Soft Eggnog Cookies
Soft Eggnog Cookies are soft moist cookies covered with an Eggnog frosting. If you’re looking for a Christmas cookie, these are great for Christmas plates.
I may earn commissions for purchases made through links on this post.
SOFT EGGNOG COOKIES
I’ve let the stress of the Christmas season get the best of me. Even though I’ve tried to minimize the crazy, I’m overwhelmed. So much that my right eye has been twitching for a week. Apparently that is a side effect of stress.
So I’ve been coping the best possible way I know. Baking cookies.
Baking has always been therapy to me and this time of year when baking Christmas cookies is the thing to do, I couldn’t be happier. Stressed but happy when I’m making cookies.
The truth is I already have Eggnog Cookies on this blog. Light, fluffy, with a drizzle of eggnog frosting.
These Eggnog Cookies on the other hand are dense, but in a good way, and covered lavishly with eggnog frosting.
I know some of you are super loyal to the other Eggnog cookies but truth is, I like these better. Ahhh! I’m not supposed to say that right? Too bad.
I love using my 1.5 inch cookie scoop to make sure they’re all even.
These Eggnog Cookies are even better day two because they just get even softer!
OTHER CHRISTMAS RECIPES:
- Grinch Heart Cookies
- Melted Oreo Snowmen Truffles
- Christmas Tree “Cheese” Ball
- Soft Eggnog Cookies
- Peppermint Eggnog Punch
- Eggnog Gingerbread Trifle
- Cranberry and Feta Pinwheels
- North Pole Cupcakes
- Eggnog Eclair Cake
- Santa Claus Cookies
- Eggnog Cookie Cups
- Eggnog French Toast
Soft Eggnog Cookies
Ingredients
- 1-1/3 cups butter, softened
- 1 cup packed brown sugar
- 4 large egg yolks
- 2 tablespoons eggnog
- 1/2 teaspoon rum extract
- 3 cups all-purpose flour
EGGNOG FROSTING:
- 4-1/2 cups confectioners' sugar
- 3/4 cup butter, softened
- 1 teaspoon rum extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 2 to 3 tablespoons eggnog
Instructions
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks, eggnog and rum extract. Gradually mix in the flour. Chill for two hours.
- Preheat oven to 325°. Line baking sheets with parchment paper. Shape into 1.5 inch balls and bake for 10-12 minutes or until bottoms are golden brown (tops won't brown much). Cool completely.
- For the Frosting: Beat In a large bowl, beat the first five frosting ingredients until blended; Mix in additional eggnog to reach desired consistency. Frost cookies and sprinkle with nutmeg if desired. Store in airtight containers.
Notes
Hi! Just want to ensure it’s not a mistake that the recipe has no salt, baking Soda or baking powder?
Yes this is correct
Not sure what I did wrong.. my cookies went flat.. I chilled the Dough overnight! And then even tried sticking the balls in the freezer for 30 minutes before baking.. nope still flat.. they look nothing like the picture.
Shoot that is weird
With the little bit of eggnog used in the cookie recipe AND in the frosting recipe (should a person decide to use that recipe for frosting) would it even have any eggnog flavor?? That seems like an awfully small amount of eggnog to use, seeing as how it isn’t big on taste in the first place.
I have a recipe for other eggnog cookies and it calls for 2/3 cup of eggnog and about half as much milk as this one *although the other recipe doesn’t call for “milk” per se, it calls for half ‘n half. That might be the difference. Has anyone actually made these? How do they taste? I would want them to taste pretty eggnoggy since cookies are a lot of work. 😉
This is a great recipe for a cookie plate, as you mentioned.
Sounds like you could use more magnesium to stop that eye twitch. Don’t take too much though, or it will give you the hershey squirts. Not a fun way to spend your holidays!
Ha thanks for the tip!
This looks amazing !
Thank you!
They look great. I am going to try them but wanted to know if you could freeze them. That will be one less I have to make at Christmas from scratch?
Yes you can freeze them!
I loved this recipe! The cookies turn out great!
I used a 1″ scoop which made about four dozen cookies. I had doubled the recipe but didn’t have enough powdered sugar to double the frosting so I just made one recipe of that and I had more than enough.
I also sprinkled them with nutmeg which makes them look a little more festive for Christmas.
Thank you!
Thank you for adding that. I sprinkled mine with nutmeg too!
I tried these today and ended up throwing it all away. The dough was very hard and after rolling them into balls and baking, they stayed in balls and didn’t bake. Not sure what happened but I was so disappointed. I was making for a cookie exchange. Good thing I have tomorrow to bake something else.
Girl. I feel like you missed an ingredient. The dough should be soft. Something is off.
Just making these now – smell delicious but maybe change the prep time to include the 2hr chill time?
Yes, good point.
So funny, as I was reading I kept thinking you had posted another eggnog cookie recipe that I had made (and loved!). Glad I’m not going crazy. Can’t wait to try this new version! Pinned!
Ha hope you try it!