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Frosted Eggnog Cookies

 Frosted Eggnog Cookies
Eggnog stars in both the cookie and frosting in this new-found recipe, imparting a subtle holiday flavor.—Amanda Taylor, Glen Ewen, Saskatchewan
160 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling


  • 1 cup butter, softened
  • 2 cups sugar
  • 1 cup eggnog
  • 5-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground nutmeg
  • ICING:
  • 1/4 cup butter, softened
  • 3 cups confectioners' sugar
  • 1/3 cup eggnog


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in eggnog. Combine flour, baking soda and nutmeg; gradually add to
  • creamed mixture and mix well. Shape into four 10-in. rolls; wrap
  • each in plastic wrap. Refrigerate overnight.
  • Preheat oven to 375°. Unwrap and cut into 1/4-in. slices. Place 1
  • in. apart on ungreased baking sheets. Bake 8-10 minutes or until
  • set. Remove to wire racks to cool.
  • For icing, in a large bowl, beat butter until fluffy. Add
  • confectioners' sugar and eggnog; beat until smooth. Frost cookies.
  • Store in an airtight container. Yield: about 13-1/2 dozen.
To Make Ahead: Dough can be made 2 days in advance. Iced cookies can be stored for 1 week in an airtight container.

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Frosted Eggnog Cookies (continued)

Nutritional Facts: 1 cookie equals 50 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 19 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 starch.