Eggnog Logs Cookies

eggnog cookies with white frosting on decorative plate

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


  • 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
  • 1/21 teaspoon rum extract
  • 2 tablespoons heavy cream or eggnog
  • ground nutmeg


  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 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.
  3. 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.
  4. Frost cookies. Sprinkle with nutmeg.