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I have always been obsessed with eggnog. When Christmas rolls around you better believe I’m stocking up on that thick and creamy beverage! I’m all for the Christmas Vacation style of drinking it, too. Just pour it all into a punch bowl and dive on in with your antler glass! When eating these Frosted Eggnog Cookies, I get all the same memories and feels from sipping on a glass of nog.

While you’re in the hustle and bustle of the holiday season, don’t forget to take a moment to relax and enjoy the time with family and friends. Preferably with a cookie in hand! I hope these Frosted Eggnog Cookies bring you as much joy and happiness in a simple bite as they do to us. Merry Christmas!

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Frosted Eggnog Cookies


  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 18 cookies 1x

Description

Frosted Eggnog Cookies just may be my new favorite Christmas cookie! The eggnog-infused cookie base is the perfect vessel for the creamy, nutmeg-speckled cream cheese frosting. You won’t be able to resist these! Pour yourself a glass of some classic nog and enjoy a delicious cookie inspired by the holiday season!


Scale

Ingredients

For the cookies:

  • 2 sticks (16 tablespoons) butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 egg yolks
  • 3 tablespoons eggnog
  • 1 teaspoon vanilla extract
  • 2 1/4 cup flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

For the frosting:

  • 8 oz cream cheese, softened
  • 1 stick (8 tablespoons) butter, softened
  • 2 cups powdered sugar
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon ground nutmeg

Instructions

For the cookies:

  1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, cream together the butter, sugar and brown sugar on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and mix in one egg yolk at a time, making sure to wipe down the sides of the bowl in between each addition. Mix in the eggnog and vanilla extract.
  2. With the mixer speed on low, mix in the flour, baking soda, salt, cinnamon and nutmeg until completely combined and a dough has formed, about a minute. Using a tablespoon-sized scoop, scoop the cookie dough out into balls onto a non-greased baking sheet, spacing them a couple inches apart.
  3. Bake for 10-11 minutes, or until the tops are slightly golden brown. Let the cookies cool slightly on the baking sheet before transferring them to a cooling rack to cool completely before frosting.

For the frosting:

  1. In the bowl of an electric mixer, cream together the cream cheese and butter on medium speed until smooth, about a couple minutes. Reduce the speed to low and add in the powdered sugar one cup at a time until completely combined and smooth. Mix in the almond extract and nutmeg until combined.
  2. Evenly frost all the cookies once they have cooled completely. Enjoy!

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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