Eggnog Cookies

5 from 2 votes

Festive and delicious Eggnog Cookies are soft and chewy and topped with a luscious eggnog frosting! Easy to make, with no chill time required, these cookies are sure to become a new holiday favorite in your home!

Course Dessert

Cuisine American

Keyword eggnog cookie, eggnog cookie recipe, eggnog cookies, frosted eggnog cookies

Prep Time 5

Cook Time 12

Servings

Calories 448kcal

Author Trish - Mom On Timeout

Ingredients

½ cup unsalted butter softened
⅔ cup brown sugar
¼ cup granulated sugar
1 egg yolk room temperature
1 teaspoon vanilla extract
7 tablespoons eggnog (just shy of ½ cup)
2 cups all purpose flour spooned and leveled
1 to 1½ teaspoons ground nutmeg freshly ground if possible
½ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

Eggnog Frosting

4 ounces cream cheese softened
2 tablespoons eggnog
3 to 4 cups powdered sugar

Instructions

Eggnog Cookies

Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl or the bowl of a stand mixer, beat together butter, brown sugar and granulated sugar until light and creamy, scraping down the sides and bottom of bowl as necessary.
½ cup unsalted butter, ⅔ cup brown sugar, ¼ cup granulated sugar
Add in the egg yolk, vanilla extract and eggnog and beat until smooth and combined, scraping down the sides and bottom of bowl as necessary.
1 egg yolk, 1 teaspoon vanilla extract, 7 tablespoons eggnog
In a separate bowl, whisk together all purpose flour, ground nutmeg, ground cinnamon, baking soda, baking powder and salt.
2 cups all purpose flour, 1 to 1½ teaspoons ground nutmeg, ½ teaspoon ground cinnamon, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
Add the flour mixture in two additions, mixing just until combined.
Scoop out cookie dough, roll into 1 inch balls (dough will be a bit sticky)and place them on the prepared baking sheet.
Bake the cookies for 11 to 13 minutes or until just being to turn golden brown on the edges and the centers no longer appear wet.
Remove from the oven, let sit on the baking sheet for a few minutes and then transfer to a wire cooling rack to cool.

Eggnog Frosting

In a medium bowl, add cream cheese, eggnog and powdered sugar. Beat until nice and smooth.
4 ounces cream cheese, 2 tablespoons eggnog, 3 to 4 cups powdered sugar
Frost the cooled cookies with a knife or piping bag. Enjoy!

Notes

I used homemade eggnog but you can use store bought eggnog if you prefer. Use the full fat version. Do not use light eggnog.

Storage Information

Storage. Cookies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Freezing. Baked cookies should be transferred to a freezer safe, airtight container and frozen for up to 3 months. To freeze cookie dough, prepare the dough, scoop and roll into balls, flash freeze on a parchment lined baking sheet for 30 minutes and then transfer dough balls to a freezer safe ziploc bag for up to 3 months.

Make in Advance. The dough can be made up to 3 days in advance and stored in the refrigerator. Cookies will take a few more minutes to fully bake.

Nutrition