Eggnog Cookies With Eggnog Frosting


I came across this recipe while looking to make holiday cookies. It is smooooooth and creamy and oh so yummy! IT CRUSTS TOO! Even still, once you snap that crusted shell, it is creamy smooth underneath. mmm mmm mmm!

I goofed with the first batch & wasn't paying attention and used heavy cream & the cookies turned out good but not near as good as with the eggnog!

I hope ya'll enjoy this as much as I do.

Eggnog cookies with eggnog frosting


  • for cookie:
  • 1 cup butter or margarine, softened
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 cup commercial eggnog
  • 1/2 teaspoon nutmeg
  • 5 1/2 cups all-purpose flour
  • for icing:

  • 3 cups confectioner sugar
  • 1/4 cup butter or margarine, softened
  • 1/3 cup commercial eggnog


For Cookie:

  1. In large mixing bowl, beat butter and sugar until fluffy. Add eggnog, baking soda and nutmeg - mix well.
  2. Gradually add flour - mix well.
  3. Divide dough in half. wrap wel - and refrigerate overnight.
  4. Roll half of dough to 1/8 inch thickness cut with floured cookie cutters.
  5. Bake in a 375 degree oven for 8-10 minutes or until lightly browned.
  6. Cool. Ice and decorate if desired.

For frosting:

  1. In a small mixer bowl, beat confectioner's sugar and butter until well blended.
  2. Gradually beat in eggnog until icing is smooth.
    ***Instead of using cutters, I rolled small balls then pressed my powdered sugar dipped finger in center.
    ***For icing, I placed all ingredients in bowl and beat about 15 minutes, until it was FLUFFY.

Comments (3)


This is a nice, eggnog-y cookie. I've been looking for a while for the perfect eggnog cookie.

I made a half-batch and got 60 cookies, using my small cookie scoop (which is a little over 1 inch in diameter, and takes a little over a half-Tablespoon of dough).

I used a wooden handle dipped in powdered sugar to make deep indentations, but they didn't really stay - the cookies spread and I just had faint indentations on the top (maybe I'm missing something??). So I tried it without the indentations too, and the cookies came out smaller and more mounded. Not much difference after the icing is piped on, though.

I beat the icing for 10 minutes, and it did taste appreciably lighter, which helps since it's very sweet. The icing does add to the overall flavor, so I wouldn't skip it. I piped it in a little spiral on top of each cookie with a tip 18.

I wish there were a picture posted here of what the cookie is supposed to look like. I don't see a way to post my own picture in the comments here, so here's a link to a Pinterest pin: