Introduction

Soft Eggnog Cookies with Creamy Frosting are a delightful holiday treat that capture the warm, spiced flavors of traditional eggnog in a tender cookie. Topped with a luscious eggnog-flavored frosting and a sprinkle of nutmeg, these cookies are perfect for festive gatherings or a cozy night in.

A white plate holds eight soft, round cookies topped with a thick swirl of creamy white frosting, each frosting swirl lightly dusted with a sprinkle of light brown spice. The cookies are a light golden-brown color with a slightly textured, soft surface. The plate is placed on a deep red cloth with a white stitched edge, resting on a wooden table with a white marbled texture background. A clear glass cup with extra frosting and a green pine sprig sits blurred in the background, adding a festive touch. One cookie is partially eaten, showing its soft inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg, plus more for topping
1/2 tsp ground cinnamon
3/4 cup unsalted butter
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large egg yolks
1 tsp vanilla extract
1/2 tsp rum extract
1/2 cup eggnog
1/2 cup butter (for frosting)
3–5 Tbsp eggnog (for frosting)
1/2 tsp rum extract (for frosting)
3 cups powdered sugar

Instructions

Step 1: Preheat the oven to 350°F (180°C). In a mixing bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon for about 30 seconds. Set aside.
Step 2: In the bowl of an electric stand mixer fitted with the paddle attachment, beat together the unsalted butter, granulated sugar, and brown sugar until the mixture is pale and fluffy.
Step 3: Add the egg yolks one at a time, mixing just until combined after each addition. Then blend in the vanilla extract, rum extract, and eggnog. With the mixer on low speed, gradually add the dry ingredients and mix until just combined.
Step 4: Scoop the dough by heaping tablespoonfuls onto baking sheets lined with Silpat or parchment paper, spacing the cookies about 2 inches apart.
Step 5: Bake for 11 to 13 minutes. Let the cookies rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Step 6: To make the frosting, whip the 1/2 cup butter in the mixer until very pale and fluffy. Add the rum extract and 3 tablespoons of eggnog, then gradually mix in the powdered sugar. Add more eggnog as needed to reach your desired consistency.
Step 7: Once the cookies have cooled, spread the frosting on top and lightly sprinkle with additional nutmeg before serving.

Tips & Variations

For a boozy twist, add a splash of your favorite rum instead of rum extract in both the cookie and frosting batter.
If you prefer a stronger spice flavor, increase the nutmeg and cinnamon slightly in the dough.
Use a cookie scoop for uniform cookie sizes and even baking.
These cookies freeze well; frost them after thawing for best results.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week, though it’s best to bring them to room temperature before serving. If frozen, thaw the cookies completely and then apply frosting for the freshest taste. Leftover frosted cookies can be refrigerated, covered, for 3–4 days.

How to Serve

A white plate holds five round sugar cookies, each topped with a smooth layer of thick, white frosting evenly spread to the edges, sprinkled lightly with brown cinnamon powder on top. One cookie is partly on top of another, showing their light golden color and soft texture. To the left, there is a clear glass filled with a creamy white drink, sprinkled with cinnamon on the surface. Cinnamon sticks and a pine cone lie nearby on a white marbled surface, enhancing the cozy feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just egg yolks?

Using whole eggs may change the texture slightly, making the cookies less tender and more cake-like. It’s best to stick to egg yolks for the soft, rich texture intended in this recipe.

Is there a substitute for rum extract?

If you don’t have rum extract, you can omit it or replace it with a teaspoon of vanilla extract for a milder flavor. Almond extract can also add an interesting twist but use sparingly.