Frosted Eggnog Cookies

Frosted Eggnog Cookies are 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 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 Fort Hood did me a huge favor so I repaid her with treats.

I included these eggnog cookies as well as White Chocolate Orange Cookies, White Chocolate Peppermint Fudge, and Eggnog Fudge!

These frosted eggnog cookies are soft, buttery cookies flavored with eggnog and topped with an eggnog frosting! They are so delicious and a must make for all eggnog lovers.

Ingredients

• Unsalted butter – make sure to bring it to room temperature before beginning.
• Brown sugar – using brown sugar instead of granulated sugar helps to keep the cookies soft for as long as possible.
• Egg yolks – using egg yolks instead of whole eggs makes a chewier, soft cookie.
• Eggnog – this will be going in both the cookie dough and the frosting.
• Rum extract – this is widely available all year long. It will be in the baking aisle with the rest of the extracts or you can order it online.
• All-purpose flour
• Salt
• Powdered sugar – you want to use powdered sugar in frosting because it incorporates into the other ingredients better than granulated sugar does.
• Cinnamon – this adds a touch of warmth to the frosting.
• Nutmeg – this is going in the frosting and then sprinkled on top as decoration.

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 like to let them sit at room temperature for several minutes before serving but it’s not necessary. It just takes the chill off.

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
• Italian Sugar Cookies
• No Bake Avalanche Cookies
• Crockpot Candy
• Cranberry Orange Cookies
• Peppermint Chunk Chocolate Cake Mix Cookies

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