Eggnog Cookies

What do you do when you buy a giant jug of eggnog and don’t think you can swallow another sip? Okay, that’s a stupid question, because eggnog IS heaven in mug (specially with Amaretto and whiskey), but sometimes the jug is overly large. So to use up just a bit more, I hit the Google and came across a recipe for eggnog cookies on Cooking Classy and after reading reviews, decided to give them a try. 

The only difference I made was the quantity of rum extract and the small addition of some ground cardamom. I was able to fit 20 per cookie sheet as I used a tablespoon measurement. I like the size of cookie (1 big or 2 small bites) that a tablespoon gives you. Flavour-wise, they tasted like what they claim to be, eggnog in a cookie form. If you eat the cookie plain, its rather like a chocolate chip cookie, sans chocolate, with an eggnog flavour. I think the icing, although quite sweet on its own, compliments the cookie perfectly.

Eggnog Cookies

Eggnog Cookies



  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg plus more for topping
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 3/4 cup unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 2 large egg yolks
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 1/2 cup eggnog


  • 1/2 cup butter at room temperature
  • 3 - 5 tablespoons eggnog
  • 1 teaspoon rum extract
  • 3 cups icing sugar



  • Preheat oven to 350°F.
  • In a medium sized bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon.
  • In the bowl of an electric stand mixer, whip together butter, granulated sugar and brown sugar until pale and fluffy.
  • Mix in egg yolks one at a time, blending just until combined after each addition.
  • Mix in vanilla extract, rum extract and egg nog.
  • Slowly add in dry ingredients and mix just until combined.
  • Use a tablespoon, scoop out dough, forming a ball. Place on silpat on a cookie sheet and slightly flatten.
  • Bake for 11 - 13 minutes.
  • Allow to rest on baking sheet several minutes before transferring to a wire rack to cool.
  • Cool completely before frosting.


  • Whip the butter in a stand mixer until pale and fluffy.
  • Add the extract, icing sugar, and 3 tablespoons of eggnog.
  • Whip until mixed, adding a tablespoon at time of eggnog until a spreadable consistency.
  • Sprinkle with freshly grated nutmeg and / or sprinkles.


Adapted from Cooking Classy
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