Eggnog Cookies

Posted by on Sunday, December 4th, 2011


I’m not crazy about eggnog, BUT I think this might be my favorite way to consume it.  These cookies turned out so soft and sweet with a hint of nutmeg.  Real eggnog goes into the cookie dough and the icing for a perfect holiday treat.  I needed a plate of Christmas goodies to take to my daughter’s dance recital. I made a batch the night before and they were mostly gone the next morning. SO I doubled this recipe the second time around! Thanks to for the inspiration! I’ve adapted it slightly here.

1 stick soft butter

1 cup sugar

1 egg

1 teaspoon vanilla extract

1/2 teaspoon rum flavor

1/4 teaspoon nutmeg

2 1/2 cups plain flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup eggnog (original recipe says use 1/2 to 1 cup of egg nog depending on the dough)

Combine butter and sugar and beat with mixer until light and fluffy.  Add the egg, vanilla, and rum flavor.  Beat until well mixed.  Combine the nutmeg, flour, soda, and salt in a medium bowl.  Add it alternately with the egg nog to the butter sugar mixture.

Next the original reicpe says to:

“Start by adding a 1/2 cup of eggnog and if you feel that the dough is too thick you can up to 1 cup.

Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. I used my small cookie scoop for this. Flatten down the cookie dough just a bit and bake at 375 degrees F for 10-12 minutes or until edges are lightly browned. Watch them closely they may not take the full 10 minutes, depending on your oven.

The cookies are done when they are golden brown around the edges but still light in color on top. Test the cookies with a toothpick to make sure they are done. Let the cookies cool on the baking sheet for 5 minutes then remove to a cooling rack, cool completely and frost.”

I used the full cup of egg nog both times I made these BUT the dough was not stiff enough to form balls, just right for using a dough scoop.  And I found that if I allowed the cookies to brown around the edges for the full cooking time, they were more cake like in consistency.  We like our cookies very moist so the preferred cooking time was under 10 minutes in my convection bake oven.

Makes approximately 3 dozen cookies.

For the Eggnog Frosting:

3 Tablespoons softened butter

3 1/2 cups powdered sugar

1/4 cup eggnog

1 teaspoon vanilla extract

1/2 teaspoon rum flavoring

dash of nutmeg

To make the frosting, blend soft butter and powdered sugar together in a large bowl.  Add the vanilla extract and rum flavor.  Then add the eggnog and blend with a mixer until icing is light and fluffy.  Add the nutmeg and mix well.  Frost cooled cookies.  Then mix 4 tablespoons sugar, 1/2 teaspoons cinnamon and 1/4 teaspoon nutmeg together. Sprinkle mixture over top of icing. Store cookies in an airtight container for up to 3 days.

Filed in Christmas,Cookies, Candies, and Squares | 5 responses so far

5 Responses to “Eggnog Cookies”

  1. carolinaheartstringson 05 Dec 2011 at 11:51 am 1

    Great minds think alike. I just whipped up a batch of these this weekend too. My recipe is a little different though. Yours look delicious. Come visit today. Alessa made a wonderful pretzel Heath bark and be sure to register to win our Shabby Apple giveway. Wednesday is the last day!

  2. Saraon 15 Dec 2011 at 2:56 pm 2

    Tara- I really appreciate the time it can take to do this kind of blog, but I would say to please make sure if you are using someone else’s recipe that you re-post it accurately.

    My mistake was in not checking the original website…as you say to add 1 cup of eggnog, BUT the original recipe says: ‘1/2 – 1 cup – eggnog (depending on the dough)’ AND in fact says to start by adding only a 1/2 cup until dough is the right consistency. My dough with 1 cup of egg nog as you suggest is to wet…I can not even make balls from them.

    I see you say that you adapted it but the egg nog is the only change so I am not sure how you dough came out, but I do not have “dough balls”.

    Just a suggestion again in re-posting someones recipe

  3. Taraon 15 Dec 2011 at 3:23 pm 3

    Hi Sara. My cookie dough was not stiff enough either to form dough balls, but it was thick enough to use a cookie dough scoop to scoop and drop the dough onto the cookie sheet. When they were done they were a lot like an old fashioned tea cake in consistency. I had to use the full cup though to be able to taste any egg nog flavor. And for me 1/2 cup was not nearly enough liquid for me to be able to work with it. I think I added a little more rum flavor too. I will edit this recipe and let folks know the original said to use 1/2-1 cup of egg nog.

  4. Angieon 17 Dec 2011 at 9:40 pm 4

    Matt hasn’t stopped talking about these cookies since he had them at the girls’ ballet recital, so I finally made them for him tonight doubling the recipe so I could give them to Sunday school teachers as gifts. I’m glad I did – they are fabulous! AND I used nearly the entire cup of eggnog. They turned out nice and fluffy and perfectly delicious. Thanks for posting this recipe!!

  5. Taraon 18 Dec 2011 at 3:58 pm 5

    Thanks Angie. We are enjoying your Christmas card! Beautiful kids.