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+ servings
5 from 2 votes

Eggnog Sugar Cookies

Soft eggnog sugar cookies spiced with nutmeg and cinnamon and swept with a lovely, easy to make frosting. Incredibly, irresistibly soft!

Ingredients

For the Cookies

  • 2 and 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup (12 tablespoons or 1 and 1/2 sticks) unsalted butter at 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 optional

For the Frosting

  • 5 tablespoons unsalted butter at room temperature
  • 2 cups powdered sugar
  • 3 Tablespoons eggnog full-fat or light
  • 1/4 teaspoon vanilla extract
  • sprinkles if desired, see note

Instructions

  • 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, nutmeg, cinnamon, and salt. 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, if using. Mix to combine, scraping the sides of the bowl at least once.
  • Add dry ingredients and mix just until combined. The dough will be very soft. Scoop it out into heaping tablespoons, roll gently into round spheres, and space them a couple inches apart on the baking sheets. (If you prefer, you can chill the dough for 20-30 minutes, then scoop it out. This is not necessary but does make the dough easier to work with.)
  • Bake cookies for 11-13 minutes, until lightly golden along the bottom edges and just set in the centers. 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. Enjoy!

Notes

  • Storage: Frosted cookies keep well in an airtight container in the refrigerator or at room temperature for 3-4 days.
  • Bourbon: If you prefer, swap 1/2 teaspoon rum extract for the bourbon, or leave it out entirely. Either way, it's a very subtle extra bit of flavor.
  • Cookie Scoop: I used a #40 cookie scoop for the cookies shown here. Best investment ever!
  • Recipe: I've adapted this from a recipe I originally found via Allrecipes with additional insights from similar recipes published on Cooking Classy and Mel’s Kitchen Cafe.

Nutrition Estimate

Calories: 204 kcal, Carbohydrates: 28 g, Protein: 1 g, Fat: 9 g, Saturated Fat: 5 g, Cholesterol: 43 mg, Sodium: 106 mg, Potassium: 68 mg, Sugar: 19 g, Vitamin A: 305 IU, Vitamin C: 0.1 mg, Calcium: 35 mg, Iron: 0.6 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!