Eggnog Cookie Recipe

eggnog cookie recipe

This eggnog cookie recipe came from a "real" cookie exchange. I know it's not what you would expect to find in an Italian cookie recipes section. But this was a REAL cookie exchange. So I had to share.

By a "real cookie exchange" - I mean the invitees were all the Kansas City Food Bloggers. Holy cow talk about a nice event! All real cooks with a passion. It was a major cookie spread. All baked from scratch cookies! I have a fantastic eggnog cake recipe that my family loves. So I was really thrilled when Meg from thefreshfridge.com had an eggnog cookie recipe to donate to our party. I'm a huge eggnog fan and this cookie is a quick way to get that flavor in a bite without buying a carton of eggnog!

Think of a sugar cookie ( but with a cool twist of brown sugar), then add a nice buttery frosting. Now you get that nutmeg-eggnog feel without getting labor intensive. There are a couple of FAQs about this recipe in the section below. It's not that you can do a whole lot of substituting or messing around - but

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Eggnog Cookie Recipe

YIELD: 2-3 Dozen depending on the size :-)


* 3/4 cup of softened butter

* 1/2 cup white sugar

* 1/4 cup brown sugar

* 1 egg

* 1/2 teaspoon vanilla extract

* 2 cups flour

* 1/4 teaspoon salt

Frosting Ingredients

* 1/4 cup butter

* 1 cup powdered sugar

* 1 tablespoon rum

* 1 pinch ground nutmeg for sprinkling on top (see below for option)

* 1 pinch ground cinnamon for sprinkling on top (see below for option)


* Preheat oven to 350 degrees

* (Set the butter out for the frosting so it can soften)

* In a large bowl cream the butter by itself.(Just get it spread around)

* Next add BOTH of the sugars (white and brown) and cream together with the butter.

* Get out another bowl and beath the egg and vanilla together.

* Add it to the butter sugar mixture.

* Mix until smooth.

* Mix the flour and salt together and slowly add it to the butter/sugar/egg mixture.

* Roll dough into 1 inch balls and place on an ungreased cookie sheet about 2 inches apart.

* Flatten the cookie balls with a glass.

* Bake for 12-.

* Remove from oven and let cool.

Frosting Procedure

* Mix the 1/4 cup butter and confectioners sugar and rum in a small bowl.

* Spread on the cookies with a knife or you can use a plastic sandwich bag with a corner clipped and swirl it on.

* Mix nutmeg and pinch of cinnamon together, then sprinkle over the tops of each cookie.

Recipe from freshfromthefridge.com - thanks Meg!

What can I use instead of rum?

There's rum extract. And if you really don't want to use either - it's kind of a stretch but you could try bourbon.

Do I need both brown and white sugar?

Yeah really you do. If you just use the white the cookie is more granular. With the brown you get more of a carmalized flavor too. Really use both. You will be happier.

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November 2017

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