Frosted eggnog cookies bring together the creamy, spiced flavor of eggnog with the soft texture of a homemade treat. These cookies are topped with a luscious eggnog-infused frosting, making them a festive favorite.

I still remember baking these for the first time the scent of nutmeg and vanilla filled the kitchen, and they quickly became a holiday tradition in my home. Perfect for cookie swaps or cozy evenings with family, these cookies are a true crowd-pleaser.

Why You Will Love This Recipe

These frosted eggnog cookies are everything you want in a holiday treat: soft, flavorful, and perfectly spiced. The combination of a tender cookie base and creamy frosting is irresistibly delicious. Plus, they’re an excellent way to use leftover eggnog.

Whether you’re baking for a holiday party or enjoying a quiet moment with a warm drink, these cookies feel like a little taste of the season.

Ingredients

For the cookies:

2 1/4 cups (280 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3/4 cup (170 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1/2 cup (120 ml) eggnog, room temperature
1 large egg, room temperature
1 teaspoon vanilla extract

For the frosting:

1/2 cup (115 g) unsalted butter, softened
2 cups (240 g) powdered sugar
3-4 tablespoons eggnog
1/2 teaspoon vanilla extract
Pinch of ground nutmeg for garnish

Recommended Equipment

Mixing bowls of different sizes
Hand mixer or stand mixer
Whisk and silicone spatula
Measuring cups and spoons
Baking sheets
Parchment paper or silicone baking mats
Wire cooling rack

Instructions

Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside.
Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the egg and vanilla extract, mixing until combined. Pour in the eggnog and mix again until smooth.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cookies soft.
Chill the dough: Cover the dough and refrigerate for at least 30 minutes to make it easier to handle.
Preheat the oven and bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Drop tablespoon-sized scoops of dough onto the prepared sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.
Make the frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the eggnog and vanilla extract until smooth and spreadable.
Frost and garnish: Once the cookies are completely cool, spread a layer of frosting on each one. Sprinkle with a pinch of ground nutmeg for a festive touch.

Variations & Substitutions

Dairy-free option: Use plant-based butter and a non-dairy eggnog alternative to make the recipe dairy-free.
Spice it up: Add a pinch of ground cloves or ginger for a more robust spiced flavor.
Gluten-free version: Substitute all-purpose flour with a 1:1 gluten-free baking flour for a gluten-free treat.
Add-ins: Fold in white chocolate chips or chopped pecans for added texture and flavor.

Tips

Chill the dough for easier handling and to prevent the cookies from spreading too much while baking.
Use room-temperature ingredients for a smoother batter.
Store the frosting in the fridge if you’re not using it immediately, but let it soften slightly before spreading.
Allow the cookies to cool completely before frosting to avoid melting the frosting.
For even baking, use an oven thermometer to ensure the correct temperature.

Frequently Asked Questions

Can I make the dough ahead of time? Yes, the dough can be made and refrigerated for up to 2 days. Let it sit at room temperature for 10 minutes before scooping and baking.
How should I store these cookies? Store frosted cookies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze unfrosted cookies for up to 3 months and frost them after thawing.
Why is my frosting too runny? If the frosting is too thin, add more powdered sugar, one tablespoon at a time, until it reaches the desired consistency. Conversely, if it’s too thick, mix in a little more eggnog.
Can I use store-bought frosting? While homemade frosting enhances the flavor, store-bought vanilla frosting can be used in a pinch. Stir in a splash of eggnog and a pinch of nutmeg to mimic the homemade taste.

Storage

Frosted eggnog cookies can be stored in an airtight container in the refrigerator for up to five days. If you’re planning to freeze them, freeze the unfrosted cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container. They can be frozen for up to three months. Thaw at room temperature and frost before serving.

Frosted eggnog cookies are a delightful way to celebrate the season. Their soft texture and creamy frosting make them a favorite for holiday gatherings or quiet nights at home. I hope these cookies bring as much joy to your table as they do to mine.