Time to ring in the holidays and what better way to do it than with an edible holiday drink? Eggnog cookies! It’s a great way to use up the last little bit of eggnog in a carton, but also great for holidays parties and cookies exchanges.
Why You’ll Love These Eggnog Cookies
Soft and chewy cookies that taste just like Christmas- what’s not to love!
- Full of eggnog flavor – These eggnog cookies are luscious, full of flavor and have eggnog mixed into the cookies and frosting.
- Perfect texture – Soft and chewy with the taste of real eggnog throughout, these might be Santa’s new favorite cookie.
- Use up leftover eggnog – These cookies come straight from the North Pole and are the best way to use leftover eggnog (or a good excuse to buy it in the first place!)
How Does Eggnog Taste in a Cookie
Eggnog is the definition of Christmas, at least it is in my house. When I start seeing Eggnog at the store I know that means Christmas is on its way! So what is eggnog?
Eggnog is typically made up of egg yolks, sugar, whole milk, heavy cream, nutmeg, and possibly a splash of rum or brandy for an alcoholic version.
Ingredients
You might just have most of these eggnog cookies ingredients already on hand! If not, you can easily find them at your local grocery store.
Cookies
- Unsalted butter – You want this to be softened, not melted. Room temperature butter is much easier to work with.
- Light brown sugar – This adds a deeper, caramelized flavor to the applesauce cookies. You can also use granulated sugar instead.
- Eggs yolks – You want these to be room temperature as well. Make sure to separate the yolks from the whites.
- Eggnog – You can’t have eggnog cookies without, well, eggnog! You can use homemade eggnog or store bought.
- Rum extract – Without adding actual rum, this adds the true rum and eggnog flavor to these cookies.
- Flour – All-purpose flour works best. Do not use self-rising, as we will be adding separate raising agents.
- Coarse Kosher salt – If you used salted butter, you can omit this altogether. No one likes a salty cookie.
- Baking soda – This helps the cookies to rise and creates that soft texture that we all know and love.
Eggnog Frosting
- Powdered sugar – This is what adds sweetness and structure to the frosting. It also yields a smooth texture.
- Salted butter – I don’t add extra salt to the frosting, so salted butter is fine here. Room temperature is best.
- Rum extract – Without adding actual rum, this adds the true rum and eggnog flavor to this frosting.
- Spices – Ground nutmeg is one of the ingredients in eggnog, so sprinkling some nutmeg and cinnamon on top of the cookies just adds nice flavor.
- Eggnog – I like to use full fat eggnog for the best results. You can use homemade or store bought.
Variations
There are plenty of ways to make these eggnog cookies your own. Here are a few suggestions.
- Spices – In addition to the cinnamon and nutmeg, try adding some ginger or cloves to really take the flavor up a notch.
- Flavor – Add a teaspoon or two of vanilla extract or almond extract to add some warmth to these cookies.
- Frosting – Instead of an eggnog frosting, you could use just plain buttercream or even maple frosting would be delicious. Even a powdered sugar icing.
How to Make Eggnog Cookies
Making these cookies couldn’t be easier! Making them perfect for your next holiday gathering.
- Sift dry ingredients. Sift together the all purpose flour, coarse kosher salt and baking soda.
- Cream butter and sugar. In a large bowl or a stand mixer fitted with a paddle attachment, cream butter and brown sugar. Beat in egg yolks, eggnog and rum extract.
- Form dough and chill. Gradually fold in flour mixture until a sticky, soft dough forms. Refrigerate for 1-2 hours.
- Prepare oven and work surface. Preheat oven and generously flour and roll dough on a clean work surface or rolling mat.
- Cut cookies. Roll out cookie dough. Using a round cookie cutter or another shape, cut out cookies and place on a parchment lined baking sheet.
- Bake. Bake until golden brown minutes. Baking times may vary depending on ovens. Allow to sit for 5 minutes then carefully remove to a wire rack.
- Make frosting. When all cookies are cool, assemble frosting. Combine all frosting ingredients in a medium mixing bowl. Blend until smooth. If needed, add additional powdered sugar or eggnog to achieve a spreading consistency.
- Frost cookies and allow to set in a single layer. When frosting sets they can be stacked and stored at room temperature in an airtight container. If you plan to freeze the cookies, do so before frosting. When you defrost, then assemble and frost.
Storage and Freezing
How to Store Eggnog Cookies
Store these eggnog cookies in an airtight container at room temperature for up to a week.
Can I Freeze Eggnog Cookies?
Freeze cookies without frosting in an airtight container in the freezer for up to three months. Frost after they thaw.
More Easy Christmas Recipes
Christmas treats are always fun to make and delicious to eat. Here are some of our favorites.
Eggnog Cookie Recipe
Eggnog Cookies are luscious, full of flavor and have eggnog mixed into the cookies and frosting. These cookies come straight from the North Pole and are the best way to use leftover eggnog!
Servings: cookies
Ingredients
Cookies:
- 3 cups flour
- 1/2 teaspoon coarse Kosher salt
- 1/2 teaspoon baking soda
- 1 1/3 cups unsalted butter , softened
- 1 cup light brown sugar
- 4 eggs yolks , lightly beaten
- 2 tablespoons eggnog
- 1/2 teaspoon rum extract
Frosting:
- 3/4 cup salted butter , room temperature
- 1 1/2 teaspoon rum extract
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 3 tablespoons eggnog
- 4 1/2 cups powdered sugar
Instructions
- Sift or whisk together the flour, coarse salt and baking soda in a medium bowl. Set aside.
- In a large mixing bowl or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar until combined. Beat in the egg yolks, eggnog and rum extract.
- Gradually fold in the flour mixture until a sticky, soft dough forms. Cover and refrigerate for 1-2 hours.
- Preheat the oven to 350°F.
- Generously flour a work surface and roll the dough to about 1/2 inch thick. Using a 2 1/2 inch cookie cutter, round or another shape, cut out the cookies and place on a parchment lined baking sheet.
- Bake the cookies for 9-12 minutes. Baking times may vary depending on ovens.
- Allow the cookies to cool for 5 minutes then carefully remove to a cooling rack.
- When all the cookies are cool, assemble the frosting. In a medium mixing bowl, beat the butter until soft and fluffy. Add the rum extract, nutmeg, cinnamon and eggnog until smooth.
- Slowly add the powdered sugar until smooth and fluffy.
- Frost the cookies and allow to set in a single layer. When frosting sets they can be stacked and stored at room temperature in an airtight container separated by parchment paper. If you plan to freeze the cookies, do so before frosting. When you defrost, then assemble and frost.
- If you've tried this recipe, please come back and let us know how they were in the comments or ratings!
Nutrition
Calories: 222 kcal, Carbohydrates: 29 g, Protein: 1 g, Fat: 11 g, Saturated Fat: 7 g, Cholesterol: 51 mg, Sodium: 38 mg, Potassium: 27 mg, Sugar: 20 g, Vitamin A: 360 IU, Calcium: 15 mg, Iron: 0.6 mg
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These are such a nice change from our standard Christmas cookies! Thanks for the recipe.
Everything about this cookie is perfect!