Soft eggnog sugar cookies with nutmeg, tender centers and a creamy eggnog frosting.
The feature to preserve is the shaping: Scoop twenty-four 1½–2-tablespoon mounds, about 40 g each, 2 inches apart. This soft dough is a drop-cookie dough; do not roll into cut-outs.
Before mixing, measure without packing the flour. Eggnog contributes fat, sugar and flavor as well as liquid. Plain skim milk does not replace those components. Use pasteurized full-fat eggnog and keep the frosting chilled for storage.
Use the observable baking cues as well as the timer. Beat frosting butter creamy, add eggnog and extracts, then mix in confectioners’ sugar until fluffy. Spread onto completely cooled cookies and add an optional light nutmeg dusting.
Eggnog Sugar Cookies
Per tray: 12–13 minutes · 2 batches, about 12 pieces per 13 × 18-inch half-sheet pan.
Allow about 96 minutes: 35 hands-on, 0 required chilling, 26 baking all batches sequentially, 35 cooling including pan rest, and 0 finishing/set time. Preheat during preparation or final chilling. Extra trays and optional decoration add time.
Kitchen tools you’ll need
- Kitchen scale or US measuring cups and spoons
- Mixing bowl and silicone spatula
- Electric hand mixer
- 13 × 18-inch baking sheets
- Parchment paper
- Cooling rack
- 1-tablespoon cookie scoop
Soft eggnog sugar cookies with nutmeg, tender centers and a creamy eggnog frosting.
Ingredients
Scale ingredients and US equivalents, including eggs; weigh beaten egg for fractional batches. Keep piece size, thickness, oven temperature and baking time per tray unchanged. Extra trays increase whole-batch time.
Cookie dough
Eggnog frosting
Instructions
Mixing
- Make the doughWhisk flour, powder, salt and spices. Beat butter and both dough sugars smooth, mix in yolks, extracts and eggnog, then add dry ingredients on low until combined.
Thermal management
- Prepare for shapingNo chilling is scheduled. Prepare the pans and preheat during mixing. Keep the dough away from a warm oven.
Shaping
- Shape the batchScoop twenty-four 1½–2-tablespoon mounds, about 40 g each, 2 inches apart. This soft dough is a drop-cookie dough; do not roll into cut-outs.
Baking
- Bake to the right textureHeat a conventional oven to 350°F (177°C). Bake on the center rack for 12–13 minutes, until the edges are set and the centers have lost their wet shine. Keep the tops lightly colored. Use cool pans for later trays.
Cooling
- Cool before servingRest on the pan 5 minutes, then move carefully to a rack. Allow 35 minutes total cooling, including pan rest; the crumb firms as it cools.
Finishing
- Add the finishBeat frosting butter creamy, add eggnog and extracts, then mix in confectioners’ sugar until fluffy. Spread onto completely cooled cookies and add an optional light nutmeg dusting.
Chef’s Science & Pro Tips
Keep full-fat eggnog
Eggnog contributes fat, sugar and flavor as well as liquid. Plain skim milk does not replace those components. Use pasteurized full-fat eggnog and keep the frosting chilled for storage.
Shape with purpose
Scoop twenty-four 1½–2-tablespoon mounds, about 40 g each, 2 inches apart. This soft dough is a drop-cookie dough; do not roll into cut-outs. Bake similar-sized pieces together.
Serving and texture
Soft eggnog sugar cookies with nutmeg, tender centers and a creamy eggnog frosting. Let the crumb cool fully before judging texture; pack only once the finish has set.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Serve promptly | Refrigerate eggnog-frosted cookies after serving, within 2 hours. |
| Refrigeration | Up to 4 days | Refrigerate frosted cookies airtight; use pasteurized eggnog and follow its storage label. |
| Freeze raw | Up to 2 months | Freeze portioned dough balls on a tray, then seal in a freezer bag. Bake from frozen, allowing extra time and checking for a set center. |
| Freeze baked | Up to 2 months | Freeze plain baked cookies up to 2 months; thaw sealed and frost after thawing. |
| Restore | 30–60 minutes | Thaw plain cookies in their sealed container, then finish. Do not oven-warm frosted cookies. |
Notes
- US measures are shown first; gram weights help avoid packed flour. Spice weights are approximate: use measuring spoons for small quantities. Egg weights exclude shells. Temperatures are for a conventional oven.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
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Frequently Asked Questions
A few helpful answers before you bake.
Can I use skim milk instead of eggnog?
Eggnog contributes fat, sugar and flavor as well as liquid. Plain skim milk does not replace those components. Use pasteurized full-fat eggnog and keep the frosting chilled for storage.
What makes eggnog sugar cookies different?
Soft eggnog sugar cookies with nutmeg, tender centers and a creamy eggnog frosting. Keep full-fat eggnog. Follow the specified technique rather than substituting the shaping method from a different sugar-cookie recipe.
Can I make eggnog sugar cookies ahead?
Prepare with the storage instructions below. Complete the required finish after the base has cooled. Beat frosting butter creamy, add eggnog and extracts, then mix in confectioners’ sugar until fluffy. Spread onto completely cooled cookies and add an optional light nutmeg dusting.
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