Eggnog Cream Cheese Frosting Cookies
  • Alaina Hinkle

Eggnog Cream Cheese Frosting Cookies

Updated: Feb 5, 2019

I was determined this holiday season to find an Eggnog cookie that would be a great addition to the Holiday Celebrations! Eggnog is a holiday staple and I wanted to bring that to life in a cookie! However, all the recipes I have looked at have so much refined sugar on top of the fact that Eggnog has so much sugar AND cream cheese frosting usually does too. SO I did a lot of perfecting and I finally figured out the perfect combinations and solutions to create a fabulous cookie for this holiday!


yields: 2 dozen


- (1) 8 oz block of cream cheese

- 1/2 cup coconut sugar

- 3 tbsp Eggnog

- 2/3 cup half and half

- 1 teaspoon vanilla extract

- 1/8 tsp Pink Himalayan salt


- 3/4 cup butter softened

-1 cup coconut sugar

-2 egg yolks

-1/2 cup Eggnog

-1 tsp vanilla extract

-2 1/4 cup whole wheat flour

-2 tsp baking powder

-1 tsp nutmeg

-1 tsp cinnamon

-1/2 tsp salt



1: First refrigerate the mixing bowl and sugar for 5 minutes. I refrigerate the Kitchen Aid mixer bowl and use that throughout the mixing process. You may use a hand mixer, but it will take a lot longer since there is no powdered sugar in this recipe, however it can be done! In the bowl with the sugar, add in the cream, salt, vanilla and eggnog. Mix at medium- low speed until the sugar is dissolved. This process may take longer than you expect so be patient. It takes all in all about 20 minutes to put together. I normally make the frosting a head of time and then make the cookies the next day!

2: Once the sugar is dissolved, increase the speed to high and continue beating it until the cream is thick, about 5-7 minutes. However, if it is not to the consistency of yogurt, keep beating. You don't want to rush it. Then start adding in pieces of cream cheese, about 1 tablespoon at a time. It may start to look a lot like cottage cheese, but don't worry it is because it is not done mixing yet!

3: Next turn the mixer off scrape the bowl, to get all the goodness in the bowl, then continue to beat it on high until it is smooth and light, this should take about 10 more minutes. It will turn out to be light and smooth, not as thick as if you had powdered sugar but it will hold together well! Then refrigerate over night! You could use right away, but I recommend letting it set over night to get the best consistency.


Preheat the oven to 350 degrees

1: In a large mixing bowl, like a Kitchen Aid mixer, cream butter and sugar together until it is fluffy

2: While the cream and sugar are mixing, put the egg yolks, eggnog and vanilla into a medium sized bowl so it is all ready to pour in the mixer when the cream and sugar gets fluffy. Then put all the dry ingredients into a large bowl and put that aside to be ready to put in the mixer

3: Add in the wet mixture and continue beating until that gets creamy

4: Now add in the dry ingredients and beat on medium until it is thoroughly combined

5: Then roll into 1 to 2 inch sized ball and add to a greased cookie sheet or Sil Pat. Depending on the size you make them, it should yield 2 dozen.

6: Bake at 350 degrees for 10-15 minutes. At 5 minutes, take a spoon and flatten down the tops of the cookies in the oven, no need to take them out, just be extra careful. Flattening them helps to pipe the icing on easiest and more uniform! With our oven they are perfectly done at 10 minutes.

7: Take out of the oven and transfer to a cooling rack and let cool for at least 30 minutes before pipping the frosting on them AND enjoy!!!

Please make sure you follow me at @honestfoodie_blog and make sure you #honestgrubhonestfoodie so I can see all that you make!

  • Facebook - Black Circle
  • Pinterest - Black Circle
  • Instagram - Black Circle

©2018 by Honest Grub, Honest Foodie. Proudly created with