As an Amazon Associate I earn from qualifying purchases.
These soft eggnog cookies have eggnog in both the dough and the buttery frosting, with nutmeg and cinnamon for classic holiday flavor. Just scoop the sticky dough onto the pan, no rolling or cutting. They bake in 12 to 14 minutes and stay pale, so look for set centers, not golden edges.
Why These Cookies Taste Like Eggnog
While some people hate eggnog, my theory is that they just don’t like the creamy, eggy texture of the drink. These cookies give you the nutmeg and eggnog flavor without any of that, which is why my family likes them even though they won’t drink a glass of eggnog.
The dough uses ¾ cup of eggnog and egg yolks, so the flavor is in the cookie itself and not only in the frosting. Let the cookies cool completely on a wire rack before you frost them so the buttercream stays put. They freeze well too, which makes them a good make-ahead cookie for gifting or a cookie exchange.
Made to Use Up the Eggnog
I’m the only one in my house who actually likes eggnog, so I always end up with half a carton left over. These cookies started as my way of using it up. If you have the same problem every December, this is a good place for the rest of that carton to go.
Why the Dough Needs This Much Eggnog
My first tries used less eggnog, and I couldn’t get the flavor to come through. This version uses more, and that’s the difference you taste. It’s also why the dough is so sticky, which is normal and nothing to worry about. The two things people tell me about most are the flavor and how soft the cookies are.
Cinnamon on Top, Not Nutmeg
Nutmeg is the spice you expect with eggnog, so I tried it on top of the frosting first. It was too strong there. Cinnamon goes with the eggnog much better, so the nutmeg stays in the dough and a light dusting of cinnamon goes on the buttercream. Soft pumpkin cookies with cream cheese frosting get the same treatment, with pumpkin pie spice sprinkled over the frosted tops.
Keeping These Cookies Soft
- Take the cookies out when the centers are set, even though the tops are still pale. They won’t brown, and if you wait for golden edges they’ll be overbaked and lose their softness.
- Grate whole nutmeg fresh, using a spice grater, for the best flavor. The nutmeg is a big part of what makes these taste like eggnog.
- Start the frosting with 3 tablespoons of eggnog and add more a little at a time until it spreads or pipes smoothly. If you want another cookie to frost, try chewy sprinkle cookies with buttercream frosting if eggnog is not available.
Pantry Staples and a Carton of Eggnog
The exact amounts are in the recipe card below.
- Eggnog: You need it for both the dough and the frosting, so measure out the dough amount first and keep a few tablespoons aside for the buttercream. Shake the carton well before measuring, since eggnog can settle.
- Egg yolks: The dough uses only the yolks, not whole eggs. Separate them cold, because the yolks come apart from the whites more cleanly that way.
How to Make Soft Eggnog Cookies
Step 1: Make the Dough
Beat the butter and sugar until light and fluffy. Add the egg yolks, then the eggnog and vanilla. Mix in the dry ingredients until just combined. The dough will be very sticky.
Step 2: Scoop It Out
Scoop mounds of dough onto parchment-lined baking sheets. Odd shapes are fine, since they round out as they bake.
Step 3: Bake and Cool
Bake until the centers are set. They won’t be brown. Let them cool on a wire rack before frosting.
Step 4: Frost the Cookies
Beat the butter, powdered sugar, vanilla and eggnog until smooth, adding more eggnog if it’s too thick. Spread or pipe onto the cooled cookies and sprinkle with cinnamon.
A carton of eggnog, a few pantry staples and an ice cream scoop are all it takes to put a soft, frosted cookie on the holiday tray, and you can fill the rest of it with more cookie recipes.
Don’t Forget!
Like and review this post – it helps our website grow so we can give you more delicious Southern recipes!
Equipment
Ingredients
Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 1/4 cups sugar
- 3/4 cup unsalted butter room temperature
- 3/4 cup eggnog
- 1 teaspoon pure vanilla extract
- 2 egg yolks
Frosting
- 2 1/2 cups powdered sugar
- 8 tablespoons unsalted butter room temperature
- 3-4 tablespoons eggnog
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350º. Line 3 cookie sheets with parchment.
- With an electric mixer, beat butter and sugar until light and fluffy. Add egg yolks one at a time until combined. Add eggnog and vanilla and mix until smooth.
- In a separate bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon. Add to dough and mix until just combined. The dough will be very sticky.
- Use an ice cream scoop and place a mound onto the prepared baking sheet. Bake until the center is set, about 12-14 minutes. They will not be brown.
- Let cool on a wire rack before frosting.
- Frosting: With a hand mixer, combine butter and powdered sugar and add vanilla and eggnog mixing until smooth. If too thick add more eggnog.
- Spread or pipe onto cookies and sprinkle with cinnamon.
Notes
- Use room temperature butter for both the dough and the frosting so each mixes up smooth.
- Take the cookies out when the centers are set, even though the tops are still pale. They won’t brown.
- Start the frosting with 3 tablespoons of eggnog and add more only if it’s too thick to spread or pipe.
- Refrigerate or freeze the frosted cookies flat until the frosting firms up, then store them in an airtight container with parchment between the layers. They keep about a week in the refrigerator or 2 to 3 months in the freezer.
