Frosted Eggnog Cookies
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy
Delight in the holiday spirit with homemade Frosted Eggnog Cookies. Soft, eggnog-flavored cookies topped with creamy frosting and a dash of cinnamon – perfect for holiday gatherings and cookie exchanges.
These Frosted Eggnog Cookies are all the things you love about eggnog but in a frosted cookie form. This are a must-have on your holiday cookie tray
Yes, that’s right friends! Today we are making these Frosted Eggnog Cookies!
Have you started making your Christmas cookies? To be honest, I never really know when to begin. I’d like to have all of my baking done in advance, but I also want everything to be fresh for the holidays. Growing up, it seemed as though we had cookies sitting around for a month, and they always tasted fine. I guess it must be my adult perspective that’s questioning things.
I was really excited to try these Frosted Eggnog Cookies. They reminded me of my Frosted Pumpkin Cookies, and I just LOVE those. Plus, I really enjoy all of the flavors of eggnog, so I assumed these would be a winner.
Looking for more frosted Christmas cookies? Try these Tree Shaped Gingerbread Cookies or these Ugly Sweater Christmas Cookies.
The cookies baked up beautifully. They are a soft cookie loaded with delicious seasonal flavor. I loaded them up with frosting and topped them off with a sprinkle of cinnamon. I think you’re going to love them!
Why You’ll Love This Cookie Recipe
- If you’re a fan of soft, melt-in-your-mouth cookies, these are going to be right up your alley. They bake up light and fluffy, offering the perfect canvas for that creamy frosting.
- Despite their fancy appearance, these cookies are surprisingly simple to whip up. The recipe is straightforward, making it a great choice for both novice and experienced bakers.
- Whether it’s a family get-together or a cookie exchange at work, these eggnog cookies are sure to be a hit. They’re just the thing for spreading some holiday cheer.
- These are make-ahead friendly! Busy with holiday preparations? These cookies can be made ahead of time, so you can enjoy more of the season with less stress.
If you’re looking for more of my Christmas cookie recipes, you’re in luck because I have a round-up post of my favorite Christmas cookie recipes.
Ingredients
Okay, I don’t know about you, but I’m ready to do some festive Christmas Cookie baking. Before we preheat the oven, let’s gather up the ingredients we’ll need to make these Frosted Eggnog Cookies. Here’s what you’ll need:
- all-purpose flour
- baking poweder
- salt
- gourd nutmeg
- ground cinnamon
- unsalted btter
- granulated sugar
- brown sugar
- powdered sugar
- eggs
- vanilla
- rum extract
- eggnog
That’s it! Pretty simple, right?
How to Make
Once you’ve gathered all of your ingredients, you’re ready to make these Frosted Eggnog Cookies. I’ll walk you through the easy steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- Begin by preheating your oven to 350 degrees F.
- Then in a large mixing bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside.
- In the bowl of an electric mixer with a paddle attachment, whip together the butter, sugar and brown sugar until light and fluffy. This will take 3-5 minutes. Next, mix in the egg yolks, one at a time. Then add the vanilla and rum extract and mix until blended.
- With your mixer on low, slowly add about half of the dry ingredients, then the eggnog, then the rest of the dry ingredients. Mix until just combined.
- Place heaping tablespoons of the dough about two inches apart on a baking sheet lined with parchment paper. Bake for 11-14 minutes. Allow the cookies to rest on the baking sheet several minutes before moving them to a wire rack to cool.
- To make the frosting, in the bowl of an electric mixer with a whisk attachment, whip the butter until light and fluffy. Add the rum extract, vanilla extract, salt and about three tablespoons of eggnog. Then, gradually mix in the powdered sugar. Add additional eggnog to reach the desired consistency.
- After the cookies have cooled completely, frost them with Eggnog Frosting. Sprinkle lightly with cinnamon before the frosting sets.
- Cookies can be stored in an airtight container. If stacking, I recommend refrigerating the cookies first to harden the frosting. Then stack using wax paper in-between each layer.
Frequently Asked Questions
Can I use store-bought eggnog for this recipe?
Absolutely! Store-bought eggnog works perfectly in this recipe. It’s a great way to infuse that classic holiday flavor into the cookies without extra hassle.
Can I freeze these cookies?
Yes, you can! Both the unfrosted cookies and the frosted ones freeze well. Just be sure to layer them with wax paper in airtight containers. They’ll last for up to 3 months in the freezer. Thaw them at room temperature before serving.
My frosting seems too thick/thin. What should I do?
If your frosting is too thick, gradually add a bit more eggnog until you reach the desired consistency. If it’s too thin, add a little more powdered sugar to thicken it up.
Can I make the dough ahead of time?
Definitely! You can prepare the dough, cover it tightly, and refrigerate it for up to 3 days before baking. This can be a great time-saver during the busy holiday season.
That’s it, friends. One holiday cookie down and several more to go. Are you in charge of seasonal baking at your house? What’s your favorite cookie to bake or eat?
I’d love to hear if you make these Frosted Eggnog Cookie. If you bake them and love the, please leave a comment and a 5-star rating below.
Want more from Inspired by Charm? Join the IBC Mailing List for inspiration in your inbox! Follow along on Instagram and TikTok for daily updates and behind-the-scenes looks at my processes. There’s even more inspiration on Facebook and Pinterest!
Frosted Eggnog Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoons salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 3/4 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large egg yolks
- 1 teaspoon vanilla
- 1/2 teaspoon rum extract
- 1/2 cup eggnog
- Cinnamon for garnish
Frosting:
- 1/2 cup unsalted butter softened
- 1/2 teaspoon rum extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3-5 tablespoons eggnog
- 3 cups powdered sugar
Instructions
- Begin by preheating your oven to 350 degrees F.
- Then in a large mixing bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside.
- In the bowl of an electric mixer with a paddle attachment, whip together the butter, sugar and brown sugar until light and fluffy. This will take 3-5 minutes. Next, mix in the egg yolks, one at a time. Then add the vanilla and rum extract and mix until blended.
- With your mixer on low, slowly add about half of the dry ingredients, then the eggnog, then the rest of the dry ingredients. Mix until just combined.
- Place heaping tablespoons of the dough about two inches apart on a baking sheet lined with parchment paper. Bake for 11-14 minutes. Allow the cookies to rest on the baking sheet several minutes before moving them to a wire rack to cool.
- To make the frosting, in the bowl of an electric mixer with a whisk attachment, whip the butter until light and fluffy. Add the rum extract, vanilla extract, salt and about three tablespoons of eggnog. Then, gradually mix in the powdered sugar. Add additional eggnog to reach the desired consistency.
- After the cookies have cooled completely, frost them with Eggnog Frosting. Sprinkle lightly with cinnamon before the frosting sets.
- Cookies can be stored in an airtight container. If stacking, I recommend refrigerating the cookies first to harden the frosting. Then stack using wax paper in-between each layer.
I increased the rum extract to 1tsp and egg nog to 2/3 cup. It gave it that extra flavor that was missing. I also decreased the cooking temp to 325 degrees for 15 minutes. These delicious cookies turned out fabulous for my work cookie exchange.
Can I use rum in place of rum extract?
You could give it a try! You may need to adjust some of the other ingredients as rum extract is more concentrated in flavor.
xo Michael
I’m trying to figure out where I went wrong. New ingredients (flour, baking powder, etc). Followed your instructions, as written and used a 1 TBSp cookie scoop. They came out as flat as pancakes. They taste good, but look nothing like what’s in your photo. LOL! I think I might need to chill the dough before scooping next time.
I had the same problem at first. My butter was too softened and I chilled my dough. Made a huge difference.
Of all the cookies I make each Christmas, these are usually the biggest hit. Even people who don’t really care for eggnog love these cookies! And they’re pretty easy to make. Definitely 5 stars.
I love egg nog!! Going to try this with GF flour mixes!! Thank you!
Thanks Michael. Just made a batch. Taste delicious. Going to try them on the cookiie tray this Christmas. To answer a previous reviewer question: one batch yields approx. 4-1/2 dozen.
How many cookies does this recipe yield?
I made these a few years ago and forgot to note the yield. I’m not sure. My apologies.
xo Michael
I see salt and vanilla extract among ingredients for the frosting but they are not listed in the steps. Is this a mistake? Should I add them in anyway?
Also, just like somebody previously asked: how about storage? Are these stackable on wax paper in a container in the fridge? This recipe seems tasty but it is screaming to be proofread.
Recipe has been updated. Thank you. Happy Holidays.
xo Michael
I made these for my annual Christmas Eve open house. They were the hit of the evening. Everyone loves them, even the non-eggnog lovers. Thanks for sharing this great recipe, these will become one of the annual items on the desert table.
Thank you for the recipe! I made them this morning and they are pretty and delicious. I saw this on Facebook and knew I had to try them. I’m glad I did.
I was wondering how far in advance I can make these cookies?Are they stack-able between sheets of wax paper? Thanks, Michael. I’m excited to try this recipe. We love eggnog and cookies!!!
Absolutely delightful! Mmmmm
The cookies look delicious. I am a big cookie eater, but I have to say the old standby “Chocolate Chip” is my favorite. I do jazz them up sometime by adding other things to them. Good no matter what. I am not above trying other kinds though. 🙂
A fun – and different- cookie for the holidays! Thanks for the recipe and the pics!
These look delicious! Man, I love eggnog. To help them travel well in a treat box, I’m entertaining the idea of leaving off the frosting and adding white chocolate chips into the batter . . . hmm. Thanks for the inspiration!