FROSTED EGGNOG SUGAR COOKIES — Big, bakery style sugar cookies are infused with eggnog and nutmeg, then finished off with a creamy eggnog frosting. Say hello to your new favorite holiday cookie!
Eggnog is one of my favorite holiday flavors, and these Frosted Eggnog Sugar Cookies are quite possibly my new favorite holiday cookie! I’m so excited to be sharing them as part of the Recipe Lion virtual cookie exchange today, along with some other amazing bloggers.
So be sure to check out all the links to more great cookie recipes at the end of this post!
If you take a look around the blog, you’ll find quite a few eggnog infused holiday treats, like Eggnog Snickerdoodles, and my boys’ favorite, Eggnog Pancakes with Homemade Vanilla Syrup. But these big, soft cookies are my favorite eggnog creation yet.
Both the cookies and the frosting contain eggnog, and the addition of ground nutmeg to both really enhances the eggnog flavor. Plus the cookies themselves are just about perfect–soft and thick, just the way a sugar cookie should be.
And the cream cheese frosting is literally the icing on the….well, the cookie! I’ve never met a sugar cookie that wasn’t improved with a layer of sweet, creamy frosting.
When I first baked a batch of these cookies, eggnog wasn’t in stores yet, so I made my own eggnog at home and it was so easy. Dangerous actually! Having access to eggnog year round is not good for my waistline.
Since this made a pretty big batch of big cookies, we share some with the next door neighbors. The kids and the adults both loved them, so be sure to share a few with friends this holiday season.
And yes, my family loved these cookies too! They’re definitely on their way to becoming a Christmas cookie tradition at our house. At least if my boys have anything to say about it!
If you love eggnog, and cookies (and who doesn’t?), and holiday baking, these Frosted Eggnog Sugar Cookies are a must try this holiday season.
Be sure to save this recipe for Frosted Eggnog Sugar Cookies to your favorite Pinterest board for later.
Be sure to check out these other amazing cookie recipes, from some of your favorite bloggers, and make this your best holiday baking list ever!
Red Velvet Sugar Cookies from Table for Seven
Old Fashioned Chewy Molasses Cookies from The Seasoned Mom
Mini Chocolate Whoopie Pies from Southern Plate
Fudgy Brownie Cookies from Southern Bite
Cherry Pie Bars from Syrup and Biscuits
Raspberry Jam Thumbprint Cookies from Butter with a Side of Bread
Cookies and Cream Sugar Cookies from Craft Box Girls
Italian Christmas Cookies from Cinnamon Spice & Everything Nice
Peppermint Crunch Cookies from Recipe Lion
Here’s what you’ll need to make Frosted Eggnog Sugar Cookies
- Vegetable oil
- Powdered sugar
- Baking soda
- Cream of tartar
- Cream cheese
Frosted Eggnog Sugar Cookies
Big, bakery style sugar cookies are infused with eggnog and nutmeg, then finished off with a creamy eggnog frosting. Say hello to your new favorite holiday cookie!
- 1 cup butter, softened
- 3/4 cup vegetable oil
- 1 3/4 cups sugar (divided)
- 3/4 cup powdered sugar
- 2 tablespoons eggnog
- 2 eggs
- 1 teaspoon vanilla
- 5 3/4 cups flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon cream of tartar
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 4 tablespoons butter, softened
- 3 ounces cream cheese, softened
- 1/2 teaspoon nutmeg
- Pinch of salt
- 1/2 teaspoon vanilla
- 2-3 tablespoons eggnog
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In a large bowl with an electric mixer, beat butter on high speed for 2-3 minutes until fluffy. Add vegetable oil, 1 1/2 cups sugar, powdered sugar, eggnog, eggs and vanilla and mix well.
- In a medium bowl whisk together flour, baking soda, cream of tartar, nutmeg, and salt. Gradually add dry ingredients to wet ingredients and mix until dough comes together.
- Roll about 1/4 cup dough into a ball. Place remaining cup sugar in a small bowl. Roll the dough ball in the sugar to coat. Place on prepared baking sheet. Use the bottom of a tall glass or cup to flatten the cookie to about 1/2 inch thickness. The sides of the dough should squish out around the bottom of the glass to form an edge. Repeat with remaining dough, placing 6-8 cookies per baking sheet.
- Bake cookies for 9-11 minutes or until cookies are set, but still pale. Do not over bake. Cool for 3-5 minutes on the baking sheet before removing to wire racks to cool completely.
- Meanwhile, make the frosting by creaming butter and cream cheese with an electric mixer until fluffy. Mix in nutmeg, salt and vanilla. Add powdered sugar and mix until very thick. Add eggnog one tablespoon at a time until frosting reaches desired consistency . Spread on cooled cookies.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 347Total Fat: 19gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 46mgSodium: 216mgCarbohydrates: 42gFiber: 1gSugar: 18gProtein: 4g
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If you love this recipe, you might also like:
Homemade Egg Free Eggnog
Easy Eggnog Pound Cake
Who Dished It Up First: Adapted from Creme de la Crumb
Goodness gracious! These are the most beautiful cookies I’ve seen!
Thank you Christy! You made my day! 🙂
If there’s anything better than drinking eggnog, it must be eating eggnog. Nicely done!
I agree! Thanks so much!!! 🙂
Who can resist egg nog this time of year?? These look amazing!!
I can’t resist any time of year. 😉 Thank you!
Eggnog is my love language at this time of year. These sound PERFECT!
Thank you so much Blair!
These look delicious and are so pretty!!! I can’t wait to try this recipe!
Such gorgeous cookies! Pinned to try!
I’m planning on trying this tomorrow. I hope I’ll do it right though. Thanks for sharing!
These look so yummy! I just have one question…. it doesn’t say how much butter to use for the cookies and how much to use for the icing. I was expecting the icing ingredients on a separate list. Thanks!
I’m almost positive the ingredients go in order so I would use the 1 cup butter for the cookies because it is listed first and the 4 tbsp for the frosting because it is listed later. Hope this helps!
The recipe dosent say how much powdered sugar to use for the frosting?