When we are putting together Christmas cookie plates, we like to include a variety of cookies! Some of reader favorites are Christmas Pinwheel Cookies, Peanut Butter White Chocolate Chip Cookies, and Chocolate Thumbprint Turtle Cookies. These frosted eggnog cookies were the sleeper hit of my Christmas baking this year. I took them to a holiday cookie exchange along with a few other options and days later I was still getting texts asking for the recipe for them. Then I made cookies for Paul to take into the office and again, it was these soft eggnog sugar cookies with the buttercream frosting that people were going crazy over. I was honestly surprised because eggnog can be controversial. People either seem to love it or hate it. But I was told by multiple eggnog-haters that they actually really liked these cookies. And even though we are a house divided when it comes to the stuff, everybody likes it in this form!
Why this recipe works
Adding eggnog to the batter and frosting makes them super fluffy and soft. We boost the ‘nog flavor by adding ground nutmeg and rum extract for that classic holiday flavor. It’s a no-chill dough, which means less time to wait before enjoying cookies! The frosting gives that creamy vibe to the cookies that is reminiscent of a glass of eggnog.
Ingredient Notes
Eggnog: Usually I make homemade eggnog (so much better) but on occasion we will buy it from the store. You only need about ¾ cup total for the cookies and the frosting, but if you have eggnog lovers in your household, you might have to hide the carton to have enough before it’s gone. Rum extract: You can find this in the baking aisle next to all the other extracts. Nutmeg: If you have never tried freshly grated nutmeg, it definitely makes a difference, but regular ground nutmeg works just fine.
How to Make This Recipe
Start by creaming the butter and sugars until light and fluffy, about 2-3 minutes. Then add the eggs, vanilla and rum extracts, and eggnog. Be sure to scrape down the bottom and sides of the bowl so everything mixes together evenly. Add the flour, baking powder, salt, nutmeg, and cinnamon, then mix until combined. The dough will be fairly soft. Use a small cookie scoop to drop mounds of the cookie dough onto baking sheets lined with parchment paper. Space them out so there is room for them to spread while they bake. Bake for 10-12 minutes at 350 degrees F until set around the edges, but don’t overbake so they stay soft. Transfer the cookies to wire cooling racks to cool completely. Make the frosting by beating butter in a mixer until soft. Then add the powdered sugar, eggnog, rum extract, and nutmeg and beat again for 3-4 minutes until creamy and fluffy. You can transfer the frosting to a piping bag fitted with a decorative tip and pipe it on for a pretty finish, or just use a knife to spread it on the old fashioned way. Sprinkle the tops of the cookies with a little additional nutmeg before serving.
Recipe Tips
Storage: You can keep these cookies on the counter in an airtight container for 4-5 days. Even though there is dairy in the frosting, the sugar will preserve it just fine. Freezing: These cookies freeze well for 2-3 months! Just freeze them in single layer on a baking sheet for 1 hour to set the frosting before stacking in an airtight container with a piece of parchment paper or waxed paper between the layers. Let them thaw at room temperature before serving. Don’t overbake: If your cookies are turning out dry, chances are it’s because they are being cooked too long. Remember that they will continue to set after removing them from the oven.
More Cookie Recipes
Perfect Peanut Butter Blossoms Best Cut-Out Sugar Cookies Glazed Lemon Cookies Mexican Wedding Cookies
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