Eggnog Cookies with Cream Cheese Frosting
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My Eggnog Cookies made with the most delicious eggnog cream cheese frosting are the reason why people say that this is the most wonderful time of the year.
These soft and chewy, eggnog flavored cookies are the ideal Holiday treat. Every layer of this cookie, from the warm spiced cookie dough, to the creamy, cream cheese frosting is filled with eggnog and rum extract.
Dust the tops with freshly grated whole nutmeg and a pinch of cinnamon to dress up this “limited edition” holiday cookie that will catch everyone’s eye when you set out your holiday desserts.
And if these holiday cookies aren’t your thing, that’s OK! I have these Coffee Cake Cookies, Apple Pie Cookies, Gingerbread Snickerdoodles, or Cinnamon Roll Cookies for you to try!
As soon as November arrives I start searching the grocery stores for Eggnog. Am I the only one?!
I make sure I buy some every time I shop, because once the holidays are gone…so is the eggnog. Eggnog just isn’t a great addition to my morning cup of coffee, but it also makes great cocktails, early morning breakfast breads, pies and cakes, candy and yummy cookies.
This year I wanted to make a cookie that you would fall in love with. It is packed with the sweet custard like eggnog flavor so there is no way of getting around how festive these Eggnog Cookies are and how they will become your holiday favorite.
- These cookies are a mix and bake cookie, so there is no chill time required
- This is an EASY recipe to make and so quick
- This cookie recipe is the perfect combination of nutmeg, cinnamon, eggnog and rum.
- Even if you aren’t an eggnog fan, I bet you’ll love these!
- The eggnog cream cheese frosting make these the best eggnog cookies.
- They are the perfect cookie to make for parties and cookie exchanges.
Ingredient Notes
The great thing about making cookies is that if you’re a frequent baker, you will likely have most of these ingredients in the baking section of your pantry. The only outliers you might not have already is the rum extract and eggnog. I also strongly recommend whole nutmeg if you can get your hands on some and grating it yourself for the frosting and garnish. This will add a more potent and aromatic touch to the cookie.
(For the full recipe, scroll down to the recipe card below).
- All-purpose flour: Make sure to measure the flour using the spoon and level method. (See my tips below to how to measure flour properly every time!)
- Cream of tartar: This is what makes the cookie taste and texture very similar to a snickerdoodle!
- Ground cinnamon: This warm spice pares perfectly with the nutmeg.
- Nutmeg: Nutmeg is the true flavor of eggnog, so don’t skimp here. If you can get your hands on whole nutmeg and grate it yourself, I definitely recommend it!
- Vegetable shortening: Crisco is a popular brand. You’ll want the shortening at room temperature when beginning.
- Sugars: We’re using both granulated white sugar and dark brown sugar to get the perfect amount of sweetness in these cookies. Make sure to pack the brown sugar when you measure it so you’re getting the correct amount.
- Large egg + egg yolk: Eggs add color, structure, leavening and texture to the cookies. The extra yolk enriches the flavor and texture of the cookies. Let your eggs get to room temperature before making the dough, as this will help them blend properly with the other ingredients.
- Eggnog: This eggnog cookie recipe calls for full fat eggnog to help keep the cookies from spreading. Measure out the amount of eggnog you need and let it sit to room temperature before adding it to the recipe.
- Rum extract: Has the full rich flavor of rum. Your cookies will taste like rum spiked eggnog!
- Other ingredients needed: baking soda, salt, vanilla extract
Frosting Ingredients
- Cream cheese: The star ingredient in this eggnog-cream-cheese frosting, I prefer to use full-fat, softened cream cheese.
- Unsalted butter: Let the butter come to room temperature before adding to the mixture. If you have to use salted butter, omit the added salt later in the ingredients.
- Powdered sugar: This is what gives the frosting its light and sweet taste. It balances perfectly against the flavors of the cream cheese and eggnog.
- Repeat ingredients: A few ingredients that are used in the cookies show up in the frosting too – rum extract, full fat eggnog, cinnamon, nutmeg, and salt
Step by Step Directions
These base of these cookies are similar to my Classic Snickerdoodle Cookies, with a few modifications. Here’s a brief run-down of the step-by-step process.
(For the full recipe, scroll down to the recipe card below.)
Beat the wet ingredients using a mixer.
Begin by beating the shortening and sugars until light and fluffy. Then add in the egg, egg yolk, eggnog, rum extract, and vanilla extract and mix again until combined. Make sure to use a rubber spatula to scrape down the sides of the bowl as needed.
Whisk together dry ingredients & slowly add to mixer.
In a separate bowl, whisk together the dry ingredients (flour, cream of tartar, salt, baking soda, cinnamon, and nutmeg), then gradually add the mixture to mixer and mix until just incorporated.
Scoop & roll, baby!
Combine the sugar, cinnamon, and nutmeg in a small bowl. Scoop the cookie dough into about 1 ½ – 2 tbsp. sized balls, roll, and coat in cinnamon sugar mixture.
Bake ’em up!
Bake at 350°F for just 8-10 minutes, being very careful not to over-bake. Let the cookies cool on the cookie sheet for just 1 minute, then carefully transfer to wire rack to cool completely.
Beat the softened cream cheese and butter on medium speed until it’s creamy (~2 minutes). Add in the other frosting ingredients and beat on low to get it combined, then increase to medium-high speed until fully incorporated. Use a piping bag fitted with a small round tip to pipe the frosting onto the cookies in swirls (like pictured).
Time to enjoy!!
Garnish with freshly grated nutmeg. Then enjoy these delicious eggnog cookies!
Tips and Storage Information
- Make sure you set out the cream cheese for 60 minutes before making the frosting so that it is at room temperature. This will keep your frosting from being lumpy.
- Eggnog Cream Cheese frosting needs to be refrigerated. So, after frosting your cookies, make some room in the fridge for them. They can only sit out at room temperature for up to 2 hours.
- Store the frosted cookies in an airtight container for up to 5 days in the refrigerator.
- If you are going to freeze the baked cookies, I would freeze them without the frosting. You will be able to store them in an airtight container in the freezer for up to 3 months. When you remove them from the freezer, let them thaw in the refrigerator overnight. Then frost.
How to Measure Flour Properly
Flour, if not measured correctly will definitely affect the look and texture of your cookies. Too much flour will make them dry and even crumbly. Not enough flour will result in very thin, crisp and even brittle cookies.
- Start by fluffing the flour in the bag or canister.
- Grab your measuring cup and spoon the flour into it. (Instead of sticking the cup into the bag).
- Level the flour across the top of the measuring cup by scrubbing a knife across the top.
- Don’t skip these steps and scoop the flour directly from the canister.
- Correctly measured, 1 cup of flour should weigh between 120 and 125 grams.
Looking for more cookie recipes for your holiday parties and cookie exchanges? Look no further than my Holiday Cookie Series!
Can I substitute low-fat Eggnog for the full-fat Eggnog?
I suggest using full-fat Eggnog. If you use low-fat the cookies tend to spread too much.
Can I substitute home-made Eggnog for the full fat Eggnog?
Yes, just make certain that the homemade Eggnog is made with full-fat milk and heavy cream . The texture of the cookie may be slightly different when using homemade Eggnog based on the thickness of the Eggnog.
What can I substitute for Eggnog?
If you are looking to cut back on some calories you might want to consider using soy nog or Oat nog. These alternatives to regular Eggnog contain less fat and nearly half the calories for store bought Eggnog. Vanilla chai tea is also an option. But keep in mind that changing out a major ingredient will affect the taste and texture of the cookies.
What if I don’t have rum extract?
You can use the real thing! I recommend Dark Rum
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Ingredients
- 2 ¾ cups all purpose flour (spooned and leveled)
- 2 tsp. cream of tartar
- 1 tsp. salt
- 1 tsp. baking soda
- ¾ tsp. ground cinnamon
- ¾ tsp. ground nutmeg
- 1 cup vegetable shortening (such as Crisco) (room temperature)
- 1 cup granulated white sugar
- ¼ cup dark brown sugar (tightly packed)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 2 Tbsp. eggnog, full fat (room temperature)
- 1 tsp. rum extract
- 1 tsp. vanilla extract
For rolling the dough
- 2 Tbsp. granulated white sugar
- ¾ tsp. ground cinnamon
- 1 pinch ground nutmeg
For the eggnog frosting
- 8 oz. cream cheese, full-fat (softened)
- 4 Tbsp. unsalted butter (room temperature)
- 2 Tbsp. eggnog, full fat
- 1/2 tsp. rum extract
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg (freshly ground if possible)
- 1 pinch salt
- 3-4 cups powdered sugar
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 350°F and line a couple baking sheets with parchment paper.
- In a mixing bowl, whisk together the flour, cream of tartar, salt, baking soda, cinnamon, and nutmeg. Set aside.2 ¾ cups all purpose flour, 2 tsp. cream of tartar, 1 tsp. salt, 1 tsp. baking soda, ¾ tsp. ground cinnamon, ¾ tsp. ground nutmeg
- In a stand mixer fitted with the paddle attachment, beat together the shortening and sugars on medium high speed until light and fluffy, about 2-3 minutes, scraping down the sides of the bowl as needed.1 cup vegetable shortening (such as Crisco), 1 cup granulated white sugar, ¼ cup dark brown sugar
- Add the egg, egg yolk, eggnog and extracts and mix again until combined, once again scraping down the sides of the bowl with a rubber spatula as needed.1 large egg, 1 large egg yolk, 2 Tbsp. eggnog, full fat, 1 tsp. rum extract, 1 tsp. vanilla extract
- Gradually add in the dry ingredients just until incorporated.
- The dough may be a little sticky, but shouldn’t be terrible to work with. Feel free to chill the cookie dough for a bit, if needed.
- In a small dish, combine the sugar, cinnamon and nutmeg.2 Tbsp. granulated white sugar, ¾ tsp. ground cinnamon, 1 pinch ground nutmeg
- Scoop the cookie dough into about 1 ½ – 2 tbsp. sized balls, roll, and coat in cinnamon sugar mixture.
- Place on prepared baking sheet and bake for just 8-10 minutes, careful not to overbake.
- They look very soft and puffy right out of oven and almost underbaked, but as they cool, they’re perfectly soft and chewy. Let cool on the cookie sheet for just 1 minute, then carefully transfer to wire rack to cool completely. They settle as they cool.
Make the eggnog cream cheese frosting
- Using a hand held mixer or a stand mixer fitted with the paddle attachment, beat the softened cream cheese and butter on medium speed until it's creamy (about 2 minutes).8 oz. cream cheese, full-fat, 4 Tbsp. unsalted butter
- Add in the eggnog, rum extract and a pinch of cinnamon nutmeg, and salt.2 Tbsp. eggnog, full fat, 1/2 tsp. rum extract, 1 pinch ground cinnamon, 1 pinch ground nutmeg, 1 pinch salt
- Then add in the powdered sugar. Beat on low just to get it combined the increase to medium-high speed until fully incorporated. Adjust as needed, adding more powdered sugar is the buttercream is too thin or a touch more eggnog if too thick.3-4 cups powdered sugar
- Pipe on frosting using a piping bag fitted with a small round tip. Garnish with freshly grated nutmeg, yum!!
Video
Notes
- Storage: Since these cookies are made with a cream cheese frosting, do not let them sit at room temperature for longer than 2 hours.
- The cookies will need to be refrigerated because of the cream cheese frosting. I recommend letting the cookie sit at room temperature a little before enjoying.
- Frosted cookies will last up to 3-4 days in the fridge or in the freezer for up to 3 months (without the frosting).
- Make Ahead: You can make the cookie dough in advance. Roll it into balls, and store in the refrigerator or up to 4 days. Once ready to bake, pop them in the oven and bake for an additional minute.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📝 Original recipe was posted December 2022. Recipe and photos were updated in November 2024.
📸 Photos by Sierra Ashleigh Photography
These were honestly so dry and weird. These didn’t taste right either. I followed the directions to a T, but maybe something went wrong somewhere.
Hmmm I am so sorry! Are you spooning and leveling the flour instead of sticking the scoop straight into the bag of flour? Sounds like too much flour = dry dough!