Introduction

Soft Frosted Eggnog Cookies offer a delightful blend of holiday flavors with a tender crumb and creamy frosting. These cookies are perfect for festive gatherings or cozy nights in, combining classic spices with the rich taste of eggnog.

A wooden board holds nine round, light brown cookies each topped with a thick, fluffy layer of white frosting sprinkled lightly with cinnamon. Nearby, two white plates sit on a green cloth decorated with red and white floral patterns; each plate contains three of the same styled cookies. One more cookie rests beside the plates. Among the plates on the cloth is a glass filled with a creamy, light yellow drink speckled with bits of spice. Two rustic bronze bells tied with natural twine are placed next to the plates. The whole scene is set on a warm wooden surface with vivid green pine branches adding to the festive feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon fine sea salt
1 cup unsalted butter, softened
1 cup powdered sugar
1/2 cup light brown sugar, packed
1 large egg
1/4 cup eggnog
1 teaspoon rum extract
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, softened (for frosting)
2 cups powdered sugar (for frosting)
Pinch of fine sea salt (for frosting)
2 tablespoons eggnog (for frosting)
1/2 teaspoon rum extract (for frosting)
Ground nutmeg for garnish (optional)

Instructions

Step 1: Line a sheet tray with parchment paper and set aside. In a medium bowl, stir together the flour, baking soda, baking powder, ground nutmeg, and salt. Set this dry mixture aside.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter until smooth. Add the powdered sugar and brown sugar, mixing until combined. Add the egg and mix well.
Step 3: Gradually add the flour mixture to the wet ingredients, mixing until incorporated. Stir in the eggnog, rum extract, and vanilla extract, scraping down the sides as needed.
Step 4: Using a 1.5 tablespoon cookie scoop, place dollops of dough close but not touching on the prepared sheet tray. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Step 5: Preheat the oven to 375°F (190°C). Line sheet trays with parchment paper.
Step 6: Roll chilled dough into smooth balls and place them 2 inches apart on the baking trays. Gently press down on the tops with your hand’s heel.
Step 7: Bake for 8-9 minutes, until edges are lightly browned and tops are no longer glossy. Let the cookies cool completely on the sheet trays.
Step 8: To make the frosting, beat the softened butter with an electric hand mixer until smooth. Gradually add powdered sugar and salt, mixing well.
Step 9: Add eggnog and rum extract to the frosting and whip at medium-high speed for about 3 minutes until light and fluffy.
Step 10: Spread about a teaspoon of frosting on each cooled cookie with a butter knife. Garnish with a sprinkle of ground nutmeg if desired.

Tips & Variations

Chilling the dough overnight not only firms it up but also enhances the flavors.
Substitute rum extract with vanilla extract if you prefer a milder taste.
Add a pinch of cinnamon along with nutmeg for a warmer spice profile.
For a dairy-free version, use a plant-based butter and eggnog alternative.

Storage

Store the frosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week. Let refrigerated cookies come to room temperature before serving. You can also freeze unfrosted dough balls for up to 1 month; thaw and bake as directed. Frosted cookies freeze well wrapped in plastic wrap and placed in a sealed container.

How to Serve

The image shows a stack of three soft, light golden cookies with thick white frosting spread between each layer and on top. The top cookie has a bite taken out of it, revealing a soft, crumbly inside. A light sprinkling of brown spice is dusted gently over the frosting on the top cookie. In the background, there is a clear glass filled with a creamy, light yellow drink and a few more frosted cookies on white plates. All the items are placed on a green cloth decorated with white, red, and orange floral patterns, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh eggnog instead of store-bought?

Yes, fresh homemade eggnog works wonderfully and may give a richer flavor. Just be sure it’s well-chilled and thick enough to measure accurately.

What if I don’t have rum extract?

If you don’t have rum extract, vanilla extract is a good substitute. You can also skip it entirely, though the slight rum flavor adds to the festive character of these cookies.