Eggnog Cookies
These perfectly soft and chewy eggnog cookies are incredibly easy to make and have the best pillowy, melt in your mouth texture. They have super chewy and buttery centers, tender edges, and are bursting with eggnog flavor. A generous spread of silky eggnog cream cheese frosting is the finishing touch. They’re the perfect treat to enjoy this Christmas!
Why You’ll Love These Eggnog Cookies
- Soft, melt in your mouth texture– They’re fluffy, buttery, tender and chewy all at the same time.
- Lots of eggnog flavor- The sugar cookie dough is flavored with eggnog, rum extract, nutmeg and cinnamon, then rolled in spiced sugar before baking to give the cookies a ton of eggnog flavor.
- Equal parts butter and sugar– 1 cup of butter, 1 cup of sugar is the key to the cookies perfect texture. The butter and sugar are creamed together really well, and the egg yolks are beat into the butter and sugar until very fluffy to help the cookies get a little lift, making them pillowy and perfect.
- Thick and pillowy– I hate a flat sugar cookie, so I wanted to make sure these were anything but. They’re extra thick, like little pillows of tender, soft cookie heaven.
- Eggnog cream cheese frosting- Adding a bit of eggnog, rum extract and spices to the cream cheese frosting adds a finishing sweet note. It’s silky, fluffy and complements the cookies perfectly.
For the full recipe, including measurements, step by step instructions, and bake time, please see the recipe card at the bottom of the post. This is just a brief overview!
Eggnog Cookies FAQs
Nope! Simply make the dough, scoop, roll the balls in sugar and bake! (I Actually think the cookies are best when baked straight away.)
If you need to make the dough in advance and bake the next day, you of course can. For the best results I would just recommend letting the dough return to room temperature before attempting to scoop and bake!
Store in an airtight container for about 3 days for best taste. As they sit they somehow become softer. They go from super chewy right after baking to super soft the more days that go by!
Yes. Store in a Ziploc baggie and freeze for up to a month.
I have been on my own gluten free journey lately and have found that most of my recipes turn out great GF- Hooray! There is a caveat though, I can only say the recipe will come out good with Bobs Red Mill 1 to 1 gluten free baking flour. This is not sponsored, but my true opinion. This is the only gluten free flour I use as it bakes most similarly to regular, all-purpose flour.
Tips for baking perfectly chewy eggnog cookies
Very softened butter. You’ll want to make sure your butter is super soft. As in, you should be able to press your finger into it very easily. This will make it easier to cream together with the sugar and help give the cookies the best texture.
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour with a kitchen scale. 1 cup of flour equals 125 grams.
Beat the egg yolks, eggnog, rum extract and vanilla thoroughly. Make sure to beat your egg yolks into the butter and sugar until the mixture is pale in color and very fluffy, not just until it’s combined. This helps to give the cookies their pillowy texture.
When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape! Because we’ll be rolling them into balls and shaping before baking, the cookies should be pretty round after baking, but to make them extra perfect use this trick!
If you make these cookies please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try
Eggnog Cookies
Ingredients
For the Spiced Sugar
- 1/4 cup (50 g) granulated white sugar
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
For the Eggnog Cookies
- 2 3/4 cup (344 g) all purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1- 1 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1 cup (227 g) unsalted butter, very softened
- 1 cup (200 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1/4 cup eggnog, at room temperature (not low fat)
- 2 tsp vanilla
- 1 tsp rum extract
For the Eggnog Cream Cheese Frosting
- 4 oz (113 g) cream cheese, cold
- 1/4 cup (56 g) unsalted butter, softened
- 2 tbsp (30 ml) eggnog, cold (not low fat)
- 1/2 tsp rum extract
- 1/2 tsp vanilla
- 2 cups (260 g) powdered sugar
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
- pinch of salt
Instructions
For the Spiced Sugar
- In a small bowl mix the granulated sugar, nutmeg and cinnamon together. Set aside.1/4 cup (50 g) granulated white sugar, 1/4 tsp nutmeg, 1/4 tsp cinnamon
For the Eggnog Cookies
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside.2 3/4 cup (344 g) all purpose flour, spooned and leveled , 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1- 1 1/2 tsp nutmeg, 1/2 tsp cinnamon
- Add the sugar and softened butter to a large bowl. Cream together with an electric mixer on high speed for 1-2 minutes until very light and fluffy.1 cup (227 g) unsalted butter, very softened, 1 cup (200 g) granulated white sugar
- Add in the egg yolks, eggnog, vanilla, and rum extract. Mix on medium speed until pale in color and very fluffy, about 1-2 minutes.2 egg yolks, at room temperature , 1/4 cup eggnog, at room temperature (not low fat), 2 tsp vanilla, 1 tsp rum extract
- Add in the dry ingredients. Mix on low speed just until combined.
- Scoop the dough with a 2 tbsp cookie scoop, and roll them into balls. Then roll the dough balls in the spiced sugar.
- Place the cookie dough balls at least 2 inches apart on the baking sheets. Slightly flatten each ball and form into a circle as best as you can.(See photo in the blog post above.)Bake 6-8 cookies at a time.
- Bake the cookies for 9-10 minutes, then let them cool on the baking sheet for 5 minutes.(When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape.)
- Transfer the baked cookies to a cooling rack to finish cooling.
For the Eggnog Cream Cheese Frosting
- Make the eggnog frosting while the cookies bake and cool.Add the cream cheese, softened butter and eggnog to a medium bowl. Mix together with an electric mixer until fluffy, 3-4 minutes.4 oz (113 g) cream cheese, cold, 1/4 cup (56 g) unsalted butter, softened, 2 tbsp (30 ml) eggnog, cold (not low fat)
- Then mix in the rum extract, vanilla, powdered sugar, nutmeg, cinnamon, and pinch of salt. Mix until very fluffy.1/2 tsp rum extract, 1/2 tsp vanilla, 2 cups (260 g) powdered sugar, 1/2 tsp nutmeg, 1/4 tsp cinnamon, pinch of salt
- When the cookies are completely cooled, top each with about 1 tbsp of frosting. Use a mini offset spatula to evenly spread the frosting. Then enjoy!
If you don’t have rum extract, will using vanilla alter the flavor much?
Can this dough be refrigerated to use the next day?
Made these for my boyfriend. He said they’re better than Crumbl!