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cookies on a wire rack

Eggnog Cookies

Lightly flavored with nutmeg and eggnog, these soft and chewy cookies are perfect for the holidays!

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 2 hours
Total Time 2 hours 40 minutes
Servings 40
Author Kelsie

Ingredients

Cookies

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup unsalted butter at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 3/4 teaspoon nutmeg
  • 1 1/4 cups granulated sugar
  • 2 large egg yolks
  • 3 tablespoons eggnog

Frosting

  • 6 tablespoons unsalted butter at room temperature
  • 6 to 7 tablespoons eggnog
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 1/2 to 4 cups powdered sugar
  • Cinnamon and nutmeg for sprinkling

Instructions

Cookies

  1. Preheat the oven to 350 degrees.
  2. Sift the flour, cornstarch, baking soda, and salt together into a medium bowl. Set aside; these are your dry ingredients.
  3. Combine the butter, vanilla, and nutmeg in a large bowl and beat with an electric mixer until very smooth.
  4. With mixer on medium, gradually beat in the granulated sugar. Continue beating until very light and fluffy (this will take several minutes). Scrape down the sides and the bowl as necessary.
  5. Beat in the egg yolks one at a time, then beat in the eggnog.
  6. Turn mixer to low and gradually mix the dry ingredients into the butter-eggnog mixture; continue beating until a cohesive dough forms. Stir a few times with a spatula to ensure everything is fully combined.
  7. Roll tablespoons of dough into balls and arrange 2 inches apart on un-greased, unlined baking sheets.
  8. Bake 10 to 15 minutes, until the cookies are cracked on top and have mostly flattened out.
  9. Cool the cookies on baking sheets for 1 minute, then carefully transfer to wire racks to cool completely before frosting them. (A thin metal spatula is helpful.)

Frosting

  1. Once the cookies have cooled fully, make the frosting.
  2. Beat the butter in a large bowl until smooth. Add 6 tablespoons of eggnog, the vanilla, and the salt and beat to combine.
  3. Turn mixer to low and gradually beat in 3 1/2 cups of powdered sugar. When the sugar is all mixed in, scrape down the bowl. Turn mixer to medium and beat frosting until very smooth.
  4. If your frosting is too thick, add a little bit more eggnog. If it’s too thin add a little more powdered sugar.
  5. Spread frosting on top of each cookie and top with a sprinkle of cinnamon and nutmeg. Serve.

Recipe Notes

  • Store cookies, layered with wax paper, in airtight containers at room temperature for up to 2 days.
  • Cookies can also be frozen (in airtight containers) for up to 2 months.
  • Don’t use light or low-fat eggnog. Use the full fat stuff.
  • If you want, you can add 1 teaspoon of rum extract to the cookies and/or frosting; add it when you add the vanilla.
  • You can freeze dough balls for up to 2 months. (Place them on a parchment-lined baking sheet and freeze until solid, then place in freezer bags.) Bake directly from the oven, adding a minute or two to the baking time.
  • Don’t over-bake your cookies or they’ll be crunchy; you can under-bake them a little if you prefer them to be really soft.
  • I pull the cookies out right at 11 minutes but the time will vary with every oven; they don’t look fully done but they finish baking in the minute you leave them on the baking sheets before transferring to wire racks.
  • Cool your cookies completely before frosting them or the frosting will melt.
  • You can top your cookies with sprinkles rather than (or along with) cinnamon and nutmeg.