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Double Whammy Eggnog Cookies

These cookies are an amazing way to use extra eggnog. They've become a new family classic. — Teresa Morris, Laurel, Delaware
  • Total Time
    Prep: 30 min. + chilling Bake: 15 min./batch + cooling
  • Makes
    4 dozen


  • 1-1/3 cups butter, softened
  • 1 cup packed brown sugar
  • 4 large egg yolks, room temperature
  • 2 tablespoons eggnog
  • 1/2 teaspoon rum extract
  • 3 cups all-purpose flour
  • 4-1/2 cups confectioners' sugar
  • 3/4 cup butter, softened
  • 1-1/2 teaspoons rum extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 2 to 3 tablespoons eggnog
  • Additional ground nutmeg


  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks, eggnog and extract. Gradually beat in flour. Refrigerate, covered, for at least 2 hours.
  • Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 325° until bottoms are brown, 13-16 minutes. Remove to wire racks to cool completely.
  • In a large bowl, beat the first five frosting ingredients until blended; beat in enough eggnog to reach desired consistency. Spread over cookies; sprinkle with additional nutmeg. Let stand until set. Store in airtight containers.
Editor's Note
This recipe was tested with commercially prepared eggnog.
Nutrition Facts
1 cookie: 167 calories, 9g fat (5g saturated fat), 37mg cholesterol, 66mg sodium, 22g carbohydrate (16g sugars, 0 fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Average Rating:
  • Margaret
    Dec 19, 2019

    Just ok for me. Wanted to try something different to add to my Christmas cookie selection. Couldn’t really taste the eggnog as much as I expected.

  • fnstlug
    Dec 14, 2019

    No comment left

  • dusk5633
    Dec 8, 2019

    Can you use dark rum instead of rum extract?

  • marcibanes
    Dec 16, 2018

    Excellent! I made the recipe as written. The cookies were very moist as for the frosting I'm going to try removing 1TBS. Of eggnog and replacing it with 1 TBS. of rum.

  • lorstout
    Dec 28, 2015

    Great egg nog flavor from just a small amount of egg nog. Love the fresh grated nutmeg on top.

  • kellibd
    Dec 17, 2015

    These cookies bake up well, look pretty and taste great. They were a favorite this Christmas.

  • lap84
    Dec 28, 2014

    These were definitely the hit of the Christman cookie tray! I do suggest to cut the amount of rum extract to 1/2- to 1 teaspoon for the full recipe of frosting. Also, this is just way too much frosting for the number of cookies. You can cut the amount of frosting you make in half & still have plenty of it too.

  • lmmanda
    Dec 12, 2014

    The frosting really makes these cookies, without it, they are kind of bland. I used vanilla rather than rum extract since that was all I had. The frosting recipe made way too much. To make these even more Christmasy, we put a holiday shaped chocolate that we made on top of the frosting.

  • powellcou
    Nov 5, 2012

    These were delicious!!!!! I don't really like eggnog, but I loved these cookies. They were light and fluffy and melted in my mouth. My husband and kids loved them. The only thing I didn't like (my preference only) was that they came out kind of like a mound after they were cooked. So with the remaining batches, I pressed each ball slightly with a cup to flatten just a little (like a snickerdoodle). I thought they cooked more evenly and had a better texture that way.