Eggnog Cookies with Spiced Buttercream Icing
Soft, cake-like eggnog cookies flavored with warming nutmeg and cinnamon, topped with creamy eggnog rum buttercream. The combination of eggnog in both dough and frosting creates a cohesive holiday flavor throughout. Perfect for Christmas gatherings, winter parties, or gifting to friends and family. This version balances the richness of eggnog with restrained alcohol to keep the flavor elegant without overpowering, making it approachable for mixed audiences.
Ingredients
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg, scant
- ¾ teaspoon ground cinnamon
- 1 ¼ cup granulated sugar
- ¾ cup butter, softenedcoconut oil or vegan butter1:1 by volumevegandairy-free
neutral oil creates slightly less flavorful crumb
Full guide → - 2 egg yolks3 tablespoons aquafaba or 1.5 tablespoons applesauce1:1 by volumeveganeggs-free
higher moisture may slightly affect texture
Full guide → - 1 teaspoon vanilla extract
- ½ cup eggnogheavy cream mixed with whole milk (1:1)1:1 by volumeegg-freeeggs-freeadds dairy
reduces custard flavor intensity but adds richness
Full guide → - 1 ½ tablespoon dark rum, or 0.75 tablespoon rum extract(optional)almond extract or brandy extract0.5x quantityalcohol-freegluten-freeadds tree_nuts
almond shifts flavor profile noticeably
Full guide → - 3 cup powdered sugar
- ¼ cup butter, softenedcoconut oil or vegan butter1:1 by volumevegandairy-free
neutral oil creates slightly less flavorful crumb
Full guide → - ⅓ cup eggnog, as needed for frosting consistencyheavy cream mixed with whole milk (1:1)1:1 by volumeegg-freeeggs-freeadds dairy
reduces custard flavor intensity but adds richness
Full guide → - 1 ½ teaspoon dark rum, or 0.375 teaspoon rum extract(optional)almond extract or brandy extract0.5x quantityalcohol-freegluten-freeadds tree_nuts
almond shifts flavor profile noticeably
Full guide →
Instructions
- 1
Preheat oven to 300°F and line baking sheets with parchment paper.
- 2
Whisk together flour, baking powder, cinnamon, and nutmeg in a bowl.
- 3
Beat granulated sugar and softened butter until light and fluffy.
- 4
Add egg yolks and vanilla, beat until smooth.
- 5
Mix in eggnog and rum on medium speed until creamy.
- 6
Gradually fold in flour mixture, being careful not to overmix.
- 7
Drop spoonfuls of dough onto prepared sheets.
- 8
Bake for 20-22 minutes until set.
- 9
Remove from oven, sprinkle with cinnamon or nutmeg, transfer to cooling rack.
- 10
Beat powdered sugar and softened butter until well blended.
- 11
Gradually add eggnog and rum, continue mixing until smooth.
- 12
Frost cooled cookies with buttercream.
Tips
Slightly softened butter creams more evenly than cold or room-temperature butter; aim for the texture of peanut butter for best results.
Add eggnog to frosting gradually to reach desired consistency, as thickness varies by brand and alcohol content.
Good to Know
Unfrosted cookies keep in an airtight container for up to 5 days at room temperature. Frosted cookies best consumed within 2-3 days; refrigerate if not serving within hours.
Prepare dough up to 1 day ahead and refrigerate. Bake cookies, cool completely, then frost up to 4 hours before serving.
Arrange on a platter as part of a holiday dessert spread. Pairs well with coffee, hot cider, or champagne. Serve at room temperature for best texture.
Common Mistakes
Overmixing dough after adding flour causes tough, dense cookies; fold gently by hand in final stage.
Using overly soft or melted butter creates greasy dough that spreads excessively; aim for peanut butter consistency.
Baking at standard 350°F instead of 300°F causes edges to brown before centers set; follow the lower temperature for cake-like texture.
Substitutions
Dairy-Free Swaps
neutral oil creates slightly less flavorful crumb
Full guide →Vegan Options
higher moisture may slightly affect texture
Full guide →Gluten-Free Swaps
almond shifts flavor profile noticeably
Full guide →General Alternatives
reduces custard flavor intensity but adds richness
Full guide →FAQ
Can I make these without alcohol?
Yes. Omit rum entirely or substitute with almond or vanilla extract. The cookies will lack slight warmth but remain flavorful. For frosting, increase eggnog to 1/2 cup for proper consistency.
What if my frosting is too thick or too thin?
Add eggnog one tablespoon at a time if too thick. If too thin, add more powdered sugar (2 tablespoons at a time). Consistency should resemble spreadable peanut butter.
How long can I keep frosted cookies, and can I freeze them?
Frosted cookies stay fresh 2-3 days refrigerated in an airtight container. Freeze unfrosted baked cookies up to 3 months; thaw and frost closer to serving. Frosted cookies freeze less successfully due to buttercream texture changes.