This eggnog Christmas cookies recipe is a definite must make this year, and I’m sharing my list of 15 Christmas cookies to bake this year! I made these cookies for my annual cookie and cocktail exchange and while I was making them did a poll on my Instagram stories asking if people wanted to see the recipe: 93% said yes!

So today, I’m sharing the recipe for eggnog cookies, which seriously taste like eggnog, but it cookie form!

The thing is, I’m not even that big a fan of eggnog the drink, but I could not stop eating the cookies. They just taste “holiday-y” and “Christmasy” … and it’s not just the rum extract, swear lol!

Every year, we have a cookie and cocktail exchange – there are prizes for the cookies and cocktails, and I love how everyone gets in to it.

The prizes are pretty awesome – a Starbucks gift card, a cookie cutter and a cup or mug:

I absolutely love making new cookies each year, and seeing what other people make. Here is a list/roundup of 15 Christmas cookies for you to make this year:

Besides these eggnog Christmas cookies which you absolutely have to make, I would love to know – what Christmas cookie recipes do you make?

Yield: 6 dozen

Eggnog Christmas Cookies Recipe

Name: Eggnog Christmas Cookies Recipe
Prep time: 2 min
Cook time: 10 min
Total time: 3 h 30 min
Yield: 6 dozen
Ingredients: For the cookies:; 2 cups butter, softened (4 sticks); 1 1/2 cups sugar; 2 eggs; 4 teaspoons vanilla extract; 2 teaspoons rum extract; 4 cups all-purpose flour; 4 teaspoons ground nutmeg; 1/2 teaspoon salt; For the frosting:; 1/2 cup butter, softened; 2 teaspoons rum extract; 1 teaspoon vanilla extract; 5 cups powdered sugar; 4-5 tablespoons milk; 2 tablespoons colored sugar for topping - optional (I used this gold sugar

Prep Time 2 minutes

Cook Time 10 minutes

Inactive Time 3 hours 18 minutes

Total Time 3 hours 30 minutes

Ingredients

For the cookies:
2 cups butter, softened (4 sticks)
1 1/2 cups sugar
2 eggs
4 teaspoons vanilla extract
2 teaspoons rum extract
4 cups all-purpose flour
4 teaspoons ground nutmeg
1/2 teaspoon salt
For the frosting:
1/2 cup butter, softened
2 teaspoons rum extract
1 teaspoon vanilla extract
5 cups powdered sugar
4-5 tablespoons milk
2 tablespoons colored sugar for topping - optional (I used this gold sugar

Instructions

Preheat oven to 350.

In a mixing bowl with a stand or hand mixer, cream together the butter and sugar.

Beat in eggs and extracts.

In a separate bowl combine flour, nutmeg and salt. Add to creamed mixture. Cover and refrigerate 2 hours or overnight.

Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper.

Scoop dough into balls using a cookie scoop (or with your hands and form into 1 1/2 tablespoon size balls). Place cookie dough balls on lined baking sheets, about 2 inches apart (12 per baking sheet). Bake for 10-12 minutes, until outside edges begin to turn light brown. Remove from oven.

Cool on wire racks.

For the frosting. In a large bowl cream together the butter and extracts; add powdered sugar and milk, alternatively, until a desired consistency.

Frost cookies with rum frosting, then sprinkle with colored sugar.

Notes

Recipe can easily be halved to make 3 dozen

Comments

Sues says

December 4, 2017 at 9:37 pm

I’m all about eggnog in everything at this time of year!! These are so adorable and I bet they’re so delicious!

- Sweetphi says
  
  December 5, 2017 at 9:44 am
  
  Thank you so much girl, these are definitely super delish 🙂
  
Jessica says

December 5, 2017 at 4:14 am

These look so great! Thanks for sharing the other recipes too! I’ll be checking them out when it’s time for holiday baking!

- Sweetphi says
  
  December 5, 2017 at 9:44 am
  
  Thank you so much! So glad you’ll be back to view the list 🙂
  
Barb says

December 19, 2017 at 10:31 pm

does this seem like too much butter? Although I refrigerated the dough the cookies were totally flat and run together..very greasy when I pulled them off the silpat. 4 sticks butter to 2 c flour just can’t be right.

- Sweetphi says
  
  December 20, 2017 at 8:15 am
  
  Oh my goodness Barb, I truly have to apologize to you, you are absolutely correct. At first thought I was thinking to myself “there’s no way that’s too much butter, I’ve made these cookies dozens of times, and it’s a recipe from my friends’ grandmother” but then I looked and I had inadvertently written 2 cups, not 4 cups for the flour. I am SO SORRY! I changed it immediately. I am going to write you an email as well as I’d like to send you a little thank you gift for catching that!

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