These soft, nutmeg and eggnog cookies with creamy eggnog filling are the perfect cookie for the eggnog lover in your life!
I’ve had a pint of eggnog in my refrigerator for about 10 days now. I don’t even drink eggnog. But… I have baked with it in the past. Last year I made cinnamon eggnog & bourbon cupcakes that I rave reviews about. This year, I wanted to try something a little different.
I had seen eggnog drop cookies that were iced all over Pinterest. I’m sure they were all delicious, but I wanted a cookie that looked a little more polished and finished. So, I set out to come up with a recipe that I could roll out and cut with a cookie cutter!
I started with a basic sugar cookie recipe. To compensate for the eggnog I wanted to add to the batter, I needed to reduce some of the other wet ingredients. I figured the fat and the egg would be the best… since there was both of those in the eggnog itself.
The batter – well it was delicious on it’s own. I took one lick off the beater and I was like WOAH this is so much better than I thought it would be! I mean, I expected the eggnog flavor to be there… but I didn’t think it’d be that strong! I was so excited to get them baked!
Although the cookies looked neater, being a cutout cookie – they were still a little plain. So, I decided to put two of them together and fill them with an eggnog frosting. This frosting is essentially a buttercream, but it’s not a thick as what I’d use to frost a cupcake. To get the rich, eggnog flavor – I didn’t use any milk or cream… all eggnog. And of course, I whipped the heck out of it to get it fluffy and smooth!
Serious amounts of eggnog flavor in these cookies. Serious amounts of yum. So, if you’re looking for something a little different this holiday season and you absolutely love eggnog… try these eggnog cookies! They won’t disappoint!
- ½ cup unsalted butter, room temperature
- 1 cup sugar
- 1 large egg
- ½ cup eggnog
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp nutmeg
- 2" cutter (I used a snowflake shape)
- 6 Tbsp unsalted butter, room temperature
- 2 cups powdered sugar, sifted
- 5 Tbsp eggnog
- 1 tsp vanilla
- ¼ tsp nutmeg
- sugar crystals in various colors (I used red/green and blue)
- In the bowl of your stand mixer, cream together the butter, sugar and egg until smooth and fluffy - about 3 minutes.
- Add the eggnog and mix until completely smooth. Scrape the sides of the bowl and mix again to ensure everything has been incorporated.
- In another bowl, whisk together the flour, baking powder and nutmeg.
- Add the flour to the wet mixture and mix on medium-high until the dough comes together.
- Bring the dough together in a loose ball and wrap it in plastic wrap. Freeze for 1 hour or until firm. (NOTE - If you have time, you can chill in your fridge for 4-5 hours or overnight instead.)
- Preheat oven to 400 F degrees. Line cookie sheet with parchment paper.
- Remove about ⅓ of the dough and place the remaining back in the freezer.
- On a generously floured surface, knead the reserved dough 5-8 times or until it's not sticky anymore.
- Reflour your surface and roll the dough to ⅛" thickness.
- Cut out the same shape using your 2" cutter and place the dough on the prepared cookie sheets.
- Bake for 4-6 minutes or until the top is firm and the edges have barely begun to brown. Do not over bake! Mine took exactly 5 minutes to bake.
- Remove from the oven and allow to cool on the pan for about 1 minute before removing to a wire rack to cool completely.
- In the bowl of your stand mixer, cream the butter until smooth.
- Add the powdered sugar and nutmeg then mix on high until incorporated.
- Add 4-5 Tbsp eggnog and vanilla then mix until smooth. If you'd like a thinner filling, add more eggnog.
- Mix on high for 2 minutes.
- Using a piping bag fitting with a small round tip - pipe the filling onto the bottom side of one cookie. Place another cookie, bottom down on the frosting, on top. Don't press the top down too hard - you don't want the filling oozing out the sides.
- Roll the sides of each cookie in the sugar crystals.
- Let the cookie set out for a few hours to allow the frosting to set up.
- Store in an airtight container for up to 3 days.
- If the filling is still soft, place them in the freezer to firm for an hour. Then store them in the refrigerator. Remove 30 minutes before serving.