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4.3 from 81 votes

Eggnog Cookies with Cream Cheese Frosting

These Eggnog Cookies are made with festive spice flavors like cinnamon, nutmeg and rum extract. Top them off with a creamy and thick Eggnog Cream Cheese frosting dusted with a sprinkle of ground nutmeg. They are a holiday must-make for the Eggnog lovers in your life! (And even non-eggnog-lovers drool over them, too!)

Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
35 mins
Servings: 22 cookies
Calories: 320 kcal
Course: Dessert
Cuisine: American

Ingredients

For the cookies
  • 2 ¾ 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. eggnog, full fat 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 frosting
  • 8 oz. cream cheese, full-fat softened
  • 4 Tbsp. unsalted butter room temperature
  • 2 Tbsp. eggnog, full fat
  • 1/2 tsp. rum extract
  • 1 pinch ground cinnamon
  • 1 pinch ground nutmeg freshly ground if possible
  • 1 pinch salt
  • 3-4 cups powdered sugar

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F and line a couple baking sheets with parchment paper.
  2. In a mixing bowl, whisk together the flour, cream of tartar, salt, baking soda, cinnamon, and nutmeg. Set aside.
  3. In a stand mixer fitted with the paddle attachment, beat together the shortening and sugars on medium high speed until light and fluffy, about 2-3 minutes, scraping down the sides of the bowl as needed.
  4. Add the egg, egg yolk, eggnog and extracts and mix again until combined, once again scraping down the sides of the bowl with a rubber spatula as needed.
  5. Gradually add in the dry ingredients just until incorporated.
  6. The dough may be a little sticky, but shouldn’t be terrible to work with. Feel free to chill the cookie dough for a bit, if needed.
  7. In a small dish, combine the sugar, cinnamon and nutmeg.
  8. Scoop the cookie dough into about 1 ½ - 2 tbsp. sized balls, roll, and coat in cinnamon sugar mixture.
  9. Place on prepared baking sheet and bake for just 8-10 minutes, careful not to overbake.
  10. They look very soft and puffy right out of oven and almost underbaked, but as they cool, they’re perfectly soft and chewy. Let cool on the cookie sheet for just 1 minute, then carefully transfer to wire rack to cool completely. They settle as they cool.
Make the eggnog cream cheese frosting
  1. Using a hand held mixer or a stand mixer fitted with the paddle attachment, beat the softened cream cheese and butter on medium speed until it's creamy (about 2 minutes).
  2. Add in the eggnog, rum extract and a pinch of cinnamon nutmeg, and salt.
  3. Then add in the powdered sugar. Beat on low just to get it combined the increase to medium-high speed until fully incorporated. Adjust as needed, adding more powdered sugar is the buttercream is too thin or a touch more eggnog if too thick.
  4. Pipe on frosting using a piping bag fitted with a small round tip. Garnish with freshly grated nutmeg, yum!!

Notes

  • Storage: Since these cookies are made with a cream cheese frosting, do not let them sit at room temperature for longer than 2 hours. 

    The cookies will need to be refrigerated because of the cream cheese frosting. I recommend letting the cookie sit at room temperature a little before enjoying.  Frosted cookies will last up to 3-4 days in the fridge or in the freezer for up to 3 months (without the frosting).

  • The cookies will need to be refrigerated because of the cream cheese frosting. I recommend letting the cookie sit at room temperature a little before enjoying. 
  • Frosted cookies will last up to 3-4 days in the fridge or in the freezer for up to 3 months (without the frosting).
  • Make Ahead: You can make the cookie dough in advance. Roll it into balls, and store in the refrigerator or up to 4 days. Once ready to bake, pop them in the oven and bake for an additional minute. 

Nutrition Information

Serving 1cookie (with frosting) Calories 320kcal (16%) Carbohydrates 43g (14%) Protein 3g (6%) Fat 16g (25%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 35mg (12%) Sodium 190mg (8%) Potassium 120mg (3%) Fiber 1g (4%) Sugar 30g (60%) Vitamin A 236IU (5%) Vitamin C 0.1mg (0%) Calcium 25mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 22cookies

Amount Per Serving

Calories 320

% Daily Value*

Serving 1cookie (with frosting)
Calories 320kcal 16%
Carbohydrates 43g 14%
Protein 3g 6%
Fat 16g 25%
Saturated Fat 6g 30%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 35mg 12%
Sodium 190mg 8%
Potassium 120mg 3%
Fiber 1g 4%
Sugar 30g 60%
Vitamin A 236IU 5%
Vitamin C 0.1mg 0%
Calcium 25mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.