Frosted Eggnog Cookies Recipe

Buttery, warmly spiced, and finished with a creamy swirl of eggnog frosting, these frosted eggnog cookies wrap cozy holiday flavors into soft, golden bites. With nutmeg, cinnamon, rum extract, and real eggnog, they smell like your favorite candle—except edible.

These cookies are like the festive cousin of sugar cookies who spiked the punch and brought their own sweater to the party. They’re soft and pillowy with a gentle chew, and the frosting? Silky, fluffy, and not shy about the eggnog. Pair them with a mug of something warm (coffee, tea, spiked nog—no judgment), or sneak one as you pass through the kitchen. Because they’re just that kind of cookie.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Frosted Eggnog Cookies

This one’s a cozy classic with a holiday twist, and it won’t have you sweating in the kitchen for hours.

Soft and tender texture: These cookies bake up with lightly crisp edges and pillowy centers—think snuggle-worthy consistency.
Serious eggnog vibes: Both the cookie dough and frosting are spiked with eggnog and rum extract, so you’re not just pretending.
Make-ahead friendly: You can bake them, freeze them, and frost later (or eat them straight from frozen—I’ve seen things).
Subtle spice magic: A bit of nutmeg and cinnamon makes them smell like December mornings. Or a scented candle in edible form.
Easy ingredients: Nothing obscure or dramatic, just pantry basics plus nog. No need to consult a specialty spice oracle.
Look festive with zero effort: That dusting of fresh nutmeg on top makes them look high-effort, without needing piping bags or a degree in cookie decorating.

Ingredient Notes

Let’s peek inside the pantry. Nothing too weird, promise. Just a few key things make these cookies shine.

All-purpose flour: The sturdy base that holds everything together without making the cookies dense. Don’t pack it too tight—fluff and spoon!
Butter: Unsalted and softened is key. One for the dough, one for the frosting. You want it pliable but not melty.
Granulated and brown sugar: The combo gives you structure and a hint of caramel depth. Brown sugar adds moisture and warmth.
Egg yolks: Just the yolks, please. They give richness without making the dough too loose.
Vanilla and rum extracts: Vanilla brings comfort. Rum extract fakes the boozy note without actual booze (but hey, you could add some).
Eggnog: Full-fat gives the best flavor and texture—skip the low-fat stuff; it tends to get… watery.
Spices (nutmeg and cinnamon): Just enough to make your kitchen smell like the good part of the holidays.
Powdered sugar: For that dreamy frosting that’s smooth and spreads like a charm.

How To Make This Frosted Eggnog Cookies

Okay, let’s bake. This is a low-stress situation. No rolling, no cutting, no cookie-cutter chaos. Just mix, scoop, bake, frost… and, yes, taste test along the way.

Prep your oven and trays: Set the oven to 350°F (175°C), then line two or three baking sheets with parchment or silicone mats. It helps the cookies puff and release without drama.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Give it a nice stir dance to evenly distribute that spice.
Cream the butter and sugars: Grab a big bowl and beat that softened butter with both sugars on medium speed until it looks pale and fluffy, about 2 to 3 minutes. Scrape down the bowl, because butter likes to cling.
Add the yolks and flavors: Still mixing? Drop in the egg yolks one at a time (it’s a tiny yolk parade), then the vanilla, rum extract, and eggnog. Mix until smooth. It might look a bit curdled—that’s okay, it’ll come together. Promise.
Combine the dry and wet: Slowly mix the dry ingredients into the wet, either with the mixer on low or a sturdy spatula. Stop as soon as you don’t see flour streaks. Overmixing makes sad cookies.
Scoop and bake: Drop heaping tablespoons of dough onto your baking sheets, leaving room because they do spread a bit. Bake 10 to 12 minutes, just until the edges get a touch golden. Let them sit on the tray for 5 minutes, then transfer to a rack to cool.
Make the frosting: Beat the butter first until smooth. Then slowly add powdered sugar with a towel over your bowl unless you like looking like a snowman. Add 2 tablespoons of eggnog and the rum extract, beat until it’s thick and fluffy. If it needs thinning, add eggnog just 1 teaspoon at a time.
Frost and nutmeg-fy: Once cookies are cool (cold, even—no shortcuts here), slather or pipe on that frosting. Grate fresh nutmeg on top. Wait 10 minutes for the frosting to set… or don’t. I never do.

Storage Options

Okay, so you made a batch (or three). What now? Let’s talk about where these cookies like to live.

If you’ve already frosted them, store the cookies in an airtight container in the fridge. They’ll stay fresh for about 4 to 5 days. Just let them sit at room temp for 15 minutes before devouring so the frosting softens up again.

If you’re thinking ahead, here’s the deal: unfrosted cookies freeze beautifully. Pop them in a single layer on a baking sheet until solid, then transfer to a freezer bag. They’ll hold their magic for up to 3 months without turning into stale icicles. Thaw at room temp and frost fresh for best results.

And yes, you can freeze the frosting, too, but give it a quick whip after thawing. Eggnog frosting needs a little pep talk when it comes out of hibernation.

Variations and Substitutions

So maybe you ran out of something, or maybe you’re just feeling bold. Here’s where we can play around a little.

Real rum instead of extract: Add a tablespoon or two of dark rum to the frosting for extra cheer. Just reduce the eggnog a bit so it stays thick.
Spiced eggnog: If your store sells eggnog with extra nutmeg and cinnamon, use it! You’ll double down on cozy flavor.
Skip the frosting (gasp!): The cookies hold up beautifully on their own. You could even sprinkle them with cinnamon sugar before baking if you want a golden crackly top.
Add finely chopped nuts: Pecans or walnuts would add a lovely texture here. Just fold in 1/2 cup with the flour mixture.
Make a glaze instead: Thin out some powdered sugar with eggnog and drizzle over cooled cookies if you want less frosting and more smug satisfaction.

What to Serve with Frosted Eggnog Cookies

If you’re pulling a batch of these out for guests or just treating yourself during “soft pants only” season, here’s what you might want nearby.

A cozy drink is the natural companion. Think spiced chai latte, rich hot chocolate, or you guessed it, a glass of actual eggnog. If you’re feeling fancy (or cold), warm spiked cider pairs beautifully with the nutmeg notes.
Balance the sweetness with something savory. A plate of buttery bacon basil cornbread muffins adds a contrast you didn’t know you needed—but now cannot un-need.
For a full dessert table, pair these cookies with a make-ahead bite like Banoffee pie. The caramel-banana combo plays nicely with the spiced frosting.
Want to go cold? Serve them alongside some banana ice cream sandwiches for a hot-and-chilly contrast. I mean, dessert mashups are basically a sport now.
And of course… coffee. Always coffee. Especially dark roast with a splash of milk. Make it a latte and suddenly it’s a seasonal moment.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I make these cookies ahead of time?

Absolutely. You can bake the cookies up to 3 days in advance and store them, unfrosted, in an airtight container at room temp. Pop the frosting in the fridge in a separate container. When you’re ready to serve, just frost and dust with nutmeg—they’ll taste like you just pulled them from the oven. You can also freeze baked cookies for up to 3 months if you need even more lead time.

Does the frosting harden enough for stacking?

Eventually, yes, with a little patience. The frosting starts to crust over after about 30 minutes, depending on your kitchen temp, and gets firmer after a few hours. So if you’re transporting or stacking, let them sit uncovered in a cool spot until you tap the top and it doesn’t smear or dent. If you’re in a hurry, pop the tray in the fridge to speed things up.

Can I use store-bought eggnog for this?

Yep! Store-bought eggnog works just fine here. Try to use a full-fat version if you can—reduced-fat or non-dairy ones tend to be thinner and might mess with the dough or frosting texture. If it seems runny, just hold back a tablespoon to be safe. Or stir in a bit of extra flour or powdered sugar to adjust.

What if I don’t have rum extract?

No problem at all. You can leave it out and the cookies will still taste great—just slightly less nog-forward. If you want that deeper flavor without extract, add a teaspoon of dark rum to the frosting (or batter), but reduce the eggnog slightly to keep the texture nice. Or try a combo of vanilla and almond extract as a close-enough backup.

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