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Home » Cookies & Bars

Eggnog Cookies With Spiced Rum Buttercream

Published: Dec 9, 2021 · Modified: May 30, 2022 by Kelly Neil · This post may contain affiliate links · Leave a Comment

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These eggnog cookies are puffy and chewy with cinnamon, nutmeg, and ¾ cup of eggnog! A spiced rum buttercream adds a fluffy festive touch.

Close up overhead image of eggnog cookies with spiced rum buttercream and gold sprinkles.

Photography by Kelly Neil

Other than candy cane, gingerbread, and mincemeat is there any flavour as nostalgic as eggnog during the holidays? Maybe, but not for me. There’s something about its smooth, creamy, nutmeg laden, milkshake-like consistency that fills me with joyful memories of Christmases past. Memories of my years as a child, when I’d sip a tall glass alongside a plate of homemade cookies, and then later as an adult with a splash of rum at a neighbourhood party. This cookie recipe is inspired by the latter.

The eggnog cookies themselves are puffy and chewy, with just the right amount of cinnamon and nutmeg—oh, and ¾ cup of eggnog! The buttercream is whipped light and fluffy and flavoured with a healthy hit of spiced rum (if you prefer not to use alcohol, you can easily swap in rum extract). I also have directions on how to make the recipe ahead of time so you can cookies directly from frozen when visitors arrive! And don’t forget the pretty gold sprinkles.

Jump to:
  • Ingredients
  • Method
  • Tips & Notes
  • Freeze & Bake Option For Eggnog Cookies
  • Substitutions
  • Recipe
  • Freeze & Bake Option
  • Substitutions

Overhead image of a round egraved gold platter topped with eggnog cookies with candles and eucalyptus leaves nearby.

Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.

Ingredients

For The Eggnog Cookies

  • Eggnog—Essentially a drinkable custard, eggnog is traditionally made with cream, sugar, eggs, and nutmeg. This recipe has been tested with regular eggnog and has not been tested with light eggnog.
  • Rum Extract—A flavouring agent which can be found in the baking aisle of most major grocery stores. It’s made from rum but contains little to no alcohol.
  • Egg—We use large eggs for our recipes.

For The Spiced Rum Buttercream

Ingredients to make spiced rum buttercream for eggnog cookies.
  • Spiced Rum—As the name suggests, spiced rum is rum with spices added. Extremely complimentary flavour for anything made with eggnog.
  • Powdered Sugar—Also called icing sugar or confectioner’s sugar.

Method

Make The Eggnog Cookies

  • Dry cookie ingredients in a glass mixing bowl.
    Add the flour, spices, baking powder and soda, and salt to a mixing bowl.
  • A hand using a whisk to mix dry cookie ingredients in a glass mixing bowl.
    Whisk until well combined.
  • Brown and white sugar with butter in the bowl of a stand mixer.
    Place the butter and sugars in the bowl of a stand mixer.
  • Mixed sugar and butter with an egg and vanilla in the bowl of a stand mixer.
    Mix until creamy then add the egg and rum extract.
  • A hand pouring eggnog from a small jug into a bowl of wet cookie ingredients.
    Mix well then add the eggnog.
  • Wet ingredients in the bowl of a stand mixer.
    Mix until well combined. The mixture may look a bit curdled. This is ok.
  • A hand scooping flour from a gold measuring cup into a sieve set over the top of a mixing bowl.
    Scoop the flour mixture into a fine mesh sieve set over the bowl.
  • A hand using the back of a spoon to press flour through a fine mesh sieve.
    Use the back of a spoon to press and sift the flour into the bowl.
  • Sifted flour over wet ingredients in the bowl of a stand mixer.
    Some nutmeg bits may remain in the sieve. Add them to the bowl.
  • A hand stirring cookie dough in the bowl of a stand mixer.
    Mix on low with the paddle attachment then finish mixing by hand.
  • 12 portions of cookie dough on a baking sheet lined with parchment with a hand holding the scoop in the bottom right corner.
    Scoop the dough on a baking sheet lined with parchment paper.
  • Overhead image of cookies on a white baking sheet lined with parchment paper.
    Bake 11 to 13 minutes, or until light gold on the bottom and baked through.

Make The Spiced Rum Buttercream

  • Butter in the bowl of a stand mixer.
    Place the butter in a mixing bowl.
  • Creamed butter in the bowl of a stand mixer.
    Mix with the whisk attachment until fluffy. Add the vanilla and salt and mix again.
  • A hand using the back of a spoon to press powdered sugar through a large fine mesh sieve into a mixing bowl.
    Add the powdered sugar to a fine mesh sieve set over the mixing bowl.
  • Sifted powdered sugar in the bowl of a stand mixer.
    Sifting the sugar removes and lumps. Mix until creamy/
  • A hand using a gold measuring spoon to measure spiced rum into a bowl of buttercream.
    Scrape down the sides of the bowl. Add the spiced rum to taste, mixing in between each addition.
  • Overhead close up image of spiced rum buttercream in the bowl of a stand mixer.
    Once you like the flavour it’s ready for the eggnog cookies!
  • Frosted cookies on a baking sheet alongside cookies yet to be frosted.
    Spread or pipe the spiced rum buttercream onto the cooled cookies.
  • A pan of eggnog cookies with frosting on top.
    I like the homemade look but a piping bag also works well. Garnish with sprinkles and serve!

Tips & Notes

If you don’t own a stand mixer, use a hand mixer, or make the cookies by hand with a wooden spoon.

Sifting the flour isn’t necessary, however, I like to think it adds a lightness to the eggnog cookies they wouldn’t have otherwise.

Eggnog cookies are best served fresh. Carefully packing them into a cookie tin and freezing them the day they’re made is a good way to keep them.

I have only tested this recipe with regular full-fat eggnog.

A tray of eggnog cookies with spiced rum buttercream topped with a variety of gold sprinkles.

Freeze & Bake Option For Eggnog Cookies

  • Hands holding the edges of a small white pan filled with scooped cookie dough portions.
    Scoop the cookie dough onto a small tray that fits in the freezer.
  • A hand placing a frozen scoop of cookie dough onto a white baking sheet lined with parchment paper.
    Once solid remove what you need and bake.

Substitutions

I haven’t tried this but light spelt flour can usually be substituted at a 1:1 ratio for all-purpose flour.

If you can’t get or find rum extract, brandy extract is a good substitute. Worst case scenario just use vanilla.

If you don’t want to use spiced rum in the buttercream, add rum extract by the ¼ teaspoon until you are happy with the flavour.

A frosted eggnog cookie with gold sprinkles on a gold rimmed plate on a green tablecloth.

More Holiday Cookie Recipes

Mincemeat Cookies
Chocolate Peppermint Crinkle Cookies
Coconut Sugar Cookies (vegan)
Sugar & Spice Cookies
Chocolate Chip Sugar Cookies (Slice & Bake)

If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.

Recipe

Close up overhead image of eggnog cookies with spiced rum buttercream and gold sprinkles.

Eggnog Cookies With Spiced Rum Buttercream

5 from 1 vote
Author: Kelly Neil
Yield: 36
Prep Time 25 mins
Cook Time 12 mins
Total Time 37 mins
Print Recipe Pin Recipe Comments

Description

 

These eggnog cookies are puffy and chewy with cinnamon, nutmeg, and ¾ cup of eggnog! A spiced rum buttercream adds a fluffy festive touch.

Equipment

  • 2 baking sheets
  • Parchment paper
  • Mixing bowl
  • Whisk
  • Stand mixer
  • Fine mesh sieve
  • Rubber spatula or wooden spoon
  • Cookie scoop
  • Wire rack
  • Measuring cups and spoons or a digital kitchen scale

Ingredients
 

For The Eggnog Cookies

  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup butter, room temperature
  • ⅔ cup granulated sugar
  • ⅔ cup brown sugar
  • 1 large egg, room temperature
  • 2 teaspoons rum extract
  • ¾ cup eggnog

For The Spiced Rum Buttercream

  • 1 cup butter, softened
  • ½ teaspoon vanilla
  • ⅛ teaspoon salt
  • 2 cups powdered sugar
  • 1 to 2 tablespoons spiced rum, or ½ to 1½ teaspoons rum extract to taste

Instructions
 

  • Preheat the oven to 350ºF (180ºC) and line two baking sheets with parchment paper.
  • Whisk the flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a large mixing bowl until well combined. Set aside.
  • Place the butter and both sugars in the bowl of a stand mixer. Using the whisk attachment, cream the ingredients together on medium-high speed until fluffy, about 1 to 2 minutes. Stop the mixer and scrape down the sides of the bowl halfway through mixing.
  • Add the egg and rum extract. Mix until well combined. Stop the mixer and scrape down the sides of the bowl, then add the eggnog and mix again until combined. At this point the mixture may look a bit curdled. This is normal, especially if your eggnog is a bit cold from the fridge and has cooled the butter.
  • Place a fine mesh sieve over the mixing bowl. Scoop the flour mixture into the sieve. Use the back of a spoon to press and sift the flour into the bowl of wet ingredients. Some of the ground nutmeg may be too large to pass through the sieve so just dump it into the bowl after all of the flour is sifted in.
  • Switch to the paddle attachment. Mix the cookie dough on low until the flour is
    just
    combined. Remove the bowl from the mixer and use a rubber spatula or wooden spoon to finish mixing the dough by hand. Be sure to stir underneath all of the dough to incorporate any loose flour. 
  • Use a small cookie scoop (about 2 teaspoons) to scoop 12 portions of dough onto each prepared baking sheet, spaced about 2 inches apart. Note that the dough is very soft! For best results, fill the scoop with dough then press it firmly along the inside of the bowl to level it off, removing any excess dough from the scoop.
  • Place the cookies in the preheated oven. Bake them for 12 to 14 minutes, or until the bottoms are light gold. Cutting a cookie in half is the best way to be sure they are baked through. Remove the cookies from the oven and cool them on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Make the Spice Rum Buttercream

  • Cream the butter with the whisk attachment on medium-high speed until light and fluffy, about 1 to 2 minutes. Add the vanilla and salt and mix to combine. Sift the powdered sugar through a sieve into the bowl then mix to a thick frosting. Add the spiced rum by the teaspoon, mixing well between each addition, until you are satisfied with the flavour. I usually use around 2 tablespoons of rum. Spread the buttercream on the cooled cookies and decorate however you like!

Notes

If you don’t own a stand mixer, use a hand mixer, or make the cookies by hand with a wooden spoon.
Sifting the dough isn’t necessary, however, I like to think it adds a lightness the eggnog cookies wouldn’t have otherwise.
Eggnog cookies are best served fresh. Carefully packing them into a cookie tin and freezing them the day they’re made is a good way to keep them.
I have only tested this recipe with regular full-fat eggnog.

Freeze & Bake Option

Scoop the cookie dough onto a small tray that fits in the freezer for 3 hours and up to overnight. Once solid, transfer the scooped dough portions to a large zipper top bag. When you want fresh cookies, remove what you need from the bag and place them on a baking sheet lined with parchment paper. Bake the frozen dough for 16 to 18 minutes in a 350ºF (180ºC) pre-heated oven.

Substitutions

I haven’t tried this but light spelt flour can usually be substituted at a 1:1 ratio for all-purpose flour.
If you can’t get or find rum extract, brandy extract is a good substitute. Worst case scenario just use vanilla.
If you don’t want to use spiced rum in the buttercream, add rum extract by the ¼ teaspoon until you are happy with the flavour.

Nutrition

Serving: 1g | Calories: 117kcal | Carbohydrates: 13g | Protein: 2g | Cholesterol: 9mg | Sodium: 125mg | Fiber: 1g | Sugar: 1g
Did you make this recipe?Let us know on Instagram @baked_theblog or tag #bakedtheblog!
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