Looking for a melt-in-your-mouth, festive holiday cookie? Look no further than these yummy eggnog cookies! They are full of seasonal 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.
I’ll be honest. 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.
By the way, if you are a fellow eggnog fan, you’ve got to try this easy 2-minute eggnog recipe!
Watch the video
Want to see just how simple it is to whip up a batch of these cookies? Watch this video and see for yourself!
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.
Here’s what you need to whip up this batch:
For the cookie dough:
- Butter – Leave it out on the counter to soften, or use my easy trick to almost instantly soften butter.
- Vanilla 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.
- Rum extract – I use the full amount of rum extract listed in the recipe card below because, as I just said, this cookie is all about the flavor. I tried to half it last year, and it wasn’t nearly as good.
To make the frosting you’ll need:
- Softened butter
- Confectioners’ sugar
- Vanilla extract – Again, use the real stuff here.
- Rum extract – Remember, don’t skimp!
- Whipping cream – In a pinch, you can use milk, but I think it tastes better with whipping cream.
- Ground nutmeg
Ready to learn how to make your new favorite cookie? Let’s get going!
1. Mix up the dough
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 the sugar and mix until it’s light and fluffy. Be careful not to overmix, though.
Next, add the egg, nutmeg, vanilla, and rum extract.
Next, mix it thoroughly, and enjoy that wonderful spice smell!
Then, gradually add 3 cups of flour to the mixture.
It will be thick. Really thick.
Now is when you’re extra thankful you have that heavy-duty mixer. If you have a kitchen aid mixer or a newer hand mixer, you’ll be fine. But, if you have an older hand mixer, it may not be able to handle it, and you may have to stir by hand.
It’s still worth it!
2. 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.
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°.
3. Shape the eggnog cookie log
I started with a ball of dough and rolled it into a log. You might need to squish it around to make it more pliable.
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. However, if your dough is sticking to your surface, add a dusting of 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.
4. 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.
5. Make the frosting
Now, onto the frosting. This is where the cookie really gets good!
Making the icing is simple. First, cream the softened butter until it is light and fluffy. Then, add confectioners’ sugar, vanilla, and the rum extract. Mix well!
Then, beat in whipping cream and one more cup of confectioners’ sugar.
Lastly, frost the cookies and sprinkle with a little ground nutmeg.
6. 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!
FAQs about eggnog cookies
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.
Eggnog Logs Cookies
With rum extract and nutmeg, these cookies are full of holiday flavor.
- Yield: 3 1x
- 1 cup butter, softened
- 3/4 cup sugar
- 1 1/2 teaspoons ground nutmeg
- 1 egg
- 2 teaspoons vanilla extract
- 1 teaspoon rum extract
- 3 cups flour
- 1/4 cup butter, softened
- 3 cups confectioners’ sugar, divided
- 1 teaspoon vanilla extract
- 1/2–1 teaspoon rum extract
- 2 tablespoons heavy cream or eggnog
- ground nutmeg
- 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.
- On a lightly floured surface, shape dough into 1/2 inch diameter rolls; cut each into 2-3 inch long pieces. Place 2 inches apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until the edges are just beginning to brown. Cool on wire racks.
- For frosting, cream butter until lightly browned. Add 2 cups of confectioners’ sugar and extracts; mix well. Beat in cream/eggnog and remaining sugar. If it’s too thick, add more cream or eggnog 1 tsp at a time. If it’s too thin, add more sugar 1/4 cup at a time.
- Frost cookies. Sprinkle with nutmeg.
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