These Eggnog Cookies have eggnog inside the cookies and a drizzle of eggnog frosting on top. If you want a Christmas cookie that will wow your neighbors, this is it.
EGGNOG COOKIES
I’m about to have a baby and, like most expectant parents, I’m both excited and a little anxious. I’ve checked off a few of the must-dos — pedicure, hair appointment, and getting the older kids’ routines in order — and I even finished decorating the nursery. Crafting the fabric pom-poms for the room turned into a bigger project than I expected, but seeing the finished corner makes it all worth it.
Between the nursery bustle and last-minute preparations, I made these eggnog cookies to share with family and neighbors. They’re soft, festive, and carry all the warm spices and creamy flavor of eggnog. If you enjoy eggnog itself, you’ll love these cookies; for those who prefer just a hint of the holiday drink, the cookies still come across as lightly spiced and sweet without overpowering the palate.
My husband happily drinks eggnog straight from the carton, so these cookies were an instant hit in our house. They have a tender, cake-like crumb with a buttery sweetness that pairs perfectly with the creamy eggnog icing. The icing is a simple powdered-sugar buttercream thinned with eggnog, then lightly dusted with nutmeg for an aromatic finish. A little nutmeg goes a long way.
EGGNOG RECIPES
- Eggnog Cookie Cups
- Eggnog Gingerbread Trifle
- Eggnog French Toast
Eggnog Cookies
Author: Christy Denney
Summary: These cookies feature eggnog both in the dough and in a drizzleable eggnog icing, delivering a cozy holiday flavor in a soft, festive cookie.
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Servings: 36 cookies
Ingredients
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/4 cups sugar
- 3/4 cup salted butter, room temperature
- 1/2 cup eggnog
- 1 teaspoon vanilla
- 2 egg yolks
- Eggnog Icing:
- 3 cups powdered sugar
- 1/4 cup softened butter
- 1/2 cup eggnog (adjust as needed for consistency)
- 1 tablespoon nutmeg for sprinkling (optional)
Instructions
- Preheat the oven to 300°F (150°C).
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and nutmeg. Set aside.
- In a large bowl, cream the sugar and butter with an electric mixer until light and fluffy. Add the eggnog, vanilla, and egg yolks and beat at medium speed until smooth.
- Gradually add the dry ingredients and beat at low speed just until combined. Do not overmix.
- Drop rounded teaspoons of dough onto parchment-lined baking sheets, spacing them about 1 inch apart. Bake for 21–24 minutes, or until the bottoms are lightly browned.
- Immediately transfer the cookies to a cool, flat surface with a spatula and allow them to cool completely. This recipe yields about 36 cookies.
- For the eggnog icing: In a small mixer bowl, beat the powdered sugar and softened butter until blended. Gradually add eggnog and beat until the icing reaches a smooth, spreadable consistency. You may need slightly more or less eggnog depending on desired thickness.
- Drizzle or spread the icing on cooled cookies and lightly sprinkle with nutmeg using a sifter or fine strainer. A light dusting provides the best balance of flavor.
Tips and Serving Suggestions
The cookies are best served at room temperature. If you want a glossier icing, use less powdered sugar and a touch more butter, balancing texture with eggnog to reach the consistency you prefer. These cookies travel well and make a lovely addition to cookie exchanges and holiday gift tins.
Storage
Store cookies in an airtight container at room temperature for up to 3–4 days. If iced, place a sheet of parchment between layers to prevent sticking. For longer storage, cookies can be frozen without icing; thaw completely before adding the icing.
Notes
Source: Cookie Madness (original recipe inspiration).
