Eggnog Cookies
Frosted eggnog cookies are made with egg yolks, rum extract and nutmeg to taste just like the holiday drink!
Recently I have been craving some good old fashioned eggnog. I took the holiday cocktail and made it into a cookie this year! These frosted eggnog cookies are so soft that they just meltaway in your mouth. The frosting is something special with the rum extract and generous amount of eggnog.
Why this recipe works: The recipe uses traditional eggnog flavors—eggs, rum and nutmeg. The rum extract provides a concentrated flavor in the cookie and frosting. Egg yolks increase the egg flavor while nutmeg is apparent throughout.
How to make eggnog cookies
- Whisk dry ingredients—flour, baking powder, salt, nutmeg and cinnamon. Set aside.
- Beat wet ingredients—butter, granulated sugar and brown sugar—with an electric mixer until light and fluffy, about 3 minutes. Mix in egg yolks one at a time, then add extracts and eggnog.
- Combine wet and dry ingredients. Mix just until combined.
- Chill cookie dough for 30 minutes.
- Bake cookies: Preheat oven to 350 F. Scoop dough, roll into balls and place on prepared baking sheet. Bake for 11 to 13 minutes. Cool completely before frosting.
- Make frosting: Beat butter until pale. Add rum extract and eggnog, then mix until combined. Mix in confectioners’ sugar.
- Decorate cookies: Spread frosting over cooled cookies. Dust with freshly grated nutmeg.
Helpful tips
For accurate measurements, use a kitchen scale to weigh ingredients. If you don’t have a kitchen scale, fluff up your flour and spoon it into the measuring cup (don’t pack it down). Level off with a knife. Another helpful tip: use room temperature ingredients. This will ensure even mixing for consistent cookie dough and frosting.
To make sure the cookies don’t spread, make sure to chill the dough. When rolling the dough into balls, avoid overworking the dough. Your body warmth will warm the dough and make the cookies spread. Finally, let the cookies cool completely before frosting otherwise the frosting will melt!
Frequently Asked Questions
White rum may be used as a substitute, but the flavor won’t be as strong. You can also omit the rum altogether.
The butter was likely too warm or there was too much eggnog used. To firm up the frosting, place the bowl in the refrigerator for 20 minutes, mix for 5 seconds and frost the completely cooled cookies.
Store eggnog cookies in an airtight container at room temperature for 3 days or in the refrigerator for 5 days.
Place dough in an airtight container (or wrap in plastic wrap) and freeze for up to 3 months. Defrost in the refrigerator overnight before rolling dough into balls and baking.
I do not recommend freezing frosting as it loses its smooth consistency. It’s better to make the frosting when you bake the cookies.
Recipes that use eggnog
Do you still have eggnog in the fridge? Try these recipes and serve at your next holiday party. Fluffy eggnog cupcakes use eggnog in the cupcakes and the frosting. For an even more decadent dessert, try eggnog cheesecake with gingersnap crust. It’s so rich and creamy! For the kids (and kids at heart), they will love this homemade eggnog ice cream.
The holiday season is the perfect opportunity to make these frosted eggnog cookies. They melt in your mouth and are so soft. The addition of rum extract makes the cookies taste just like the drink! If you try this recipe, leave a review in the comments and tag @ifyougiveablondeakitchen on social media.
Frosted Eggnog Cookies
Ingredients
Eggnog Cookies
- 2 ¼ cups (280 g) all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg, plus more for topping
- ½ teaspoon ground cinnamon
- ¾ cup (170 g or 1 1/2 sticks) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 2 large egg yolks, room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon rum extract¹
- ½ cup eggnog, room temperature
Frosting
- ½ cup (113 g or 1 stick) unsalted butter,, room temperature
- 3 – 5 Tablespoons eggnog
- ½ teaspoon rum extract
- 3 cups (360 g) powdered sugar
Instructions
Eggnog cookies
- In a medium bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon. Set aside.
- In the bowl of an electric stand mixer (or using a hand mixer), mix butter, granulated sugar and brown sugar until light and fluffy, about 3 minutes. Add egg yolks one at a time, mixing just until combined. Add vanilla extract, rum extract and egg nog and mix until incorporated.
- With mixer set on low speed, slowly add in dry ingredients and mix just until combined (avoid over mixing).
- Cover and chill cookie dough for 30 minutes and up to 48 hours.
- Preheat oven to 350° F. Line a baking sheet with parchment paper. Remove dough from the refrigerator.
- Scoop dough out by heaping tablespoonfuls, gently roll into a ball and place on prepared baking sheet. Space cookies 2-inches apart. Bake in preheated oven for 11 to 13 minutes. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Prepare the eggnog frosting.
Eggnog Frosting
- In the bowl of an electric stand mixer (or using a hand mixer), whip butter until very pale, about 3 minutes. Add the rum extract and 3 tablespoons eggnog and mix just until combined. With the mixer on low, slowly add powdered sugar. If necessary, add more eggnog one tablespoon at a time to reach desired consistency.
- Use an offset spatula to spread frosting on cooled cookies. Sprinkle lightly with nutmeg if desired.
