Eggnog Cookies with Eggnog Buttercream Frosting
These soft, spiced Eggnog Cookies with Eggnog Buttercream taste like Christmas in every bite. They’re the perfect festive treat for cookie exchanges, holiday parties, or cozy December baking.
There’s something magical about the moment eggnog hits the shelves each year—it’s the unofficial signal that holiday baking season has truly begun. And if you’re looking for a festive treat that captures all the creamy, spiced, nostalgic flavor of this classic drink, these Eggnog Cookies with Eggnog Buttercream are about to become your new December tradition.
Soft, tender, and delicately spiced, the cookies melt in your mouth, while the whipped eggnog buttercream adds a luxurious layer of holiday cheer. Whether you’re filling cookie trays, planning a cozy dessert for a winter gathering, or simply treating yourself to a little seasonal sweetness, this recipe brings all the warmth and comfort of the holidays in every bite.
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Why You'll Love This Recipe
- Classic Holiday Flavor - if you’re an eggnog fan, these cookies deliver all the creamy, cozy, nutmeg-spiced goodness you love—without having to pour a single glass.
- Soft and Melt in Your Mouth - these cookies bake up tender, pillowy, and almost cake-like, making them perfect for pairing with a rich buttercream topping.
- No Chilling Required - you can go from mixing bowl to oven in minutes, making this an easy, low-stress holiday bake
- Crowd Pleasers - perfect for cookie exchanges, holiday parties, or gifting—these cookies always disappear fast.
Ingredients
Butter - Adds richness and moisture, giving the cookies their soft, tender texture and is the base for the eggnog buttercream.
Sugar - Sweetens the cookies and helps create a light, delicate crumb.
Egg - Binds the dough and contributes to the cookies’ soft, cake-like structure.
Vanilla - Enhances the warm holiday flavors and adds depth to the overall sweetness.
Eggnog - Infuses the cookies with creamy, nostalgic holiday flavor and added moisture.
Cinnamon - Brings a warm, cozy spice that complements the eggnog perfectly.
Nutmeg - Provides the signature eggnog spice with its deep, aromatic flavor.
Baking Powder - Helps the cookies rise and stay soft and fluffy.
Salt - Balances the sweetness and enhances all the other flavors.
Flour - Provides structure to the cookies, giving them their soft but stable shape.
Powdered Sugar - Creates a smooth, creamy buttercream that melts beautifully onto the cookies.
Please refer to the recipe card for the complete list of ingredients and quantities.
Step by Step Instructions
Photo 1. Add the butter and sugar to a large bowl or a bowl of a stand mixer. Beat until creamy, about 2-3 minutes .
Photo 2. Add the egg and beat until well combined.
Photo 3. Add the spices, eggnog, salt, vanilla, and baking powder.
Photo 4. Beat until combined. The mixture might seem lumpy, that's okay.
Photo 5. Add the flour and mix until combined.
Photo 6. Roll the dough into 1 ½ tablespoon cookie dough balls and place on a parchment lined baking sheet. Bake at 350 degrees for 10 minutes. Edges should be slightly golden. Don't over bake.
Photo 7. In a large bowl, beat the butter, eggnog, a dash of salt, dash of nutmeg, and powdered sugar until creamy.
Photo 8. Frost the cooled cookies. Enjoy!
Expert Tips
Use room-temperature ingredients for the best texture - let your butter, egg, and eggnog come fully to room temperature before mixing. This helps the dough blend smoothly and creates a softer, lighter cookie.
Don’t over bake—these cookies should stay soft - eggnog cookies are meant to be tender and cake-like. Pull them from the oven when the edges are just set and the tops look slightly puffy. They may seem underdone, but they’ll finish setting as they cool.
Boost the flavor with freshly grated nutmeg - pre-ground nutmeg works, but fresh nutmeg adds a deeper, more aromatic holiday flavor. If you have a microplane, this is the time to use it.
Let the cookies cool completely before frosting - because the buttercream is soft and creamy, warm cookies will cause it to melt. Cool completely, or even chill the cookies briefly, before piping or spreading.
Adjust buttercream consistency as needed - if your buttercream is too thin, add powdered sugar a tablespoon at a time. If it’s too thick, mix in a teaspoon of eggnog until perfectly smooth.
Storage - Store cookies in an airtight container for 3–4 days. If your home is warm, refrigerate them and bring to room temp before serving.
Recipe FAQs
Absolutely. Freeze the baked, unfrosted cookies for up to 2 months. When ready to serve, thaw at room temperature and add the buttercream fresh.
Not much! They bake up puffy and soft. If your dough seems too loose, a tablespoon of extra flour will help maintain shape.
Definitely. This buttercream pipes beautifully! A star tip or round tip works well for simple, elegant designs.
Other Eggnog Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Eggnog Cookies with Eggnog Buttercream Frosting
Ingredients
- ¾ cup unsalted butter at room temperature
- 1 ¼ cups granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup eggnog
- 1 teaspoon baking powder
- ½ teaspoon nutmeg
- ¼ teaspoon cinnamon
- ½ teaspoon salt
- 2 ¼ cups unbleached all-purpose flour
Eggnog Buttercream
- ½ cup unsalted butter
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 4-5 tablespoon eggnog
- 3 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F.
- Line two baking sheets with parchment paper.
- Add the butter and sugar to a large bowl or a bowl of a stand mixer. Beat until creamy, about 2-3 minutes .
- Add the egg and beat until well combined.
- Add the vanilla, spices, eggnog, salt, and baking powder.
- Beat until combined. The mixture might seem lumpy, that's okay.
- Add the flour and mix until combined.
- Roll the dough into 1 ½ tablespoon cookie dough balls and place on a parchment lined baking sheet.
- Bake in preheated oven for 10-11 minutes. Edges should be slightly golden. Don't over bake. If you want the edges perfectly round and a bit thicker, take a bowl or a glass slightly larger than the cookies, place it upside down over each cookie, and swirl it around a few times.
Frosting
- In a large bowl beat the butter until creamy, about 1-2 minutes.
- Add the eggnog, a dash of salt, dash of nutmeg, and powdered sugar and beat until creamy.
- Add additional eggnog, 1 tablespoon at time, until desired consistency is reached.
- Frost the cooled cookies. This recipe makes plenty of frosting so frost the cookies liberally!
- Enjoy!
