These soft eggnog cookies are made with full-fat eggnog, nutmeg, cinnamon, vanilla, and a little rum extract for that classic holiday flavor. They bake up thick and tender, then get topped with a creamy eggnog cream cheese frosting and a light sprinkle of nutmeg.
I like making these cookies for Christmas baking because they feel a little different from the usual cookie tray, but they are still simple to make. If you already have homemade eggnog on hand, this is a good way to use some of it in a holiday cookie recipe. If you are planning a full holiday dessert table, these would go well with my Soft and Chewy Sourdough Discard Gingerbread Cookies and Perfect Soft Sourdough Discard Sugar Cookie Recipe.
The cookie dough is easy to mix, and a short chill time helps keep the cookies from spreading too much in the oven. Once the cookies are completely cool, the eggnog frosting gets spread over the top for a soft, creamy finish.
Table of Contents
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Quick Look
Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 10 to 12 minutes
Total Time: About 1 hour
Servings: About 24 cookies
Texture: Soft, tender cookies with creamy frosting
Best Served: Chilled or slightly softened at room temperature
Why You’ll Love These Eggnog Cookies
These cookies have classic eggnog flavor from eggnog, nutmeg, vanilla, and a hint of rum extract.
The dough only needs a short chill time.
They bake up soft instead of crisp.
The cream cheese frosting adds a rich, creamy topping.
They are a good holiday cookie for Christmas trays, parties, and winter baking.
A sprinkle of nutmeg on top makes them look finished without much decorating.
What Do Eggnog Cookies Taste Like?
Eggnog cookies have a soft, spiced flavor with notes of nutmeg, cinnamon, vanilla, and cream. The eggnog gives the cookie dough a rich holiday flavor, while the rum extract adds the familiar taste people usually expect from eggnog desserts.
The cream cheese frosting makes these cookies a little richer than a plain eggnog cookie. It has just enough eggnog to carry the flavor into the frosting without making it too thin.
Equipment You Will Need
Large mixing bowl
Medium mixing bowl
Electric hand mixer or stand mixer
Measuring cups and spoons
Baking sheets
Parchment paper
Wire cooling rack
Offset spatula or butter knife or piping bag and tip for frosting
Ingredients for Soft Eggnog Cookies
Eggnog Cookies
2 cups all-purpose flour, 286 grams, or 2 cups fresh milled soft white wheat flour, 286 grams
2 teaspoons baking powder
½ teaspoon salt
¾ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¾ cup unsalted butter, softened, 170 grams
½ cup granulated sugar, 100 grams
½ cup packed light brown sugar, 100 grams
2 large egg yolks
1 teaspoon vanilla extract
½ teaspoon rum extract
½ cup full-fat eggnog, 120 grams
Eggnog Cream Cheese Frosting
4 ounces cream cheese, softened, 113 grams
¼ cup butter, softened, 57 grams
2 to 2 ½ cups powdered sugar, 240 to 300 grams
1 to 2 tablespoons eggnog
¼ teaspoon rum extract, optional
Pinch of ground nutmeg
Pinch of salt, if using unsalted butter
For Topping
Ground nutmeg
Ingredient Notes
Fresh milled soft white wheat flour can be used in place of the all-purpose flour. It gives the eggnog cookies a slightly heartier flavor while still keeping them soft. I like soft white wheat best here because it works well in tender cookies and holiday baking.
Use full-fat eggnog for the best flavor and texture. A thinner eggnog may make the dough softer.
Room temperature butter helps the sugars cream properly, which gives the cookies a better texture.
Egg yolks keep these cookies soft and rich without making the dough too wet.
Nutmeg is the main spice in this recipe. It gives the cookies that familiar eggnog flavor.
Rum extract is optional, but I like using a small amount because it gives the cookies a more classic holiday taste without adding actual rum.
Powdered sugar can be adjusted in the frosting. Use 2 cups for a softer frosting or closer to 2 ½ cups if you want it thicker.
How to Make Eggnog Cookies
In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set the dry ingredients aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy, about 2 to 3 minutes.
Beat in the egg yolks, vanilla extract, and rum extract until combined.
Mix in the eggnog.
Add the dry ingredients to the wet ingredients and mix just until a soft cookie dough forms. Do not overmix.
Cover the dough and refrigerate for about 30 minutes. This helps keep the cookies thick and prevents them from spreading too much.
Preheat the oven to 350°F. Line baking sheets with parchment paper. Scoop the chilled dough into 1 ½ tablespoon portions and place them about 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes, or until the edges are set and the centers still look slightly soft. Let the cookies cool on the baking sheet for about 5 minutes. Transfer them to a wire rack and cool completely before frosting.
How to Make Eggnog Cream Cheese Frosting
Add the softened cream cheese and butter to a mixing bowl. Beat until smooth and creamy.
Add 2 cups of powdered sugar and beat until combined.
Add 1 tablespoon of eggnog, the rum extract if using, nutmeg, and salt. Beat until smooth and fluffy. If the frosting is too soft, add more powdered sugar. If it is too thick to spread, add a little more eggnog.
Spread or pipe the frosting over the completely cooled cookies. If piping, start in the center of each cookie and work outward in a circular motion until you reach the edges. Finish each cookie with a light sprinkle of ground nutmeg.
Tips for Soft Eggnog Cookies
If using fresh milled flour, let the cookie dough rest for 10 to 15 minutes before chilling. This gives the flour time to absorb the eggnog and butter so the cookies bake up soft instead of gritty.
If the dough feels too dry with fresh milled flour, add 1 extra tablespoon of eggnog. If it feels too soft, chill it a little longer before baking.
Do not skip the chill time. The dough is soft, and chilling helps the cookies bake thicker.
Use parchment paper so the cookies bake evenly and release easily.
Pull the cookies from the oven when the edges are set but the centers still look soft.
Let the cookies cool completely before adding frosting. Warm cookies will melt the cream cheese frosting.
Measure the flour carefully. Too much flour can make soft cookies turn dry.
Use fresh nutmeg if you have it, but ground nutmeg works well too.
Can I Make These Without Rum Extract?
Yes, you can leave out the rum extract.
The cookies will still have eggnog flavor from the eggnog, nutmeg, cinnamon, and vanilla. The rum extract simply gives them a more traditional eggnog taste.
If you want a stronger vanilla flavor instead, add an extra ¼ teaspoon of vanilla extract to the cookie dough or frosting.
How to Serve Eggnog Cookies
Serve these eggnog cookies chilled or let them sit at room temperature for a few minutes before serving.
They are softest after they have had a little time to sit, but because of the cream cheese frosting, they should not stay out for long.
These cookies work well on a Christmas cookie tray with Raspberry Thumbprint Cookies, Turtle Thumbprint Cookies, and Sourdough Discard Gingerbread Cookies.
How to Store Eggnog Cookies
Because these cookies have cream cheese frosting, they need to be stored in the refrigerator.
Place the frosted cookies in an airtight container and refrigerate for up to 4 days.
For the best texture, let them sit at room temperature for a few minutes before serving.
If stacking the cookies, place parchment paper between the layers so the frosting does not stick.
Can You Make Eggnog Cookies Ahead of Time?
Yes, these cookies can be made ahead of time.
You can bake the cookies one day ahead, let them cool completely, and store them unfrosted in an airtight container. Frost them the next day and refrigerate until serving.
The frosting can also be made ahead and kept in the refrigerator. Let it soften slightly, then beat it again before spreading it on the cookies.
Can You Freeze Eggnog Cookies?
Yes, but I prefer freezing them unfrosted.
Bake the cookies, let them cool completely, and freeze them in a freezer-safe container for up to 2 months.
Thaw the cookies in the refrigerator, then frost them before serving.
Frosted cookies can be frozen, but the cream cheese frosting may not look quite as smooth after thawing.
Frequently Asked Questions About Eggnog Cookies
Can I use homemade eggnog in these cookies?
Yes, homemade eggnog can be used as long as it is thick and creamy. If it is very thin, the cookie dough may be softer and may need a little more chill time.
Do eggnog cookies need to be refrigerated?
Yes, these eggnog cookies need to be refrigerated after they are frosted because the frosting contains cream cheese.
Can I make eggnog cookies without frosting?
Yes, you can leave the frosting off if you want a simpler cookie. The cookies will still be soft and flavored with eggnog, nutmeg, cinnamon, vanilla, and rum extract.
Why did my cookies spread too much?
The dough may have been too warm, or the butter may have been too soft. Chill the dough for at least 30 minutes before baking, and make sure the baking sheets are cool before adding the next batch.
Can I use whole eggs instead of egg yolks?
I would use egg yolks as written. They help keep the cookies rich and soft without adding too much extra liquid.
Can I make the frosting thicker?
Yes, add more powdered sugar until the frosting reaches the texture you like. Start with 2 cups, then add more as needed.
Can I leave out the nutmeg?
Nutmeg is one of the main flavors in eggnog cookies, so I would not leave it out unless you do not like the flavor. You can reduce it slightly if you prefer a milder spice.
Are these good Christmas cookies?
Yes, these soft eggnog cookies are a good Christmas cookie recipe. They have a classic holiday flavor, and the cream cheese frosting makes them feel a little more special for cookie trays and gatherings.
Tried this recipe?
I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!
Soft Eggnog Cookies With Cream Cheese Frosting
Ingredients
Eggnog Cookies
- 2 cups all-purpose flour 286 grams
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¾ cup unsalted butter softened, 170 grams
- ½ cup granulated sugar 100 grams
- ½ cup packed light brown sugar 100 grams
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon rum extract
- ½ cup full-fat eggnog 120 grams
Eggnog Cream Cheese Frosting
- 4 ounces cream cheese softened, 113 grams
- ¼ cup butter softened, 57 grams
- 2 to 2 ½ cups powdered sugar 240 to 300 grams
- 1 to 2 tablespoons eggnog
- ¼ teaspoon rum extract optional
- Pinch of ground nutmeg
- Pinch of salt if using unsalted butter
For Topping
- Ground nutmeg
Instructions
- In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy, about 2 to 3 minutes.
- Beat in the egg yolks, vanilla extract, and rum extract until combined.
- Mix in the eggnog.
- Add the dry ingredients to the wet ingredients and mix just until a soft cookie dough forms. Do not overmix.
- Cover the dough and refrigerate for about 30 minutes.
- Preheat the oven to 350°F.
- Line baking sheets with parchment paper.
- Scoop the chilled dough into 1 ½ tablespoon portions and place them about 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes, or until the edges are set and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for about 5 minutes.
- Transfer the cookies to a wire rack and cool completely.
- To make the frosting, beat the softened cream cheese and butter together until smooth and creamy.
- Add 2 cups of powdered sugar and beat until combined.
- Add 1 tablespoon of eggnog, rum extract if using, nutmeg, and salt.
- Beat until smooth and fluffy.
- Add more powdered sugar for a thicker frosting or a little more eggnog if needed for spreading.
- Spread or pipe the frosting over the completely cooled cookies. If piping, start in the center of each cookie and work outward in a circular motion until you reach the edges. Finish each cookie with a light sprinkle of ground nutmeg.
- Sprinkle each cookie lightly with ground nutmeg.
Notes
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Hi! I’m Stephanie, also known as Idie. Follow me as I tap into the methods of the past and learn how to make my world a little smaller.
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