If there’s one flavor that perfectly captures the magic of Christmas, it’s eggnog. Rich, creamy, and spiced just right, eggnog has a way of evoking warm memories of holiday gatherings. So, why not bring that holiday cheer into your cookie jar? These Eggnog Christmas Cookies are soft, buttery, and full of festive flavor, topped with a creamy frosting and a sprinkle of gold sugar for an elegant finish.
Tips for Success
- Use Fresh Nutmeg: For the best flavor, grate whole nutmeg instead of using pre-ground. The difference in taste is worth it!
- Chill the Dough: Best to refrigerate the dough 2 hours – up to overnight (so you can make the dough ahead)
- Customize the Topping: Don’t have gold sugar? Red and green sprinkles, edible glitter, or even a dusting of cinnamon can make these cookies look just as festive.
Why You’ll Love These Cookies
These Eggnog Christmas Cookies strike the perfect balance of buttery richness and warm holiday spices. The hint of rum extract gives them a subtle eggnog-like flavor, while the creamy frosting takes them to the next level. Whether you’re baking for a cookie swap, a holiday party, or just to enjoy at home with a mug of hot cocoa, these cookies are sure to be a hit.
Top these cookies with gold sanding sugar that adds the perfect festive touch on any cookie platter, or you could use Christmas sprinkles.
If you’re ever looking for great cookie ideas, check out our Christmas cookie roundup here!
Happy baking, and may your holidays be as sweet as these cookies!
Eggnog Christmas Cookies Recipe
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. We like to use 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
Nutrition
Jean Czajkowski says
Made these to add to plates at our church Christmas concert / bake sale. Looks pretty and easy to make.
Sweetphi says
So glad you made them, I hope they were appreciated 🙂
Colleen Lafountaine says
Hi! I’m new to baking and love the sound of this. iChat do you think would happen if I sub almond ext instead of Rum
I know it won’t be eggnog but would it be bad? Also could I maybe add cinnamon since not using rum or would that be bad?
I’m about to cook these not sure if you’ll see this
Thank you!!
Sweetphi says
What a great question! I think that would make a wonderful substitution. The Almond extract is super powerful though, so I’d suggest using 1 teaspoon of Almond extract.
Barb says
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
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!
Danny E Rose says
Mine are also flat and run together. Should there be baking powder is something in them?
Sweetphi says
I’m trying to think what could have gone wrong here, I’ve made these cookies a few times and they’ve never run together. That’s so odd, these cookies have 4 cups of flour in them so they shouldn’t be runny. Did you use extra large eggs or extra butter or make any other modifications to them? There is no baking powder in the recipe I make…so sorry they didn’t turn out for you.
Danny says
The last batch came out pretty well. Looks like the dough needs to come to room temperature.
Jessica says
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
Thank you so much! So glad you’ll be back to view the list 🙂
Sues says
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
Thank you so much girl, these are definitely super delish 🙂