Eggnog Cookie Recipe For Christmas

This eggnog cookie recipe is full of eggs and nutmeg just like your favorite glass of eggnog!

5 from 2 votes

Eggnog cookie recipe just in time for Christmas! Everyone loves this recipe! It's full of eggs, nutmeg and cinnamon with a classic sugar cookie frosting!

Prep Time15

Cook Time8

Total Time23

Course: Dessert

Cuisine: American

Keyword: eggnog, eggnog cookies, sugar cookies

Servings: cookies

Calories: 175kcal

Author: Mrs Major Hoff

Ingredients

For the eggnog cookie dough:

16 ounces margarine 2 sticks
2 cups granulated sugar
1 teaspoon salt
½ teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract
4 eggs
¼ cup heavy whipping cream half and half or milk can be used. Eggnog too!
5 cups flour, all purpose
1 teaspoon baking powder
1 teaspoon baking soda

For the eggnog cookie buttercream frosting

4 ounces butter, salted softened
4 cups powdered sugar (1 pound)
1 teaspoon vanilla extract
5 tablespoon heavy whipping cream ½ and ½ or milk can be substituted

Instructions

To make the eggnog cookie dough

Preheat oven to 350 degrees.
In a stand mixer or with a handheld mixer, cream sugar into margarine until light and fluffy.
Next add in salt, cinnamon, and nutmeg. Mix well. Add in the vanilla and mix again.
Crack 4 eggs into a separate bowl, and then add one at a time to the margarine mixture with the beater on a very slow speed. Beat until combined and light and fluffy again.
In a bowl large enough, whisk together the flour, baking soda and baking powder. Use the whisk as a sifter and stir well.
With the mixer on slow, add in ⅓ of the flour mixture.
Once just barely combined, add in ½ the cream mixture.
Next, add ⅓ of the flour mixture. Once barely combined, add in the rest of the cream mixture.
Finally, add in the very last of the flour. You want it just barely beaten. You want soft cookies so resist the urge to over beat the mixture.
Using the cookie scoop, place dough balls onto a baking sheet lined with either a silicone baking mat or parchment paper. Flatten slightly with the palm of your hand.
Place in the preheated oven and bake for 8-10 minutes. If using multiple baking sheets switch at the halfway point for a more even bake.
Once the middle is just slightly not set, but edges are (and before they begin to brown), remove from oven and place baking sheet on a wire rack for about 2 minutes.
Next, use a spatula and move the cookies from the baking sheet to the wire rack. Allow to cool completely and frost as you desire.

For the buttercream frosting

In the bowl of a stand mixer, or in a large bowl with a handheld mixture, begin mixing softened butter with powdered sugar.
Go at a slow speed to prevent sugar going everywhere.
Once it begins to come together and create a crumble, add in vanilla.
Next, add heavy cream a tablespoon at a time. Be sure to keep an eye on it, in case you want a firmer icing to pipe, or a creamier frosting to frost on top.

Nutrition