Frosted Eggnog Cookies
If you love eggnog during the holidays, these Frosted Eggnog Cookies deserve a spot on your Christmas baking list. They’re soft, buttery cookies flavored with real eggnog, cinnamon, nutmeg, and vanilla, then topped with a light, creamy frosting that makes every bite taste like the holidays. They’re easy enough for an afternoon of baking but pretty enough for cookie exchanges, dessert trays, and holiday parties.
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Christmas Baking Doesn’t Get Much Easier
Every Christmas there’s at least one recipe that gets made more than once, and for me, these cookies have quietly become one of them. They’re soft, simple, and don’t require decorating skills or fancy ingredients. I usually make them when I have leftover eggnog because they’re a little different than the usual sugar cookies, but somehow they’re always one of the first cookies to disappear from the tray.
If you’re looking for something that feels classic without making the same cookies everyone else brings, this is one I’d make.
Why You’ll Love Frosted Eggnog Cookies
- Soft, bakery-style cookies that stay tender for days.
- Real eggnog gives them classic holiday flavor.
- Warm cinnamon, nutmeg, and allspice make every bite taste like Christmas.
- The fluffy frosting adds another layer of creamy eggnog flavor.
- Perfect for cookie exchanges, holiday parties, and Christmas dessert trays.
- Easy to make with simple pantry ingredients.
What Makes Eggnog Cookies So Good?
Eggnog brings a lot more to these cookies than flavor alone. Since it’s made with milk, cream, eggs, sugar, and warm spices, it adds richness and moisture while helping create a soft, cake-like texture. Combined with cinnamon, nutmeg, and vanilla, these cookies taste like everything you love about the holidays in one bite.
Unlike crisp sugar cookies, Frosted Eggnog Cookies stay soft for days, making them perfect for holiday baking, gifting, and cookie exchanges.
Ingredients Needed To Make Frosted Eggnog Cookies
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- For the Cookies
- Flour – All-purpose flour or a 1:1 gluten-free flour blend both work well.
- Baking Powder – Gives the cookies their light, fluffy texture.
- Kosher Salt – Balances the sweetness.
- Ground Cinnamon – Adds warmth.
- Ground Nutmeg – The classic eggnog spice.
- Ground Allspice – Adds subtle depth.
- Butter – Use room temperature butter for easy mixing.
- Granulated Sugar – Sweetens while creating soft cookies.
- Eggs – Add structure and richness.
- Vanilla Extract – Enhances the eggnog flavor.
- Eggnog – The star ingredient that gives these cookies their signature flavor.
- For the Frosting
- Butter
- Powdered Sugar
- Eggnog
How to Make Frosted Eggnog Cookies
- Cream the butter and sugar until light and fluffy before mixing in the eggs, vanilla, and eggnog.
- Stir together the dry ingredients separately, then mix them into the wet ingredients just until combined.
- Scoop the dough onto parchment-lined baking sheets and bake until the edges are lightly golden while the centers remain soft.
- Let the cookies cool completely before whipping together the frosting and spreading it generously over each cookie.
Why These Spices Work
Eggnog wouldn’t taste like eggnog without warm baking spices. Cinnamon gives the cookies warmth, nutmeg brings that unmistakable holiday flavor, and a small amount of allspice ties everything together. None of the spices overpower the cookies. Instead, they create the familiar flavor people expect from classic eggnog.
Tips
- Use room temperature butter for both the cookies and frosting.
- Measure flour carefully to avoid dry cookies.
- Don’t overmix the dough after adding the flour.
- Bake just until the edges are set for the softest texture.
- Cool completely before frosting.
- Freshly grated nutmeg gives even better flavor.
- Add a light sprinkle of cinnamon or nutmeg over the frosting before serving.
- If your frosting feels too thick, add another teaspoon of eggnog.
Storage, Freezing & Make Ahead
These Frosted Eggnog Cookies are perfect for making ahead during the busy holiday season.
- Storage: Store the frosted cookies in an airtight container in the refrigerator for up to 5 days. For the best flavor and texture, let them sit at room temperature for about 15 to 20 minutes before serving.
- Freezing: The cookies freeze beautifully. I recommend freezing them before frosting for the best texture. Once completely cooled, layer them between sheets of parchment paper in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature, then frost before serving.
- If you need to freeze frosted cookies, allow the frosting to set completely first. Freeze the cookies in a single layer until firm, then transfer them to a freezer-safe container with parchment between each layer.
- Make Ahead: The cookie dough can be mixed and refrigerated for up to 24 hours before baking. The frosting can also be made 1 to 2 days ahead and stored in the refrigerator. Let it come to room temperature and give it a quick whip before frosting the cookies.
Frosted Eggnog Cookies
Video
Ingredients
Eggnog Cookies
- 1 cup butter, room temperature
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 cup eggnog
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour (or 1:1 gluten free flour)
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp allspice
Eggnog Frosting
- 1/2 cup butter (room temperature)
- 3 1/2 cups powdered sugar
- 3 tbsp eggnog
Instructions
Make the Eggnog Cookies
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, beat the butter and sugar on high speed for about 3 minutes, or until light and fluffy.
- Add the eggs, eggnog, and vanilla extract. Mix until smooth and fully combined.
- Add the flour, baking powder, kosher salt, cinnamon, nutmeg, and allspice. Mix just until no dry streaks remain. Be careful not to overmix.
- Using a medium cookie scoop, portion the dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12 to 15 minutes, or until the edges are lightly golden and the centers are just set.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Make the Eggnog Frosting
- In a large mixing bowl, beat the butter until smooth and creamy.
- Gradually add the powdered sugar, then pour in the eggnog.
- Beat until the frosting is light, fluffy, and smooth.
- Once the cookies have cooled completely, spread or pipe the frosting onto each cookie.
- If desired, finish with a light sprinkle of cinnamon or freshly grated nutmeg before serving.
Notes
- Room temperature butter creates the softest cookies and smoothest frosting.
- Measure your flour correctly by spooning it into the measuring cup instead of scooping directly from the bag.
- Do not overmix the dough after adding the flour or the cookies can become dense.
- Bake just until the edges are lightly set. The centers should still look slightly soft when they come out of the oven.
- Cool the cookies completely before frosting.
- Freshly grated nutmeg adds even more holiday flavor if you have it.
- If your frosting feels too thick, add another teaspoon of eggnog. If it’s too thin, gradually mix in more powdered sugar.
- Decorate with a light dusting of cinnamon, nutmeg, or festive holiday sprinkles after frosting.
Nutrition
Frequently Asked Questions
These cookies are soft and buttery with a light cake-like texture. The eggnog adds richness and subtle vanilla flavor while cinnamon, nutmeg, and allspice give them that unmistakable holiday taste. The frosting makes them even creamier without being overly sweet.
The flavor becomes more mellow once baked. Instead of tasting like drinking a glass of eggnog, the cookies have a rich vanilla-spice flavor that’s warm, buttery, and festive.
Yes. Both work well. Homemade eggnog tends to be a little richer, while store-bought eggnog gives very consistent results.
Dry cookies are usually caused by too much flour or overbaking. Measure the flour carefully and remove the cookies from the oven as soon as the edges are set. They’ll continue cooking as they cool on the baking sheet.
Butter that is too soft or warm can cause cookies to spread. If your kitchen is warm, chill the dough for 20 to 30 minutes before baking.
Absolutely. These are one of my favorite cookies to make ahead because they stay soft for several days. You can also freeze the baked cookies and frost them closer to serving.
Yes. Store it in an airtight container for up to 2 months. Thaw overnight in the refrigerator, then whip it again before using.
Definitely. Once frosted, top them with holiday sprinkles, sanding sugar, white chocolate curls, or a light dusting of cinnamon or freshly grated nutmeg.
Because the frosting contains butter and eggnog, I recommend storing them in the refrigerator. Let them sit at room temperature for a few minutes before serving so the frosting softens.
Can I make these without the frosting?
Yes. The cookies are delicious on their own and have plenty of eggnog flavor. The frosting simply makes them feel a little more festive and bakery-style.
Yes. If you enjoy the traditional flavor of eggnog, add about ¼ teaspoon of rum extract to either the cookie dough or the frosting. A little goes a long way.
