has their classic favorites.  For me, it’s my Grandma’s frosted spritz cookiessugar 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!

A hand holding a festive cookie with a bite out of it.

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 to make a batch of soft eggnog cookies.

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
  • Salt
  • 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.  

Eggnog cookie batter in the bowl of a stand mixer.

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.

Cookie batter covered with plastic wrap ready to be refrigerated for a chill time.

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 1/2 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!!

Frosted eggnog cookies.


Do I really need to chill the dough?

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!

How should I store eggnog cookies?

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!

Can I freeze eggnog cookies?

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!!

Can I use homemade eggnog?

Good question and honestly, I’m not sure.  I only tested this recipe with eggnog I bought at the store.

A pile of frosted eggnog cookies with a glass of eggnog on the side.
Two eggnog cookies stacked on a wooden board.

Eggnog Cookies

Author: Kelsey
Prep Time 20 minutes
Cook Time 8 minutes
Chill Time 1 hour
Total Time 1 hour 28 minutes
These easy eggnog cookies are soft and tender, have just the right amount of eggnog flavor and are topped with a delicious buttercream!  



  • 1 cup butter softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 4 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons cream of tarter
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 cup + 2 tablespoons eggnog


  • 1/2 cup butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon ground nutmeg plus additional for topping
  • 3-4 tablespoons eggnog


For the Cookies

  • Cream butter and sugar in a large bowl.
  • Add the eggs and vanilla and mix well.
  • Add 2 cups of the flour, the baking soda, cream of tarter and salt; mix until just combined.
  • Add about half of the eggnog and stir.
  • Add the remaining flour; mix; scrape down the sides of the bowl.
  • Finally, stir in the remaining eggnog.
  • Cover the dough with plastic wrap and refrigerate for at least 1 hour and up to 24 hours. Do NOT skip the chill time!
  • Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
  • Scoop the cookie dough onto the prepared cookie sheets and bake for 8-10 minutes, or until very a very light golden brown around the edges.
  • Remove from the oven; let set for 5 minutes then remove to a wire cooling rack.

Make the Frosting

  • In a large bowl, mix the butter until smooth.
  • Add the powdered sugar, vanilla and 3 tablespoons of eggnog; stir.
  • Add additional eggnog if needed to reach desired consistency.
  • Spread frosting over the cooled cookies and sprinkle with ground nutmeg.


Calories: 151kcal | Carbohydrates: 22.6g | Protein: 1.7g | Fat: 6.1g | Saturated Fat: 3.7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.8g | Cholesterol: 25.2mg | Sodium: 65mg | Potassium: 47mg | Fiber: 0.3g | Sugar: 14.4g | Vitamin A: 194IU | Vitamin C: 0.1mg | Calcium: 12.6mg | Iron: 0.2mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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