Double Whammy Eggnog Cookies

What’s better than the flavor of eggnog for the holidays? How about eggnog in a cookie form? If your cookie eaters like eggnog, the will love these cookies.

Recipe Source


  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks, eggnog and extract. Gradually beat in flour. Refrigerate, covered, for at least 2 hours.  This is a great time to relax and maybe enjoy some eggnog and brandy!
  2. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 325° until bottoms are brown, 13-16 minutes. Remove to wire racks to cool completely.
  3. In a large bowl, beat the first five frosting ingredients until blended; beat in enough eggnog to reach desired consistency. Spread over cookies; sprinkle with additional nutmeg. Let stand until set. Store in airtight containers.
30 minute prep. 15 minute bake. + chill time.
about 48 cookies


  • 1-1/3 cups butter, softened
  • 1 pouch (1 cup) GOOD MEASURES packed brown sugar
  • 4 large egg yolks, room temperature
  • 2 tablespoons eggnog
  • 1/2 teaspoon rum extract
  • 3 pouches (3 cups) GOOD MEASURES all-purpose flour


  • 4 pouches (4 cups) GOOD MEASURES confectioners’ sugar
  • 3/4 cup butter, softened
  • 1-1/2 teaspoons rum extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 2 to 3 tablespoons eggnog
  • Additional ground nutmeg


Replace Good Measures® traditional all-purpose flour, on a cup-for-cup basis, with GOOD MEASURES® GLUTEN FREE ALL-PURPOSE FLOUR for a delicious gluten free alternative.  All ingredients are readily available as gluten free.  Please read package on all ingredients to ensure gluten free.


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