Frosted Eggnog Sugar Cookies
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These soft and deliciously sweet frosted eggnog sugar cookies simply melt in your mouth! Perfect for sharing on holiday cookie trays, these eggnog cookies will become a new holiday tradition for your family!
Table of Contents
Why We Love Eggnog Cookies
- Soft And Chewy Frosted Cookies– Soft cookies like this with just the right amount of frosting simply melt in your mouth, yum! No cookie cutters needed for this cookie recipe.
- Perfect Christmas Cookie– Those flavors of eggnog and nutmeg are warm and cozy, just like the holidays! Perfect for any eggnog lover!
- Requested Year After Year– These cookies have become a holiday tradition, and will in your family too. This is also always a more unique but crowd-pleasing cookie for a cookie exchange!
Ingredients For Eggnog Cookies
Find the full printable recipe with specific measurements and directions below in the recipe card.
- unsalted butter softened
- powdered sugar
- brown sugar packed
- egg
- eggnog
- rum extract – can substitute vanilla extract here, but the cookies will have more eggnog flavor with rum extract.
- vanilla extract
- all purpose flour
- baking soda
- baking powder
- nutmeg ground
- salt
For the frosting
- Butter softened, unsalted
- powdered sugar
- salt
- eggnog
- rum extract – can subsitute vanilla extract here, but the cookies will have more eggnog flavor with rum extract.
- nutmeg for decorating, optional
How To Make Soft Frosted Eggnog Sugar Cookies
Make The Cookie Dough
- Line a cookie sheet with parchment paper or spray lightly with baking spray. In a medium-sized bowl stir together the flour, baking soda, baking powder, nutmeg, and salt, set aside.
- In a large mixing bowl add the butter, brown sugar and powdered sugar. With an electric mixer cream butter and sugars together until smooth. Add the egg, eggnog, rum extract and vanilla extract, then mix until fully combined.
- In a second bowl mix together flour, baking soda, baking powder, nutmeg and salt.
- Add the dry ingredients to the wet ingredients. Mix until fully combined and a cookie dough forms.
- Using a cookie scoop, divide dough in 1.5 tablespoon-sized balls on the sheet tray close together but not touching. It can be helpful to use a cookie scoop to make the cookies even. We will spread out the cookie dough before baking so it’s ok that the cookie dough balls are close to each other. Cover with plastic wrap and place in the fridge for at least 4 hours to develop flavor, but can also be done overnight.
To Bake The Cookies
- Preheat the oven to 375°F. Line extra cookie sheets with parchment paper
- With clean hands roll the dough balls quickly to make them smooth, then place on the cookie sheets with two inches in between the cookie dough balls.. Gently press down on the tops with your hand or the bottom of a clean glass.
- Bake cookies for 7-9 minutes. The bottom edges will be lightly browned and the tops will stop looking glossy when ready. Let the cookies cool on the sheet tray completely.
To Make The Frosting
- Place the softened butter in a large bowl. Beat butter with an electric mixer until smooth. Add the powdered sugar a little at a time, mixing in well. Add the salt, eggnog and rum extract and mix until combined. Turn up the speed to medium-high and then to high speed and let the mixer whip the frosting for at least three minutes to make it fluffy and light make a fluffy and light eggnog icing.
- Frost the tops of the cool cookies, using about a teaspoon of eggnog buttercream per cookie. Add a light sprinkle of ground nutmeg on top to decorate if prefered, it makes a pretty garnish. You could also use cinnamon.
What Can I Substitute For Nutmeg?
Nutmeg is one of those flavors that is highly debated, some people love it and others don’t. If you’re not a fan of nutmeg you can swap cinnamon in this recipe anywhere nutmeg is included and the cookies will still be delicious.
What Can I Substitute For Rum Extract?
Well if you don’t have rum extract and these cookies are for adults, you can add rum in its place! Extra vanilla extract or almond extract can also be swapped for rum extract, but the cookies will have slightly less of an eggnog flavor.
Other Holiday Cookie Recipes
Soft Frosted Eggnog Cookies
These frosted soft eggnog sugar cookies soft, sweet and simply melt in your mouth. These cookies are perfect for exchanges, gifts and holiday cookie trays.
Ingredients
For the cookies
- 1 cup unsalted butter softened
- 1 cup powdered sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1/4 cup eggnog
- 1 teaspoon rum extract
- 1/2 teaspoon vanilla extract
- 2 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon nutmeg ground
- 1/4 teaspoon salt
For the frosting
- 1/2 cup butter softened
- 2 cups powdered sugar
- 1/8 teaspoon sea salt
- 2 tablespoons eggnog
- 1/2 teaspoon rum extract
- nutmeg for decorating, optional
Instructions
To Make The Cookie Dough
- Line a cookie sheet with parchment paper. In a medium-sized bowl stir together the flour, baking soda, baking powder, nutmeg, and salt, set aside.
- In a large mixing bowl add the butter, brown sugar and powdered sugar. With an electric mixer cream together the butter and sugars until smooth. Add the egg, eggnog, rum extract and vanilla extract, then mix until fully combined.
- In a second bowl mix together flour, baking soda, baking powder, nutmeg and salt.
- Add the dry flour mixture to the butter and egg mixture. Mix until fully combined and a cookie dough forms.
- Using a cookie scoop, place 1.5 tablespoon-sized dough on the sheet tray close, but not touching. Cover with plastic wrap and place in the fridge for at least 4 hours to develop flavor, but can also be done overnight.
To Bake The Cookies
- Preheat the oven to 375°F. Line extra cookie sheets with parchment paper
- With clean hands roll the dough balls quickly to make them smooth, then place on the cookie sheets with two inches in between the cookie dough balls.. Gently press down on the tops with your hand or the bottom of a clean glass.
- Bake cookies for -79 minutes. The bottom edges will be lightly browned and the tops will stop looking glossy when ready. Let the cookies cool on the sheet tray completely.
To Make The Frosting
- Place the softened butter in a large bowl and whip it with an electric mixer until smooth. Add the powdered sugar a little at a time, mixing in wel. Add the salt, eggnog and rum extract and mix until combined. Turn up the speed to medium-high and let the mixer whip the frosting for at least three minutes to make it fluffy and light..
- Frost the tops of the cool cookies, using about a teaspoon of frosting per cookie. Add a light sprinkle of ground nutmeg on top to decorate if preffered.
Notes
- Cinnamon can be substituted for nutmeg if you prefer. Cinnamon gives these cookies a slightly less eggnog flavor, but not everyone loves nutmeg so substitute how you prefer.
- Additional vanilla extract or almond extract can be substituted for the rum extract. Rum can also be substituted for the rum extract if you prefer in both the cookie dough and frosting.
- It can be helpful to use a cookie scoop for this recipe to portion the cookie dough so the cookie ball sizes are even. They will bake more evenly if they are all similar in size.
Nutrition
Calories: 189kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 106mg | Potassium: 28mg | Fiber: 1g | Sugar: 16g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
