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    Home » Recipes

    Published: Dec 6, 2022 by Sloane · Leave a Comment

    Frosted Eggnog Cookies

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    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
    • Kitchen Equipment
    • Step by Step Instructions
    • Expert Baking Tips
    • FAQ
    • Storage Tips
    • Baking in Grams
    • Other holiday recipes to try
    • 📖 Recipe

    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

    Ingredient quantities are listed in the recipe card below. Here you'll find notes on why I chose certain ingredients, as well as ingredient substitutions. 

    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.

    Kitchen Equipment

    • Kitchen Scale
    • Electric Mixer
    • Cookie Scoops
    • Baking Sheet
    • Parchment Paper
    • Oven Thermometer

    Step by Step Instructions

    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: Decorate. 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!

    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 on wire rack

    FAQ

    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. 

    eggnog cookies stacked

    Baking in Grams

    All of the recipes on this blog are carefully developed to create incredibly delicious baked goods that you can easily recreate in your own kitchen with success. The only way this is possible is to standardize the way ingredients are measured - by weight. 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), I can ensure that you can make the recipe 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

    bite taken out of eggnog cookie

    Other holiday recipes to try

    • Nutella Star Bread
    • Chocolate Peppermint Crinkle Cookies
    • Gluten Free Peanut Butter Blossoms
    • Spiced Apple Pie Cookies

    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 🙂

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    📖 Recipe

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    eggnog cookie with bite taken out

    Frosted Eggnog Cookies

    • Author: Sloane
    • Prep Time: 30 minutes
    • Cook Time: 12 minutes
    • Total Time: 42 minutes
    • Yield: 22 medium cookies 1x
    • Category: cookies
    • Method: baking
    • Cuisine: American
    Print Recipe
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    Description

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


    Ingredients

    Scale

    For the eggnog sugar cookies:

    • 240g (2 cups) cake flour
    • ½ tsp baking powder
    • ¼ tsp baking soda
    • ½ tsp kosher salt
    • 75g (⅓ cup) unsalted butter, room temp
    • 150g (¾ cup) granulated sugar
    • 85g (¾ cup) powdered sugar
    • 1 egg
    • 1 tsp vanilla extract
    • 1 tsp rum extract
    • 56g (¼ cup) eggnog

    For the eggnog frosting:

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

    Instructions

    For the eggnog sugar cookies:

    1. Preheat the oven to 325 degrees F and line two baking sheets with parchment paper.
    2. In a medium bowl, combine the cake flour, baking powder, baking soda, and salt. Set aside.
    3. 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.
    4. Beat in the egg, vanilla, and rum extract.
    5. Add half of the dry ingredients and mix until just combined.
    6. Mix in the eggnog, then the rest of the dry ingredients until just combined.
    7. 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.
    8. 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.
    9. Allow to cool completely on the baking sheet.

    For the eggnog frosting:

    1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth.
    2. While mixing on low speed, add the sifted powdered sugar a little at a time.
    3. 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:

    1. Use a 1 tablespoon cookie scoop to portion the frosting onto each cookie.
    2. 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.

    Keywords: eggnog cookies, frosted cookies, eggnog sugar cookies, no chill cookies, eggnog frosting

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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 trust-worthy recipes of baked goods ranging from easy & indulgent, bakery-worthy, and simple & healthyish.

    Learn more about me →

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