Picky eater? No problem. Even if you don't love eggnog, you'll love this easy cookie. Whether you make it for Santa or for yourself (no judgment here), this festive recipe is the perfect way to celebrate the holiday season. Though they're delicious without any bells and whistles, the boozy, four-ingredient Eggnog-Bourbon Buttercream is what truly makes these cookies shine. Want something with a bit more spice? Try these Chai Tea Eggnog Cookies next. 

Pam Lolley

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Caitlin Bensel; Food Styling: Emily Nabors Hall and Kady Wohlfarth; Prop Styling: Kay Clarke

Recipe Summary

active:
20 mins
total:
1 hr
Yield:
Makes about 3 1/2 dozen (serving size: 1 cookie)
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Ingredients

Eggnog Cookies

Directions

Instructions Checklist
  • Preheat oven to 350°F. Beat butter with a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy; gradually add granulated sugar and brown sugar, and beat until light and fluffy, about 3 minutes. Add egg yolks, 1 at a time, beating just until incorporated after each addition. Beat in eggnog and vanilla until incorporated.

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  • Whisk together flour, baking powder, salt, nutmeg, and cinnamon in a small bowl. With mixer running on low speed, gradually add flour mixture to butter mixture, beating just until incorporated. Using a 1 1/2-tablespoon cookie scoop, drop dough 2 inches apart onto parchment paper-lined baking sheets.

  • Bake in preheated oven until cookies are very lightly browned around edges, 11 to 12 minutes. Cool cookies on baking sheets on a wire rack 5 minutes. Remove cookies to wire racks to cool completely, about 30 minutes.

  • Spread top of each cookie with about 2 teaspoons Eggnog-Bourbon Buttercream, and, if desired, sprinkle with nutmeg. Store cookies in an airtight container for up to 3 days.