Soft Eggnog Christmas Cookies topped with creamy eggnog frosting and sprinkled with ground nutmeg are a delicious way to enjoy a favorite holiday drink!
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I don’t know about you, but to me, Christmas and eggnog go hand in hand. Drinking a cold glass of eggnog definitely helps jumpstart the Christmas season. My boys love it just as much, if not more, than I do. Once I bring a carton home from the grocery store, it’s almost always gone! Just like that!
Just like eggnog, Christmas cookies are a big deal at my house. I remember my grandmother baking cookies each holiday season, and giving us a big box of assorted cookies to munch on. I’m trying to keep that tradition alive with my boys so that Christmas cookies have a warm place in their hearts as well.
With our love of eggnog and cookies, I knew that I wanted to combine the two, and thus this delicious cookie was born. The cookies themselves are pretty good alone, but putting some eggnog frosting and ground nutmeg on top, just takes them to the next level! I hope you love them just as much as we do!
Ingredients
Cookies
-Butter
-Sugar
-Egg Yolk
-Eggnog
-Vanilla
-All-Purpose Flour
-Baking Soda
-Nutmeg
Frosting
-Butter
-Powdered Sugar
-Vanilla
-Eggnog
-Nutmeg
Helpful Kitchen Tools
How to Make Frosted Eggnog Christmas Cookies
Eggnog Cookies
Begin by adding the softened butter and the sugar to the bowl of a stand mixer. Beat together until it is light and fluffy. Add the egg yolk and beat until incorporated. Turn the mixer on low and slowly pour in the eggnog and vanilla.
In a separate bowl, whisk or sift together the flour, baking soda and nutmeg. Add the flour mixture one cup at a time, mixing in between. When all of the ingredients are incorporated, use a cookie scoop to place cookie dough balls about two inches apart on a baking sheet lined with parchment paper or a silicone baking mat.
Bake the cookies at 375 degrees for 8-10 minutes. They are done baking when the edges begin to brown. Let the eggnog cookies rest on the baking sheet for a minute or two before transferring them to a cooling rack.
Eggnog Frosting
While the cookies are cooling, begin to prepare the eggnog frosting. Use your stand mixer or hand mixer to beat the butter until light and fluffy. Add the powdered sugar, one cup at a time, and mix until smooth. Beat in the vanilla, nutmeg, and eggnog. Use a spatula or butter knife to spread the eggnog frosting on the cookies and sprinkle the tops with nutmeg, if desired. Merry Christmas!
Frosted Eggnog Christmas Cookies
Ingredients
- Eggnog Cookies
- 1 Cup Butter, softened
- 2 Cups Sugar
- 1 Egg Yolk
- 1 Cup Eggnog
- 1 Teaspoon Vanilla Extract
- 5 1/2 Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Ground Nutmeg
- Eggnog Frosting
- 1/4 Cup Butter, softened
- 3 Cups Powdered Sugar
- 1/3 Cup Eggnog
- 1 Teaspoon Nutmeg, divided
Instructions
- Begin by adding the softened butter and the sugar to the bowl of a stand mixer. Beat together until it is light and fluffy. Add the egg yolk and beat until incorporated. Turn the mixer on low and slowly pour in the eggnog and vanilla.
- In a separate bowl, whisk or sift together the flour, baking soda and nutmeg. Add the flour mixture one cup at a time, mixing in between. When all of the ingredients are incorporated, use a cookie scoop to place cookie dough balls about two inches apart on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake the cookies at 375 degrees for 8-10 minutes. They are done baking when the edges begin to brown. Let the eggnog cookies rest on the baking sheet for a minute or two before transferring them to a cooling rack.
- While the cookies are cooling, begin to prepare the eggnog frosting. Use your stand mixer or hand mixer to beat the butter until light and fluffy. Add the powdered sugar, one cup at a time, and mix until smooth. Beat in the vanilla, 1/2 teaspoon nutmeg, and eggnog. Use a spatula or butter knife to spread the eggnog frosting on the cookies and sprinkle the tops with nutmeg, if desired. Merry Christmas!
Notes
The amount of cookies produced depends on the size of cookie scoop used.
Recommended Products
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KitchenAid Professional 5 Plus Stand Mixer RKV25G0XER, 5-Quart, Empire Red, (Certified Refurbished) -
YWQ Stainless Steel Ice Cream Scoop Set, Cookie Scoop Set, 3 PCS Metal Trigger Ice Cream Scoops Include Large-Medium-Small Size Balls -
Good Cook Set Of 3 Non-Stick Cookie Sheet -
Parchment Paper Cookie Baking Sheets, 120 PCS Baking Parchment Paper Precut Cooking paper for baking Non-Stick & Unbleached,No Curl or Burn, Non-Toxic for Cook, Grill, Steam, Pans (12x16 Inch) -
AmazonBasics Silicone Baking Mat - 2-Pack -
Bellemain Cooling Rack - Baking Rack, Chef Quality 12 inch x 17 inch - Tight-Grid Design, Oven Safe, Fits Half Sheet Cookie Pan -
KitchenAid KHM926CA 9-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - Candy Apple Red
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Nutrition Information:
Yield: 36 Serving Size: 1 CookieAmount Per Serving: Calories: 236 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 36mg Sodium: 104mg Carbohydrates: 38g Fiber: 1g Sugar: 23g Protein: 3g
