Eggnog Cookies with Eggnog Frosting are perfectly sweet cutout cookies with a luscious eggnog frosting on top. Don’t forget those holiday sprinkles!
Chances are, you have a carton of eggnog sitting in your refrigerator right now! If so — then it’s the perfect time to make these Eggnog Cookies with Eggnog Frosting.
These are frosted sugar cookies with a delicious rum-infused kick! First, a classic sugar cookie dough is made even more delicious by swapping in brown sugar for the typical granulated sugar — giving these cookies a rich caramelized flavor to start.
The dough is also flavored with eggnog, a splash of spiced rum (you can use rum extract if you prefer), and seasoned with nutmeg, cinnamon and allspice. Roll out the dough, then use your favorite holiday cookie cutters to create festive shaped cookies.
The cookie dough will rise as it bakes — creating soft, tender eggnog-flavored cookies that are sweet but not too sweet.
Once cooled, spread on a generous dollop of eggnog frosting – a simple buttercream frosting that is also flavored with eggnog, spiced rum, cinnamon and nutmeg. Sprinkle on red, green and white nonpareils for a last little bit of festive decoration.
These Eggnog Cookies with Eggnog Frosting are addictively good, with eggnog flavor throughout. After your first bite, I think you’ll agree that the sweet frosting is perfectly balanced by the milder cookies – so you avoid that overly sweet flavor that some frosted sugar cookies have.
Eggnog Cookies with Eggnog Frosting are a perfect last-minute addition to your holiday cookie tray! Have a Merry Christmas everyone!
You may enjoy these other sugar cookie recipes:
- Brown Sugar Cookies
- Lemon Sugar Cookies
- Sugar Cookie Bars
- Nanny’s Rum Raisin Sugar Cookies
- Chocolate Mint Sugar Wafers
Eggnog Cookies with Eggnog Frosting
Eggnog Cookies with Eggnog Frosting are perfectly sweet cutout cookies with a luscious eggnog frosting on top. Don’t forget those holiday sprinkles!
- Prep Time: 2 hours 30 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 42 minutes
- Yield: 3 to 4 dozen 1x
- Category: cookies
- Method: Baking
- Cuisine: American
Ingredients
2 1/2 sticks room temperature butter (1 1/4 cups)
1 cup packed brown sugar
4 large egg yolks
1/4 cup eggnog
1 tablespoon of spiced rum, or 1 teaspoon rum extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of allspice
Frosting
6 tablespoons room temperature butter
2 1/4 cups confectioner’s sugar
1 1/2 teaspoons spiced rum, or 1/4 teaspoon rum extract
2 tablespoons eggnog
1/4 teaspoon freshly grated nutmeg
Pinch ground cinnamon
Other
Flour for counter
Holiday sprinkles
Instructions
- In the bowl of a stand mixer with the paddle attachment, beat butter until pale, about two minutes.
- Add sugar and beat one minute.
- With mixer running on low, add one egg yolk at a time and then add the eggnog and rum and mix to combine.
- In a medium bowl, whisk the flour, baking powder, salt, nutmeg, cinnamon and allspice and with mixer running on low, slowly add in the dry ingredients.
- Mix just to combine, scrape and mix one more time.
- Wrap the dough in plastic and chill two hours.
- Make the frosting by creaming the butter and sugar in the bowl of a stand mixer with the paddle attachment.
- Add rum, eggnog, nutmeg and cinnamon and mix until creamy and smooth. Set aside at room temperature.
- Line a few cookie sheets with parchment paper.
- Preheat oven to 325 degrees F with rack in upper third of oven.
- Flour the counter and place half the dough on the flour and roll to ¼ inch thick.
- Use holiday cutouts and place cutout cookie shapes on one of the prepared cookie sheets. The cookies do not spread much so they can be as close as a half inch from each other.
- Bake one pan at a time for 12 minutes until the bottoms are browned and the tops a pale light brown.
- Repeat for remaining dough reusing dough scraps as you go. I reused dough scraps four times.
- Cool on racks then frost. If the frosting is too stiff, whisk in a small amount of milk to loosen it up.
- While still wet, sprinkle on holiday sprinkles.
Going to try these today! Just wondering if you can freeze cookies for later?
Hi Connie – If you freeze them, I’d suggest waiting to frost them until after the cookies thaw.
Love these eggnog cookies. I got the boozy eggnog at Costco and used it in the cookie mix. Cookies are really good.
Thanks Phyllis – great suggestion!
Can you use white Bacardi instead of spiced rum?
Sure Jonique- the overall flavor will be a little different but you’ll still taste the rum!
Do these have to be stored in the fridge?
Yes – since there is dairy, to be safe, I would refrigerate them.
How long will these keep in the fridge, with frosting on?
Hi Terry – They would be fine for a few days but just note that the cookies will start to soften up a bit from the frosting and moisture in the refrigerator.
Hello! I do not have rum or rum extract. Can this be omitted? Thank you!!
Yes – although eggnog is primarily flavored by rum so you’ll have more of a sugar cookie instead.
What size cookie cutters did you use? The recipe did not say.
Hi Deb – the cookie you see are about three inches or so. But any size cookie cutter can be used although the baking time might differ slightly.
We made these for Santa this year they are really good!!! Will definitely keep this recipe
Thanks Lillian – so glad the cookies were a hit!
Made these today and love them! They are delicious. Thanks so much for the recipie!
You’re welcome Maggie – glad you enjoyed the recipe!
HOW DO YOU KEEP THE FROSTING ? AS IT HAS A MILK PRODUCT IN IT ….. DOES IT HAVE TO BE STORED IN THE FRIDGE ? THE COOKIES LOOK & SOUND VERY TEMPTING !
Hi Toni – To be safe, yes, I would store these in the refrigerator if they don’t get eaten right away.