You don’t need to love Eggnog to adore this Eggnog Cookie Recipe. The Holiday flavors come together perfectly in these soft sugar cookies topped with a delicious buttercream frosting topped with cinnamon.
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I love enjoying Holiday cookies and these have become family favorites and requested often. The flavor and texture of the cookies are fantastic. With a combination of seasonings they have become a favorite in my home.
Make sure to make a batch or two and stash a few away in the freezer before the holidays are over to enjoy well into the new year too.
This recipe is adapted from my soft sugar cookie recipe. Make sure to check out my Circus Funfetti Cookies, or Lemon Cookies. Both use this fantastic cookie recipe that gives a soft cookie which is loved by so many.
Shopping List Needed
Aside from eggs, flour, and baking powder you will also need.
- Fats: This recipe uses both Butter and Vegetable Oil. The combination of fats is what makes this recipe truly soft and delicious
- Sugars: I use white and brown sugar to give extra sweetness and richness to the cookies
- Seasonings and Extract: Holiday seasonings of Cinnamon and Nutmeg are used along with Rum Extract and Vanilla Extract.
How to make Eggnog Cookies
In a large mixing bowl or stand mixer whip softened butter with granulated sugar and brown sugar until light and fluffy. Then add Vegetable Oil and continue to mix together.
In this recipe you will add one egg plus one egg yolk. This will make the cookie tender and rich. It’s delicious, I promise. Add egg and vanilla and whip with butter mixture.
Combine dry ingredients together and add a little at a time until fully combined.
Place cookie dough into the refrigerator and chill for 30 minutes. Dough will feel soft. Chilling dough keeps cookies from spreading while baking. This step is important.
Scoop cookie dough using a #24 size cookie scoop and place on cookie sheet lined with parchment paper. Bake at 350 Degrees for 9-10 Minutes or until edges are barely light golden in color. Line baking sheets with parchment paper is preferred to easily lift baked cookies off pan.
Remove from the oven and allow to cool for 5 minutes before removing from the baking sheet to the cooling rack.
Eggnog Buttercream Frosting Ingredients
- Butter Softened
- Powdered Sugar
- Rum Extract
How to make Eggnog Buttercream Frosting
Prepare yourself for the most delicious buttercream frosting. It’s truly fantastic piled on top of an Eggnog Sugar Cookie.
In a large bowl using a hand mixer cream the butter butter with 1 cup powdered sugar and mix until smooth. Add eggnog and Rum extract and mix until combined. Gradually add remaining powdered sugar until thick consistency is achieved.
Garnish tops of cookies with eggnog frosting and with sprinkle of nutmeg and cinnamon (optional)
How to store cookies
Cookies can be served fresh or frozen and enjoyed later. Allow cookies to thaw before serving. Frozen cookies will last up to 3 months.
What about substitutions? Well, let me share my thoughts.
Eggnog: You can of course use a lesser quality Eggnog, but I find using a brand name Eggnog best. It’s generally thicker consistency and richness pairs well in this recipe.
Sugars: Can you swap all white sugar or all brown sugar. This is an area that you can but the results will change depending on what you choose to use. Using all brown sugar will give the cookies more sweet and richness. It tends to make the cookies heavy too. I like a combination of both sugars.
Fats: Using a combination of butter AND Vegetable oil is perfect. If needed you could use all butter.
How to frost cookies with piping tip
I use a large star tip and starting in the center of the cooking swirl out making a rosette.
Want a simple eggnog glaze instead of a buttercream frosting? Try mixing 2 cups powdered sugar with eggnog until desired consistency is reached. A nice drizzle over each cookie will be fantastic.
More Recipes using Eggnog
I’ve mentioned that I’m not a fan of drinking a tall glass of eggnog which is true. But I do love recipes where Eggnog is used. In fact, I love them. Here are my favorites.
This week I’m sharing Christmas Cookies from fellow bloggers. Kick off your Holiday with these fantastic Cookie Recipes! #christmascookies
Monday Christmas Cookie Recipes
- Brandy Snaps from Art of Natural Living
- Chewy Gingerdoodles from Blogghetti
- Chocolate Mint Thumbprints from Sweet Beginnings
- Chocolate Peppermint Stuffed Cookies from Family Around the Table
- Confetti Sprinkle Cookies from Shockingly Delicious
- Easy Peanut Butter Cookies from A Kitchen Hoor’s Adventures
- Easy Santa Cookies from Kathryn’s Kitchen Blog
- Eggnog Cookies from Devour Dinner
- GF Pistachio Cacao Cookies from Frugal & Fit
- Gingerbread Cookie Bars from Cheese Curd In Paradise
- Gingerbread Cookies from Jen around the world
- Lemon Drop Cookies from Take Two Tapas
- Magic Cookie Bars from Leftovers Then Breakfast
- Mandarin Orange White Chocolate Chip Cookies from Palatable Pastime
- Molasses Cookies from A Day in the Life on the Farm
- Mulled Cider Spiced Brown Sugar Cookies from The Spiffy Cookie
- Old Fashioned Spritz Cookies from An Affair from the Heart
- Orange-Scented Alfajores from Karen’s Kitchen Stories
- Peanut Butter Oatmeal Cookies with Grape Nuts from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Quick Maple Oatmeal Cookies from Christmas Tree Lane
- Salted Caramel Fudge Drops from Jolene’s Recipe Journal
- Santa Hat Red Velvet Mini Cookie Cups from Magical Ingredients
- Slice and Bake Butter Pecan Cookies from Hezzi-D’s Books and Cooks
- Spiced Christmas Cookies from Daily Dish Recipes
- The Best Slice and Bake Christmas Cookies from Kate’s Recipe Box
Eggnog Cookie Recipe
- 1/2 Cup Butter
- 1/4 Cup Vegetable Oil
- 1/2 Cup White Sugar
- 1/2 Cup Brown Sugar
- 1/4 Cup Eggnog
- 1 Egg plus 1 Egg Yolk
- 3 Cup Flour
- 2 teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Rum Extract
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
Eggnog Buttercream Frosting
- 1/2 Cup Butter
- 3 Cup Powdered Sugar
- 5 Tablespoon Eggnog
- 1/2 teaspoon Rum Extract
- In a large mixing bowl or stand mixer whip softened butter with granulated sugar and brown sugar until light and fluffy. Then add Vegetable Oil and continue to mix together.
- Add one egg plus one egg yolk to creamed butter mixture with Vanilla and Rum Extracts
- Combine dry ingredients together and add a little at a time until fully combined.
- Place cookie dough into the refrigerator and chill for 30 minutes.
- Scoop cookie dough using a #24 size cookie scoop and place on cookie sheet lined with parchment paper.
- Bake at 350 Degrees for 9-10 Minutes or until edges are barely light golden in color.
- Remove from the oven and allow to cool for 5 minutes before removing from the baking sheet to the cooling rack.
- Frost Cookies when completely cooled
Eggnog Buttercream Frosting
- In a large bowl using a hand mixer cream the butter butter with 1 cup powdered sugar and mix until smooth.
- Add eggnog and Rum extract and mix until combined.
- Gradually add remaining powdered sugar until thick consistency is achieved.
- Garnish tops of cookies with eggnog frosting and with sprinkle of nutmeg and cinnamon (optional)