- VE
Sloane’s Table
March 16, 2026
Atsloanestable.com
These eggnog cookies are perfect for a holiday cookie decorating party or cookie gift exchange! With no chill time required and a super simple American buttercream, these cookies are so easy to make. Add a dash of nutmeg to each and enjoy with the boozy drink version!






From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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Instructions
1
Preheat the oven to 325 degrees F and line two baking sheets with parchment paper.
2
In a medium bowl, combine the cake flour, baking powder, baking soda, and salt. Set aside.
3
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and powdered sugar for 2-3 minutes until light & fluffy.
4
Beat in the egg, vanilla, and rum extract.
5
Add half of the dry ingredients and mix until just combined.
6
Mix in the eggnog, then the rest of the dry ingredients until just combined.
7
Using a 2 tablespoon cookie scoop, place the cookie dough on the prepared baking sheets about 2 inches apart. Use one finger to pat them down into smooth balls.
8
Bake the cookies for about 12 minutes or until the edges are barely golden. Immediately after they come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.
9
Allow to cool completely on the baking sheet.
10
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth.
11
While mixing on low speed, add the sifted powdered sugar a little at a time.
12
Scrape down the bowl, then add the eggnog, extracts, and salt, and continue mixing on low speed until smooth and no air pockets remain.
13
Use a 1 tablespoon cookie scoop to portion the frosting onto each cookie.
14
Spread the frosting with a spoon, then sprinkle each cookie with nutmeg. Enjoy!
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