Eggnog Log Cookies

Looking for a melt-in-your-mouth, festive holiday cookie? Look no further than these yummy eggnog cookies! They are full of festive flavor—my family looks forward to baking these every year!

When I first discovered this cookie recipe a couple of years ago, I knew it would become a favorite. With rum extract and nutmeg, these eggnog log cookies are full of holiday flavor. Plus, they’re pretty much the definition of a Christmas cookie in my book.

Eggnog cookies take a little time to make, but they aren’t hard. And yes, they are absolutely worth it. I just made a big batch and we are loving them! I frequently get recipe requests when I share them with friends so I knew I wanted to share this recipe with you all too.

Eggnog Cookies

Okay, this might surprise you a little, but there is no eggnog in this cookie recipe. Instead, this baked good gets its name because it tastes just like eggnog, and uses the same flavor profiles and ingredients.

What’s in Eggnog?

If you were making traditional eggnog from scratch, the main ingredients would be eggs, sugar, heavy cream, bourbon or rum, and nutmeg.

In this eggnog cookie recipe, we are taking that same list and putting it into cookie form, with just a few tweaks.

By the way, did you know that you can make your own eggnog from scratch without eggs? This vegan, paleo eggnog can be made in just minutes.

Is this Recipe Safe for Kids?

Yes! This eggnog cookie recipe is the perfect thing for kids to enjoy. Rather than handing your kids a cup of raw eggs, you can give them this baked treat. The eggs in this version are thoroughly cooked. 😉

My kiddos also appreciate the log shape this cookie has. It’s easier to hold and take bites for them.

Plus, unlike the drink, this recipe uses rum extract rather than plain rum. You get all the flavor without any of the worries!

Can I Substitute the Rum Extract?

I highly recommend you leave the recipe as-is. This eggnog cookie recipe is all about playing with the flavor and spices of each ingredient—you really need all of them to work together and make the best dessert possible.

How to Make Eggnog Cookies

Ready to learn how to make your new favorite cookie? Let’s get going!

What You’ll Need for the Cookies:

• 1 cup butter, softened
• 3/4 cup sugar
• 1 1/2 teaspoons nutmeg
• 1 egg
• 2 teaspoons vanilla extract
• 3/4-1 teaspoon rum extract
• 3 cups flour

How to Make This Eggnog Cookie Recipe Step by Step

We need 1 cup (2 sticks) of softened butter to start with. If you didn’t have time to leave it out on the counter for an hour or so, you can soften it in the microwave.

Cream the butter. Beat until it’s nice and creamy.

Now, add 3/4 cup of sugar and mix until it’s light and fluffy. Not too much though…

Add 1 egg, 1 1/2 teaspoons of nutmeg, and 2 teaspoons of vanilla*, and 3/4-1 teaspoon of rum extract.

*Don’t use imitation vanilla, use the real stuff. This cookie is all about the spices and flavoring and real vanilla makes a big difference. And I use the full 1 teaspoon of rum extract because as I just said, this cookie is all about the flavor. I tried 1/2 teaspoon last year and it wasn’t nearly as good. But that’s up to you.

Next, mix it thoroughly, and enjoy that wonderful spice smell!

Then, add 3 cups of flour to the mixture, gradually.

It will be thick. Really thick. Now is when you’re extra thankful you have that heavy duty mixer. I’ve made these the last couple of years before my Kitchen Aid and my poor hand mixer just couldn’t handle it so I had to stir by hand. But even so, these eggnog cookies are worth it.

Refrigerate the Dough

Now cover the cookie dough and put it in the fridge for about an hour. This will make it easier to work with.

Plus, you can refrigerate it for longer if you need to. I ended up busy with the kids and left it in overnight. So if that happens, just pull the dough out and leave it on the counter to soften for about an hour or so.

When you are ready to bake, heat the oven to 350°.

Shape the Eggnog Cookie Log

I started with a ball of dough about this size.

You might need to squish it around to make it more pliable.

Note: The recipe says to roll out the dough on a “lightly floured surface” but I did it on a cookie sheet and didn’t need the flour.

Then shape the dough into 1/2-1″ diameter rolls. This is about the size we want:

Cut into 3″ long pieces. The easiest way to do it? Just measure with your finger! Each piece should be about one finger-length.

Bake the Cookies

Bake for 13-15 minutes. I found that 14 minutes was perfect for me. But they should be just lightly browned at the edges. Remove, then cool completely on wire racks.

Make the Frosting

To make the frosting you’ll need:

1/4 cup butter, softened
3 cups confectioners’ sugar, divided
1 tsp vanilla extract
1/2-1 tsp rum extract
2 TB whipping cream
ground nutmeg

Cream 1/4 cup of softened butter until light and fluffy. Add 2 cups of confectioners’ sugar,  1 tsp vanilla, and 1 tsp rum extract; mix well.

Then, beat in 2 Tablespoons of whipping cream* and 1 more cup of confectioners’ sugar.

*Note: The recipe calls for light cream, but I use whipping cream which is perfect. In a pinch, you can use milk, but I think it tastes better with whipping cream.

Lastly, frost the cookies and sprinkle with a little ground nutmeg.

Enjoy the Cookies

Eggnog Log Cookies taste even better than they look! Plus, I love that this recipe makes a large batch of cookies because these are a favorite with kids and adults alike!

Eggnog Logs Cookies

• Author: Erika Bragdon
• Yield: 3 1x

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Description

With rum extract and nutmeg, these cookies are full of holiday flavor.

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Ingredients

Scale 1x2x3x

• 1 cup butter, softened
• 3/4 cup sugar
• 1 1/2 teaspoons ground nutmeg
• 1 egg
• 2 teaspoons vanilla extract
• 1/2 to 1 teaspoon rum extract
• 3 cups flour

Frosting

• 1/4 cup butter or margarine, softened
• 3 cups confectioners’ sugar, divided
• 1 teaspoon vanilla extract
• 1/2–1 teaspoon rum extract
• 2 tablespoons whipping cream (dairy, not cool whip)
• ground nutmeg

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Instructions

1. In a mixing bowl, cream butter and sugar. Add the nutmeg, egg, and extracts; mix thoroughly. Stir in flour. If necessary, chill dough for easier handling.
2. On a lightly floured surface, shape dough into 1/2 inch diameter rolls; cut each into 3 inch long pieces. Place 2 inches apart on ungreased baking sheets. Bake at 350° for 15 minutes or until lightly browned. Cool on wire racks.
3. For frosting, cream butter until lightly browned. Add 2 cups of sugar and extracts; mix well. Beat in cream and remaining sugar. Frost cookies. Sprinkle with nutmeg.

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