Eggnog Cookies Recipe

A closeup of iced butter cookies on a plate with icing drizzled over the top.

4.94 from 16 votes

This eggnog cookie recipe is so easy with a spiced butter cookie base and homemade icing made with real eggnog! They are perfect for the holidays!

Prep Time30

Cook Time10

Total Time1 10

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 120kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Cookies

1 cup unsalted butter divided
2 3/4 cups all purpose flour sifted
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon nutmeg
¼ teaspoon allspice
pinch ground black pepper
1 ¼ cup granulated sugar
1 large whole egg room temperature
1 egg yolk
2 tablespoons eggnog
2 teaspoons vanilla extract
½ teaspoon rum extract

For the Icing

½ cup powdered sugar
2-3 tablespoon eggnog until pourable
¼ teaspoon ground cinnamon

Instructions

For the Eggnog Butter Cookies

Preheat the oven to 375 degrees. Line two baking sheets with parchment paper or silicone mats.
In a small saucepan over medium heat, melt a 1/2 cup of butter. Continue to melt, constantly stirring, until the butter starts to foam up and darken. The butter will start to smell nutty and brown specks will begin to form at the bottom. Remove the brown butter from the heat, transfer it to a bowl, and allow it to completely cool.
Whisk together the flour, cream of tartar, baking soda, salt, cinnamon, cloves, nutmeg, allspice, and black pepper.
In the bowl of a stand mixer or using a large bowl and a hand mixer, combine the remaining butter, sugar, and cooled brown butter. Beat on medium speed until light and fluffy, about 2 minutes.
Add the whole egg, egg yolk, eggnog, vanilla and rum extracts, then continue to beat on medium speed until fully incorporated.
Begin to gradually add in the flour mixture, taking breaks to stop the mixer and scrape down the sides. Do not over mix.
Roll the dough into 1-2” balls and line them up on the baking sheets. Transfer to the oven and bake for 8-10 minutes, or until firm around the edges but cracked and soft in the middle. Remove from the oven and allow the cookies to rest for 5 minutes before moving them over to a wire rack. Allow them to cool completely.
Bake the cookies in batches. If baking more than one batch in a row, make space in between racks in the oven and rotate the pans halfway through.

For the Eggnog Icing

Whisk together all ingredients until pourable.
Once cookies are cooled, drizzle icing over the tops of cookies in a decorative pattern.
Optional: Add sprinkles to tops of cookies and serve.

Notes

Storage

Store your cookies in an airtight container with a layer of parchment paper in between each row to keep them fresh for a longer amount of time. They are best 2-3 days after baking but can go fresh for about 5 days.

Can I freeze iced cookies?

To freeze baked cookies, place unfrosted cookies in a bag or airtight container. If you have already frosted them and want to freeze them, I suggest flash-freezing them first so they don't stick together. Lay them out in a single layer on a baking pan and freeze for an hour or two. Then transfer them to a container and separate layers with a piece of parchment paper. Freeze your baked cookies for up to two months.

To freeze cookie dough, wrap it in plastic wrap first and then place it in a freezer bag. Store it in the freezer for up to two months.

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