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Eggnog Cookies

Eggnog Cookies

What's better for the holidays than a plate of warm, buttery melt-in-your-mouth cookies? A lightly spiced cakey base topped with luscious eggnog frosting - these Eggnog Cookies push all the right holiday buttons.
Browse our Utah's Own Producer Directory and pick up a pound of your favorite local butter, a quart of Utah milk and eggnog and some fresh locally-grown and milled flour and get ready to enjoy one of our favorite modern classics.
(Click recipe card to enlarge)


For easy printing:
  • 2 cups (283g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp freshly grated nutmeg, plus more for topping
  • 1/2 tsp ground cinnamon
  • 3/4 cup (170g) unsalted butter, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light-brown sugar
  • 2 large egg yolks, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp rum extract
  • 1/2 cup eggnog (full fat)


  • 1/2 cup (113g) butter
  • 3 - 5 Tbsp eggnog
  • 1/2 tsp rum extract
  • 3 cups (360g) powdered sugar
  • salt to taste


Preheat oven to 350°F. Whisk together flour, baking powder, salt, nutmeg and cinnamon. Beat together butter, granulated sugar and brown sugar until pale and fluffy.
Add egg yolks one at a time, mixing until just combined. Add vanilla and rum extracts, and egg nog. Turn mixer to low speed and slowly add dry ingredients until combined.
Scoop dough by heaping tablespoonfuls onto parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake for 11-13 minutes. Let cool on baking sheet 2-3 minutes before transferring to a wire rack to cool completely. Top with Eggnog Frosting and sprinkle tops lightly with nutmeg.

For the Eggnog Frosting

With an electric mixer, butter until very pale and fluffy. Add rum extract and 3 Tbsp eggnog and powdered sugar. Add additional eggnog to reach desired consistency.