Eggnog Cookies with Eggnog Frosting

These eggnog cookies are soft, have a nutmeg spice, and are finished with an eggnog glaze that dries firm enough to stack. I made a batch in November, thinking about saving them for a cookie exchange. I had 4 for breakfast with my coffee before the glaze had dried. Clearly, I couldn’t control myself.

To make this dough, all you have to do is drop and chill it. The ingredients are: butter, sugar, eggnog, an egg, flour, and nutmeg. The eggnog frosting is just as simple, taking about two minutes to whip up with some powdered sugar, a splash of eggnog, a bit of Karo syrup, and vanilla. You need the Karo in order for the frosting to actually set. More on that below.

Why This Sweet Recipe Works

• Eggnog does double duty — it flavors both the cookie and the frosting, so the flavor carries all the way through
• Chilling the dough for at least an hour keeps the cookies from spreading into flat discs
• Flattening with a glass right out of the oven gives you a proper cookie shape without rolling or cutting
• The Karo syrup in the frosting makes it set firm when dry, so cookies can be stacked and gifted without a mess
• Nutmeg in both the dough and as a topping makes these taste unmistakably like eggnog — not just vanilla with a festive name

What to Know Before You Start

These tips can help you avoid a frustrating batch:

Chill time is non-negotiable. The dough is going to get stickier before going into the fridge. This is an hour minimum chill time. Two chill time is better, especially if you time. Without this time, you will get flat sad puddles instead of real cookies.

Flatten them right away. As soon as the cookies are out of the oven, while they are still hot and flexible, press them down with the bottom of a greased flat bottomed glass. If the cookies are allowed to cool, they will not flatten, they will crack. This step is not optional, and it takes about 30 seconds so do not skip it.

Allow the frosting to dry entirely before you start stacking your cookies. The Karo syrup in the frosting helps it set but requires at least an hour. If your kitchen is humid, you may need to wait longer. If you stack your cookies too soon, the cookie on top will have frosting on the bottom. Trust me, I learned that lesson the hard way.

I use full-fat store-bought eggnog, but any brand of eggnog will work! The eggnog is flavored well and thick enough. If you’d like to make your own or if you’re out, The Kitchn has a great recipe that I’ve used before for this dough. It works great!

Ingredients

For the Cookies

• 1 cup softened butter — Real butter, not margarine. Softened means it holds an indent when you press it, not melted or cold from the fridge.
• 1 cup sugar — Plain granulated sugar. Nothing fancy.
• 1 cup eggnog — Store-bought or homemade. Full-fat gives the best texture and flavor.
• 1 egg, beaten — Beat it briefly before adding. Helps it incorporate evenly.
• 3¾ cups all-purpose flour — Spoon and level your flour, don’t scoop directly from the bag or you’ll end up with dense cookies.
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt — Don’t skip this. It balances the sweetness.
• 1 tsp nutmeg — Freshly grated nutmeg is noticeably better here if you have it. Pre-ground works fine too.
• 1 tsp vanilla extract

For the Eggnog Frosting

• 1½ cups powdered sugar — Sifted if it’s lumpy, otherwise straight from the bag is fine.
• ¼ to ½ cup eggnog — Start with ¼ cup and add more as needed. You want a thick, spreadable consistency — not pourable.
• 1 tsp light Karo syrup — This is what makes the frosting harden when it dries. Without it, the frosting stays soft and tacky. You can find Karo syrup at nearly any grocery store.
• 1 tsp vanilla extract
• Ground nutmeg for sprinkling on top

How to Make Eggnog Cookies

Step 1: Cream the Butter and Sugar

Mix the softened butter and the sugar together until they become light and fluffy. Depending on your tools, this will take 2 to 3 minutes . A hand mixer will take 2 to 3 minutes, while a stand mixer will take less time. The mixture should look and feel fluffy and airy, not dense and oily. If the butter was too cold, you’ll see large chunks of butter. If the butter was too warm, the mixture will appear to have melted. Aim for the middle.

Step 2: Add Eggnog and Egg

Pour the eggnog and the beaten egg into the butter mixture, and mix until the two are fully integrated. The mixture will give a somewhat curdled appearance at this stage, but that is to be expected. Once you add the flour, it will smooth out.

Step 3: Add the Dry Ingredients

In another bowl, combine the flour, baking powder, baking soda, salt, and nutmeg, then whisk. Combine the dry ingredients with the wet and mix until just combined — do not overwork the dough. The dough will be soft and a bit sticky. That is the desired consistency.

Stir in the vanilla.

Step 4: Chill the Dough

For the dough to firm up enough to handle, cover the bowl and let it sit in the fridge for at least an hour and up to overnight. If you attempt to bake it right from the mixing bowl, it will spread too much and lose its shape.

Step 5: Scoop and Bake

Set your oven to 350°F. Put the dough in teaspoon-sized pieces onto a baking sheet that is greased. I usually make them rounder by rolling each of them in my palms, but a drop cookie scoop is just as good and a lot quicker. Leave about 2 inches of space in between the cookies.

The cookies should look slightly underdone in the middle and set on the edges. Bake for 8 to 10 minutes. They finish cooking as they cool so if they look fully cooked in the oven, they’ll be dry once cooled.

Step 6: Flatten While Hot

This is one of the most common steps that get skipped, and then people wonder why their cookies end up looking like golf balls. As soon as your pan comes out of the oven, grab a flat-bottomed glass that has been greased on the bottom (you’re going to want to spray the bottom with some cooking spray) and press down on each of the cookies so they flatten into the shape of a nice, golden brown cookie. You have to do this step while they are still hot because you have roughly a 60-second time span before they set and won’t cooperate.

Move them to a cooling rack, and wait for at least 1 hour to cool down completely ( before frosting).

Step 7: Make the Eggnog Frosting

In a bowl, mix the powdered sugar, 1/4 cup egg nog, karo syrup, and vanilla. Then, add egg nog one tablespoon at a time until you achieve the desired consistency. The frosting needs to hold its shape when you lift a spoon out, but should also spread easily with the back of a knife. If it’s too thin, stir in more powdered sugar. If the frosting is too thick, add a splash more egg nog.

Step 8: Frost and Finish

Using the back of a spoon or a small offset spatula frost the cookies. Gently sprinkle ground nutmeg on the frosting while it’s still wet so that the nutmeg sticks to the cookie. Place the cookies on a rack or flat surface and leave them for about an hour. This is because the Karo syrup will cause the frosting to set and become less sticky. Once the hour is up you can stack or box the cookies.

Helpful Tips

• Use a cookie scoop for consistency. Same-size cookies bake evenly. If some are bigger, they’ll be underdone while the smaller ones overcook.
• Grease the glass bottom each time. If the glass sticks to a cookie mid-flatten, the cookie tears. A quick spray of cooking spray every 3–4 cookies keeps it from sticking.
• Don’t frost warm cookies. Even slightly warm cookies will cause the frosting to slide off or look watery. Cool completely on a rack.
• Measure flour by spooning into the measuring cup and leveling with a straight edge — not scooping directly from the bag. Direct scooping compacts the flour and leads to dry, dense cookies.
• Nutmeg is the flavor of these cookies. Don’t be tempted to reduce it. It’s what makes them taste like eggnog instead of just a plain sugar cookie.
• The dough keeps in the fridge for up to 3 days. Make a batch Sunday, bake Monday, no rush.

Variations

Add a pinch of cinnamon

A few people add ½ tsp of cinnamon to the nutmeg. This takes the flavor toward more of a general holiday spice and mellows the nutmeg. Both versions are good. It just comes down to whether you want the nutmeg center stage or more in the background.

Colored sugar instead of frosting

For fast, simple, and still festive cookies, skip the frosting and press some small red or green sugar crystals on top before baking. Whether you use the red and green sugar or leave them plain, the cookies will be less rich, but will be better for shipping.

Spiked eggnog version

For adult-only gatherings, you can replace 1/4 cup of the eggnog used in the dough with bourbon. The bourbon will add a delicious flavor, though it will be cooked off. Do not use bourbon in the frosting, as alcohol can make it more difficult for the frosting to set.

Baking Equipment Worth Having

For this recipe, you will need a few specific items that will make things easier:

• Nordic Ware Natural Aluminum Baking Sheet — This is the pan I use for almost every cookie I bake. Aluminum heats evenly, cookies don’t overbrown on the bottom, and the commercial size holds more cookies per batch. Under $15 and worth every cent.
• OXO Good Grips Cookie Scoop — Consistent cookie sizes mean consistent bake times. I’ve tried cheap ones and they break. This one has lasted years.

Storage, Make-Ahead, and Freezing

Storing Baked Cookies

Once the frosting has dried completely, layer the cookies in an airtight container with parchment paper between the layers. They can stay at room temp for about 4–5 days. After the 5-day mark, they might be starting to dry out but are still good to eat.

Make-Ahead Options

Dough: You can prepare the dough up to 3 days before the event. Just keep it covered in the fridge. You can also form the dough into a log, cover it in plastic wrap, and refrigerate it. Then just slice and bake whenever you need to!

Unfrosted cookies: After baking them, let them cool fully. Keep them for up to two days at room temperature in a single layer (or with parchment paper between layers) before frosting. Frost them on the day you plan to serve or give them.

Freezing

Unfrosted cookies stay good in the freezer for two months. Just make sure they cool all the way before freezing them in single layers on a baking sheet until they harden. After freezing, place them in a zip-top bag with some parchment paper between each cookie. When you’re ready to eat them, thaw them at room temperature for about thirty minutes. After they are all the way thawed, feel free to frost them.

I wouldn’t recommend freezing cookies with frosting because when you go to defrost them, the frosting does thaw, but it does so unevenly which makes it look really bad.

Frequently Asked Questions

Can I use low-fat or nonfat eggnog?

You can use it, but the cookies will be a little less rich, and the flavor of the eggnog will be a bit more toned down. Full-fat eggnog has more of that spiced, custardy flavor that makes these taste like pure eggnog instead of just slightly sweet drop cookies. If low-fat is what you have, it will work, but just be aware that the flavor difference will be more pronounced.

Do I really have to chill the dough?

Indeed. The dough has a full cup of liquid (eggnog) in it, and that makes it soft and sticky at room temperature. If you don’t chill the dough, the cookies spread into thin, lacy discs during baking. An hour in the fridge is enough time for the butter to firm back up and give the cookies a sturdy structure. If you’re short on time, 45 minutes may do the trick, but any less than that is a gamble.

Why does the Karo syrup matter in the frosting?

Karo syrup (light corn syrup) serves as an interfering agent in the frosting when the sugar crystals start to reform as they would in a simple powdered sugar glaze. This creates a frosting that dries firm and smooth rather than remaining tacky or becoming gritty. If you don’t use Karo syrup in the frosting, you will end up having frosting that smears every time the cookies are touched. It only takes one teaspoon to make a difference.

Can I make these without a mixer?

Yes, this is possible if the butter is completely softened. Mix the butter and sugar together with a wooden spoon — it’s more effort but it’s totally doable. The secret is having the butter soft enough so your arm doesn’t give out halfway. Trying to mix cold butter by hand will make you miserable. It takes about 4 minutes of solid mixing to cream room temperature butter.

My cookies came out puffy and didn’t flatten much during baking — what happened?

It’s fine if the first batch of cookies looks like little mounds! These cookies are designed to be hot & puffy, then cooled & pressed to be flat. The ovens at home and Sandwiches & Soups are different, so leave the glass at home but bring some patience. If you notice the cookies are mounds while the glass is on the way, don’t worry! Once you press them with the glass, they’ll become proper cookies.

How many cookies does this recipe make?

Depending on the size of your scoops, this recipe makes around 4 to 5 dozen cookies if using a teaspoon-sized scoop. If you use a tablespoon scoop, you will get a bigger cookie, and the baking time will be slightly longer — start checking at 10 minutes and add 1 to 2 minutes if necessary.

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