Eggnog Sugar Cookies
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Soft and moist Eggnog Sugar Cookies with fluffy eggnog frosting!
Soft and Chewy Gingersnaps, Gingerbread Sugar Cookies, and Double Chocolate Peppermint Bark Cookies are more cookie recipes to try next!
Are you recovering from Thanksgiving yet or are you still in a turkey coma?? Sidebar: turkey coma = a real thing. I won’t get into the details of how tryptophan induces said “coma” (nerd alert!) but trust me, it’s a thing. Personally, my favorite part of Thanksgiving dinner is actually the side dishes, not the turkey so I usually end up in a sweet potato casserole coma. Or cheeseball coma. (For a cheeseball recipe try my Cranberry Pecan Cheeseball.) Or mashed potatoes and gravy coma.
Oh those are comas I don’t mind one little bit.
Now that turkey day is officially behind us though (ohhh it pains me to say that) I’m in full-blown cookie baking mode. I like cookies any time of year, (um, understatement of the century) but it’s just a fact of life that Christmas time puts me in the mood for every variation of cookie imaginable.
Now eggnog…. how do you feel about it? It seems to be a love or hate thing. Or in my case, it’s a little more complicated. I actually believed that I hated eggnog for the past 15 years, ever since my childhood across-the-street neighbors gave me spiked eggnog. And by spiked, I mean mixed with Sprite soda. It was terrible. Absolutely terrible. Bur I’ve recently became re-acquainted with eggnog and now I’m seeing it in a whole new, totally delicious light. Eggnog cupcakes started this party and I’m now inviting some eggnog sugar cookies. It’s BYOF.
Bring your own frosting 😉
Speaking of frosting. YUMMMMMMM! This eggnog frosting is cuh-ray-zee good. It’s fluffy and creamy with a hint of cream cheese. Mmmmm. Ah I love it. Eggnog fans, you’re gonna go nuts for these easy sugar eggnog sugar cookies. And if by chance you’re on the fence about eggnog, you will be a die-hard lover after trying one bite of these cookies.
What people are saying about these Eggnog Sugar Cookies
“Hello 
I tried this recipe tonight… and OMG!!! THEY ARE SO GOOD! IT’S INCREDIBLE!! I really love them, and how about the frosting? Wow, simply amazing! My family like them too, yay!” – Marilyn
Eggnog Sugar Cookies
Ingredients
- 1 cup butter, softened
- ¾ cup vegetable oil
- 1 ¾ cups sugar, (divided)
- ¾ cup powdered sugar
- 2 tablespoons eggnog
- 2 eggs
- 5 ¾ cups flour
- ½ teaspoon baking soda
- ¾ teaspoon cream of tartar
- ½ teaspoon nutmeg
- 1 teaspoon salt
Frosting
- 4 tablespoons butter, softened
- 2 ounces cream cheese, softened
- 3 cups powdered sugar
- 3 tablespoons eggnog
Instructions
- Preheat oven to 350 and very lightly grease a baking sheet. In a large bowl, cream butter for 2-3 minutes until fluffy. Add vegetable oil, 1 1/2 cups sugar, powdered sugar, eggnog, and eggs and mix well.
- In a medium bowl whisk together flour, baking soda, cream of tartar, nutmeg, and salt. Gradually mix dry ingredients into wet ingredients until dough comes together.
- Roll 1/4 cup dough into a ball. Place remaining 1/4 cup sugar in a small bowl. Roll ball in the sugar to coat. Place ball on prepared baking sheet. Use the bottom of a tall glass or cup to flatten the dough ball to about 1/2 inch thickness. (The sides of the dough should squish out around the bottom of the glass) Repeat process with remaining dough.
- Bake cookies for 9-11 minutes until cookies look “dry” but are still pale in color. Allow to cool 3-4 minutes on the baking sheet. Remove from baking sheet and allow to cool completely.
- To prepare the frosting, cream together butter and cream cheese until fluffy (1-2 minutes). Add powdered sugar and mix until very thick. Add eggnog and mix until frosting is smooth. Spread on cooled cookies. Store in airtight container. (See note)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The only bad thing about this recipe is that I can’t make it all year round!
My dough did not spread at all really. Any suggestions for fixing this? I followed the recipe exactly.