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Eggnog Cookie Recipe For Christmas

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 mins
Cook Time8 mins
Total Time23 mins
Course: Dessert
Cuisine: American
Keyword: eggnog, eggnog cookies, sugar cookies
Servings: 60 cookies
Calories: 175kcal

Ingredients

For the eggnog cookie dough:

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

For the eggnog cookie buttercream frosting

  • 4 ounces butter, salted softened
  • 4 cups powdered sugar (1 pound)
  • 1 tsp vanilla extract
  • 5 TBSP heavy whipping cream 1/2 and 1/2 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.
    When making eggnog cookies beat the margarine and sugar 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.
    Four eggs in the dough for eggnog cookies give the eggnog flavor the recipe calls for
  • In a bowl large enough, whisk together the flour, baking soda and baking powder. Use the whisk as a sifter and stir well. 
    whisking flour, baking soda and baking powder in a separate bowl will allow eggnog sugar cookies to rise
  • With the mixer on slow, add in 1/3 of the flour mixture.
    eggnog flavored cookie dough mixture before adding flour mixture
  • Once just barely combined, add in 1/2 the cream mixture.
  • Next, add 1/3 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.
    Sugar cookie dough being shaped on a non-stick baking mat
  • 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.
    eggnog cookies are done when solid but not browning yet
  • 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. 
    Use an small off set spatula to frost eggnog cookies with eggnog icing

Nutrition

Calories: 175kcal | Carbohydrates: 22g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 150mg | Potassium: 28mg | Sugar: 14g | Vitamin A: 365IU | Calcium: 11mg | Iron: 0.6mg