This eggnog Christmas cookies recipe is a definite must make this year! Phi has made these cookies for her annual cookie and cocktail exchange for many years, so keep reading to learn more about that fun event!
If you’re a lover of eggnog, these cookies are for you. But even if you don’t drink eggnog, I bet you’ll enjoy them too. They just taste like the holidays and Christmas in a cookie form. Plus, they have a rum extract kick that can’t hurt, right?!
Is there eggnog in these cookies?
- Seems like a funny question right? But there isn’t actually any eggnog in them! A mixture of milk and nutmeg (and a kick of rum extract) give that perfect dose of eggnog flavor without going overboard.
Top these cookies with gold sanding sugar that adds the perfect festive touch on any cookie platter.
Now how about that cookie and cocktail exchange we mentioned earlier?! Years ago, Phi started hosting these parties; complete with prizes (think Starbucks gift card, cookie cutter, mug) and they were so fun! Since kids came along, Covid happened and things just got busy, it’s been a few years since she’s hosted this party, but we still wanted to share how to host one if you’re interested!
In case you want to host your very own Christmas cookie & cocktail exchange, below is what Phi did for prizes and a quick copy of the voting cards. Things can get real heated when prizes are involved, ha!
It’s so fun to make new cookies each year, and seeing what other people make. If you’re ever looking for great cookie ideas, check out our Christmas cookie roundup here!
Besides these eggnog Christmas cookies which you absolutely have to make?
Eggnog Christmas Cookies Recipe
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
- 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.