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    Home » Recipes » Cookies

    Published: Dec 6, 2022 by Sloane · This post may contain affiliate links · Leave a Comment

    Frosted Eggnog Cookies

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    Jump to Recipe - Print Recipe
    5 from 2 votes

    These frosted eggnog cookies feature a melt-in-your-mouth cookie decorated with an eggnog buttercream and a sprinkling of nutmeg!

    eggnog cookie with bite taken out.

    These eggnog cookies are perfect for a holiday cookie decorating party or cookie gift exchange! With no chill time required and a super simple American buttercream, these cookies are so easy to make. Add a dash of nutmeg to each and enjoy with the boozy drink version!

    For more Christmas cookies, try Soft Brown Butter Molasses Cookies, Chocolate Peppermint Crinkle Cookies, and Salted Caramel Linzer Cookies. 

    Jump to:
    • Why you'll love these eggnog cookies
    • Ingredient Notes
    • Step by Step Instructions
    • Expert Baking Tips
    • Recipe FAQs
    • Storage Tips
    • Baking in Grams
    • Other holiday recipes to try
    • 📖 Recipe
    • 💬 Reviews

    Why you'll love these eggnog cookies

    • Melt-In-Your-Mouth Texture: Thanks to the addition of cake flour, powdered sugar, and eggnog, these cookies bake up with an incredible melt-in-your-mouth texture. 
    • No Chill Time: On top of an easy method, the cookie dough doesn't require any chill time! So you can bake these cookies in less than an hour 🙂
    • Easy Eggnog Frosting: This eggnog frosting is a simple American buttercream that whips up in just a few minutes!
    eggnog cookies on parchment paper.

    Ingredient Notes

    ingredients for eggnog sugar cookies.
    For the eggnog sugar cookies
    ingredients for eggnog frosting.
    For the eggnog frosting
    • Cake Flour: Use high-quality unbleached cake flour! The cake flour doesn't actually make these cookies "cakey," but instead gives them that melt-in-your-mouth texture.
    • Leaveners: You'll need both baking powder and baking soda to give these cookies the perfect rise and texture.
    • Sugars: Both granulated sugar and powdered sugar are added to the cookie dough to make them extra soft.
    • Butter: Use high-quality European-style butter for best results. My favorite is Kerrygold!
    • Egg: You'll need just one egg for the cookie dough.
    • Extracts: Use both vanilla and rum extract to bring out the true eggnog flavors.
    • Eggnog: Use your favorite eggnog in both the cookie dough and frosting!
    • Nutmeg: Add a sprinkle of nutmeg to each cookie for the full eggnog effect.

    See recipe card for full information on ingredients and individual quantities.

    Step by Step Instructions

    Here are step by step photos and instructions on how to make this frosted eggnog cookie recipe! For the full ingredient list and method, see the recipe card at the end of this post.

    eggnog cookie dough in bowl.
    STEP 1
    cookie dough on baking sheet.
    STEP 2

    STEP 1: Make the cookie dough. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and powdered sugar for 2-3 minutes until light & fluffy. Beat in the egg, vanilla, and rum extract. Add half of the dry ingredients and mix until just combined. Mix in the eggnog, then the rest of the dry ingredients until just combined.

    STEP 2: Bake. Using a 2 tablespoon cookie scoop, place the cookie dough on the prepared baking sheets about 2 inches apart. Use one finger to pat them down into smooth balls. Bake the cookies for about 12 minutes or until the edges are barely golden. 

    eggnog sugar cookies on wire rack.
    STEP 3
    eggnog frosting in bowl.
    STEP 4

    STEP 3: Scoot & Cool. Immediately after they come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie. Allow to cool completely on the baking sheet.

    STEP 4: Make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth. While mixing on low speed, add the sifted powdered sugar a little at a time. Scrape down the bowl, then add the eggnog, extracts, and salt, and continue mixing on low speed until smooth and no air pockets remain.

    cookies with scoops of buttercream on each.
    STEP 5
    decorated eggnog cookies on wire rack.
    STEP 6

    STEP 5: Top. Use a 1 tablespoon cookie scoop to portion the frosting onto each cookie.

    STEP 6: Decorate. Spread the frosting with a spoon, then sprinkle each cookie with nutmeg. Enjoy!

    eggnog cookies on wire rack.

    Expert Baking Tips

    • Use a cookie scoop: Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
    • Pat the cookie dough balls: This is a very sticky dough, so to make sure the cookies bake up nice, use one finger to pat the portioned cookie dough into smooth balls.
    • Scoot the cookies: Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.
    • Mix the frosting on low speed: To ensure the frosting is super smooth, mix it on low speed for several minutes after all of the ingredients have been added. 
    eggnog cookies stacked.

    Recipe FAQs

    Can I replace the cake flour?

    Though the cake flour does add to that melt-in-your-mouth texture, if you're in a pinch you can replace it for an equal amount of all-purpose flour or even pastry flour.

    Can I make these without eggnog?

    I get it, not everyone likes eggnog! But that doesn't mean you can't enjoy these incredibly good cookies. Simply replace the eggnog with an equal amount of whole milk in both the cookie dough and the frosting.

    Storage Tips

    Store these cookies in an air-tight container at room temperature for about 3 days or in the freezer for up to 3 moths. You can also freeze portioned cookie dough balls for up to 3 months. 

    bite taken out of eggnog cookie.

    Baking in Grams

    All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

    If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

    But trust me, once you try baking in grams you'll never turn back!

    Happy baking! x

    Other holiday recipes to try

    • gochujang caramel cookies sandwiched with ice cream and stacked on baking sheet.
      Chocolate Gochujang Caramel Cookie Ice Cream Sandwiches
    • mini chicken pot pies on small white plates.
      Mini Chicken Pot Pies
    • brown sugar chai cake with cream cheese frosting on wooden platter.
      Brown Sugar Chai Cake
    • mini cinnamon rolls with heavy cream in round pan.
      Mini Cinnamon Rolls with Heavy Cream

    If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂

    📖 Recipe

    eggnog cookie with bite taken out
    5 from 2 votes
    Print Recipe Pin Recipe Save for LaterSaved!

    Frosted Eggnog Cookies

    These frosted eggnog cookies feature a melt-in-your-mouth cookie decorated with an eggnog buttercream and a sprinkling of nutmeg!
    Prep Time 30 minutes mins
    Cook Time 12 minutes mins
    Total Time 42 minutes mins
    Servings22 medium cookies
    Coursecookies
    CuisineAmerican
    AuthorSloane
    Prevent your screen from going dark

    Equipment

    • Kitchen Scale
    • Electric Mixer
    • Cookie Scoop

    Ingredients

    For the eggnog sugar cookies:

    • 240 g (2 cups) cake flour
    • ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ½ teaspoon kosher salt
    • 75 g (â…“ cup) unsalted butter, room temp
    • 150 g (¾ cup) granulated sugar
    • 85 g (¾ cup) powdered sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1 teaspoon rum extract
    • 56 g (¼ cup) eggnog

    For the eggnog frosting:

    • 113 g (½ cup) unsalted butter, room temp
    • 340 g (3 cups) powdered sugar, sifted
    • 30 g (2 tablespoon) eggnog
    • ½ teaspoon vanilla extract
    • 1 teaspoon rum extract
    • ¼ teaspoon kosher salt
    • Nutmeg, for sprinkling

    Instructions

    For the eggnog sugar cookies:

    • Preheat the oven to 325 degrees F and line two baking sheets with parchment paper.
    • In a medium bowl, combine the cake flour, baking powder, baking soda, and salt. Set aside.
    • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and powdered sugar for 2-3 minutes until light & fluffy.
    • Beat in the egg, vanilla, and rum extract.
    • Add half of the dry ingredients and mix until just combined.
    • Mix in the eggnog, then the rest of the dry ingredients until just combined.
    • Using a 2 tablespoon cookie scoop, place the cookie dough on the prepared baking sheets about 2 inches apart. Use one finger to pat them down into smooth balls.
    • Bake the cookies for about 12 minutes or until the edges are barely golden. Immediately after they come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.
    • Allow to cool completely on the baking sheet.

    For the eggnog frosting:

    • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth.
    • While mixing on low speed, add the sifted powdered sugar a little at a time.
    • Scrape down the bowl, then add the eggnog, extracts, and salt, and continue mixing on low speed until smooth and no air pockets remain.

    For decorating:

    • Use a 1 tablespoon cookie scoop to portion the frosting onto each cookie.
    • Spread the frosting with a spoon, then sprinkle each cookie with nutmeg. Enjoy!

    Notes

    • Use a cookie scoop: Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
    • Pat the cookie dough balls: This is a very sticky dough, so to make sure the cookies bake up nice, use one finger to pat the portioned cookie dough into smooth balls.
    • Scoot the cookies: Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.
    • Mix the frosting on low speed: To ensure the frosting is super smooth, mix it on low speed for several minutes after all of the ingredients have been added.

    Nutrition Facts

    Serving: 1cookie | Calories: 209kcal | Carbohydrates: 34g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 108mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 26g | Vitamin A: 233IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.2mg
    Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!

    More Easy Cookie Recipes

    • pumpkin snickerdoodles on baking sheet.
      Brown Butter Pumpkin Snickerdoodles
    • chocolate chip pecan cookies on baking sheet.
      Brown Butter Chocolate Chip Pecan Cookies
    • chocolate chip toffee cookies on baking sheet.
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    • double chocolate chip cookies cut in half on parchment paper.
      Soft Double Chocolate Chip Cookies

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    Hi, I'm Sloane! Welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries.

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