There’s always eggnog in the house for Christmas so why not bake up these deliciously soft & spicy cookies. All the rich flavor of eggnog combined with nutmeg, cinnamon and a touch of rum.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 dozen
Author Linda Warren



  • 3/4 cup butter, slightly softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 egg yolks
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon rum extract
  • 1/2 cup eggnog
  • 2 1/4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

Eggnog Icing

  • 1-1/4 cup confectioner's sugar
  • 3 Tablespoons eggnog (or enough for desired consistency)
  • Garnish: nutmeg


  1. Preheat oven to 350 degrees. Prepare cookies sheets by lining with a silicone mat or parchment paper.
  2. Cream butter and sugars together in a large bowl. Slowly add egg yolks and extracts then beat until creamy. Add eggnog and continue mixing until smooth. In a medium bowl, stir together flour, baking powder, nutmeg, cinnamon and salt. Add to creamed mixture and mix until well combined.
  3. Scoop by heaping teaspoonfuls (I like to use my small cookie scoop) onto prepared cookie sheets. Bake for 10-12 minutes or until bottoms are just slightly browned. Leave on cookie sheets for 3-5 minutes then remove to wire racks and let cool completely.
  4. While cookies are cooling, whisk powdered sugar and eggnog together. Place mixture in a small plastic resealable bag and snip corner. Drizzle icing back and forth across cookies then sprinkle with nutmeg.
  5. Store in airtight cookie tin.