Name: Soft Eggnog Cookies with Creamy Frosting Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (283g); 2 tsp baking powder; 1/2 tsp salt; 1/2 tsp ground nutmeg, plus more for topping; 1/2 tsp ground cinnamon; 3/4 cup unsalted butter (170g), softened; 1/2 cup granulated sugar (100g); 1/2 cup packed light-brown sugar (100g); 2 large egg yolks; 1 tsp vanilla extract; 1/2 tsp rum extract; 1/2 cup eggnog (not low fat); 1/2 cup butter (113g), softened; 3 to 5 tbsp eggnog; 1/2 tsp rum extract; 3 cups powdered sugar (360g)

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Introduction

These Soft Eggnog Cookies with Creamy Frosting bring the taste of Christmas to every bite. They combine warm spices and rich eggnog flavor in a tender, fluffy cookie topped with a smooth, festive frosting. Perfect for holiday gatherings or cozy winter treats.

A white plate holds eight round cookies arranged in a close group, each cookie featuring one layer of light golden-brown baked dough topped with a thick swirl of creamy white frosting sprinkled with light brown spice, likely cinnamon. The texture of the frosting is smooth with soft peaks, and the cookies have a slightly rough, crumbly surface. The plate sits on a red cloth with white decorative patterns and the background shows a white marbled texture with a clear glass bowl of extra frosting nearby, garnished with a small green pine branch. One cookie is broken with a bite taken out, lying in front of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (283g)
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg, plus more for topping
1/2 tsp ground cinnamon
3/4 cup unsalted butter (170g)
1/2 cup granulated sugar (100g)
1/2 cup packed light-brown sugar (100g)
2 large egg yolks
1 tsp vanilla extract
1/2 tsp rum extract
1/2 cup eggnog (not low fat)

For the Frosting

1/2 cup butter (113g)
3 to 5 tablespoons eggnog
1/2 tsp rum extract
3 cups powdered sugar (360g)

Instructions

Step 1: Preheat the oven to 350°F (180°C). In a mixing bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon for about 30 seconds. Set aside.
Step 2: In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar until pale and fluffy.
Step 3: Add the egg yolks one at a time, mixing just until combined after each addition. Then mix in the vanilla extract, rum extract, and eggnog.
Step 4: With the mixer on low speed, gradually add the dry ingredients and mix just until combined—avoid overmixing.
Step 5: Scoop dough by heaping tablespoonfuls onto Silpat or parchment-lined baking sheets, spacing cookies about 2 inches apart.
Step 6: Bake for 11 to 13 minutes until set but still soft. Let cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 7: To make the frosting, beat together butter, 3 tablespoons eggnog, rum extract, and powdered sugar until smooth. Add more eggnog as needed to reach your desired consistency.
Step 8: Frost the cooled cookies generously and sprinkle lightly with nutmeg before serving.

Tips & Variations

Use fresh, full-fat eggnog for the best rich flavor in both the cookie and frosting.
If you prefer, substitute rum extract with bourbon or omit for a non-alcohol flavor.
For a festive twist, add chopped pecans or walnuts into the dough before baking.
Make sure not to overbake to keep the cookies soft and tender.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated up to one week. If refrigerated, bring cookies to room temperature before serving for best texture. The frosting may firm up in the fridge, so allow it to soften slightly before enjoying.

How to Serve

Seven soft round cookies are arranged in a slightly overlapping way on a white plate. Each cookie has one thick layer of creamy white frosting swirled smoothly on top, sprinkled lightly with brown spice powder. The cookies have a light golden-brown color and a soft texture. In the background, a clear glass bowl holds more frosting with a green pine needle garnish, set on a white marbled surface. The plate sits on a folded red cloth with a white border pattern. One cookie is partially broken and placed in the bottom left corner of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use egg substitutes in this recipe?

Egg yolks are important for the rich texture and flavor, so substitutes may change the outcome. If necessary, you can try using an egg replacer, but the cookies might be less tender.

Can I prepare the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking. Let it sit at room temperature for about 15 minutes before scooping and baking.