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Frosted Eggnog Cookies Recipe

This frosted eggnog cookies recipe is perfect for the holiday baking season. Recipe courtesy Alice of Hip Foodie Mom.

Servings: 12

Active time: 30 minutes

Total time:

Eggnog Cookies


  • 2 1/4 c all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 3/4 c unsalted butter, room temperature
  • 1/2 c granulated sugar
  • 1/2 c packed light brown sugar
  • 2 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1 tsp pure vanilla extract
  • 1/2 tsp rum extract
  • 1/2 c classic eggnog, room temperature


  1. Whisk the flour, baking powder, salt, nutmeg, and cinnamon together in a medium bowl. Set aside.
  2. Using stand mixer fitted with the flat beater attachment, beat together the butter and sugars until pale and fluffy. Add in egg yolks, one at a time, mixing after each addition. Mix in vanilla, rum extract, and eggnog until combined.
  3. With mixer on low, slowly add in dry ingredients and mix until just combined. Remove bowl from stand mixer, cover, and refrigerate at least 3 hours or overnight.
  4. Preheat oven to 350°F. Scoop out tablespoon sizes of cookie dough and place onto parchment-lined baking sheet about 2 inches apart.
  5. Bake for 14-15 minutes or until cookies are golden brown on edges and cooked in the center. Remove from oven and let cool completely before frosting.


  • 1/4 c unsalted butter, room temperature
  • 2 Tbsp classic eggnog, room temperature
  • 1/4 tsp rum extract
  • 1 1/2 c powdered sugar
  • ground cinnamon, for garnish to taste
  1. Using a stand mixer fitted with flat beater attachment, beat together the butter, eggnog, rum extract, and powdered sugar. Add more powdered sugar if needed to get the consistency you want.
  2. Frost the eggnog cookies and lightly dust with some ground cinnamon. Enjoy!

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.