Celebrate the holiday season with a batch of soft and decadent eggnog cookies, their delicate texture complemented by a luscious creamy eggnog frosting that melts in your mouth. To top it off, a sprinkle of fragrant nutmeg adds the perfect touch of warmth and spice. These festive treats are a delightful way for eggnog lovers to savor the flavors of the season.

Fingers sprinkling ground nutmeg over frosted eggnog Christmas cookies.

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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap “Jump to Recipe” at the top of the page.

Recipe Contents show

Why You’ll Love This Eggnog Cookie Recipe

Soft and tender cookie texture
Rich and creamy eggnog flavor
Delightful holiday spices
Perfect for sharing with loved ones

Balls of unbaked Frosted Eggnog Cookie Dough lined up on a baking sheet.

Eggnog Cookie & Frosting Ingredients

*Ingredient amounts are located in the recipe card at the end of this post.

Butter: The butter adds richness and flavor to these cookies. You can use salted or unsalted butter, just make sure it is softened to room temperature before using in the recipe for best results.

Sugar: Granulated white sugar is used in the cookie dough for sweetness, while powdered sugar is used in the frosting for a smooth texture.

Egg Yolk: This ingredient helps with binding and adds richness to the cookie dough.

Eggnog: The star ingredient that gives these cookies their delicious flavor. Make sure to use a high-quality eggnog for the best results. Eggnog can be found at most grocery stores during the Christmas season.

Vanilla Extract: A hint of vanilla adds depth and enhances the flavor of the eggnog in these cookies.

All-Purpose Flour: This is the base of the cookie dough and provides structure.

Baking Soda: A leavening agent that helps the cookies rise while baking.

Ground Nutmeg: The quintessential holiday spice that adds warmth and flavor to these cookies.

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How to Make Frosted Eggnog Christmas Cookies

[Step 1] Add the softened butter and the sugar to the bowl of a stand mixer and beat together until light and fluffy. Add the egg yolk and beat until incorporated. Turn the mixer on low and slowly pour in the eggnog and vanilla.

[Step 2] In a separate bowl, whisk or sift together the flour, baking soda and nutmeg. Add the flour mixture to the wet ingredients, one cup at a time, mixing, at medium speed, in between.

[Step 3] 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 a piece of parchment paper or a silicone baking mat.

A top view of balls of unbaked Frosted Eggnog Cookie Dough lined up on a baking sheet.

[Step 5] 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.

[Step 6] Eggnog Icing: Use a 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.

A top view of freshly baked Frosted Eggnog Cookie Dough lined up on a baking sheet.

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How to Store Leftovers

Store any leftover frosted eggnog cookies in an airtight container at room temperature for up to 3 days. For longer storage, place the cookies in the refrigerator for up to a week or in the freezer, in a freezer bag, for up to 2 months.

Eggnog Cookies Recipe Variations

To make these soft cookies even more festive, add red and green sprinkles on top of the frosting before the frosting sets.
For an extra indulgent treat, sandwich two cookies together with a layer of eggnog frosting in between.
For a dairy-free option, use non-dairy butter and eggnog in the recipe. You can also use a dairy-free frosting option or simply enjoy these cookies without frosting!

Freshly Frosted Eggnog Christmas Cookies sprinkled with nutmeg lined up.

Frequently Asked Questions

Can I use store-bought eggnog in this recipe?

Yes, you can definitely use store-bought eggnog in this recipe. Just make sure to choose a high-quality brand for the best flavor.

Can I freeze the cookie dough?

Yes, you can freeze the cookie dough before baking. Shape it into balls and place them on a lined with parchment paper. Freeze until firm, then transfer the dough balls to a freezer-safe container and store for up to 3 months. When ready to bake, simply preheat your oven and add a few extra minutes to the baking time.

What can I use instead of nutmeg in this recipe?

If you don’t have nutmeg, you can use cinnamon or pumpkin pie spice as a substitute. Just keep in mind that these spices will change the flavor profile of the cookies.

Final Thoughts

These delicious eggnog cookies are a must-try for any holiday baking session and are a unique way to enjoy the flavor of eggnog. They are easy to make, full of festive flavors, and perfect for sharing with loved ones at a holiday cookie exchange.

Whether you enjoy them with a cup of hot cocoa or as a sweet treat after dinner, these cookies are sure to become a new favorite holiday cookie. Happy baking!

More Holiday Cookies:

Frosted Eggnog Christmas Cookies

Yield: 3 Dozen Cookies

Prep Time: 20 minutes

Cook Time: 8 minutes

Additional Time: 2 hours

Total Time: 2 hours 28 minutes

Ingredients

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
1/4 Cup Butter, softened (for frosting)
3 Cups Powdered Sugar (for frosting)
1/3 Cup Eggnog (for frosting)
1 Teaspoon Nutmeg, divided (for frosting)

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.

Notes

The amount of cookies produced depends on the size of cookie scoop used.

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Nutrition Information:

Yield: 36 Serving Size: 1 Cookie
Amount Per Serving: Calories: 215Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 92mgCarbohydrates: 36gFiber: 1gSugar: 21gProtein: 3g