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Eggnog Cookies with Nutmeg Frosting
Bake festive eggnog cookies with nutmeg frosting in minutes. This easy recipe delivers soft, spiced holiday treats perfect for cookie exchanges.
Soft Eggnog Cookies with Nutmeg Frosting are tender, cake-like treats that combine the creamy richness of holiday eggnog with classic baking staples such as butter, granulated and brown sugars, all-purpose flour, and warming spices—primarily nutmeg and a hint of cinnamon. The dough is enriched with real eggnog and a splash of vanilla, lending characteristic custard notes and a moist crumb, while the frosting layers on additional eggnog and ground nutmeg for a sweet, aromatic finish. Typically prepared during the winter festive season, especially around Christmas gatherings and cookie exchanges, these cookies offer a familiar eggnog flavor in portable form, making them a seasonal alternative to traditional sugar cookies or snickerdoodles.
Eggnog Cookies with Nutmeg Frosting
Got leftover nog in the fridge? This one-bowl, no-chill recipe transforms it into freezer-friendly cookies that are sturdy enough for mailing yet soft enough to melt on the first bite—perfect for rapid gifting or next-day brunch trays.
Prep Time
140 minutes
140 minutes
Cook Time
10 minutes
10 minutes
Total Time
150 minutes
150 minutes
Ingredients
Unsalted butter, softened – ½ cup (1 stick) for the cookie dough + ½ cup (1 stick) for the nutmeg frosting
- Granulated sugar – ½ cup
- Packed light brown sugar – ½ cup
- Large egg yolks – 2
- Pure vanilla extract – 1 tsp for the cookies + ½ tsp for the frosting
- Rum extract – ½ tsp for the cookies + ¼ tsp for the frosting (optional but traditional)
- Eggnog – ½ cup for the dough + 2–3 Tbsp for the frosting
- All-purpose flour – 2 ¼ cups
- Baking powder – 1 tsp
- Ground nutmeg – ½ tsp in the dough + ¼ tsp in the frosting, plus extra for dusting
- Ground cinnamon – ½ tsp
- Fine salt (kosher or sea) – ¼ tsp in the dough + a pinch in the frosting
- Confectioners’ (powdered) sugar – 2 ½–3 cups (as needed for spreadable frosting)
- Festive sprinkles or an additional light shower of freshly grated nutmeg for garnish (optional)
Method
Whisk all-purpose flour, baking powder, salt, ground nutmeg, and ground cinnamon together
- Cream softened butter and granulated sugar until light and fluffy
- Beat an egg into the butter mixture
- Pour eggnog into the wet mixture
- Stir vanilla extract and rum extract into the wet mixture
- Fold the dry ingredients into the wet mixture until a soft dough forms
- Cover the dough with plastic wrap
- Refrigerate the dough for at least one hour
- Preheat the oven to 350 °F (175 °C)
- Line baking sheets with parchment paper
- Scoop rounded tablespoons of chilled dough onto the prepared sheets, spaced two inches apart
- Bake the cookies until the edges are set and the tops look dry, eight to twelve minutes
- Rest the cookies on the baking sheet for five minutes
- Transfer the cookies to a wire rack
- Cool the cookies completely
- Beat softened butter until creamy
- Slowly add powdered sugar to the butter while beating
- Pour eggnog into the frosting mixture
- Beat the frosting until smooth
- Mix in vanilla extract, ground nutmeg, and a pinch of salt
- Spread the frosting over each cooled cookie
- Sprinkle ground nutmeg on top of the frosted cookies
- Let the frosting set before serving or storing
Nutrition (whole recipe)
Calories
4904 kcal Protein
40 g Fat
200 g Carbs
756 g Fiber
7 g Sugar
548 g
4904 kcal Protein
40 g Fat
200 g Carbs
756 g Fiber
7 g Sugar
548 g
Notes
Chef’s Note: Let the eggnog come to room temperature before mixing so the creamed butter stays fluffy and the cookies bake up lighter. For a subtle kick, swap 1 teaspoon of the vanilla for dark rum or ¼ teaspoon rum extract—no extra liquid adjustment needed. Bake, cool, and freeze the cookies unfrosted for up to two months; thaw, frost, and add a fresh grating of nutmeg just before serving.
why this recipe
There’s a festive magic baked into every bite of these eggnog cookies with nutmeg frosting—delicate, cake-soft rounds infused with the creamy warmth of classic holiday eggnog, crowned by a velvety swirl of spiced sweetness that melts the moment it meets your tongue. The gentle kiss of nutmeg amplifies the drink-turned-dessert charm, while the tender crumb and rich frosting offer a bakery-quality indulgence you can craft effortlessly at home. Whether you’re filling a cookie tin for friends or looking for a cozy companion to a mug of cocoa, this recipe delivers the nostalgic flavor of winter celebrations in a form that feels both nostalgic and refreshingly new.
FAQs
FAQ acf
Frequently Asked Questions
Can I substitute regular eggnog with a dairy-free or non-alcoholic alternative without compromising the cookies’ texture and flavor?
Yes—use a thick, store-bought dairy-free or non-alcoholic “holiday nog” (oat, almond, or coconut based) in the same quantity; its similar fat and sugar content will keep the dough tender and the frosting creamy. If your alternative nog is noticeably thinner or less sweet, whisk in ½ teaspoon cornstarch (for body) or reduce the eggnog by 1 tablespoon and taste-adjust the sugar so the texture and flavor stay true to the original.
How far in advance can I prepare the dough or baked cookies, and what’s the best way to store them?
Scoop or wrap the dough airtight and refrigerate it for up to 48 hours, or freeze for as long as 2 months; thaw overnight in the fridge before baking. Once baked, keep unfrosted cookies in an airtight tin at room temperature for 3–4 days or freeze them up to 2 months, then thaw and frost just before serving. Frosted cookies stay tender for about 3 days when stored in a single layer in a covered container at cool room temp or in the fridge.
Can I make these cookies gluten-free without sacrificing their soft, cakey texture?
Yes—swap the all-purpose flour for a cup-for-cup (1:1) gluten-free baking blend that already contains xanthan or guar gum; it mimics wheat’s structure so the cookies stay lofty and tender. For extra insurance against grittiness, let the mixed dough rest 15–20 minutes before scooping so the rice flours fully hydrate, then bake as directed.