Eggnog Cookies

  • Cost
  • Difficulty

These melt in your mouth eggnog cookies are sure to be the hit of your holiday party!


Makes 32 Serving(s)
Use the slider to multiply the batch

  • 2.25 cup(s) All-Purpose Flour
  • 2 teaspoon(s) Baking Powder
  • 1.5 teaspoon(s) Salt
  • 1.5 teaspoon(s) Ground Nutmeg
  • 1.5 teaspoon(s) Ground Cinnamon
  • .75 cup(s) Unsalted Butter (room temperature)
  • .5 cup(s) Granulated Sugar
  • .5 cup(s) Packed Light-Brown Sugar
  • 2 yolk(s) Large Eggs
  • 1 teaspoon(s) Vanilla Extract
  • .5 teaspoon(s) Rum Extract
  • .5 cup(s) Eggnog
  • .5 cup(s) Butter (room temperature)
  • 3 tablespoon(s) Eggnog
  • .5 teaspoon(s) Rum Extract
  • 3 cup(s) Powdered Sugar


  1. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 11 – 13 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.
  2. For the Eggnog Frosting:
  3. In the bowl of an electric stand mixer fitted with the paddle attachment, whip 1/2 cup butter (room temperature) butter until very pale and fluffy. Add in 1/2 tsp rum extract and 3 Tbsp eggnog and mix in 3 cups powdered sugar. Add additional eggnog to reach desired consistency.

  • Prep: 0:30
  • Cook: 0:12
  • Wait: 0:00