Christmas Cookie Baking Day Cookies Desserts

Eggnog Cookie Logs

January 9, 2019

Oh, hi! (waves) Yep, I know it’s January and we’re all thinking about eating healthier, but I want to talk about cookies! As most of you know, my mom and I bake several batches of cookie each year known as Cookie Baking Day. It’s a super fun tradition and this year we got fancy with matching aprons and Christmas pins. We’re adorkable. ๐Ÿค“ So, enjoy your celery sticks, but bookmark these Eggnog Cookie Logs for next year. I’m not a huge fan of drinking eggnog, but anything flavored eggnog is fair game. We first made these cookies years ago, long before I had a blog, and they were the one cookie for which I had recipe requests.

They can be a bit tedious to make since you have to roll out the dough, but once you get going, it’s not such a big deal. The cookies are barely sweet, which I love because that makes the frosting perfectly suited for them. They taste great without it, but that bump of sweet frosting really gives it a nice flavor. Plus it’s double nutmeg with some in the cookie and some sprinkled on top. If you didn’t want to bother with the log shape, you could definitely use a cookie scoop and bake them in rounds. Perfect for the holidays with a big cup of cocoa!

Other goodies from Cookie Baking Day 2018:
Cream Cheese Spritz
Mint Chocolate Chip Cookies
Walnut-Topped Ginger Drops (stay tuned!)
Double Chocolate Coconut Cookies (stay tuned!)
Chocolate Guinness Cookies (stay tuned!)

Yield: 5 dozen cookies

Total Time: 1 hr 35 min

Eggnog Cookie Logs


3/4 cup sugar
1 cup butter, softened
2 tsp vanilla
2 tsp rum extract
1 egg
3 cups all purpose flour
1 tsp nutmeg

2 cups powdered sugar
3 tbsp butter, softened
3/4 tsp rum extract
1/4 tsp vanilla
2 to 3 tbsp half-and-half or milk


1 - In large bowl or stand mixer, combine wet ingredients: sugar, butter, vanilla, rum extract, and egg; beat until light and fluffy.

2 - In another bowl, add flour and nutmeg; mix well. Add flour mixture to wet ingredients; mix well. Cover dough with plastic wrap; refrigerate 45 minutes for easier handling.

3 - Heat oven to 350F. Divide dough into 12 pieces. On floured surface, shape each piece of dough into a long rope, 1/2 inch in diameter and about 15 inches long. Cut into 3-inch lengths; place on ungreased cookie sheets.

4 - Bake for 12 to 15 minutes or until edges are light golden brown. Immediately remove from cookie sheets; place on wire racks. Cool completely.

5 - In small bowl, combine all frosting ingredients except nutmeg, adding enough half-and-half for desired spreading consistency. Spread on top and sides of cookies. Sprinkle lightly with nutmeg. Let stand until frosting is set before storing.

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