Frosted Eggnog Cookies Christmas

These frosted eggnog cookies capture everything festive about the holiday baking season, delivering soft, melt in your mouth treats with a true eggnog flavor in only 60 minutes. If you’ve been searching for easy eggnog cookie recipes that impress a Christmas crowd yet don’t require advanced decorating, this recipe has the timing and taste you need. With both the cookie and the frosting containing real eggnog, these cookies make holiday prep simple and delicious for your next cookie swap or dessert platter.

I developed these frosted eggnog cookies after many December baking sessions searching for the ultimate holiday treat to share with family and friends. My loved ones always adored eggnog, though some preferred not to drink it, so turning this classic beverage into cookies quickly became a family tradition. Now, these cookies are the first request at every holiday gathering, appreciated for both their festive flavor and the nostalgia they evoke around the dessert table.

Gather Your Ingredients

• Cake flour (240 g or 2 cups): Provides an exceptionally tender crumb; if needed, substitute with all purpose flour but cookies may be less soft.
• Kosher salt (½ teaspoon): Enhances flavor and balances sweetness; use fine sea salt in equal measure if kosher salt is not available.
• Baking powder (¾ teaspoon): Ensures a gentle rise and soft texture; check freshness for best results.
• Baking soda (¼ teaspoon): Contributes to ideal cookie structure; do not skip for texture reasons.
• Unsalted butter, room temperature (75 g or ⅓ cup for cookies, 113 g or ½ cup for frosting): Creams easily for light cookies and smooth frosting; use plant based butter for dairy free swaps.
• Granulated sugar (150 g or ¾ cup): Adds structure and sweetness; use a fine baking sugar for best dissolution.
• Powdered sugar (85 g or ¾ cup for cookies, 340 g or 3 cups for frosting): Creates a melt in your mouth texture in the dough, and a silky smooth buttercream; sift before adding to avoid lumps.
• Large egg, room temperature (1): Binds the ingredients together; bring to room temp for even mixing.
• Vanilla extract (1 teaspoon): Deepens the cookie's flavor complexity; real vanilla is preferred over imitation for holiday bakes.
• Rum extract (1 teaspoon for cookie, 1 teaspoon for frosting): Brings out authentic eggnog notes; swap with bourbon extract for a twist.
• Eggnog (56 g or ¼ cup for cookies, 30 g or 2 tablespoons for frosting): Delivers the signature eggnog taste and tenderizes the crumb; ensure it is real eggnog, not just creamer.
• Ground nutmeg: Essential for garnish and that recognizable eggnog aroma and appearance; freshly grated gives superior taste, but pre ground is fine.

How to Make Frosted Eggnog Cookies

Prepare the Oven and Baking Sheets:

Preheat your oven to 325°F with racks in the center, and line two baking sheets with parchment paper. This ensures easy cookie removal and even baking, preventing spread and sticking.

Combine Dry Ingredients:

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until no clumps remain. Properly mixing dry ingredients distributes leaveners evenly for consistent rise throughout each cookie.

Cream Butter and Sugars:

Use a stand mixer with paddle attachment to beat room temperature butter, granulated sugar, and powdered sugar for two to three minutes. The mixture will become pale and fluffy, which is critical for achieving a light, delicate crumb. Do not shortcut this aeration step.

Add Wet Ingredients:

Mix in the egg, vanilla extract, and rum extract until the batter looks smooth, glossy, and fully combined. Scrape down the bowl as needed to ensure even texture.

Incorporate Dry Ingredients and Eggnog:

On low speed, alternate adding the dry mixture and eggnog, beginning and ending with flour. Add one third flour, half the eggnog, another third flour, remaining eggnog, then final flour. Gently mix just until no streaks remain—overmixing creates tough cookies.

Scoop and Shape Cookies:

With a medium cookie scoop (1.5 tablespoons), drop dough onto parchment about two inches apart. If the dough is sticky, a brief ten minute chill in the refrigerator will help with shaping for evenly round cookies.

Bake:

Bake cookies for ten to twelve minutes, rotating pans at the halfway mark for even color and oven consistency. Edges should be set and centers still pale and soft; they will finish setting as they cool.

Adjust Shape:

Right out of the oven, gently use a large round cutter or the rim of a glass to reshape any misshapen cookies, ensuring that bakery perfect look. Cool on baking sheet five minutes, then transfer to wire rack to finish cooling.

Prepare the Eggnog Frosting:

Beat softened butter in a stand mixer until smooth, then gradually add sifted powdered sugar. When incorporated, blend in eggnog, rum extract, and salt. Mix on low until silky with no lumps, scraping bowl as needed for uniform consistency.

Frost and Garnish:

Frost cooled cookies with a generous layer of buttercream, then immediately sprinkle with ground nutmeg. Use a piping bag or offset spatula for a professional finish and let the frosting set before stacking or serving.

Combining both granulated and powdered sugar in the base dough was my biggest breakthrough for these cookies, as it delivers the tender, melt in your mouth bite you want from any classic eggnog dessert. My grandmother always added a touch of freshly grated nutmeg to her holiday eggnog, so finishing every frosted cookie with this tradition connects each batch to special family memories and the scent of December at home.

Smart Swaps and Variations

These frosted eggnog cookies can be customized in many ways without sacrificing their signature flavor. Replace the rum extract with bourbon extract for a deeper, slightly woodsy note, or add a quarter teaspoon ground cinnamon into the dough for extra spice. For citrus flair, mix one tablespoon of finely grated orange zest into the dough, or for added richness, fold in a third cup white chocolate chips. To make them dairy free, use plant based butter and a non dairy eggnog alternative without changing the essential holiday spirit these cookies bring.

How to Store and Reheat Frosted Eggnog Cookies

Store unfrosted cookies in an airtight container at room temperature up to five days, or refrigerate frosted cookies for up to four days to preserve the buttercream's texture. For long term storage, freeze unfrosted cookies in freezer safe containers for up to three months, and let them thaw for two hours at room temperature before frosting. Always use parchment paper between layers for frosted cookies, and let them come to room temperature before serving to maximize both flavor and tenderness.

What to Serve with Frosted Eggnog Cookies

For a show stopping dessert spread, pair these cookies with mugs of hot chocolate and cinnamon sticks, fresh berries for a bright contrast, or classic coffee and espresso to balance their sweetness. For a truly indulgent treat, serve with vanilla ice cream for DIY holiday cookie sandwiches, or enjoy alongside a glass of actual eggnog for a festive, themed celebration. A mix of contrasting cookie flavors, such as chocolate and lemon, makes a colorful and varied holiday cookie platter for parties or exchanges.

Nutritional Benefits

While these frosted eggnog cookies are truly an indulgent holiday treat, they do offer some nutritional positives when enjoyed in moderation. Real eggnog provides calcium and protein from eggs and milk, while the use of high quality, simple ingredients means fewer artificial additives than pre made cookies. Because each cookie is individually portioned, it becomes easy to manage serving sizes and enjoy the festive flavors with reasonable balance during the holiday season.

Recipe Success Tips

If your cookies are spreading more than desired, chill the shaped dough balls for at least 10 to 30 minutes before baking to help them keep their thick, bakery style shape. For adjustable frosting consistency, add powdered sugar one tablespoon at a time to thicken or a teaspoon of eggnog at a time to thin. Always rotate baking pans halfway through for even browning and use an oven thermometer to ensure accurate temperature, since baking times can vary between ovens.

These frosted eggnog cookies always bring back warm memories of family togetherness and the scent of nutmeg in my childhood kitchen. If you’re longing for a nostalgic yet impressive addition to your holiday baking, this recipe is sure to share the joy and flavor of the season with everyone around your table.

Common Questions About This Recipe

→ How do I get the cookies to stay soft?

Use cake flour for a tender texture and don’t overbake. Take them out as soon as the edges look set to ensure they remain soft and chewy.

→ Can I use store-bought eggnog for baking?

Yes, store-bought eggnog works perfectly for both the cookie dough and frosting. It adds flavor and a seasonal touch without any extra steps.

→ Is the rum extract necessary?

Rum extract enhances the eggnog flavor and gives the cookies a holiday twist, but you can skip it or substitute with vanilla extract if needed.

→ Can these cookies be made ahead?

Absolutely. You can bake and frost them a day in advance. Store in an airtight container, and they’ll stay fresh for up to three days.

→ What’s the best way to frost the cookies?

Let the cookies cool completely before spreading on the eggnog buttercream. Add a sprinkle of nutmeg or your favorite festive toppings just before serving.