Eggnog Cookies

These eggnog cookies are soft and chewy cookies topped with a homemade eggnog buttercream frosting. An easy and festive cookie that's perfect for any holiday party!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 176kcal

Author Sara Welch

Ingredients

For the cookies

3/4 cup unsalted butter softened
1 cup granulated sugar
1/2 cup light brown sugar
2 eggs
2/3 cup eggnog
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
3 cups all purpose flour
1/2 cup holiday sprinkles

For the frosting

1/2 cup unsalted butter softened
1/4 cup eggnog
1/8 teaspoon salt
3 cups powdered sugar

Instructions

Preheat the oven to 350 degrees F. Line two baking sheets with non stick baking mats or parchment paper.
Place the butter, granulated sugar and brown sugar in the bowl of a mixer. Beat for 2-3 minutes or until light and fluffy.
Add the eggs, eggnog and vanilla extract to the bowl. Beat for 1-2 minutes or until well combined.
Add the salt, baking soda, nutmeg and flour to the bowl. Mix on low speed until just blended.
Spoon tablespoon sized dollops of the dough 2 inches apart on the prepared pans. You may need to repeat this process if you have more dough left over.
Bake the cookies, one pan at a time, for 10-13 minutes or until golden brown around the edges. Repeat with remaining pan of cookies.
Let the cookies cool on the pan for 5 minutes, then transfer to a rack until completely cool.
For the frosting, place the butter in the bowl of a mixer and beat until light and fluffy. Add the eggnog and beat until smooth.
Add the powdered sugar and salt, then beat on low speed until frosting is smooth and fluffy. You can add more eggnog, one teaspoon at a time, to reach your desired consistency if needed.
Spread a layer of frosting onto each cookie, then top with sprinkles and serve.

Notes

This dough spreads quite a bit, so be sure to leave ample space between your cookies.
Coat a tablespoon measure with cooking spray so that the dough doesn't stick when you portion it out onto the sheet pan.
You can make your cookies as big or as small as you like, just adjust the bake time accordingly. A tablespoon sized dollop of dough will produce a cookie that's about 2 inches in size.

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