The perfect recipe for eggnog sugar cookies that melt in your mouth and are so festive for holiday baking. Easy to make–no dough chilling!–and topped with a light sweep of frosting and sprinkles. These are a quick addition and will be a huge hit on any cookie tray!
OK, be honest. Are you an eggnog lover or hater?
Most years I buy a small pint of it, imagining a relaxed and peaceful scene where I sip on a bit of it after Thanksgiving dinner as a way of formally welcoming the holiday season.
That has never actually happened. Instead, after Thanksgiving dinner/eating/hosting/cleaning, I’m ready to collapse, and do just that. And usually I forget all about the eggnog until we’re knee deep in December and I need to use it up ASAP.
That’s where these cookies come in. 🙂
But, truth be told: eggnog fan or not, these cookies are positively addictive! So I think from now on, we have a new, much more realistic, eggnog holiday tradition.
Baking with eggnog
You might be skeptical about baking with eggnog, especially if you’re not a big fan of drinking the stuff. But, give it a try!
In many ways it’s much like adding cream, just with more flavor. That’s always a good idea in baked goods, no? It gives these cookies a truly melt-in-your-mouth quality, and makes them very difficult to stop eating once you get started. Consider yourself warned.
I’ve tested batches of these with both full-fat and low-fat eggnog, and couldn’t tell a difference in the finished product. And yes, testing multiple versions of holiday cookies is a tough job, but someone’s got to do it! 😉
What flavors to add to eggnog?
An earlier version of this recipe called for rum extract, but that’s not something I usually keep on hand, and my pantry is already overflowing enough. I do always have a bottle of bourbon, and am pleased to report that goes beautifully with the spiced, sugary flavor of these cookies.
What other flavors are in here?
- Brown sugar – more flavor and chewy texture than white!
- Vanilla extract
All good things. Add them up, put them in a soft sugar cookie, and your holiday baking just got better.
These are so fast and easy to make, you’ll be happy to have them on your Christmas baking list. When the to-do lists start multiplying, simplicity is where it’s at! And if you need a cookie to leave out for Santa, well, I think this is pretty much the perfect match!
More favorite Christmas cookies
- Chewy ginger molasses cookies
- Chocolate chip toffee shortbread
- Chocolate-dipped almond biscotti
If you try these soft eggnog sugar cookies or any other recipe on the blog, please rate the recipe and leave a comment below. I love hearing from you, and other readers will benefit from your experience!
Soft Eggnog Sugar Cookies
For the Cookies
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 3/4 cup (12 tablespoons; 1 1/2 sticks) unsalted butter, softened to 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
For the Frosting
- 6 tablespoons unsalted butter, softened to room temperature
- 2 cups powdered sugar
- 1/4 cup eggnog, full-fat or light
- 1/4 teaspoon vanilla extract
- sprinkles, if desired
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon. Set aside.
- Using an electric mixer, beat butter, white sugar, and brown sugar together until the mixture is pale and fluffy, about 1 minute. Add egg yolks and blend. Add eggnog, vanilla, and bourbon, and mix to combine, scraping the sides of the bowl if necessary.
- Add dry ingredients and mix just until combined. The dough will be very soft. Scoop out the dough into heaping tablespoons, and space them a couple inches apart on the baking sheets.
- Bake cookies for 11-13 minutes. Allow cookies to cool on the baking sheets for about 10 minutes before transferring to a wire rack to cool completely. (The cookies should spread out while they bake, but if they do not flatten very much, you can press them down slightly with a drinking glass or the back of a measuring cup just after they come out of the oven.)
- To make the frosting, using an electric mixer, beat the butter until it’s smooth and light, 2-3 minutes. Add powdered sugar and beat until fully incorporated. With the mixer on low speed, add eggnog and vanilla, then increase speed to high and beat until the frosting is light and fluffy.
- Frost cookies and add sprinkles, as desired. Frosted cookies will keep at room temperature, tightly wrapped, for 4-5 days.
- If you prefer, swap 1/2 teaspoon rum extract for the bourbon, or leave it out entirely. I don’t normally keep rum extract on hand and hated to buy a new item knowing I won’t use the rest.
- I used a #40 cookie scoop for the cookies shown here. Best investment ever!
- Adapted from allrecipes via Cooking Classy and Mel’s Kitchen Cafe.(experimented with amount of flour to ensure cookies spread but not too much, increased spices, swapped bourbon for rum extract, adjusted frosting amount)