Iced Egg Nog Cookies

If there’s one thing that I was truly obsessed with as a child around the holidays, it was egg nog. I would stalk the milk section of the grocery store as early as Thanksgiving until the shelves were fully-stocked with the thick, sugary concoction and beg my mom to buy it. No one else in my family would touch it, so I slowly savored it and drank just a little bit after dinner every night until it was gone and I could restock. Today, my adult self shivers at the thought of drinking a full cup of the stuff, but an iced egg nog cookie just sounded too good to pass up.


As with any good holiday sweet recipe, a golden addition to the mix is a splash of alcohol. I used bourbon in this case, but many people put rum in their egg nog, so you could add that instead. It’s all about preference.

The icing is very rich, but tastes just like egg nog and it spiced just right with a little bit of cinnamon and nutmeg to bring out all of the holiday flavors. The recipe uses two egg yolks, which I think gives them a little more of a eggy/cakey texture – they are very light.

I would like to dedicate this post to my Aunt Susan, who I think would have loved this recipe. She passed away in early October and was my number one fan of this blog and sweet treats in general. I know she’s up in heaven licking her lips and telling me how scrumptious these look.  ❤


  • 1.75 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Dash of salt
  • Dash of cream of tartar
  • Dash of cinnamon
  • Dash of nutmeg
  • 6 tbsp softened butter
  • 2/3 cup light brown sugar
  • 2 egg yolks
  • 1/3 cup egg nog
  • 1/2 tbsp vanilla extract
  • 1 tbsp bourbon

Icing ingredients:

  • 1.5 cups powdered sugar
  • 3 tbsp egg nog
  • 2 tbsp softened butter
  • Dash of vanilla extract
  • Dash of cinnamon
  • Dash of bourbon
  • Dash of nutmeg
  • Milk as needed


  1. Preheat the oven to 350 F.
  2. Mix together the first seven dry ingredients in a bowl and set aside.
  3. In a stand mixer, blend together the sugar and butter. Add in the egg yolks, vanilla, bourbon, and egg nog and continue to mix.
  4. Slowly add the dry mixture a little at a time until the dough is a good consistency.
  5. Scoop the dough into balls and put on the cookie sheet. This will work best with a cookie scooper as the dough is a little soft and sticky.
  6. Bake for around 10-12 minutes or until you see the very edges start to turn a little golden. Do not bake for too long, as you want them to be soft and light.
  7. Let the cookies cool a little bit while you make the icing.
  8. Using a hand mixer, blend together the icing ingredients. Add more powdered sugar or more milk as needed depending on the consistency you want your icing to be.
  9. Drip the icing over the cookies while they’re still slightly warm. Let the cookies sit out so that the icing can harden a little bit.
  10. Share and enjoy!

2 thoughts on “Iced Egg Nog Cookies

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