These Eggnog Sugar Cookies are soft, tender, and gently spiced with cinnamon and nutmeg for a festive holiday treat. A smear of whipped eggnog frosting and a sprinkle of holiday-colored decorations turn them into an instant seasonal favorite.
Be honest: are you team eggnog or not?
I usually buy a small carton imagining a quiet moment after Thanksgiving to sip and signal the start of the holidays. That rarely happens. After the meal and cleanup I’m ready to collapse, and the eggnog often gets forgotten until December when I need to use it up.
That’s how these cookies began, but now I buy eggnog specifically to make them. They’re one of my favorite holiday cookies and feel special because eggnog is so seasonal.
Eggnog for Baking
Baking with eggnog is similar to baking with cream or buttermilk. It has a thickness close to buttermilk and offers a subtle tang that complements baked goods.
Low-fat vs. full-fat eggnog for baking?
I’ve tested these cookies with both full-fat and low-fat eggnog; both perform well. Use the variety you prefer.
What flavors to add to eggnog?
Rum extract is a common add-in, but I often use a small splash of bourbon since I don’t always keep rum extract on hand. Bourbon pairs beautifully with the warm spices in these cookies.
Other flavor elements in the recipe include:
- Nutmeg
- Cinnamon
- Brown sugar — for extra flavor and chew
- Vanilla extract
All of these make the cookies taste cozy and seasonal when combined in a soft sugar cookie.
How To Make Sugar Cookies with Eggnog
These are simple drop cookies with no complicated steps, which makes them perfect for busy holiday baking.
- Whisk the dry ingredients in a medium bowl (flour, baking powder, nutmeg, cinnamon, salt).
- Beat butter and sugars in a large bowl with a mixer until creamy and pale.
- Add the wet ingredients — egg yolks, eggnog, vanilla, and bourbon if using — and mix until combined. The batter will look wet and lumpy at this stage.
- Add the dry ingredients and mix on low speed just until combined to form a very soft but consistent dough.
Chill or no chill — your choice
You don’t need to chill the dough for this recipe. The cookies spread and bake to a nice texture when you start with room-temperature butter. Avoid beginning with partially melted or unevenly warm butter, which can cause excessive spreading.
Important! If your butter is too warm or partially melted, the cookies may spread too much. In that case chilling the dough briefly helps control spreading.
If desired, chill the dough for 20–30 minutes to make it easier to scoop and shape. If chilled longer, let it sit 5–10 minutes before scooping.
Dough scoop for the win
Scoop heaping tablespoons of dough and gently roll into spheres. A #40 cookie scoop speeds the process and yields uniform cookies. Place the balls about two inches apart on parchment- or silicone-lined baking sheets and bake at 350°F for about 12 minutes. Cookies are done when the bottoms are lightly golden and the centers are just set.
Whipped Eggnog Frosting
The cookies are delicious plain, but a light frosting elevates them. Beat room-temperature butter until smooth, add powdered sugar, then blend in eggnog and vanilla on low before whipping on high until light and fluffy. Spread with a spatula or pipe the frosting for a fancier look.
Finish with sprinkles or a light dusting of freshly grated nutmeg for a classic holiday finish.
Storage
Store frosted cookies in an airtight container at room temperature or in the refrigerator for 3–4 days.
Make Ahead and Freezing Instructions
These cookies freeze and keep well, making them great for planning ahead.
- Baking in batches: Refrigerate the dough overnight if you need to pause, then bring it close to room temperature before shaping and baking.
- Freeze before baking (recommended): Scoop dough onto a parchment-lined sheet, freeze for about an hour, then transfer the frozen dough balls to an airtight container or bag for up to 3 months. Bake from frozen on a parchment-lined sheet, adding 2–3 minutes to the bake time. Frost after baking.
- Freeze after baking: Cool unfrosted cookies completely, stack with wax paper between layers in an airtight container, and thaw at room temperature when needed. This works well but I prefer freezing raw dough for freshness and convenience.
More Christmas Cookies You’ll Love
- Chewy Ginger Molasses Cookies
- Peppermint Bark Cookies
- Sprinkle Sugar Cookies
- Chocolate Chip Toffee Shortbread
- Classic Chocolate Crinkles
- Peanut Butter Blossoms
- Christmas Blondies
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Ingredients
For the Cookies
- 2 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup (12 tablespoons or 1 and 1/2 sticks) unsalted butter at room temperature
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar lightly packed
- 2 large egg yolks
- 1/2 cup eggnog full-fat or light
- 1 teaspoon vanilla extract
- 1 teaspoon bourbon optional
For the Frosting
- 5 tablespoons unsalted butter at room temperature
- 2 cups powdered sugar
- 3 Tablespoons eggnog full-fat or light
- 1/4 teaspoon vanilla extract
- sprinkles if desired
Instructions
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Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.
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Whisk together flour, baking powder, nutmeg, cinnamon, and salt in a medium bowl. Set aside.
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Using an electric mixer, beat butter, white sugar, and brown sugar until pale and fluffy, about 1 minute. Add egg yolks and blend. Add eggnog, vanilla, and bourbon if using. Mix, scraping the bowl as needed.
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Add the dry ingredients and mix just until combined. The dough will be very soft. Scoop into heaping tablespoons, roll into spheres, and space a couple inches apart on baking sheets. (If you prefer, chill the dough 20–30 minutes before scooping.)
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Bake 11–13 minutes until bottoms are lightly golden and centers are just set. Cool on the baking sheets for about 10 minutes, then transfer to a wire rack to cool completely. If cookies don’t flatten enough, press them gently with the bottom of a glass right after they come out of the oven.
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To make frosting, beat butter 2–3 minutes until light. Add powdered sugar and mix until combined. With the mixer on low, add eggnog and vanilla, then increase speed and beat until light and fluffy. Frost cookies and add sprinkles if desired.
Notes
- Storage: Frosted cookies keep in an airtight container at room temperature or refrigerated for 3–4 days.
- Bourbon: You can swap 1/2 teaspoon rum extract for bourbon or omit the alcohol entirely — it’s a subtle enhancement either way.
- Cookie scoop: A #40 scoop yields uniformly sized cookies and speeds shaping.
Nutrition Estimate
This post was originally published on December 19, 2018; it has been updated with new photos and clearer instructions.