eggnog latte sugar cookies

These nutmeg-laced sugar cookies with a creamy coffee-spiked eggnog frosting have all the goodness of an eggnog latte in cookie form!

This is a variation on a lovely Pink Sugar Cookies recipe that I got years ago from a sweet friend.  This friend, Linda, is known for her big wonderful family and her fabulous baked goods!

I turned these into eggnog latte cookies for the holidays…  and because I just adore eggnog and can’t seem to get enough of it!

If you love eggnog like I do, then you will enjoy these cookies!

(And if you don’t like coffee, feel free to leave out the coffee liqueur and just have eggnog cookies!)

eggnog latte sugar cookies


    for the cookies:
  • 1 1/2 cups butter, softened
  • 1/2 cup coconut oil
  • 1 cup sugar
  • 1 cup powdered sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 5 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tarter
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • for the frosting:
  • 4 tablespoons butter, softened
  • 1/4 cup eggnog
  • 1 tablespoon Starbucks coffee liqueur (or an additional tablespoon eggnog)
  • 1/4 teaspoon ground nutmeg
  • additional ground nutmeg, for sprinkling
  • 4 cups (or so) powdered sugar


In a large mixing bowl, cream together the butter, coconut oil and sugars until light and smooth. Beat in the eggs and vanilla until well mixed. In a large bowl, whisk together the flour, baking soda, salt, cream of tarter and nutmeg. Stir the dry ingredients into the wet ingredients until combined.

Divide the dough into 4 portions and roll each one into a log about 2" thick. Wrap each log in plastic wrap and place them in the freezer for at least a few hours.

When you are ready to bake them, preheat the oven to 325ºF. Take out a roll of dough and slice it into about 1/2" slices. Place the slices on a parchment-lined baking sheet and bake for 10-12 minutes, until they are just set (no longer shiny-looking). Let them cool completely on the baking sheet before frosting.

For the frosting: Beat together butter, eggnog & coffee liqueur, and nutmeg until smooth. Mix in powdered sugar, 1 cup or so at a time, until you reach your desired consistency. Spread on the cooled cookies and sprinkle with ground nutmeg.

These cookies freeze beautifully!  If you are planning on freezing them, place each sheet of frosted cookies into the freezer for about 10-15 minutes, until the frosting is firm to the touch.  Move them to an airtight container and place into the freezer.  Repeat until all the cookies are in the airtight container!

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