Frosted Eggnog Cookies – soft eggnog cookies with eggnog frosting! Perfect for holiday cookie tins!
Eggnog treats are so delicious during the holidays. If you love these cookies, try Eggnog Fudge or Eggnog Bread!
Hi guys!
I hope you’re having a fantastic week! We really don’t have much going on this week which is nice after a months of soccer and football every night.
Oh! I did make my first holiday cookie tin of the year yesterday!
My next door neighbor from when we lived on post did me a huge favor so I repaid her with treats.
Ingredients
- Unsalted butter
- Brown sugar
- Egg yolks
- Eggnog
- Rum extract – this is widely available all year long. It will be in the baking aisle with the rest of the extracts
- All-purpose flour
- Salt
- Powdered sugar
- Cinnamon
- Nutmeg
Instructions
- Combine wet ingredients. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar together until light and fluffy. Beat in egg yolks, one at a time, followed by eggnog and rum extract.
- Add dry ingredients. Add flour and salt and beat until just combined.
- Chill. Refrigerate at least 2 hours.
- Prepare to bake. Preheat oven to 325F. Line 2 baking sheets with parchment paper. Take tablespoons of spoon and shape into balls. Place 2 inches apart on prepared baking sheet.
- Bake and cool. Bake until bottoms are golden brown, 12 – 15 minutes, rotating pans halfway through. Transfer to a wire rack to cool. Repeat with remaining dough. Cool completely before frosting.
- Make frosting. Beat butter, powdered sugar, rum extract, cinnamon, and nutmeg until combined. Add enough eggnog to reach desired consistency. Spread on top of cooled cookies and sprinkle with extra nutmeg.
How Long Are They Good For?
Frosted Eggnog Cookies are good for up to 5 days. I recommend storing them in an airtight container in the fridge.
I recommend bringing them to room temperature before serving.
Can You Freeze Them?
You can freeze these cookies for up to 3 months. I recommend letting the frosting set completely and then putting squares of parchment paper between the cookies. You can put them in freezer ziploc bags.
When you are ready to serve them, let them defrost overnight in the fridge. Once defrosted, separate the cookies so the frosting doesn’t start to stick.
More Christmas Cookies Recipes
- Pistachio Thumbprint Cookies
- Iced Orange Cookies
- Soft Gingerbread Cookies
- Chocolate Chocolate Mint Cookies
- Chewy Chocolate Gingerbread Cookies
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Frosted Eggnog Cookies
Ingredients
- 1 ⅓ cups unsalted butter, at room temperature
- 1 cup brown sugar
- 4 egg yolks
- 2 tablespoon eggnog
- ½ teaspoon rum extract
- 3 cups all-purpose flour
- ½ teaspoon salt
For the frosting:
- ½ cup unsalted butter
- 2 ¼ cup powdered sugar
- ¾ teaspoon rum extract
- ¼ teaspoon cinnamon
- dash nutmeg, plus more for topping
- 1 - 2 tablespoon eggnog
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar together until light and fluffy. Beat in egg yolks, one at a time, followed by eggnog and rum extract. Add flour and salt and beat until just combined. Refrigerate at least 2 hours.
- Preheat oven to 325F. Line 2 baking sheets with parchment paper.
- Take tablespoons of spoon and shape into balls. Place 2 inches apart on prepared baking sheet.
- Bake until bottoms are golden brown, 12 - 15 minutes, rotating pans halfway through. Transfer to a wire rack to cool. Repeat with remaining dough. Cool completely before frosting.
- To make the frosting, beat butter, powdered sugar, rum extract, cinnamon, and nutmeg until combined. Add enough eggnog to reach desired consistency. Spread on top of cooled cookies and sprinkle with extra nutmeg.
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Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 175Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 46mgSodium: 37mgCarbohydrates: 20gFiber: 0gSugar: 12gProtein: 2g
Stephanie says
I like the white theme you have going on. It is snowy.