Last Updated on December 15, 2022 by Kimberly Stroh

When you think of all the great festive Christmas flavors, eggnog is always at the top. The rich and creamy texture of eggnog, with the touch of spice, is always a favorite during the holidays. These Frosted Eggnog Cookies are everything you love about the drink – in a Christmas Cookie form!

They’re super soft and baked with eggnog in the batter, and a touch of rum extract. Once they’re cooled, they’re frosted with a rich eggnog buttercream and sprinkled with nutmeg to finish. They’re one of my favorite Christmas Cookie recipes and we make them every year.

I’ve seen other eggnog cookie recipes, but this one is unique with the frosting on top. Plus, there’s a larger amount of eggnog used. I love their soft texture. The cookies still baked until golden brown, but they’re not crunchy at all. It’s almost as if the cookie melts in your mouth.

They’re a little unexpected with the frosting, but everyone loves these Christmas cookies. I make them as a gift for friends and family. Even people that don’t like the traditional eggnog drink, end up liking these cookies.

Looking for even more great Christmas Cookie recipes? Check out my top-rated cookie recipes on Savvy Mama Lifestyle:

• Pecan Pie Thumbprint Cookies
• Crisp Coffee Flavored Cookies
• Frosted Anise Sugar Cookies

How To Make Frosted Eggnog Christmas Cookies

When you’re baking cookies, the key is to have the right tools. I always recommend using silicone baking mats on top of your baking sheets. They prevent burning, promote even baking and the cookies won’t stick to your baking sheets. If you don’t have any silicone baking mats, use parchment paper which works in a similar manner.

I just have better success and recommend silicone baking mats. They’re a great investment for holiday baking!

Why We Love This Recipe & When To Make The Cookies

The texture of these Frosted Eggnog Cookies are so good and unexpected. They’re super soft, with a light golden brown edge. I can even eat them without the frosting, but the eggnog frosting adds an even richer more decadent touch.

The recipe uses fresh eggnog. Typically, you can’t find fresh eggnog in your grocery stores until closer to Thanksgiving. That makes them a true holiday cookie. Bake them for cookie exchange parties, Christmas Cookie trays, as a gift or just to enjoy while watching Christmas movies.

How To Keep Your Cookies Fresh After Baking

Once your cookies have completely cooled, and they’ve been frosted, store them in an airtight food storage container. To stack the cookies, without ruining them, you want to add layers of wax paper in-between the cookies. The frosting will not stick to the wax paper and they won’t be squished.

Can You Freeze Frosted Eggnog Cookies?

Yes! There are two different ways to freeze these eggnog cookies. To prepare the cookies ahead of time, you can freeze the cookie dough for up to three months. Let it thaw in the refrigerator before baking as directed.

The cookies can also be frozen after baking too! Just store the cookies in freezer bags or airtight food storage containers. Let the cookies thaw on the countertop to room temperature before enjoying again.

The Best Tools To Make Your Frosted Eggnog Cookies

I make the batter using my stand mixer. It’s an easy way to ensure all of the ingredients are properly mixed together. The normal dough paddle works great to make your cookie dough batter.

For the buttercream frosting, I use a handheld electric mixer. It’s going to give you the nice and smooth texture that you want in a buttercream frosting and it’s easy to hold with one hand, while adding ingredients with the other hand.

Lastly, once again, I love my silicone baking mats on top of my cookie sheets. I cannot stress that enough! They’re so great to promote even baking.

Recipe Substitutions

These cookies are best with full fat eggnog. Do not use a fat free version of eggnog. However, you can use a pumpkin spice eggnog or any other flavor. As long as the eggnog is full fat, you’re good to go. If you’d like to add some crunch to your cookies, consider chopped pecans or walnuts. About 1/2 cup of either would add a bit of crunch to the cookie.

Don’t have cake flour? Here’s how to substitute cake flour: If you don’t have cake flour, you can use all-purpose flour with an addition of cornstarch. Just take out two Tablespoons of flour from one cup of all purpose flour and add in two tablespoons of cornstarch or arrowroot powder to get one cup of cake flour.

What You’ll Need From The Store:

• Unsalted Butter
• Granulated Sugar
• Kosher Salt
• Ground Cinnamon
• Ground Nutmeg
• Eggs
• Full Fat Eggnog
• Vanilla
• Rum Extract
• Cake Flour
• Salt
• Powdered Sugar

Directions To Make Frosted Eggnog Cookies

Preheat the oven to 325ºF. In a large stand mixer, beat the butter on medium high for 30 seconds. Add the granulated sugar, baking powder, kosher salt, ground cinnamon and ground nutmeg. Beat on medium until fluffy, scraping down the sides of the bowl as needed.

Add egg whites, eggnog, vanilla, and rum extract. Beat until combined. Beat in the flour. Drop by 2 tablespoonfuls onto uncreased prepared cookie sheets.

Bake 10-12 minutes until edges are golden brown. Cool on the cookie sheets for about 2 minutes. Remove to a wire rack to cool completely.

To make the eggnog buttercream frosting: In a medium bowl, beat 1 cup unsalted softened butter, with a mixer on medium, for 1-2 minutes or until creamy. Beat in 1 cup of powdered sugar. Add 2 tablespoons eggnog, 1/2 teaspoon rum extract and 1/4 teaspoon salt.

Beat the mixture on low until combined. Gradually beat in 3 additional cups of powdered sugar. Beat for 5 minutes until fluffy. Add 1 last tablespoon of eggnog and mix in until a spreadable consistency.

Frost the cooled cookies with the eggnog buttercream. Sprinkle with a touch of ground cinnamon to garnish!