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Every December, my kitchen turns into a little snow globe, warm oven heat, spice in the air, and that sweet, creamy holiday perfume that makes everyone wander in asking, “What’s baking?” These eggnog cookies are exactly that feeling, tucked into a soft, cake-like bite with a snowy frosting on top.
I’ll walk you through the brown butter trick (the one that keeps flavor big and cookies lofty), how to avoid the dreaded spread, and the little details, like yolks and full-fat eggnog, that make the crumb tender instead of tough.
Why You Will Love This Recipe
Brown butter magic: I discovered that browning the unsalted butter adds a toasted, nutty depth that makes these taste far more grown-up than a basic sugar cookie, like holiday baking with a little wink.
Spice and cream contrast: Ground nutmeg and ground cinnamon warm the dough, then the eggnog frosting turns everything creamy and festive, the kind of flavor that lingers like carols in the background.
Soft, cake-like texture: Using egg yolks (not whole eggs) gives extra richness and tenderness, and the creaming method whips in air so each cookie bakes up plush, not dense.
Cookie-exchange friendly: They stay soft for days, so they travel well, and if you love similar cozy spice vibes, a batch of churro cupcakes on the table makes the whole spread feel extra celebratory.
Ingredients and Substitutions
These ingredients are simple, but they behave like a team, flour and baking powder for lift, egg yolks for tenderness, and full-fat eggnog for that holiday richness that reads “December” in one bite.
Ingredients
- 2 cups (283g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground nutmeg plus more for topping
- 1/2 tsp ground cinnamon
- 3/4 cup (170g) unsalted butter at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light-brown sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/2 tsp rum extract
- 1/2 cup eggnog (not low fat)
Frosting:
- 1/2 cup (113g) butter at room temperature
- 3 – 5 Tbsp eggnog
- 1/2 tsp rum extract
- 3 cups (360g) powdered sugar
Ingredient Notes & Substitutions
Eggnog (not low fat): Full-fat eggnog matters because fat supports a tender crumb and helps prevent the dough from turning loose and slick, which is when cookies love to spread into thin puddles.
Egg yolks: Yolk brings fat and natural emulsifiers, which is why the dough feels silkier and the baked cookie stays soft and cake-like instead of crisping out like a standard sugar cookie.
Ground nutmeg: Fresh-grated nutmeg is louder and sweeter smelling than jarred, especially as a finishing dusting over frosting, and it gives that classic holiday “eggnog” aroma before you even take a bite.
Rum extract: It gives the nostalgic “spiked nog” impression without adding extra liquid, and it’s the easiest way to deepen flavor while keeping the dough structure steady.
How to make eggnog cookies
Brown the butter, then bring it back to scoopable
- Set your oven to 350°F (180°C) so it’s fully hot when the dough is ready.
- In my kitchen, I brown the 3/4 cup (170g) unsalted butter in a light-colored skillet until it smells nutty and looks amber with tiny brown flecks, then I chill it until it returns to a soft, solid texture, this keeps the creaming method working properly instead of turning the dough greasy.
Mix the dry ingredients and build a fluffy base
- Whisk the all-purpose flour, baking powder, salt, ground nutmeg, and ground cinnamon together for 30 seconds, the goal is even spice and leavening so every cookie rises the same.
- Cream the solidified brown butter with the granulated sugar and packed light-brown sugar until the mixture looks noticeably paler and feels fluffy, you should smell that toasted beurre noisette note as you mix.
Finish the dough, scoop, and bake
- Add the egg yolks one at a time, mixing just until each disappears into the dough, then blend in the vanilla extract, rum extract, and the 1/2 cup eggnog (not low fat) until the batter looks smooth and glossy.
- With the mixer on low, add the dry ingredients gradually and stop the moment you no longer see streaks of flour, overworking at this stage is how a tender cookie turns bready.
- Scoop heaping tablespoonfuls onto Silpat or parchment paper lined baking sheets, leaving 2 inches between them so heat can circulate.
- Bake for 11 – 13 minutes, looking for cookies that are set on top with edges that feel just firm, then let them rest on the baking sheet for several minutes before moving to a wire cooling rack.
- Cool completely before frosting, then spread on Eggnog Frosting and finish with a light snowfall of nutmeg.
Whip the eggnog frosting
- Whip the 1/2 cup (113g) butter at room temperature until it’s very pale and airy, this is where that fluffy, creamy mouthfeel starts.
- Mix in the rum extract and 3 Tbsp eggnog, then add the powdered sugar and beat until smooth, adding additional eggnog as needed to reach a spreadable consistency that holds soft peaks.
Secrets for Holiday Baking Success
Stopping the pancake spread: If your kitchen is warm, a 30 to 60 minute chill helps the butter re-firm so the cookies bake up thicker, and using the full-fat eggnog keeps the dough from getting watery and slack.
The scale changes everything: Flour is the easiest ingredient to overdo, and weighing the 283g keeps texture consistent, the Institute of Culinary Education explains measuring by weight clearly for bakers.
Temperature control for clean frosting: A cookie that feels even slightly warm will melt buttercream on contact, and I wait until the bottoms feel room-temp and dry before topping, that’s when frosting sits proud instead of sliding.
Frosting variations without chaos: On days I want a tangier finish, a soft cream cheese glaze gives contrast, and it behaves best on fully cooled cookies just like the eggnog frosting does.
Pro Tips & Troubleshooting
Pro Tips
- If you want a “super-charged” holiday flavor, eggnog extract boosts taste without adding extra liquid.
- If you don’t have a scale, use the scoop and level method, then whisk flour lightly before measuring to avoid packing it down.
- Grate fresh nutmeg over the frosting at the last second, the aroma hits hardest right as you serve.
- Use parchment paper for steady browning, and a wire cooling rack so the bottoms don’t steam and soften.
Common Mistakes to Avoid
- Using low-fat or “light” eggnog, the extra water can make dough loose and spread-prone.
- Over-mixing after adding flour, which develops gluten and makes the cookie tough instead of soft.
- Frosting before cookies are fully cooled, the butter in frosting will melt and slip.
- Chilling the dough too long or not enough, 30 to 60 minutes is the sweet spot for shape and flavor.
Nutmeg is more than just “spice”, it’s loaded with volatile aromatic compounds, which is why a fresh grate over frosting smells like the holidays the moment it lands.
Serving & Storage
Creative Serving Ideas
I love these with hot coffee, the bitterness makes the frosting taste even creamier, and a glass of eggnog punch alongside turns dessert into a full-on holiday moment.
They shine on a cookie exchange platter next to gingersnaps, and adding a different texture like this cannoli cookie recipe keeps the tray interesting from the first pick to the last.
For a bigger dessert table, something bar-style like pumpkin blondies balances the spread, you get neat squares plus soft frosted cookies in one swoop.
Storage and Make-Ahead Instructions
Unfrosted cookies: Store at room temperature in an airtight container for up to 3 days, they stay soft and fragrant, especially if you tuck in a piece of parchment between layers.
Frosted cookies: Store refrigerated for up to 7 days in an airtight container, letting them sit a few minutes at room temperature before serving so the frosting tastes creamy again.
Freeze the dough: Scoop dough into balls and freeze solid on a tray, then transfer to a freezer bag, baking from frozen works well, just keep the oven at 350°F (180°C) and expect the bake time to land at the longer end of 11 – 13 minutes.
Soft And Spiced Eggnog Cookies
Equipment
- Skillet
- Electric Mixer
- Baking Sheets
- Silpat or Parchment Paper
- Wire cooling rack
Ingredients
- 2 cups (283g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground nutmeg plus more for topping
- 1/2 tsp ground cinnamon
- 3/4 cup (170g) unsalted butter at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light-brown sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/2 tsp rum extract
- 1/2 cup eggnog (not low fat)
Frosting:
- 1/2 cup (113g) butter at room temperature
- 3-5 Tbsp eggnog
- 1/2 tsp rum extract
- 3 cups (360g) powdered sugar
Instructions
Brown the butter, then bring it back to scoopable
- Preheat your oven to 350°F (180°C) so it is fully hot when the dough is ready.
- Brown 3/4 cup (170g) unsalted butter in a light-colored skillet until it smells nutty and looks amber. Chill it until it returns to a soft, solid texture to ensure proper creaming.
Mix the dry ingredients and build a fluffy base
- Whisk together the all-purpose flour, baking powder, salt, ground nutmeg, and ground cinnamon for 30 seconds to ensure even distribution of spices and leavening.
- Cream the solidified brown butter with the granulated sugar and packed light-brown sugar until the mixture is pale and fluffy.
Finish the dough, scoop, and bake
- Add the egg yolks one at a time, mixing just until combined. Blend in the vanilla extract, rum extract, and the 1/2 cup eggnog until the batter is smooth and glossy.
- With the mixer on low, gradually add the dry ingredients and stop immediately once you no longer see streaks of flour to avoid a tough texture.
- Scoop heaping tablespoonfuls onto prepared baking sheets, leaving 2 inches of space between each cookie.
- Bake for 11 to 13 minutes until the tops are set and edges are firm. Let them rest on the sheet for several minutes before transferring to a wire rack to cool completely.
Whip the eggnog frosting
- Whip 1/2 cup (113g) room temperature butter until very pale and airy.
- Mix in the rum extract and 3 Tbsp eggnog. Add the powdered sugar and beat until smooth, adding more eggnog if needed to reach a spreadable consistency.
- Spread the frosting onto the cooled cookies and finish with a light dusting of nutmeg.
Notes
Nutrition
Conclusion
Once you taste what brown butter does with eggnog and nutmeg, it’s hard to go back, the flavor gets deeper, and the cookies stay soft and bakery-pretty. If you bake them, I hope you play with the finishing nutmeg and make the frosting as thick or swoopy as you like.
