Hot Chocolate Eggnog Cookies
A delicious Christmas cookie inspired by two festive drinks – these melt-in-your-mouth Hot Chocolate Eggnog Cookies are a fun sandwich cookie that everyone at the cookie exchange will go crazy for!
This year was the first time I’ve ever made eggnog from scratch – and there is seriously no comparison between the thick and creamy, custard-in-a-glass eggnog and the eggnog that comes in a carton.
However, I didn’t know this when I stocked up on store-bought eggnog last week! It’s still delicious, but now I’m primarily using it in holiday recipes, like my Fluffy Eggnog Cake with Eggnog Buttercream or my 10-minute Eggnog Pancakes.
These Hot Chocolate Eggnog Cookies feature a soft, lightly spiced eggnog cookie and rich, creamy chocolate buttercream, but you could easily substitute our eggnog buttercream recipe in it’s place. They are an unexpected alternative to a traditional sugar cookie and super easy for kids to help make! They seriously melt in your mouth with the perfect ratio of cookie to frosting.
We made them as sandwich cookies, but you can easily just serve the cookies plain or just leave them without the second cookie to show off that pretty rose frosting design.
Ingredients for Eggnog Cookies with Chocolate Buttercream
- 3 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 3/4 cup butter, room temperature
- 1 1/2 cups granulated sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 2/3 cup eggnog
For the chocolate buttercream:
- 1 cup butter
- 2-3 Tablespoons milk or cream
- 2 teaspoons vanilla
- 4-5 cups icing sugar
- 1 cup cocoa powder
Kitchen Tools You May Find Helpful
- Stand mixer or hand mixer
- Measuring cups and spoons
- Large bowl
- Cookie sheets
- Silicone baking mats
- Cookie scoop
- Piping bag fitted with a star tip
How to Make Eggnog Sandwich Cookies
Line 2 baking sheets with parchment paper or silicone baking mats.
In a large bowl, cream the butter, sugar and vanilla together until light colored and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing well with each addition.
Add half of the flour mixture, stir well, then half of the eggnog, stir well, and repeat.
When everything is well combined, use a cookie scoop to portion the dough 1 1/2″ apart on the cookie sheets. Place the cookie sheets in the fridge for 15 minutes as you preheat the oven.
Preheat the oven to 350F.
Bake the cookies for 12-15 minutes, until just starting to brown at the edges. Cool on the baking sheets for 5 minutes before transferring to a cooling rack.
While the cookies are baking, prepare the frosting by combining the butter and 4 cups powdered sugar. Add 2 Tablespoons of the cream and the cocoa powder and mix for at least 2 minutes before adjusting with additional powdered sugar or cream, as needed.
Scoop the frosting into a piping bag fitted with a star tip.
When the cookies have fully cooled, swirl the frosting onto the underside of half of the cookies and sandwich together with a second cookie. (Or leave as a frosted cookie and do not sandwich with a second cookie.)
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Hot Chocolate Eggnog Cookies
Ingredients
- 3 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 3/4 cup butter, room temperature
- 1 1/2 cups granulated sugar
- 1/2 teaspoon vanilla extract
- 2Â eggs
- 2/3 cup eggnog
For the chocolate buttercream:
- 1 cup butter
- 2-3 Tablespoons milk or cream
- 2 teaspoons vanilla
- 4-5 cups icing sugar
- 1 cup cocoa powder
Instructions
- Line 2 baking sheets with parchment paper or silicone baking mats.
- Whisk together the flour, baking soda, salt and nutmeg. Set aside.
- In a large bowl, cream the butter, sugar and vanilla together until light colored and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing well with each addition.
- Add half of the flour mixture, stir well, then half of the eggnog, stir well, and repeat.
- When everything is well combined, use a cookie scoop to portion the dough 1 1/2" apart on the cookie sheets. Place the cookie sheets in the fridge for 15 minutes as you preheat the oven.
- Preheat the oven to 350F.
- Bake the cookies for 12-15 minutes, until just starting to brown at the edges. Cool on the baking sheets for 5 minutes before transferring to a cooling rack.
- While the cookies are baking, prepare the frosting by combining the butter and 4 cups powdered sugar. Add 2 Tablespoons of the cream and the cocoa powder and mix for at least 2 minutes before adjusting with additional powdered sugar or cream, as needed.
- Scoop the frosting into a piping bag fitted with a star tip.
- When the cookies have fully cooled, swirl the frosting onto the underside of half of the cookies and sandwich together with a second cookie. (Or leave as a frosted cookie and do not sandwich with a second cookie.)
These delicious, melt-in-your-mouth eggnog cookies were such a hit at our cookie exchange, and the kids loved being able to tell everything that they helped make them!
For more delicious eggnog-inspired recipes, check out our Fluffy Eggnog Cake with Eggnog Buttercream or my 10-minute Eggnog Pancakes.
Oh my looks amazing!
These delicious, melt-in-your-mouth eggnog cookies were such a hit at our cookie party.
I’m so glad you and your friends liked them! Thank you so much for coming back to leave me a comment 🙂