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Soft, spiced, and full of festive flavor these Eggnog Cookies are the ultimate holiday treat! Made with cozy spices, real eggnog, and a touch of rum extract, they bake up pillowy and tender. Each cookie is topped with a rich eggnog cream cheese frosting that melts in your mouth. These cookies capture the essence of Christmas in every bite!

Ingredients

For the Cookies

2¾ cups all-purpose flour, spooned and leveled
2 tsp cream of tartar
1 tsp salt
1 tsp baking soda
¾ tsp ground cinnamon
¾ tsp ground nutmeg
1 cup vegetable shortening (such as Crisco), room temperature
1 cup granulated white sugar
¼ cup dark brown sugar, tightly packed
1 large egg, room temperature
1 large egg yolk, room temperature
2 Tbsp full-fat eggnog, room temperature
1 tsp rum extract
1 tsp vanilla extract

For Rolling the Dough

2 Tbsp granulated white sugar
¾ tsp ground cinnamon
1 pinch ground nutmeg

For the Eggnog Cream Cheese Frosting

8 oz full-fat cream cheese, softened
4 Tbsp unsalted butter, room temperature
2 Tbsp full-fat eggnog
½ tsp rum extract
1 pinch ground cinnamon
1 pinch ground nutmeg (freshly grated if possible)
1 pinch salt
3–4 cups powdered sugar

Instructions

Preheat the oven:
Preheat to 350°F (175°C) and line baking sheets with parchment paper.
Mix dry ingredients:
In a medium bowl, whisk together the flour, cream of tartar, salt, baking soda, cinnamon, and nutmeg. Set aside.
Cream shortening and sugars:
In a stand mixer fitted with the paddle attachment, beat together the shortening, granulated sugar, and brown sugar on medium-high speed until light and fluffy (about 2–3 minutes). Scrape down the sides as needed.
Add wet ingredients:
Beat in the egg, egg yolk, eggnog, rum extract, and vanilla extract until well combined, scraping down the bowl again.
Combine wet and dry:
Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough will be soft and slightly sticky — chill for 15–20 minutes if it’s too sticky to handle.
Prepare cinnamon-sugar coating:
In a small bowl, mix together the sugar, cinnamon, and nutmeg for rolling.
Shape and bake:
Scoop about 1½–2 tablespoons of dough per cookie, roll into balls, and coat in the cinnamon-sugar mixture. Place on prepared baking sheets about 2 inches apart.
Bake:
Bake for 8–10 minutes, until puffy and just set. The centers should look slightly underbaked — they’ll firm up as they cool. Let cookies rest on the baking sheet for 1 minute before transferring to a wire rack to cool completely.
Make the frosting:
In a stand mixer or with a hand mixer, beat the softened cream cheese and butter together on medium speed until smooth and creamy (about 2 minutes). Add eggnog, rum extract, cinnamon, nutmeg, and salt, then mix until combined.
Add powdered sugar:
Gradually beat in powdered sugar on low speed until incorporated, then increase to medium-high and beat until smooth and fluffy. Adjust the consistency — add more powdered sugar if too thin or a touch more eggnog if too thick.
Frost the cookies:
Once cookies are completely cooled, pipe or spread frosting over each one. Sprinkle with freshly grated nutmeg for a festive finish.

Why You’ll Love This Recipe

Perfectly soft and chewy cookies with a warm holiday spice blend.
Rich and creamy frosting bursting with eggnog flavor.
A beautiful, festive treat that’s easy to make and decorate.
Tastes just like your favorite holiday drink — in cookie form!
Great for parties, cookie swaps, or gift boxes.

Tips

Don’t overbake: Remove cookies when they look just set for that soft texture.
Chill dough if sticky: 15–20 minutes in the fridge makes it easier to handle.
Room temperature ingredients: Creams better and helps cookies bake evenly.
Use full-fat eggnog and cream cheese for the best flavor and texture.
For perfect circles: Use a round cookie cutter to swirl around freshly baked cookies right after they come out of the oven.

Variations and Substitutions

Butter instead of shortening: You can use unsalted butter, but cookies will spread a bit more and be slightly less soft.
Boozy twist: Add a splash of real rum to the frosting instead of extract (optional).
Spice it up: Increase cinnamon or nutmeg, or add a pinch of cloves for deeper flavor.
Gluten-free option: Use a 1:1 gluten-free baking flour blend.
Frosting alternative: Skip frosting and dust cooled cookies with powdered sugar for a lighter version.

FAQs

Can I make these ahead of time?
Yes! You can bake the cookies a day in advance and store them unfrosted in an airtight container. Frost just before serving.

Can I freeze them?
Absolutely. Freeze unfrosted cookies for up to 2 months. Thaw completely before frosting. You can also freeze the frosting separately.

Can I use butter instead of shortening?
Yes — the cookies will still be delicious but a bit flatter and crisper.

How do I store them?
Keep frosted cookies in an airtight container in the fridge for up to 4–5 days. Bring to room temperature before serving.

Serving and Suggestions

Serve these Eggnog Cookies chilled or at room temperature with a glass of classic eggnog, hot chocolate, or coffee. Sprinkle extra nutmeg or add festive holiday sprinkles for a fun touch. They make a perfect addition to your Christmas dessert tray or as a homemade holiday gift!